What's for Dinner Tonight? (recipe index in OP)

[FormrCastMbr]

Marcij, Good to see you again. I have an Andrew too! Thanks for that recipe...it reminds me of my Aunt that passed away many years ago from ALS...she made something very similar if not the same. I remember being a teenager camped out with Fritos by that dish!

My son had a game this week and I made strombolis...I made them prior then wrapped them in foil and heated them for about 15 minutes at 400. Served with pizza sauce...yum!

I got this idea from JennyMominRI...she posted her recipe a while ago. I just flattened out pillsbury pizza crust, added cheese, ham, pepperoni and sauteed peppers and onions. Roll, seal and cut slits and bake initially at 350 for about 20 25 min.

Kathy's Cajun Pork was also delicious and it was even better the next day...I hope you don't mind my ideas!

 

[Aimeedyan]

Before I start catching up, I wanted to tell you guys how wonderful it has been to be welcomed so warmly. I only post sporadically, and you guys have been great. My boys are 12 (Andrew) and 9 (Jake). They are both on a rec team for soccer, both are on rec teams for baseball, and Andrew is on a select tournament team. When you add in our commute (they go to school in Dallas, as it has the largest school in the nation for bright children with learning differences, plus my husband and I work there as well) life gets even crazier.

Another Texan! I'm on the other side of the metroplex from you but I grew up in Mesquite so I'm familiar with your area =) Glad you're checking in!


DH plays basketball tonight so it's just me. I think I'm going to just heat up a Bertolli shrimp and garlic premade dinner thing. I haven't bought groceries and we are out of just about everything!

 

[marcij]

Marcij, Good to see you again. I have an Andrew too! Thanks for that recipe...it reminds me of my Aunt that passed away many years ago from ALS...she made something very similar if not the same. I remember being a teenager camped out with Fritos by that dish!

My son had a game this week and I made strombolis...I made them prior then wrapped them in foil and heated them for about 15 minutes at 400. Served with pizza sauce...yum!

I got this idea from JennyMominRI...she posted her recipe a while ago. I just flattened out pillsbury pizza crust, added cheese, ham, pepperoni and sauteed peppers and onions. Roll, seal and cut slits and bake initially at 350 for about 20 25 min.

Kathy's Cajun Pork was also delicious and it was even better the next day...I hope you don't mind my ideas!

I love those ideas! If you (or anyone) thinks of more, please post them. I'm going to also try to go back through the old thread(s) and see what will work for my family. DH is starting a new job on Monday, and I have a feeling that I won't see him much the first few weeks. Unfortunately, he has sensory issues, and won't eat pasta or anything that could be considered chewey. He'll eat waffles but not pancakes, doesn't care for rolls but will eat crispy bread/sourdough, doesn't like taco roll (pampered chef recipe) but will eat tamales. There is a terrific tamale/tortilla place near my work, so I may stop there and get fresh ones once a week that can be re-heated for him and my youngest.

Oh, and did I say I'm trying to stay on WW? That makes this even harder, but I do have a number of great recipes that I got from WW magazines, books and even in meetings, before WW made our instructor stop giving them out.

Another Texan! I'm on the other side of the metroplex from you but I grew up in Mesquite so I'm familiar with your area =) Glad you're checking in!

Hi there!

Okay -- I better get back to my work. Both boys have practice tonight unless the thunderstorms materialize. (Both soccer practices were cancelled on Monday due to storms in the metroplex, but they missed my town.)

 

[bigmerle1966]

Oh, and did I say I'm trying to stay on WW? That makes this even harder, but I do have a number of great recipes that I got from WW magazines, books and even in meetings, before WW made our instructor stop giving them out.

Go to the WW website, you can sign up for e-mails from them without having to actually sign up. I started out that way, I now belong. They would send me weekly e-mails with advice, tips, and recipes.

 

[liamandcaili]

I am always a bit squeemish to jump into long standing threads. Somehow reminds me of trying to sit at the 'cool table' in junior high when I was obviously not cool.

I'm glad you jumped back in!

This is DS's 2nd season of kid pitch / Dixie Youth (our version of Little League). It only took one or two at-bats for him to figure out all he had to do was stand there to get on base. He's so little, the pitchers have a very difficult time finding his strike zone!

That's exactly why I would walk all the time. It certainly wasn't my knowledge of the strike zone!

I don't know what's for dinner yet. But I'm determined that it's comiing from whatever is in this house. I somehow have an overstocked fridge, freezer & pantry but everything that I choose to cook lately always requires other items & more shopping.

This happens to me too. I am glad you feel better.

