What's for dinner at your house tonight?

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cipher

Inactive
We have a corned beef slab in the oven, will be adding the chopped cabbage in a few, then baking alongside are a couple yams, a bit of green salad, and on the stove, for dessert, there is rhubarb and raspberry pie filling, (from our garden) which we like to eat like pudding, instead of pie.

Tell us, what you are having for dinner tonight? :D
 
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SlipperySlope

Veteran Member
We had a pot roast with carrots, onions, potatoes, gravy, salad and homemade apple pie. The apples were grown in our neighbors mini orchard and were about as fresh as you can get them!
 
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Sarrah

Contributing Member
Simple tonight. Kielbasa, green salad, tomatoes, sugar free jello and heavy cream.
I painted up to the time of sitting down then painted till now. I'm almost finished. I didn't get any paint in the dinner. DH was happy for that.
 
Pepper

Pepper

Inactive
Bacon wrapped, sausage stuffed, Porkchops. Green salad, baked potato, garlic bread. Yummy! Chops where grilled.
 
mzkitty

mzkitty

I give up.
Breaded chicken fingers sauteed in butter (kid request), mashed yams with butter, brown sugar, and a few marshmallows; string beans and peas.
 
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Sarrah

Contributing Member
Last night was pork chop stir fry.
I used boneless loin chops cut them into cubes and marinaded them in soy sauce (just a small amount,) garlic, ginger and paprika.
I used the wok and after a browning of the meat I added diced zucchini and straight neck squash (that is the last of it) onion and spinach. I put it on a large serving plate and issued DH and myself two forks. :) Gotta love the clean up that way. DH and I like sharing a plate. Ye ole sugar free jello and cream for dessert.
Tonight we are going to town for our evening meal. I'm planning on a Fajita chicken salad. I'm a good girl and don't eat the shell of the tortilla even though I think they are like eating pastry and I love pastry. DH really likes their Shrimp Louis salad but he hasn't decided yet.
 
Taz

Taz

Deceased
We are having enchiladas. I equate enchiladas to the old soup pot that used to sit on the back of the stove and the lady of the house put all the scraps and leftovers into it. Whatever is left over in this house gets folded into a tortilla, covered with grated cheese, chopped onions, sauce and dash of sour cream. The left over tonight happens to be pot roast with carrots and onions.

Taz
 
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ShepInTheValley

Deceased
LOL Taz! I haven't thot of doing that, but it's a good idea!

Tonight is beef brisket for us, alone with mashed potatoes and gravy. Probably some corn from the freezer that I cut off the cob. We don't typically do desserts each night.

I'd forgotten to take something out of the freezer earlier so I saw this brisket and thot - yeah, I can do that!

But I love seeing what everyone's having - gives me different ideas. You know how you just get stuck in a rut?
 
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Sarrah

Contributing Member
Got up this morning and there were two frozen beef loin steaks in there wrapping in the kitchen sink. I think there is a message in there for me. :lol: So steak and salad tonight.
 
V

Vere My Sone

Inactive
simple and fast--our pizza version

day old sub buns--opened and toasted with butter and garlic
ragu sauce with tomatoes, garlic and onions, topped with zuccinni, tomatoes, onion and smothered in parmesan cheese--stuck back in the oven till cheese melts and veges are hot
 
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ShepInTheValley

Deceased
Last night was chicken - slow cooked in a covered skillet with a cup of water, 2 T of chicken bouillion powder, with seasonings (garlic, paprika, pepper, etc.) until the water has evaporated, then turned over and another 3/4 C of water added... until nearly dry again.

I cooked up some rice and topped that with cheddar broccoli soup. YUM.

Tonight will be lasagne leftovers I think.
 
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Sarrah

Contributing Member
Chicken here tonight as well. I'm going to open the breasts stuff with deli ham and Australian cheddar, roll them up dip in egg wash and coat them with ground almonds then fry in butter. Tossed green salad with tomatoes. Sugar Free LC Mumble berry cheese cake for dessert.
 
F

Fly Girl

Veteran Member
Dogwood said:
What time is dinner? :lol:
Click to expand...

It would be worth the trip! The recipe is from my sister's mother in law. Sadly, she is very old now and somewhat "confused". I made her recipe for a family get together and she commented all night how fabulous it was. I kept telling her it was her recipe.......she kept saying "how lucky you are that woman gave up such a good recipe!" In hindsight, maybe she wasnt as confused as I thought, but it did make my sister and I giggle a bit! ;)


PS, I WILL give it up to anyone that wants it.....it is delicious!
 
