Posted on 08/01/2006 8:12:11 AM PDT by HungarianGypsy
Last time on the Freeper Kitchen, I said we would discuss brown bag lunches. I changed my mind. Recently freeper Miztiki, posted about running out of dinner ideas. So, I am now asking everyone, what's for dinner?
Boiled dinner Borscht Spaghetti & meatballs Wet Burritos Qaesadillas Fried chicken Scalloped potatoes w/ham & cheese
Probably a cold chicken salad, using pre-cooked chicken. This heat is making me insane.
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Probably something cold and light.
My menu this week --
• Marinated Chicken breast, • –Mashed • Potatoes, green beans
•
Vegetable Soup – Jell-O – Biscuits
• Corn Dogs- French Fries – Veg. Sticks
• • Meat Loaf – Parsley Potatoes – Steamed Carrots
• Pizza • Steak-Twice baked potatoes-fresh green beans
If it doesn't bother anyone else, I guess I can live with it. I need to get over that perfectionism. Thank you. :-)
yum! your menu sounds wonderful!
i will be cleaning out the fridge ... creatively ... this week.
too much cooking last week i guess. :)
I'm doing Weight Watchers, so the answer is, "Whatever a) keeps me under my points allowance and b) fills up Xena's Guy."
Slice the length of a french bread loaf horizontally.
Cook slices of chicken breast on a Foreman grill or skillet.
Lay slices on one side of french bread loaf on a cookie sheet.
In a mug mix some red wine vinegar, water and canola oil. Add salt and Italian seasoning and brush over bare side of loaf and on chicken.
On bare side of loaf, arrange slices of provalone, swiss cheese or mozzarella. Broil until edges of bread are toasty brown and cheese bubbles. On chicken side add spinach leaves, romaine lettuce, sliced tomatoes and slices of red onion.
Lightly grind fresh pepper over lettuce and tomatoes. Close loaf halves and slice with five or six diagonal slices.
Enjoy.
Sunday I made a blackberry crisp with berries I picked at a nearby farm and homemade vanilla ice cream to go on top. Perfect summer eating. Yum. That followed a meal of fabulously rot-gut hot beef enchiladas served with refritos and homemade pico de gallo. I'm bringing in tons of tomatos from the garden and that was one way to use them up.
Last night I was late getting in from work so I made a quick meal of a couple chicken breasts, a bit of dreamfields pasta, pesto paste, alfredo sauce with grated romano and, of course, tomatos. And leftover blackberry crisp with ice cream.
Tonight I'll probably do something with spare ribs ... and tomatos.
Country Roast Chicken 1 (4 to 5-pound) roasting chicken 1 large yellow onion, sliced Good olive oil Kosher salt Freshly ground black pepper 2 lemons, quartered 2 tablespoons unsalted butter, melted 6 cups (3/4-inch) bread cubes (1 baguette or round boule) Preheat the oven to 425 degrees F. Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.) Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to 10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.
Actually I have so many menus on my computer, yet I keep adding more.
Seriesly, I'll make a salad tonight. I usually try to eat light during the week especially in summer.
If I had a man to cook for that would be totally different, because I love to cook.
Even though I have A/C at home I have no intentions of turning on my oven, but once this heatwave is over I'm making homemade pizza with all fresh ingredients; Italian sausage, portabella mushrooms, mozzarella and basil.
I was thinking along the lines of picking the baked chicken and cooking the carcass for soup for dinner. If there's enough chicken, maybe just that with mashed cauliflower or whatever it's called that a substitute for mashed postates. The kids woof that down like crazy. Mr. M doesn't like chicken so wants chili dogs. When he has chili dogs, I usually do a baked potato with chili. Mr. M wants an early lunch but the kids will eat mid afternoon because of practice tonight, so who knows.
oh that sounds great!
here's my leftovers dilemma... after evaluting the fridge status
i'm in need of creative ideas for this collection...
some bbq chicken breasts
some lemon grilled chicken breasts
sloppy jo meat
seasoned rice w/ veggies
variety of mixed veggies
variety of salads & fixin's
any low cooking (it's pretty darned hot here)
ideas to feed our band of 5?
( i have basic staples to add to this mix too) :)
idea ping
I have a little George Foreman and I love it. I use it all the time for meats and veggies.
It cooks everything perfectly in a short amount of time because it cooks from the top and bottom.
It's a great product. WTG George!
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