Ann, When I can't make sauce, I like Newman's Sockarooni Sauce

This is exactly what Beck and I used to buy when we shared an apartment together.

Marcij -- Welcome back and thanks for the recipe. I love artichoke dip.

Glynis -- Your party for Alan sounds perfect. Is that this weekend too like Ann's?

Ann -- I hope your parents (and of course, you!) have a wonderful time.

Sorry...I got distracted and now I've forgotten if I was going to respond to anything else. I apologize if I missed something. I'll check back in again later.

I think I am going to make fish tacos tonight...or definitely some kind of fish. I have to go to the store.

 

[Disney Ron]

First, please do not laugh, I make sauce but it is probably no where near authentic, but we like it. I start with chopped onion and sometimes peppers and saute them in olive oil. I sometimes add sliced carrots. I add chopped fresh garlic to that and then toss in a jar of sauce. I use any name brand that is on sale. To that I add diced tomatoes, oregano, basil, salt, pepper, granulated garlic (I love garlic) red pepper seeds, more olive oil, a pinch of sugar and let simmer. Then I add tomato paste and simmer some more. I used to add Parmesan cheese but now I cannot because Kady can't have it. I also used to add butter but now I finish with a little more olive oil.

Ann,

I have an Italian hubby and he doesn't mind jarred sauce but I make awesome sauce (gravy). The recipe is posted on the other thread...you just need to find it!!! I didn't save it of course but Kathy has made it and loves it...

I find the jars that we like the best are Colonna and the A&P brand. I do doctor them up though and usually add olive oil, crushed red pepper and bay leaves...sometimes some Adobo...I love this stuff. If you add meat too that makes them taste better...through a browned pork chop or ribs or a little peice of salt pork in there...yum!

I usually just use Ragu and doctor it up with whatever strikes my fancy, onions, carrots, zucchini, yellow squash, mushrooms, Kalamata olives, differant kinds of sausage.

Ann, When I can't make sauce, I like Newman's Sockarooni Sauce & his Vodka Sauce. I do usually add groundmeat or sausage or a bunch of veggies. And still I can't help but through some herbs & seasonings in there!

For authentic Italian taste I always go with a Mario Batali recipe, but I add fresh basil to this one too!

Here's his recipe:

Basic Tomato Sauce:
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Serve over tortellini.
Yield: 4 cups


But I usually add fresh basil to his recipe too!

I found my sauce recipe and it only took me about 5 minutes...it won't be too hard ladies!!! I subtracted pages numbers to give me an idea of what thread it would be on then I picked a page and looked took one recipe from there and figured out where my recipe was from there before or after...does that make sense?


This is on original thread #3, page 330. The meatball recipe is a couple pages prior to that.

Here is my Tomato Sauce/Gravy recipe (makes 3 - 4 family servings...great to freeze):

4 oz salt pork, cut in 2 or 3 big pieces
1 lb country spare ribs
6 - 8 sausage links, I like a mix of hot and sweet
meatballs (I put mine in raw to cook in the sauce, but precooked can be added)
1 large onion, finely diced
6 - 8 cloves garlic, crushed
2 tsp red pepper flakes
2 bay leaves
1/3 - 1/2 cup chopped fresh parsley, dried is OK too
1/3 - 1/2 cup chopped fresh basil
1 TBS dry oregano (I never buy this fresh but you can)
2 bay leaves
6 oz tomato paste
2 28 oz cans crushed tomatoes
1 28 oz can puree
1 28 oz can sauce
water
salt and pepper to taste

Brown sausage in a pan and set aside (does not have to be cooked through - they will cook more in the sauce).

In an 8 quart pot, heat 1 - 2 tbs olive oil. Brown salt pork for about 5 minutes. Add ribs and brown on all sides for about 10 minutes. Reduce heat to medium/low.

Make room in the center of the 8 qt pot and add onions. Cook for 3 minutes. Add garlic and cook for another 3 minutes. Stir constantly.

Add paste and "fry" for about 5 minutes. Add 1/2 cup of water and bring to a simmer. Add crushed pepper and 2 bay leaves.

Add all other tomatoes and 1/2 - 3/4 can of water, stir. Cut sausage to desired size and put in sauce.

Cover 3/4 of the pot with foil and simmer for at least an hour (2 - 3 hours is better). Stir every so often.

At this point, taste to see if salt is needed and discard salt pork (do not over salt since meatballs will ba added later). You can remove the ribs as well. This is your choice. The rib meat starts to fall off the bone after a while and is really yummy. Just make sure to remove the bones.

Add parsley, basil and oregano. Stir. Simmer another 1/2 hour. Add meatballs and gently simmer for at least 3 minutes 30 minutes.

