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What's for dinner/supper??

We had started this thread a few times....
*keeping dinners seperate (on a different post)from lunches, then they're easy to look up*


Sometimes we struggle with, "What's for dinner/supper?" and sometimes it's nice to
read something, like what someone had for their dinner/supper or planning for their dinner/supper
and it helps you make a decision for your own...

If you come along and you've got one of your favoritest dinners or easiest to make, or quick to put together.. and what the side dishes are...
it's fun to read them...

As you might be able to tell, I'm stump~ti~fied..
I like to cook, but just get tired of the same things all the time....

Tuna Casserole

2 cans(small) Tuna, drained
1 can peas(I use frozen, but most use canned)
or 1/2 bag frozen broccoli
1 can cream of celery soup
1 can cream of mushroom soup
1 (soup) can full of milk
garlic to taste
salt pepper
Egg noodles
1 onion diced

Mix all together and bake at 350 until hot and bubbly- top with cheese and serve!

BIG hit at my house!

Today it's white bean soup. It's not fast but it is easy.

I soak the white beans in water with one Tablespoon of baking soda in it overnight.

The next morning I rinse the beans as well as possible to get out all of the baking soda.

Then I simmer for several hours. I like to add a pork bone, potatoes, onions, 4 teaspoons chicken bullion, and about 7 peppercorns to mine.

For a side I like the southern cornbread with this. And a tossed salad definitely doesn't hurt.

What does the baking soda do?
Soften the beans?

I am curious?

I've tried dried beans with noooooo luck!

Baking soda shouldn't help soften them as it contains sodium and I've always been told not to add salt at all until they're completely soft as the salt will stop them from softening.
I'm curious too!
Today I made chili (vegetarian ofcourse) and I soaked my beans over night, then boiled them for about an hour, then added them to my chili.

Last night was a very easy but yummy beef stew done in a crock pot.

Around 9AM I diced up a chuck roast and put it in the crockpot 2/3 filled with water. Added to that diced onions and garlic. Also added a bunch of cut up carrots as I like those soft. 3 beef bouillon cubes and let it cook on high.

About 2pm I added diced potatoes and fresh peas and green beans out of the garden. Back to high for more cooking. At the same time I took off a bunch of the liquid so that Dan could make gravy because the liquid in the stew is more of a clear broth. I left in enough liquid to cover the potatoes and veggies.

At 4:30 Dan diced up a bunch of tomatoes and put them on top of the stew.

It was ready to go about 5:30 and very yummy!

Served this with 60 minute rolls and for the kids who do not like stew, they got the meat and mashed potatoes with gravy.

I was always told the baking soda remove the gas out of the beans

Stir fry chicken and Rice for monday night
I cheat making this!!! Having to cook when I get off work already been on my feet all day I make the rice always on Sunday night before OR the night before I going to make this the next night. I also boil 2 chicken breast and cool then break into bite size pieces,, this way the long term of getting things done is already ready for me when I get home.


6 or more chicken wings
2 boneless/ skinless chicken breast , boiled, cooled and broke up
1/2lb smoked turkey kabalsa sliced
bell pepper, green , red, yellow amount to your liking (for 6 cups cooked rice)
Onion same amount as above
one crushed garlic clove( optional)
bean sprouts
individual size can of peas and carrots drained
5 eggs scrambled
soy sauce

marinate chicken wings with lemon pepper, a little cayanne pepper and teriyaki sauce night before.

heat oven to 375
First thing is "seer" chicken wings in skillet with a little olive oil on both sides then place in baking dish with a little olive oil in bottom of baking dish or spray with pam then to oven by the time you get done with everything else chicken wings should be done approx 30 - 40 minutes - max!
Cooked rice
3 cups of water
1 Tblspn butter
Bring to boil
add 1 1/2 cups long gain white rice bring back to a boil , turn down heat to a very low simmer place lid on Do NOT stir again and let simmer untill rice is tender and fluffy, appox. 20-30 min. and remove from heat keep lid on. use now or place in refrid untill next day,, same with chicken breast, boil , cool, break up use now or later.

