well, my hubby doesn't work nights anymore, thank goodness but 3 days a week he has class until about 8:30pm....

coconut shrimp curry with rice.....yum

Whiting dipped in egg and seasoned breading, pan fried; baked potatoes with sour cream, broccoli and salad.

well, I know this isn't gourmet like some of your meals but I think I know what I am going to make for dinner...

I am going to make up some Macaroni and Cheese, and then add some peas and cooked chicken breast..

then I might throw it all in a dish and sprinkle some grated cheese on top and bake it in the oven....

I am kind of peeved because I used to have a little stock pile of a few of the basics... like canned tomatoes, cream of mushroom soup, chicken broth, canned corn etc...

but it is all gone now because my hubby took it over to his sister's house when he thought we were going to be staying there for awhile but when we moved back home not all of it came back... hubby said that it was ok, that they could have it....

so know I have to start all over again

ok I found this recipe and it looks good and I have all the ingredients except I just have regular mac an cheese not the deluxe...

Crumb Topped Chicken With Macaroni and Cheese

1 1/2 cups milk
1 (14 ounce) package kraft Mac n' Cheese Deluxe
1 1/2 cups shredded cheese (sharp is our favorite)
1-1 1/4 lb boneless chicken breast halves (4-5 breast halves)
1 cup crushed buttery crackers (such as Ritz)
1 tablespoon butter, melted

1. STIR together milk, 1 cup water, Deluxe Cheese Pouch, macaroni and shredded cheddar cheese in greased 13X9-inch baking dish.
2. PLACE chicken on top of macaroni mixture. Mix crushed crackers and butter; sprinkle over chicken.
3. BAKE, uncovered at 375 degrees for 25 to 30 minutes or until chicken is cooked through.



I just am trying to figure out the recipe though... do you think the macaroni needs to be cooked before hand or will it cook in the oven?? you do add a lot of liquid so maybe...

mmm, screw it.. I am just going to take some of the ideas from the recipe and do my own thing

Sounds yummy!

ok I think I know what I am going to do....

I am going to make the mac and cheese like normal and then sautee the chicken and onion and then mix it all together with some more milk and grated cheese and some peas and then put it in a dish and sprinkle the cracker crumbs over top.... and bake it in the oven....

Sesame Orange Chicken

INGREDIENTS:
3/4 cup bread crumbs
1/3 cup sesame seeds
2 tablespoons Parmesan cheese
1/4 teaspoon ginger
1/4 teaspoon salt
1/8 teaspoon pepper
6 chicken breast halves
1/3 cup melted butter

PREPARATION:
In a shallow dish or pie plate, put bread crumbs, sesame seeds, Parmesan cheese, ginger, salt, and pepper. Dip chicken pieces in melted butter, then coat thoroughly with the bread crumb mixture. Place chicken breasts on a baking sheet and bake at 375° for 45 minutes, or until chicken is tender.

Orange Sauce

1 tablespoon butter
2 tablespoons flour
1 cup chicken broth
1/2 cup orange juice
2 teaspoons finely grated orange peel
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon lemon juice

In a saucepan, melt butter; stir in flour until smooth and well blended. Add chicken broth, orange juice and orange peel. Continue cooking over medium heat, stirring constantly, until mixture boils. Simmer for 1 to 2 minutes. In another saucepan, combine the sugar and vinegar; cook until golden in color. Stir in orange juice mixture; remove from heat and stir in lemon juice.


Here you go Karen. I still had some clementines and threw in some sections as well. It was good! I had a wild/brown rice mixture with it. I then fried up some cubed zucchinni, red pepper, celery, onion, and green onions to go with it. We like it mixed up in the rice.

I love it as well. My friend calls it grass salad. lol

Oh, you're good, Karen! The Mayo Popovers sound interesting. What is SR flour? And do you have the quantities of the ingredients? I think I might make them.

Would you mind posting that recipe, Carla? Please and thank you.

Last night I made a pork roast dinner because that is what I was craving. I also started a ham and pea soup, so we'll have that tonight with hot biscuits. They make a great frozen buttermilk biscuit here, which you just throw into the oven and bake. Very more-ish.

Zuchinni Sausage Squares


1 pound (or less if I have it) pork sausage, breaking up like you would for hamburger. (I use a spicy sausage)
Drain and wipe out pan.

Fry up in a little olive oil (or whatever the heck you have!) :

3 medium sized zuchinni (or more if you'd like) sliced thin (like for scalloped potatoes)
1 small onion cut up
1/2 tsp. basil
1/2 tsp. oregeno
salt and pepper to taste

Prepare 9x13 inch pan. Roll out one can of Pillsbury Crescent Rolls, pinching together seams. Line the pan, and up sides a little. Spread a tablespoon of Djon (I've used regular mustard) on top of the crescents in pan.

Pull zuchinni mixture on top of crescents. Scatter cooked sausage on top of zuchinni mixture. Shake 1 1/2 cup of shredded cheese over top. (I use Sharp Cheddar).

Pour 3 beaten eggs over top.

Bake in 350 degree oven for about 18-20 min.

Cut in large, or small squares and enjoy!

Oh wow. That sounds fascinating. Puts me in mind of Christmas Morning Wifesaver. I'll definitely give those a try. Thank you!

Carla your food sounds so delicious!

Speaking of biscuits, I found this recipe on the back of a box of bisquick once, you basically make a doughy biscuit and then mix chicken with some soup - then bake it with the biscuit mix on the top - voila. I am thinking of trying that the next time I make shephard's pie, instead of potatoes on top.