Then its ready to serve.

Thank you all for all these options. I guess I just have to get over my fear and make a big old pot of sauce/gravy. I love that you all gave me great short options and the 'FormrCastMbr' recipe sounds wonderful like Ron explains how his DM makes it.

Ann

 

[Glynis]

Glynis and Nancy glad you liked the recipes! I am always a bit squeemish to jump into long standing threads. Somehow reminds me of trying to sit at the 'cool table' in junior high when I was obviously not cool. Anyway, it is very easy for me to post recipes since I have all my regular recipes saved into documents on my computer. We lovingly call it my archive and it contains all my regular stuff. This archive has been passed on to about 1/2 the people I work with and all the ladies at my hubbies work. It took forever to put together at first but now saves me soooo much time in digging for recipes.

Anywho, didn't end up cooking tonight as Hubby brought home some chop-chop from a local chain called chicken kitchen. Only problem was he forgot the curry sauce (which is pretty much the whole reason for eating there). He then begged me to mess around and try to amke a curry sauce. So after some experimentation we got it down and had the chicken chop-chop with , in his words, a 95% accurate curry sauce. Next week I am going to try to figure out the whole recipe since he said he liked the curry sauce so much.

I'm glad that you came to our thread! Don't stop posting your recipes. I've been copying and pasting them into a file, and when I get ready to try one, I print it out, try it, and if my family gives it a thumbs up, I put it into a 3 ring binder. My daughter asked me why I did that if I have them saved on a computer, and I told her that this way I know I have all the recipes she likes. When she leaves for college, or marriage (long way away), she'll have a ready made copy!

 

[Glynis]

Hi Ladies,

Let me just say, I have an Italian husband. I have never made a tomato sauce from scratch, and can't ask his DM for a recipe. (We do not talk, long story for another time!)

I have yet to find a sauce that he really likes. Just curious what brands everyone here prefers???? Or share an easy sauce recipe for the non-italian!

Thanks,
Ann

I like Prego. Some of the Ragu are pretty good, too! I don't generally make my own sauce, since I can buy it more cheaply. I do know that there is a heavenly Bolognese sauce recipe floating around here on this thread!

 

[shovan]

marcij,
There is a slightly different version of these patties/burgers already posted but here is the WW version. I've made these a few times & they are delicious.
Greek turkey burgers (6 points) Weight Watcher

Yield: 6 servings
¾ cup Fat-free yogurt; plain
2 Cloves garlic; minced
3 tbsp Fresh mint; chopped
¾ tsp Salt; divided
¼ tsp Pepper
1 ½ lbs Extra lean ground turkey breast meat
½ cup Feta cheese; crumbled
8 Olives; Kalamata, pitted and chopped
3 large Pita breads; cut in half, whole-wheat
1 large Tomato; sliced
1 small Onion; red, sliced


I also added a Mediterranean Blend seasoning mix, Paul Prudommes Poultry Seasoning, ½ finely chopped onion, chopped fresh basil and dried Mediterranean Oregano.

Line a sieve with a paper towel. Pour yogurt into sieve set over bowl. Let drain 30 minutes. In bowl combine garlic, mint and 1/4 tsp. salt. Stir drained yogurt into garlic mixture; chill until ready to serve.

Preheat grill or broiler.

In bowl combine turkey, cheese, olive, remaining 1/2 teaspoon salt and pepper. Form into 6 patties. Grill or broil until cooked through, 6-7 minutes, turning once. Serve burgers in pita bread with tomato, onions and yogurt sauce.

Makes 6 servings. WW Points per burger = 6 Per Burger: Calories 286, Fat 7g,
Fiber 1g


Laura, I must have very good taste if my preferred jar sauce was the one you & Becky used! I went through my freezer & I have lots of fish, beef & lamb, no boneless chicken. I ask DH what he wants to eat, Mexican. Which to him means chicken, cheese & red or green sauce! Ugh. I wonder what he would think of Fish Tacos! I'm sure if I fried the fish he'd eat it up, but gosh I ate frying.

Lauren, That is an Italian Sauce like I have never seen!! Wow girl, a lot of stuff goes in there! Is this an old family recipe?

I was going to say earlier that American Italian food probably varies a lot by regions. Not only where in Italy the families migrated from, but also where in the U.S they settled. I know down here most Italian families where from Sicily & then they came to New Orleans. So the Italian, mixed with the Creole & the Cajun, a lot of people here start their Red Gravy with a brown roux! We have a lot of little family run "Creole Italian" restaurants here, it's much harder to find "true" Italian food here.