Next day ,,,
I slice up smoked turkey kabalsa thickness to your liking,, sautee' julienne onion, red, green, &yellow bell peppers, crush one clove garlic.
Sautee' in a little bit of olive oil untill veggies are somewhat tender but still slightly crisp , add kabalsa, and chicken, turn lightly into veggies and add soy sauce to your liking heat thoroughly remove from pan and put rice in pan to get flavor of pan turn heat on very low in the mean time scramble 5 eggs in seperate skillet when done add to rice as well as veg and meat,, turn lightly and turn heat up slightly, open can of peas and carrots and drain very well , add to rice mixture turning in lightly,, add more soy sauce with this remember the more soy sauce the darker the rice will be, lastly add bean sprouts to your liking. Crank up heat stir a couple of times and remove from heat, This makes a large skillet FULL!
The baked teriyaki chicken wings are done, stirfry chicken and rice is done,,, Grab the chopsticks and get after it..

Last night was Baked chicken thighs, marinated in soy sauce brown sugar,ginger and garlic. and cheesey mashed tators and tomato salad with vinaigrette.

Tonight, simply dish

Package or 2 of cheese ravioli
can of your fav spaghetti sauce
1cup mozzarella cheese
parmesan cheese
seasoning to taste, I like chives and parsley as well as some garlic.
just layer,like lasagna,and back 350 for about 30 mins, add more cheese if you like.simply.

I LOVE CHEESE RAVIOLIS'....
This sounds really good to me...

Weezie, it is good and so easy, also anything can be added..

I usually just boil them for a couple of minutes, and then put on my homemade s'hetti sauce, wee~bit o'shaker cheese and garlic bread.

The baking soda DOES "take the snaps out" as my beloved Grandma used to say.
The way to do it is that when you add the baking soda to the simmering beans, the water will foam up and then you're supposed to drain the beans and add all fresh water.
HOWEVER, I read somewhere that this baking soda/change of water thing removes alot of the nutrients from the beans.
Geez, can't win............

By taking the snap outta the beans,
does that mean it SOFTENS them??
I really dislike hard beans...

No.
"Snaps" was Grandma's word for "f****'....

Weez, the way to get soft beans is easy - just cook 'em longer.
Test a few beans once in awhile, and when they are as soft as you want, they're done.
I've heard that adding salt to the water toughens beans. Never noticed any difference myself.

oh, I did.. I cooked them long time,
if the package said one hour, first I did one, then two, then three..
I then soaked them over night and then one hour, then two, then three...
Then I cooked them for two hours, and soaked them over night and etc, etc, etc...

I did get them soft, after cooking and letting them sit for a few days in the chili mixture..

I just buy the cans now.. :rolleyes:

Possibly the dear Lord does not intend for you to eat beans.....

oh, on the contary...
I just put 5 CANS

No it takes the gas out

Beans beans good for your heat
the more you eat the more you F**T
The more you F**t the better you feel

So eat some beans with every meal * Snap*

Deborah L : We used to say "snap" too when My kids were small I wouldn't let them say F**T

LOL, Angel !
Weez, I LOVE kidney beans, and no salad is complete without 'em !
I buy them canned and rinse them in a colander.
I wonder what that weird brown foam is?

I'm never had problems with getting beans soft but then I mostly do navy beans. Kidney beans may be very different.

Today I made Chicken Fried Rice. Used the last of my rice too.

Tonight I am making French onion soup..
Onions
Beef Stock
Butter
worcestershire
Dried French Bread
Cheese to top

*You know Rita, I cheat sorta when I make that soup here for me...
I don't like to eat cooked onions,
but I like what the flavoring does to any soup..
so, I cook my onions, but pull them out and just
have a clear broth w/ all that scrumptious melted cheese on top...*

Weezie I do the same darn thing!! Something about the broth and cheese!! Yummy.. I was thinking of adding more bread to it though!!

