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The What's For Dinner Tonight Chat

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1 hour ago, cyclinglady said:

Since it is practically 100 degrees here, I am going to make left over pot roast sandwiches with a sour cream and dill cucumber salad.  Will summer ever end?  😩

It’s finally over here in Kansas.  But it was in the 90’s in October .  

Edited by kareng

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8 minutes ago, icelandgirl said:

We are expecting snow this evening (Colorado), but it has been extremely hot for this time of year!

Tonight I am making chicken pizza roll-ups, buttered noodles and a salad.

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

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I used to do deli meat roll ups, take the deli meat stuff with sauce and cheese, melt just a bit in the oven...like cheese sticks lol.
Also used to do cream cheese stuff ham rolls.

For me today I made crockpot chicken, I used couple of handfulls of baby carrots, and 3 stalks of celary chopped in the bottom of the insta pot, put put in 1 tsp thyme 1 tsp rosemary, 2 tsp black pepper, 1 tsp salt, 1 tsp ASV (Omitted the 1 onion chopped and 1/2 tsp garlic powder) then 4 cups of chicken broth, and 3 large chicken breast, slow cooked for 6 hours shredded the chicken and mixed it back in. I am not eating the carrots or celery but the soup is divine. Supposed to be served to fresh zuchinni zoodles per the recipe but I find it fine without.

I also skipped the step of sauteing the omitted onions and garlic with the celery and carrots.

>.> I also found a new profound love....4505 chicharrones and siete foods cashew queso dip...I mean I grew up eating queso and chips....and I have not had any in almost 7 years. AND IT DOES not bother my stomach oddly. My next idea is doing queso chicken cooking chicken breast straight in this vegan queso then shredding in and eating it with pork rinds.

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I have been canning and preserving.  I made a batch of tomato jam that 2 jars did not seal, so, trying to figure out to do with that to use it up lolz - it is great on ham, cheese and egg sammiches, that's a texas sized 10-4 !

sunday, we made northern nj style Cantonese chicken chow mein - I got the recipe that duplicates the Chinese restaurant chow mein my mom used to get wh en we were kids.(china paradise, wayne, nj - they got shut down for serving cat, seriouslyyyyyy… 😲)  I eat it with a shovel - also, I make my own fried crunchy noodles.  I cook jovial tagliere <sp) and lay them out on a rack to dry out for several hours, dust with cornstarch and fry in canola oil.  it took me a long time to figure it out lolz, they're really good!

last night we made philly cheesesteak casserole - chop meat, onions, peppers, mushrooms, garlic, macaroni, mozzarella, provolone.  super yum.  

about 70 degrees here in east Tennessee.  record highs here last month.  i'm hoping it stays semi-warm until my cabbage plants get all cabbage-y.  my first attempt at a fall cole crop.  they are supposed to withstand frost, hopefully survive temps to10-15 degrees F - i'm hoping they'll be ready to cut by the time the weather gets that cold.

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1 hour ago, kareng said:

Sounds yummy.  Are you rolling the chicken around the cheese and sauce?  Or using some sort of tortilla?

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

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4 hours ago, icelandgirl said:

Hi kareng,

The recipe is from one of the Skinnytaste cookbooks.  Basically, it's pizza toppings rolled up inside thin chicken breast, coated in bread crumbs and baked, then topped with sauce and more cheese and baked again.  My whole family loves it!

Sounds very yummy!

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I haven’t posted lately, so I might make some catch- up posts.  
 

tonight we are having a really yummy stir fry on rice.   I marinated some chicken in San-J teriyaki .  I bought one of those bags of 3 color peppers that are often cheaper than 1 red pepper.   Used half of them.  I did a few carrots and some spinach and cabbage.  Shredded cabbage can almost take the place of rice noodles in a stir fry.  They taste like the sauce and have no calories.  I made a sauce of soy sauce, sweet chili sauce, toasted seasoned oil, ginger and rice vinegar.   Added a little “ cup” of pineapple and it’s juice.  

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Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

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3 hours ago, Ennis_TX said:

Yesterday was National Nacho Day
I had something akin to nachos for the first time since 2014 yesterday. I used 4505 Pork Rinds for chips, I browned some ground turkey, and I used Siete Cashew Queso. and Wholly Guacamole along with Miyoko Mozz. The topping sauce was amazing I took the jar of queso and mixed in 10oz of ground meat and 4 oz of guacamole and dumped it in the middle. I had melted the mozz over the pork rinds in the broiler prior. It was mild enough to not bother my stomach...I was amazed no vomiting, no indegestion and no other issues.

Wow!  That a big plate of nachos!  We used some left over chili on Tue night to make nachos.  I guess we just celebrated a day early!

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