 

[Glynis]

Question: has anyone ever made mashed/pureed cauliflower? I know some people on low-carb diets use it as a potato substitute. I have a cauliflower on my fridge and was thinking about trying this, if someone tells me that it tastes good!

I have done this. It's not bad, actually. I use cream cheese instead of butter when I mash it. It's not equal to mashed potatoes, but it's a nice flavor all it's own.

 

[Glynis]

Hi, Marci! Nice to see you popping in here!

I have to say that I love Oxyclean!!! It's my miracle cleaner!!! I've been able to get acrylic paint out of carpet with it, red crayon out of a hot load, baby formula spit up off a christening dress, etc. Love it!!!

Your artichoke dip sounds heavenly!!! Mom is coming to stay with me for a while, and we're planning some movie nights. Sounds like some artichoke dip is in order!

 

[Glynis]

Glynis -- Your party for Alan sounds perfect. Is that this weekend too like Ann's?

It was supposed to be, but my MIL decided to pull her engagement stunt and has her fiance living with her for the week. I decided to postpone Alan's party for another week, when this guy will, hopefully, be gone. I just don't want anything to ruin Alan's celebration. And, knowing my MIL, she would turn any gathering into a celebration for her at the expense of her kids.

 

[TigerKat]

I found my sauce recipe and it only took me about 5 minutes...it won't be too hard ladies!!! I subtracted pages numbers to give me an idea of what thread it would be on then I picked a page and looked took one recipe from there and figured out where my recipe was from there before or after...does that make sense?

I've tried many, many sauce recipes in my life and this one by far is the BEST!!!! It makes a ton and freezes very well.

WOW, y'all have been chatty today, gotta catch up.

Sheryl - Glad you're feeling better. I think I'm going to do a "NOLA new recipe" weekend. I'm going to try your Wine Can Chicken and Lorie's(MS Marigny) Cuban Pork Roast.

 

[Glynis]

Sorry I'm late getting on here today. Mary began throwing up yesterday, and so I've been keeping an eye on her. I know she's feeling better, as she wants to be up and running around. I kind of like it when all she does is want to nap!

Dinner last night was ok. I think the orange beef and broccoli stir fry would have been better with more orange juice. Next time, I'll add more!

Dinner tonight will be baked barbecue pork chops. Yum! I haven't had pork chops for a while, and I'm craving them! Of course, I'll have to eat quickly as it's also book group tonight. We're discussing "Water for Elephants." I need to put together some questions to take to group! At least I'm not hosting!

 

[shovan]

I've tried many, many sauce recipes in my life and this one by far is the BEST!!!! It makes a ton and freezes very well.

WOW, y'all have been chatty today, gotta catch up.

Sheryl - Glad you're feeling better. I think I'm going to do a "NOLA new recipe" weekend. I'm going to try your Wine Can Chicken and Lorie's(MS Marigny) Cuban Pork Roast.

Yeah that sauce sounds incredible! Very different from any I've seen around here! "Nola new recipe" weekend?! Lorie's Cuban Pork Roast, I don't remember that? It's not in my recipe file. Tell me about that!

 

[shovan]

Sorry I'm late getting on here today. Mary began throwing up yesterday, and so I've been keeping an eye on her. I know she's feeling better, as she wants to be up and running around. I kind of like it when all she does is want to nap!

Dinner last night was ok. I think the orange beef and broccoli stir fry would have been better with more orange juice. Next time, I'll add more!

Dinner tonight will be baked barbecue pork chops. Yum! I haven't had pork chops for a while, and I'm craving them! Of course, I'll have to eat quickly as it's also book group tonight. We're discussing "Water for Elephants." I need to put together some questions to take to group! At least I'm not hosting!

Oh Glynis, Sorry you have another kiddo sick! Sorry about the MIL situation too! And having to move Alan's party! Sounds like book club tonight might be just what you need!

Glynis, Was it you that just tried fish tacos? Was the fish fried or grilled?

 

[THE HAT]

Afternoon my friends...old and new!!

Holy Smokes...I will try my best to catch up, but you all have been very chatty!!!

Glad to know that our thread is somewhat back...I will take it however it needs to be just so we can have our recipes!!!

Scottishduffy---I love your user name...my mother's best friends' nick name is Scotty, and my pepere's nick name was Duffy. Glad you have joined in with all of us!!

Marcij--Thanks for the kind words...I know I am in for a very rough year of firsts, and my friends are what will get me through, that is for sure.
Your recipe sounds soooo good. The only bad part for me is that I would be the only one to eat it, lol. I will have to wait for my father to come stay with us, as he will eat it with me.

Kat--How is Miss Sammie doing today---Ross needs to know!