What kind of bread do you use??

I was thinking French Bread...

I have used toasted garlic bread...
Or butter the Italian bread and then toast it..

and I've even used salad croutons..
I'm still out on those, they tasted ok,
but where messy tryin' to hold up the cheese...

I was not feeling up to Par so I did use croutons.. Actually turned out very good. I had the big restaurant style ones. They seemed to hold up great..

Now, that might of worked..
I had the tiny little midgets and they
didn't hold up the cheese very well,
and they got toooooo soggy too fast,
I like a bit of sog and crunch at the same time..
*taste is good, I think the seasonings' are good,
but it's the sog that got me..*

I did read a different recipe that called for tosted bread topped with a bit of cheese then another toasted bread topped with more cheese. layered... that might get rid of the sog factor... I chose it to be soggy cause I have a broken tooth soo it turned out great for me..
It was Herb and cheese flavored.. added just the right amount.

I love the cheese though..
*I am a cheese~aholic*
I like the bigger hunks of toasted flavored breads...
that way, it held up the cheese,
had a flavor to it, and gave me a bit of sog
*which I like, just not alllllll sog* and it
worked out great..

Now you've got my mouth watering for soup..
I have to finish my homemade Tomato/Rice
soup I'd already made a couple of days ago...

I have to eat the rest of this soup..

Now for tonight I am having Chicken Burritos..
Which is shredded chicken cooked in salsa and wrapped in a cheese filled tortilla..Baked and topped with sour cream and taco sauce..

Can you mail me one...
Sounds yummmy~

Oh it is really yummy!! wished it could be mailed!

With this I usually cook a whole bunch at a time at least 6-8 chicken breasts..then I put them into serving size freezer bags, it makes for a super easy dinner!
I know you don't eat a lot of meat either.. Do you also have a disgust for meat with bones in it?

I don't eat meat that's that close to the bone..

I usually only buy boneless/skinless chicken breasts... *and even then I get after the fat hanging still off of it.. *

I love chicken, I could eat b/s chicken 8 days aweek..
I have to admit though, my most favoritest way to eat chicken is on the grill *bbq'd*

Ewww yep that will do it for me too!! I am sooo picky when it comes to removing every stitch of fat in that..

Love bbq'd chicken..I love it with lemon pepper or marinated in italian dressing!!

I love french fries w/lemon pepper, dipped in ranch dressing..
*I made that up one night working at the restaurant*

I love chicken on the grill w/ Kraft Hickory and Hot mixed together, or Butter~n~Salt, or Robusto Italian Dressing, or Chivetta's....

Ummmmmmm maybe we'd better start a new thread..
Somehow we got sidetracked
off of the French Onion Soup part..

Tonight we are having breaded chicken stuffed with parmasean cheese and bacon, its so yummy!
And rice with it too..on the side!
Dinner tonight

Last night I made some Fajitas for dinner..
They turned out really good!! Super easy to make!

Drunken chicken tonight

Just a chicken on the grill with a can of beer up his,well you know:-) marinated with some herbs and olive oil. and some corn on the cob with garlic parsley butter.

How long you cook those puppies???

Weezie I just checked it out .. You cook a 3lb chicken for 1 hour or till the juices run clear.
In the center of the grill..

Caribbean Jerk marinated, pan seared pork tenderloin steaks with homemade smashed 'taters and brocolli! YUM!!!

Is that the dry stuff or the liquid????

Sorry, Weezie- I didn't see this until now. It was a liquid marinade....Lawrys I think. Very tasty. I also like their Louisianna Red pepper one. It has a slight kick to it!

I will have to look for that.
I've had the Carribean Jerk seasonings'....
*but they were a dry rub on a whole chicken
done in a crock type terra cotta cook pot,
done in the microwave...*

I love Lawrys...I buy meats in bulk and cut/package my own stuff, then put seasoning/marinade in the bags with the meats to freeze. They also have a Sesame Ginger that is good for chicken.