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Fly Girl

Veteran Member
Ok, here it is:

Stella's Chicken Divan

1-2 lbs of cooked chicken chunks (either boil boneless skinless breasts and cut into chunks, or you can boil skin on, bone in breast and de-bone it when cooked. also, I boil the chicken in broth or water with chicken bullion to add a little flavor)

4 or so stalks of fresh broccoli, cleaned and cut into crowns, that has been steamed or micrwaved, or 1 bag of frozen broccoli crowns steamed or microwaved (again, I use what I have....I have used left over broccoli from veggie trays at the holidays!)

1/3 stick of margarine or butter (lowfat will work fine here!)

1/2 cup flour

1 10 0z can of Campbells Beef Consumme

1 cup of chicken broth or stock (you can use low sodium if you like!)

2 cups of shredded cheese: cheddar works best, fat free doesnt work so well

1/2 pint of half and half: you can use a fat free half and half....it works great!

1/4 cup parmesan cheese

Plain fine bread crumbs : small amount to "dust" the top of casserole


In a sauce pan, melt the butter and add the flour to make a paste. Add 1 cup of chicken stock/broth and stir until smooth. Add 1 can of campbell's Beef Consumme soup....do not dilute....add the whole can as is. Stir again until smooth and keep stirring over medium heat until the mixture thickens. Once thickened, remove from heat and add the 1/4 cup parmesan cheese and 1 cup of shredded cheddar cheese. Mix until it is all melted and allow to cool for 5 or so minutes. After 5 or so minutes, add the 1/2 pint of half and half.

In a casserole dish ( I use my 13 x 9 pyrex with cooking spray) layer half of the chicken cubes, half of the broccoli and top with half of the sauce mix. repeat again with the remaining chicken, broccoli and sauce. Spread the other cup of shredded cheddar over the top and sprinkle with some bread crumbs (go easy on the bread crumbs or they will soak up all of the sauce mix and make it dry. I just "dust" it with the crumbs for a little bit of a crunch, using MAYBE 2 tablespoons total)

Bake UNCOVERED in a 350 oven for 45 minutes or until bubbly and heated through.

Serve with salad and rolls.

I made this for my husband 2 weeks after we met.....the first time I cooked for him. He told me he was hooked after that dinner!!!!!!!!
 
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Sarrah

Contributing Member
ShepInTheValley said:
OK fess up... LOL. I've love to have the recipe.
Click to expand...


Anytime you are in the area. :)

Tonight I made roast beef with horseradish, beets with butter, vinegar and salt. Last of the Mubleberry cheese cake.
 
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ShepInTheValley

Deceased
When I was very little, I remember having a bunch of company (close friends and family) over and my mom fixed a big stew pot full of chicken in some kind of delicious broth. Everyone raved over it. During the get together, people just helped themselves - going to the stove and getting more (the chicken was whole pieces). I thot I remembered her calling it Chicken Reganatti (spelling it as I remember it pronounced). But she has been gone since I was 8 years old and none of the friends and family know how she made it. It could have been just something she made up for all I know, altho I found "Riganati" on a search earlier... gotta love the internet. LOL.

Yesterday while outside working with my herb garden, the Greek Thyme reminded me of the flavor in her dish. I also have a Genovese Basil which blended well with the aroma, so I threw a bunch of chicken into a stew pot with water, chicken bouillion powder, minced garlic, and spices, including the Greek Thyme and Genovese Basil... and altho it wasn't quite her dish yet, it was VERY close.

I let this cook in a covered pot for hours - but would have been happier if I hadn't cooked it so long because the meat just fell off the bone. I will say, it turned out to have a great flavor!

I let the fat rise to the top of the broth in the frig overnight, so I could pull that off, and I cleaned the chicken off the bones and skin, to discard. I'm honestly not sure if I'll try and add potatoes, serve it on rice or just go ahead and make the old fashioned chicken & noodles with mashed potatoes for later. I need to take some food over to our neighbor whose husband just died.

This is the last really nice day we're going to have for a week so, so whatever I do I'd like to make something up that's fast - but it looks like I may have picked the wrong thing to cook up fast (they had chicken hindquarters on sale 10 lbs for $3.90)... unless I can come up with an easier plan how to use the meat I've already prepared.
 
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