Sheryl and Kat--I am glad to hear that you are both feeling a bit better. Don't push to hard though and end up even worse. Try to get some rest.

I have to give my opinion on the neti pot and similiar items....We had a top DR at Boston's children's reccomend this to Ross when he was very very sick in 1st grade....(they were trying to avoid a T&A which he did end up having)..He used the pot(something a bit different but the same idea) and ended up blowing out his ear drum as the fluid pushed into the ear canal. The ER Dr's said that this happens often, and they hate those things, especially being used by those under the age of 16. Ross' eardrum did heal, but he ended up even worse then he was. So that is my little PSA...

Glynis--I am sorry to hear that Mary is feeling ill, give her a hug from me!!
I also am stunned at the MIL issues...I don't blame you for putting off Alan's party...that is his special day. I picked up Water for Elephants the other day, am anxious to start reading it.

Becky--I love mashed cauliflower, but only get it when out to eat as my boys wouldn't touch it, lol. Heck Ross doesn't even eat white pototoes, never mind something pretending to be one, lol!!

Ann--Like Glynis my fav jarred sauce to use is Prego...though I do add a few things to it...garlic and onion cooked in olive oil, hamb, S&P and italian seasoning, a bay leaf, some crushed red pepper and a 1/4 cup of sugar. I sometimes add a jar of italian tomatoes undrained as well.

My mother made the best sauce from scratch, she wasn't a very good cook, but this was outstanding. My dad just found 2 dishes of it in the back of the freezer. He is going to saver every bite of it. He will be able to get 3 meals from each dish. (the man loves pasta so he won't mind eating it every day, lol) He was so excited and emotional at the same time. I am sure he will be in tears eating it due to the memories, happy and sad. My poor Daddy..

Nancy--I have heard of carrots in Spag sauce before, but never understood how it was done...I will have to try that, your sauce sounds soooo good!!
How is your Aunt doing today? Did she get moved OK? Now how are YOU doing? Please don't wear yourself out. Remember Buddy is happy with a tuna sandwich and a glass of Red Truck, How is your knee doing?

Stephanie--How is the little one feeling today?

Aimee--I am so sorry about your church issues, they are very lucky to have you still standing by them. You will know in your heart if and when you need to move on. I read on your other thread about your cocktail party...that sounds like just the thing you need!!! I am anxious to find out how you make out with finding a dress!! Did you figure out the whole tie/no tie issue yet?

Becky and Laura--(and all other who post porn) Keep it up....I for one love all the photos!!

Ok--I am sure I missed a bunch, you all know I mean well!!

Lauren and Kathy--Thanks for offering your shoulder to me...it means so much. ...it is just so rough as you both know....

Whew----now as to what is for Supper-----I have nothing to add...Ross is having shells and cheese after karate and Kris wants cereal and I will have yogurt. Kris has a cold and is stuffed up.

I hope you all have a great afternoon/evening!!

 

[TigerKat]

Yeah that sauce sounds incredible! Very different from any I've seen around here! "Nola new recipe" weekend?! Lorie's Cuban Pork Roast, I don't remember that? It's not in my recipe file. Tell me about that!

Ms. Marigny's Cuban Pork Roast


Slice up a few potatoes and layer in the bottom of a crock-pot along with one sliced medium onion. Top with pork roast and pour 1 cup of Goya Mojo marinade (found in the ethnic section of the grocery store). Add water depending on how much gravy you want - I add about a cup or so - the potatoes soak up a lot of the juice, so just check it now and then and keep adding water as needed. Cook on high for 2 hours, then on low for 4-5 hours. During the last hour top with 1 sliced mango.

 

[TigerKat]

Kat--How is Miss Sammie doing today---Ross needs to know!

She actually accomplished something for the first time since her stroke - she jumped up into her rocking chair on her own. I'd been picking her up. She's come such a long way in a week.

 

[Disney Ron]

Ann--Like Glynis my fav jarred sauce to use is Prego...though I do add a few things to it...garlic and onion cooked in olive oil, hamb, S&P and italian seasoning, a bay leaf, some crushed red pepper and a 1/4 cup of sugar. I sometimes add a jar of italian tomatoes undrained as well.

My mother made the best sauce from scratch, she wasn't a very good cook, but this was outstanding. My dad just found 2 dishes of it in the back of the freezer. He is going to saver every bite of it. He will be able to get 3 meals from each dish. (the man loves pasta so he won't mind eating it every day, lol) He was so excited and emotional at the same time. I am sure he will be in tears eating it due to the memories, happy and sad. My poor Daddy..

to you and your Dad. Thinking of him enjoying something she made almost brought me to tears.

Ann