Sat...4-dinner party

Burgundy spoon roast cut into steaks and grilled
Ground turkey with fresh basil,parsley,garlic and pasta topped with mozzarella.

7-layer salad

rolls,and breads

Greek olive tray

veggies

pastichio salad and bunt cake with fall colors and little cup cakes with ice cream cones on top covered in chocolate frosting to look like a pumpkin for the little ones....also there table has white paper and crayons on it, if they get bored;-)

and the little gifts of gourds filled w/ho made dryed seasoning and soup mix for guests, and candy filled 4-kids

a little wine and non-alcohol fruit spritzers
and a table set with great great grandma's china....

a centerpiece of all my garden finds...
and good company, let's hope it all goes well:-)
Sure wish you all could come:-)!

Sounds FABULOUS!! Wow, Angie- you did well to put it off so long

Thanks Tonya...It went really well:-)

Well the elders are comming for dinner on Friday. The lady that schedules their dinners is down sick and I didn't want to have her worrying about them not getting a meal. We are having Beef Frajitas, Refried Beans, and Spanish Rice and Rice Pudding for dessert I think. I just bought 20 lbs of rice for 5.00 so now I need to use some of it so it is transportable. I shouldn't have done it but it just seemed like such a good price that I couldn't resist lol. Sometimes I am not the brightest bulb in the box.

I use rice alot Tammy..

Rice Pudding...
Rice w/Beef Boullion cubes...
Beef/Vegetable and Rice Soup...
Rice Pudding w/raisins...

So that's how I ended up with 20 lbs of rice? Thankyou Weezie. I'm going to have to look into that tomato rice pudding. I don't think I've ever seen a recipe for that before. And I'm glad that you reminded me about rice soups. I usually use noodles so I hadn't considered that. Now I'm definitely thinking along the cream of chicken with rice soup line. Hum I'm drooling already. This room/topic should come with bibs for members like me lol.

That was a typo :rolleyes:
Should be just Rice Pudding..
I changed it...

For the Tomato Rice soup,
just fill the pot up with half water..
*I never measure* and then like if I'm
going to do 3 people for soup, I put in 4
boullion cubes, *but obviously you can adapt
to your own individual needs/diet requirements..
but then put in 1/4 cup per serving.. and one for the pot.. and then boil that for at least 15/20 minutes.. and then pour in one can of HUNTS TOMATO SAUCE and finish cooking.. *about another 10, 15 minutes or until rice splitz..
*I like softer rice*
I finish it off with some fine ground black pepper...

that sounds wonderful. I've got chicken thawing for some cream of chicken soup with rice. And then maybe some chicken frijatas I can't spell worth a darn. But I've been of a mexican food kick for about 2 weeks now. And since I still have taco mix I might as well. I'll have to go to the store for more fixings on thursday anyway. Thanks for the wonderful recipe Weezie.

If it's too salty for you...
Just add more water..
(or get some no salt tomato sauce)

My mom doesn't like it so salty/thick..
so she thins it out a bit....
(Or if she's cooked potatoes that day,
or the next, she adds that water)

I don't use the cubes I use the granulated. That way I can put in exactly the amount I want. And I think it is cheaper than the cubes. But I could be wrong on that one.

I buy both...
Sometimes I don't want a whole cube..
Some meals, especially larger sizes,
I might use more..

If I cut up the green peppers and onions for the frajitas today will they still be good tomorrow?

Ummmmmmm,
I never cut up an onion, until I am ready to use it.. but I have cut half the onion and store in
the fridge to keep..

But I like it cut fresh as to not loose those juices from them..

But my father~in~law has been storing celery in tinfoil in the fridge and he's been able to keep it fresh for weeeeeeeeks now..

So, try it with it covered in foil and see how it works..

I bet the flavors would really be married inside together... more enhanced I'd bet...

Thanks Weezie,

I'm just trying to do the do aheads. I don't like to have a lot left for the last minute.

