What’s for Dinner Tonight?

[barkley]

I took 2 of the roasts I got on sale and cooked them in the crockpot today. I was planning on potroast and pasta but ds asked if 'just a little' could be done up with enchilada sauce so......dh and I will have the original meal plan along with his fresh baked sourdough loaf while ds will have a couple of enchiladas.

 

[hardcorestitch]

I took 2 of the roasts I got on sale and cooked them in the crockpot today. I was planning on potroast and pasta but ds asked if 'just a little' could be done up with enchilada sauce so......dh and I will have the original meal plan along with his fresh baked sourdough loaf while ds will have a couple of enchiladas.

Looks like some beautiful mistakes tonight!

 

[lilaurora]

I'm eating alone tonight and going with something I doubt other people eat - minute white rice, hunts tomato sauce, and scrambled hamburger.

Also delicious if you swap out the tomato sauce for Van Camps pork and beans! Grew up eating it and I make it now with the exception of regular rice instead of minute.

 

[TAX GUY]

Last night I wanted to "graze" most of the day with the football games on. That turned into grocery shopping and a few chores around the yard. I did however score some nice coulotte steaks, cut them into tips, sauteed with red and green peppers and onions (on the blackstone) and baked a few potatoes. My son made his "loaded" so I also cooked up some bacon, and he chopped some fresh chive and topped with cheddar cheese and a dollop of sour cream.

I did go overboard with the steak, peppers and onion so we're having the leftovers tonight (we ate about half).

 

[evilmommie]

Haven’t been in here in a few days. Need to catch up on all of your delicious meals!

Friday: Burgers on the grill & salad. Couldn’t find any tater tots in the freezer so had some sweet potato fries.

Sat: I belong to a supper club with some friends and one of the gals hosted a taco dinner potluck. YUM! It was delicious! We sat outside and enjoyed the evening.

Sunday: Meal prepped grilled chicken, roasted potatoes and veggies for dinner last night and lunches this week.

Happy Monday!

 

[gmi3804]

Yesterday I spend a good part of the afternoon on my dinner project, America's Test Kitchen's Spinach Lasagna. Lots of work, but it turned out great. A keeper for sure.

 

[LoveDaisy]

@evilmommie can you tell me about your supper club? How many people? How often do you meet? Is it always potluck with a theme? I love this idea!

 

[Meriweather]

Herbed, fried pork chops, leftover cole slaw and some other veggie

 

[LoveDaisy]

I bought a lot of apples, the bag of seconds was larger than I thought. My dad asked for apple muffins, he picked these up earlier.

 

[evilmommie]

@evilmommie can you tell me about your supper club? How many people? How often do you meet? Is it always potluck with a theme? I love this idea!

Hiiiii!!!

The supper club spun out of another group I am part of in our community. It came together because there are several ladies who love to host, make menus, have themed parties, and cook!

We have about 25 people in the group and we run it as a Facebook community where anyone can post an event. There are usually around two dinners a month and about 10 to 12 people RSVP. The host comes up with the menu and most often times also creates the main dish. They will ask members to bring the sides. The majority of the time, the ladies will actually assign you a specific dish to bring which I LOVE!

The group is all women, just how it worked out….but sometimes couples are included. Hahaha Usually, around the holidays!

It’s a lot of fun!!!

 

[team bradfield]

Sausage, jalapenos, poblanos, cheddar and hominy casserole

 

[ddluvsdisney]

We went to Orono Brewing. Wednesday is burger night, where for $15 you get a giant cheeseburger, fries, and a pint of their beer. It was pretty good, and for $33 we had dinner out for two. Unfortunately, our favorite microbrewery in town is no longer in business (renovation/upgrades with a new investor led to a major falling out) so we are "stuck" with only 2 microbreweries within walking distance of our house, hahaha.

Tonight will be leftovers. I have meatloaf and creamy Tuscan chickpea soup, which is a seriously good soup even if I did tweak it a bit (used sweet sausage but then added some Crystal hot sauce, also added some smoked paprika). I served it over rice. Another change I'd make next time is to double the liquids... there isn't enough broth for us!!

https://www.foodandwine.com/creamy-...iuiT55JCx5BWalJn5A_aem_DX0dNsgu2hc1uP0hS7a6-A

Thank you for posting this recipe! I shared it with my friend who I also work with. She made a big batch of it and brought it for us for lunch today!! It was delicious!
She said there’s enough to have for a few days.

