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The What's For Dinner Tonight Chat
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9,867 posts in this topic

ummmmm -- perhaps it is just me -- but that sounds like a pretty good deal :D

;) tom sawyer and painting the fence...

I need to try dairy free properly, hence I am trying to fit 30 days worth of cheese in by Monday. I love stilton and believe it is a reasonable ingredient for any meal.

oh boy, a cheese splurge! enjoy!

Stilton is delicious and I could see you putting it in just about anything, except maybe a smoothie. :unsure:

I'm back on the Whole 30 come Jan. 1. It's a bit radical, but it helps to "reset" and determine what foods may be giving you grief.

If you want, we can "buddy up" via PMs and if one of us cracks, well, we can be supportive---or say screw it, eat a bunch of cheese and crackers and drink wine and be miserable failures together. :D Sound like a plan?

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Cool, cheese buddies it is. Oh no, maybe I missed the point... Sounds great, though I think I am starting 2nd . Maybe the whole 29. Can you tell I am not good with rules?

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had to tell you all....

I rode my bike this morning for the first time in 9 months, 2 days and 1 hour -- rode with the sun rising and the moon setting -- 2013 is going to be an awesome year :)

Oh...we are having salmon and zu-noodles for dinner ;)

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Cool, cheese buddies it is. Oh no, maybe I missed the point... Sounds great, though I think I am starting 2nd . Maybe the whole 29. Can you tell I am not good with rules?

January has 31 days, so the 2 nd might be correct?

I will be posting about cheese laden dinners every day in January ( whether we are eating them or not!). smiley-evilgrin0011.gif

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had to tell you all....

I rode my bike this morning for the first time in 9 months, 2 days and 1 hour -- rode with the sun rising and the moon setting -- 2013 is going to be an awesome year :)

Oh...we are having salmon and zu-noodles for dinner ;)

Do you just boil strips of zucchini like a pasta noodle? My SIL might like this. Maybe she should offer that in her " healthy" restaurant . She is diabetic and has to watch the carbs. She makes pizza with a cauliflower/ cheese crust.

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She makes pizza with a cauliflower/ cheese crust.

Is that good?? I've got the recipe but was kinda afraid to try it...

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Do you just boil strips of zucchini like a pasta noodle? My SIL might like this. Maybe she should offer that in her " healthy" restaurant . She is diabetic and has to watch the carbs. She makes pizza with a cauliflower/ cheese crust.

don't even boil...Ive just been tossing with sauces (that are heated) and they wilt just enough to be kinda al dente - ish -- oh one serving yesterday I threw in a bowl with some chicken and pesto and nuked for about a minute just like you would to reheat leftovers

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Is that good?? I've got the recipe but was kinda afraid to try it...

She liked it and her teen son liked it. It isn't low cal because its still full of cheese in her recipe. I'm looking thru my recipes for a moz stick one I have misplaced. If I see that, I'll post it so you can see if its the same.

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I make cauliflower "rice" and "fried rice" - all but one picky eater love it in our family

saw that cauliflower pizza recipe somewhere -- think I'm going to give it a try too

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don't even boil...Ive just been tossing with sauces (that are heated) and they wilt just enough to be kinda al dente - ish -- oh one serving yesterday I threw in a bowl with some chicken and pesto and nuked for about a minute just like you would to reheat leftovers

I would like that. I sometimes add some frozen zuc to stuff for me. I can "hide" it in a few recipes. In the crockpot, if you cut it small, it cooks to mush.

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Cool, cheese buddies it is. Oh no, maybe I missed the point... Sounds great, though I think I am starting 2nd . Maybe the whole 29. Can you tell I am not good with rules?

okay, I see you are starting with the right attitude, there MW, already looking for ways to cheat (my kind of girl) ....But, it would still be 30, since there are 31 days in Jan. Can you tell I am very good at rationalizing cheating?

had to tell you all....

I rode my bike this morning for the first time in 9 months, 2 days and 1 hour -- rode with the sun rising and the moon setting -- 2013 is going to be an awesome year :)

Oh...we are having salmon and zu-noodles for dinner ;)

I am standing up and applauding you right now, Ski . I am over the moon happy for you because I know full well what this means to you.

And next summer, when I ride mine, you will cheer me too. Get some of those streamers that dangle from the hand grips

I zink that pozzibly the zu-noodles are making you zippy!

I will be posting about cheese laden dinners every day in January ( whether we are eating them or not!). smiley-evilgrin0011.gif

what the....? :o were you also the thin girl who ate boxes of Girl Scout cookies in front of the chubsters? tsk tsk

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My neighbor makes " mashed potatoes" with cauliflower & cheese. Her little grandson loves it and everyone eats it.

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And next summer, when I ride mine, you will cheer me too. Get some of those streamers that dangle from the hand grips

I zink that pozzibly the zu-noodles are making you zippy!