Tammy, You can cut up the meat as well and mix them all together with any seasonings you may be using. It can all marinate together overnight if you are going to cook it all together tomorrow.

Actually what Triss suggested would be
a good idea..
And they would be all nice and marinated up
when you do them tomorrow...
What a great idea!

Wish I had read this yesterday. Oh well. I'll keep it separate because I don't know the elders eating preferences. This way they can add what they want on leave what they don't. But the next time I cook them for myself I'm definitely going to try doing it that way. It does sound good.

That is sooooo true Tammy..
Sometimes their tastes buds don't like
some things like onions and such..
*or they like the taste, but they repeat or
irrate the stomach...*

Whats for dinner......Hmmmmmmm....i dont know and i dont care as long as i dont have to make it tonight...after the week that i have had ...I'll let you know tomorow what i had

I hope someone calls and says,
HEYYYYYY, lets' go out to dinner...

lol, well the elders missed me yesterday so they are getting mexican tonight instead. Me I've got to chicken thighs I have to figure out what to do with. I was thinking teriaki until I noticed that I'm out of it. Anyone have any good suggestions. I'm trying to run out of things so I don't have to pack them or give them away.

Any of that Chivetta's Marinade???

Or I used to do Chicken Breasts with
Mayo, Mustard (and sometimes w/italian dressing too, just to spice it up a bit) and rolled onto crunched up croutons and bake it...

no I've been out of that for about 20 years lol. But you have given me an idea. My former roommate did leave some marinade. I think I'll try it out. At least I won't have to pack and move it. Thanks Weezie.

Hope you let me know what you end up doing???

Dinner tonight is.....Crab cakes and a seafood pasta...yummy

pasta with mayo and herbs,and green onions, crab, and shrimp with some feta cheese a tad of milk or cream.

crab cakes..on the back of Kellogg corn flake crumbs:-)

Oh, YUM!
Crab cakes are one of my most favorite things in the whole world!


I'm having a can of tuna dumped on top of a paper plate full of potato chips!
...and a big glass of milk!

Cindy...that is all your going to have?
I love tuna too...wish I could mail them to you and you could still have while there hot:-)

I have noooooooooo idea what we're havin'..
I wish I owned every To~Go~Place there was,
and have them right next door..
so I never had to cook again!

But, back to reality...
I still don't know what I'm havin'.....

Weezie, boy do I hear that...I either get tired of cooking or not sure what to make, or not sure I want to clean up the mess;-)

I do not care for fast food, but it is hard to change it up and not get bored:-)nightly.

Having the Cinnamon Basil Porkchops, Tossed Salad with Ranch dressing, Mashed potatoes and Gravy, and the rest of the nutty green beans. At least that's the plan and since most of it is already made it will probably be that lol.

We ended up having Chicken Fingers and some homemade french fries.. w/green beans and applesauce...

Okay, what am I going to have tonight?????? :rolleyes:

Oh we were talking about lunch lol. Well I'm going out with the girls to Applebees. I'll probably have a salad. Their menu is somewhat strange I think. But that's just me.

No that was last nights "dilema"...
Finally desided on the fingers..

Lunch is on the other thread..

We are having seafood cassarole tonight.

I make an entire week's menu every Wednesday evening so that I know what to buy when I go to the grocery store on Thursday. Right now, the menu is done until Sunday.

Tonight I am making Manicotti.. Very easy and yummy too

Of course the Manicotti Noodles
1 jar of pasta sauce.. I like the Barilla baking sauce for this..

1 8 oz container of Ricotta cheese
1/4 cup Parmesan cheese
2 cups of Mozzarella cheese
2 eggs
1 teaspoon of parsley
1/2 teaspoon Garlic
Mix together and let sit in the fridge for an hour .. I like to put it in a zip lock bag..
Cook the Manicotti Noodles as directed on the box.. Snip off the corner of the Zip Lock bag and squeeze the mixture into the noodles..
Cover with the Pasta sauce and I like to sprinkle more Mozzarella Cheese over the top..
Cover and Bake at 350 for 45 - 60 Minutes..