 

[snappy]

Very thick cut filet mignon, sautéed mushroom and a medium size russet potato.

 

[tarheelmjfan]

Shrimp tacos & Mexican rice.

 

[NannyBeBe]

My turn to cook -- chicken with tikka masala sauce, basmati rice, and steamed broccoli; ice cream for dessert.

 

[LoveDaisy]

Tonight we had BLTs with garden tomatoes and an applewood smoked bacon from my local butcher.

I just made a batch of peanut butter cookies for a work thing tomorrow.

 

[Meriweather]

I bought a lot of apples, the bag of seconds was larger than I thought. My dad asked for apple muffins, he picked these up earlier.

View attachment 1007724

When I get the discounted apples, I dehydrate them.
The grand kids go through them really fast.
I have a big bag to pack for our upcoming trip.

 

[NannyBeBe]

I must share this recipe with you. My youngest granddaughter made it for us. It is one of the best dishes I've had in a long time.

MARRY ME SHRIMP PASTA

1 lb. large shrimp, peeled and deveined

½ T. paprika

¾ T. Italian seasoning

¼ tsp. black pepper

¾ tsp. salt

1 ½ T. sun-dried tomato oil from a jar of sun-dried tomatoes



For the Sauce:

2 ½ T. tomato paste

½ cup sun-dried tomatoes, diced

1 T. Italian seasoning

1/3 tsp. paprika

½ tsp. salt

¾ tsp. dried basil

2 T. flour

2 cups diced spinach

2 T. butter

2 T. minced onion

2 T. minced garlic

2 cups vegetable broth

1 cup heavy cream

1 cup Parmesan cheese

12 oz. penne pasta


Boil the pasta according to the package directions for al dente while you cook the shrimp.

Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they're evenly coated.

Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they're O-shaped, you've cooked them too long. Set the cooked shrimp aside to cool.



For the Sauce:

Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.

Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt - about 5 minutes. Then, add the Parmesan cheese and stir until melted.

Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again.

 

[LoveDaisy]

When I get the discounted apples, I dehydrate them.
The grand kids go through them really fast.
I have a big bag to pack for our upcoming trip.

Thank you! That is a great idea. I might make some this weekend. Do you add anything to yours? Sometimes I add a little cinnamon.

 

[tarheelmjfan]

I must share this recipe with you. My youngest granddaughter made it for us. It is one of the best dishes I've had in a long time.

MARRY ME SHRIMP PASTA

1 lb. large shrimp, peeled and deveined

½ T. paprika

¾ T. Italian seasoning

¼ tsp. black pepper

¾ tsp. salt

1 ½ T. sun-dried tomato oil from a jar of sun-dried tomatoes



For the Sauce:

2 ½ T. tomato paste

½ cup sun-dried tomatoes, diced

1 T. Italian seasoning

1/3 tsp. paprika

½ tsp. salt

¾ tsp. dried basil

2 T. flour

2 cups diced spinach

2 T. butter

2 T. minced onion

2 T. minced garlic

2 cups vegetable broth

1 cup heavy cream

1 cup Parmesan cheese

12 oz. penne pasta


Boil the pasta according to the package directions for al dente while you cook the shrimp.

Toss the shrimp with the paprika, Italian seasoning, salt, and pepper in a medium bowl until they're evenly coated.

Heat the sun-dried tomato oil in a large skillet over medium heat. Then, cook the shrimp for two minutes on both sides until they are pink, opaque, and C-shaped. If they're O-shaped, you've cooked them too long. Set the cooked shrimp aside to cool.



For the Sauce:

Melt the butter in the same pan over medium-low heat. Then, add the garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, salt, and dried basil. Cook the mixture for about two minutes until fragrant.

Add the flour to the aromatics and stir well. Then, add the broth, heavy cream, and spinach. Stir and cook until the sauce thickens and the spinach starts to wilt - about 5 minutes. Then, add the Parmesan cheese and stir until melted.

Carefully mix the pasta into the sauce. Then, add the shrimp and gently stir again.

Wow, that's very ambitious for a novice cook. She's doing great! It sounds delicious.