I zink 'tis quite pozzible - and I am going to keep those zucs shredded and ready

I will be jumping up and down in full happy dance mode for each victory you acceive this year :)

I'll send you some pretty pink streamers -- this sporty chick would be laughed out of the bike stable at our house ;)

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Going to try to make a sour dough starter. Not the same one that was just posted on C.com . smiley-vault-character-199.gif

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My neighbor makes " mashed potatoes" with cauliflower & cheese. Her little grandson loves it and everyone eats it.

I do that too. It's pretty good, but really doesn't taste like potatoes to me. I can't fake myself into that one.

I think I'll make lasagna casserole tonight. 1 bowl, 5 min prep, done. Not in the mood to cook tonight :rolleyes:

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Carne Adovado that had been marinating in my fridge for 1 1/2 days and will now cook for 12 hours. Probably some hot water cornbread and rice with tomatoes cooked in it. Or maybe corn spoonbread? Haven't decided yet whether I want to fry (HW cornbread) or bake (spponbread).

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Carne Adovado that had been marinating in my fridge for 1 1/2 days and will now cook for 12 hours. Probably some hot water cornbread and rice with tomatoes cooked in it. Or maybe corn spoonbread? Haven't decided yet whether I want to fry (HW cornbread) or bake (spponbread).

Having looked at pictures of both, and having quite an unhealthy affinity for fried foods, I vote frying. The pictures look divine! I didn't know such a thing exists, now I want some.

My plan was burgers on arepas. I'm sort of rethinking that now.

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Finger foods. I am making:

Buffalo wings

Deviled wings

Garlic bread with my homemade bread

Korean scallion pancakes with sweet and spicy dip

Roasted sweet potato fries with warmed spices

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Carne Adovado that had been marinating in my fridge for 1 1/2 days and will now cook for 12 hours. Probably some hot water cornbread and rice with tomatoes cooked in it. Or maybe corn spoonbread? Haven't decided yet whether I want to fry (HW cornbread) or bake (spponbread).

Oh man, K---that sounds LUSCIOUS.....what time should I be there? I can make margaritas or sangria.

Finger foods. I am making:

Buffalo wings

Deviled wings

Garlic bread with my homemade bread

Korean scallion pancakes with sweet and spicy dip

Roasted sweet potato fries with warmed spices

Sounds like total party food to me. After Karen's we'll hit your place.

I was making

Veal marsala and Risotto Milanese and sauteed chard, but now, I am not so sure.

I want what you're all having. :D

Last night, I made "everything but the kitchen sink nachos"

(you know, refried beans, jalapenos, guac, olives, chicken, salsa, sour cream, etc ...anything I found in the fridge....goes on top)

Have to get in all my cheese consumption before Jan.2. :)

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Oh man, K---that sounds LUSCIOUS.....what time should I be there? I can make margaritas or sangria.

Sounds like total party food to me. After Karen's we'll hit your place.

I was making

Veal marsala and Risotto Milanese and sauteed chard, but now, I am not so sure.

I want what you're all having. :D

Last night, I made "everything but the kitchen sink nachos"

(you know, refried beans, jalapenos, guac, olives, chicken, salsa, sour cream, etc ...anything I found in the fridge....goes on top)

Have to get in all my cheese consumption before Jan.2. :)

Forgot to add- black beans cooking in the other crockpot with onions, garlic & bacon. Margaritas, please!

Everything but the kitchen sink nachos at our house - J made them at Thanksgiving - smoked turkey, moz, cheddar, bacon & salsa

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I have family coming in from out of state and we are all getting together tonight. They had the idea for a big mexican dinner. I'm making black bean and corn salsa, Crossing fingers. chicken enchiladas with a cheese, sour cream sauce with green chiles. I cannot have tomoato, so I'm getting creative.

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I have family coming in from out of state and we are all getting together tonight. They had the idea for a big mexican dinner. I'm making black bean and corn salsa, Crossing fingers. chicken enchiladas with a cheese, sour cream sauce with green chiles. I cannot have tomoato, so I'm getting creative.

And you could have some tomato salsa to pass for those who like it! But it sounds yummy to me.

Not sure how strictly you are not eating tomatoes, I like Pacific Spicy Black Bean Soup ( not spicy really) for enchilada sauce. It does have some tomato paste in it.

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Forgot to add- black beans cooking in the other crockpot with onions, garlic & bacon. Margaritas, please!

Everything but the kitchen sink nachos at our house - J made them at Thanksgiving - smoked turkey, moz, cheddar, bacon & salsa

Margaritas coming up!

I love that J used bacon on the nachos. cool idea! . I put bacon in some chicken quesadillas recently.yum.

I LOVE LOVE LOVE black beans. Did I ever share the black bean and turkey chili recipe on here? very good stuff.

I have family coming in from out of state and we are all getting together tonight. They had the idea for a big mexican dinner. I'm making black bean and corn salsa, Crossing fingers. chicken enchiladas with a cheese, sour cream sauce with green chiles. I cannot have tomoato, so I'm getting creative.

CKip, I had to give up tomatoes --and all citrus ---for a year (that really sucked) and I found them hard to work around, and I hope you get them back someday.