Rita sound great!!!

Jenn, what is in your seafood cassorole?

rice, cheese, shrimp, crab, sometimes some scallops if I can get decent looking ones. All of that mixed into a cream, flour, butter base and then put into a cassarole dish and baked for a half hour or so to make sure its warm all the way through.

tonight we're having chicken stir fry. I like to make things that are quick and has the meat and veggies all in one dish....less to clean up!

Thanks Jenn...sounds like a keeper:-)MMMMMM

I get the recipe and post it for you...hang on a sec....

Seafood Casserole

1/3 c. minced onions
1/4 c. butter
1/4 c. flour
1 c. milk
1 c. half and half
1/2 tsp. salt
1/2 tsp. pepper
1 tbs. chopped pimiento (optional)
1 (8oz) can water chestnuts, drained
2 tbs lemon juice
1 tbs snipped fresh parsly
1 c. flaked cooked crabmeat
1 c. peeled cooked shrimp
3 c. cooked rice
1 c. (4 oz) shredded cheddar cheese, divided

In a saucepan, saute onion in butter; blend in flour. Add milk and cream. Cook and stir untl thick and bubbly. Remove from the heat; stir in salt, pepper, pimientos, water chestnuts, lemon juice, parsley, crabmeat, shrimp, rice and half of the cheese. Spoon into a 2 1/2 quart casserole dish. Bake at 350 or 25-35 minutes or until heated through. Sprinkle with remaining cheese just before serving.

Serves 6

Yummy!!!will keep this one, Thanks

no problem. I think it would have been good if I would have put some diced celery in as well.

Right now, I'm waiting for my chicken to be done soaking in the cornstarch/ soy sauce combination....just a couple more minutes!!

Oh that does sound good!!! Yummy, yummy in my tummy!!
Though I'll be dining alone when I make that one..b/f doesn't like seafood.

Tonight I made Tex-Mex Chicken Drumsticks, Mexican "Dirty Rice" and steamed Broccoli with zesty cheese sauce.

oooooooo...again sounds so goood;-) post recipe, please.

Does anyone use apple cider vinegar in cooking?
I like some in spinach, chili, and spaghetti sauce. Really wakes up but somehow mellows even canned chili.
Just wondering if there are other uses for it in foods.
I LOVE white vinegar cucumbers, what's that called? You know, the ones with the fork marks down the sides of the cucumber?

I use it alot in making sauces Deborah.. Most of the time I use Basalmic Vinagar though..

I love Apple Cider Vinegar.
*put it in my chicken wing sauce*

but I love it most on home grown
Romaine lettuce w/kosher or sea salt....

We had Chivetta's BBQ'd Chicken on the grill
*won't be able to do that for too many more weeks* :p
w/mashed 'taters`n gravy, french style green beans, bread `n butter and apple sauce......
peas

Weezie, we grill right through the dead of winter!!.....just have to put our shoes on to go outside.

I don't use apple cidar vinegar in very much at all. I have put it in my recipe for macaroni salad and that was good. ....hmmmm, not really sure where that recipe is. it'll turn up.

Tonight we are having keilbasa skillet stew.....one of those fast, one-pan meals again. Yup, prettys sure that I make those kinds of meals 90% of the time.

You know Jenn, we used to...
But the grill that I had, got really old and parts were fallin' off of it...
And then my f~i~l sent over his, ***same model*** cause he wasn't using it anymore...
And we grilled on that one all winter long...

but that one finally bit the dust, and this time
around my mother "splurged" for the grill, brand spankin' new...
and, well, let's just say,
She doesn't want it out in the snow this year.. (**** :p :p :p :rolleyes: ****)
I eat all of my meat on the grill, I could grill 8 days a week, LITERALLY, but with it not being mine , I guess this winter is going to be grill free

sounds like you need a George Foreman indoor grilling thing. My parents like theirs....they use it alot now that its just the 2 of them.