I made home fries that were kind of yukky last night, had this great idea to dredge them in flour and spices and then bake them - doesn't work, which I should know as after I had done it I realized I had tried it before and it wasn't good

I don't know what's for dinner tonight. I did get the ingredients for that chicken recipe from S'pore that I posted in the recipe thread. It calls for 17 dried chilis, which I now have, however it doesn't specify which chilis - could be kind of - hot.

Mel and I will finally have a night alone tonight- so we are having a date night. We are having steak and crab legs, salad and steamed veggies. I also picked up a fresh loaf of Seeduction bread from Whole Foods- the best bread ever!

We're having this:

Cabbage Beef Crescent Bake


8 oz extra lean ground sirloin or turkey breast

3 1/2 cups shredded cabbage (I use bagged coleslaw - no dressing of course)

1/2 cup chopped onion

1 tsp any meat seasoning

1 (10 3/4 oz.) can Campbell's tomoto soup

1small can of stewed or diced tomotoes...juice drained and saved in case you need it

3/4 c (3 oz.) shredded reduced fat cheddar cheese

1/8 tsp black pepper - I just crank on the pepper mill...I like a lot!

1 (8 oz.) can Pillsbury Reduced Fat Crescent Rolls

Preheat oven to 350° F.

In a large skillet sprayed with butter cooking spray, brown meat. Stir in cabbage, onion and meat seasoning. Continue cooking until cabbage is tender, about 5 min. Add soup, tomatoes, and pepper. Mix well to combine. Lower heat and simmer for 2-3 min.

Meanwhile unroll crescent rolls and pat into a rimmed 13 x 9 baking sheet, being sure to seal the perforations. Evenly spread cabbage mixture over rolls. Sprinkle with the cheese

Bake for 20-25 min or until crust is golden brown. Place baking sheet on a wire rack and let set for 5 min.

Cut into 8 servings.

Each serving: 192 cal, 8 gm fat, 1 gm fiber 1 meat, 1 starch & 1/2 veg

WW Points: 4 pt.

This is seriously so good - I've played around with the spices...sometimes Cajun spice, or Mrs Dash or something italian

Teenagers will eat it and you really don't notice the cabbage!

that looks good

Aaacck - I do know how to spell tomato....really

You say tomoto, I say tomato.

What is "meat seasoning"? I'm not too sure what that means.

I think you could use just about any kind of seasoning that you would use with meat....

Oh, okay. Got it. Thanks.

Could always add some of these

NOOOOOOOOOOOOOO. Cousins Jane, Ed, and the twins!!!!!!! Let them go, I beg of you!!! Click to view attachment

SR is short for Self Rising...which means you don't need any leavening agents (baking powder, baking soda, etc) to add to it. As far as quantities well, I cook like my momma...by sight. I would hazard a guess and say maybe 1 to 1 1/2 cup of self rising flour, 1/2 mayo, and enough milk (or buttermilk if you have it) to make the mixture spoonable (is that a word?). Hope that helped you.

Since Joel has to work again tonight *sigh* we're having soup. Well, chicken noodle for my sweet girl and pasta salad for me. Ranch with bacon dressing over the pasta salad and I think I have some chicken salad for a sandwich. *rambles through fridge*

Very helpful. Thank you.

lololololol omg that made me laugh

Oh and my Husband suggested he bring something home for dinner tonight, haven't decided just what yet!

Red Beans & rice for us here.. mmmmmmmmmmmm

Meatloaf, mashed potatoes with gravy and green beans here:-) - and enough left over to send with Joe for lunch tomorrow.

Well we ended up with donairs for dinner. Yes, that crispy yet tender beef, wrapped up in a pita with onions, tomatoes and sweet sauce.

Last night we had steaks, homemade mac and cheese, and roasted asparagus..

tonight is chicken parmesan, more roasted asparagus (my husband could eat it everyday!) and bruschetta..

drools...... OH MY GOODNESS.. I SOOOOOO Want donairs....

What on earth is a donair? Looks just like a Gyro to me...

Gosh, I haven't had a donair in donkey's years. I remember my first husband and I going to get them in the middle of the night, because the guy was open until the wee hours of the morning. That's when they taste the BEST. mmmmmm

Oh. And I believe we're having duck today.

duck

You SUCK!!!!! LOL

I am DYING for a donair

I thought some of you might be

Crappy dinner with hotdogs cut up in it

Gourmet I know, but it's a friday night staple around here

I have no idea what's for dinner.

You mean you did it on PURPOSE??? oh you SOOOOOO owe us all Donairs...

We're having stew here tonite.. been on the slow cooker all day!

I heart stew. I've just decided on steak. Mostly because I have fresh veggies that need to be used and that's what was in the freezer. New York strip with broccoli, mushrooms and onions, roasted beets, and potatoes. Maybe roasted garlic and herb potatoes. Not sure yet. I have a fabulous bottle of Bin 389 to go with it, so I am making this our celebratory second first anniversary dinner. Tomorrow is the actual day but I won't be cooking. I think he wants to go to a Brazilian restaurant tomorrow.

we were bad and went out for burger and fries at the Burger Depot but they were sooooooo good

I wish we could find a good burger place.

we have a tonne here... almost every corner has a burger joint... although not all of them are good

We've found three so far. And they're all crap. Which means whenever we feel like a burger and fries I have to make them myself.

mmm, the fries were so good... nice and crispy on the outside and the inside was cooked but nice and fluffy.... yum yum!!!