I have Two suggestions for you:

(1) http://givemesomefoo...oes_we_don.html

and

(2)

Mango Pineapple Salsa

1 mango, diced small

1/2 pineapple, diced small

1/2 red onion, diced small

1/2 jalapeno pepper, minced

small bunch fresh chopped cilantro

juice of 1 lime

Mix together.

Good with corn chips, on grilled chicken or fish, too.

Have a wonderful family gathering!

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    • Well, I have never cruised on Carnival, but I am sure they can accommodate you.  I assume that you have already alerted them that you require gluten free meals.  If not, please contact Carnival immediately. Here are my own tips.  Some folks eat off the buffet line, but not me or hubby except for coffee/drinks and baked potatoes (jacketed) and fruit that we wash in the restroom (people touch everything!)  Okay, I am OCD, but my last glutening which occurred the previous summer made me sick for three months (GI tested my antibodies to prove it).   When we board, I go to the buffet restaurant ASAP and ask to speak to the Head Waiter (they are usually there greeting customers and often trying to up sell to specialty restaurants.   Let them know you have celiac disease and must be gluten free.  They may try to tell you that each dish is clearly marked gluten free, but really?  Who's to say that some other passenger is not going to switch spoons (or I have seen passengers wandering around with serving spoons...I kid you not!  The staff usually will  go downstairs and fetch a gluten free meal for me from the main dining room's kitchen as there is usually a dedicated area for allergies.  We have to wait up to 20 minutes or so but it is worth it.  Starving?  Get a baked potato wrapped in foil until your gluten-free meal arrives.  Now, do not do this every single time.  Those folks have to go down several levels to fetch food and you don't want to be a pain.  But if the main dining area is closed, they need to make an effort to keep you safe.  On our last cruise, we were advised not to eat anywhere but the main dining room and that included room service (they are not trained to handled allergies).  My headwaiters have sent goodies (prepackaged gluten free rolls and cookies for us to keep in our room.  We can always grab whole fruit (I wash it first) to snack on.  I bring gluten-free non-perishable items with me to eat while at port in case we can't find anything (which can be often).  Again, when we get back to our ship, we contact our headwaiter and he/she can prepare some snacks until we have dinner.   Be grateful and not picky.   We eat all meals in the dining room (or at least as much as possible).  Our headwaiter had a few other celiacs on our cruise this summer, so they prepared some gluten-free waffles, etc. for our breakfast!  What a treat!  At breakfast, we'd have different waiters, so our headwaiter would always instruct our waiters each and every time!  They even let me tour the kitchen and showed me the allergy section.   The only time I did not feel safe was at the buffet.  We once ordered gluten-free pizza and I realized (I watched) that that restaurant didn't really have the gluten-free thing down), do I called him on it.  Got the manager etc.  So, be careful.  Other cruises made us frozen Udi"s which was just fine with us.  They covered it up in foil so that we would not get any cross contamination from their pizza oven. So, have fun!   Tipping?  We prepaid our gratuities, but we gave our headwaiter an extra $200.00 for his time.  For us, it was well worth the service and safety of our food.  It does not hurt to slip some of the tip ahead of time (like after your first meal!)  
    • <strong>Celiac Disease & Gluten-free Diet Information at Celiac.com. Gluten Free Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in ... View the full article
    • I had a biopsy done (2 samples, 1 on a lesion and 1 next to lesions), and also more bloodwork done. All came back negative. However, I only had been eating gluten for 2 weeks prior, and it took a week of gluten for lesions to reappear. I also used a topical steroid off and on (1x a week approximately) for a month or so before testing. The dermatologist told me to stay off gluten though, and said she wants to do more allergy testing (her next open testing appt is in 6 months!!). I know I'm not the DR, but I dont think it's allergies...without a doubt, my skin begins clearing about 2 weeks post gluten-free diet...this is without changing anything else in my lifestyle. And when i had to go back on gluten before my biopsy, it took about a week, but did reappear. Now, about 2 weeks post biopsy and gluten-free, it had begun clearing until i worked outside all day in heat, humidity,  sweat etc and it has definitely irritated all the places that were healing (not new breakouts, just aggravating what was going away!). All that being said, i have a friend who is an MD( who's hobby is to attend conferences on skin conditions!), and she has told me that without a doubt, I have celiac/DH.  I think I just feel like I need test results and paperwork to show for it...especially to show family members who are unsupportive (gross understatement!) of the extreme changes I've had to make!
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    • Hi there, I hope you're all having a good day! I'll be heading on a week-long Carnival cruise shortly and had a few questions: -What is the tipping protocol? I've prepaid gratuities, but feel like the food request will warrant something extra. Should I tip the headwaiter? Hostess? Regular waiter? Chef? Those cooking at, say, the sandwich or pasta bars? If so, how much is appropriate, and should I tip at the beginning of the cruise, the end, or split it up? -It looks like the main dining room will be closed during lunch hours on most days. Any recommendations on safe bets for midday meals? I'll be on the Carnival Sunshine, for what that's worth. Thank you so much for any information you can share!  
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