Tuesday- July 26 2011- Dinner Plans

Sass Muffin

Sass Muffin

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NCT Patron
Right now I'm really wanting spaghetti.
Then again, a big fat burger topped with coleslaw, cheese and onions has been dancing around inside my head LOL

What about you?
 
I'm venturing into the freezer downstairs in a bit.
What I wish for is not really anything DW would like.....

She can have her Shepherds Pie.....she made soooo much.

I can go for a Phiily Cheese Steak wit.. fried peppers and onions...
 
Maybe I'll make that chili and quesadillas today......or maybe not! Ha! At this point I don't have anything out of the freezer.
 
Found Grotons Fish sticks... and a ring of smoked kielbasa...

Those two don't really jive or rhyme...but DW will be able to eat the fish sticks.
I GUESS...maybe?? some pork and beans. Found a can of VanCamps beans.
Yeah! Onion cups to scoop up the beans like a shovel, and eat the shovel & beans and all.....LOL....
 
Used trimmings from spare ribs to make Italian sausage, mixed with hamburger, romano, mozzarella and ricotta plus sauce to make lasagna.

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:wow:wow, Norm---looks delish!! can I come over for supper????:dizzy:

Dad came home from hospital, again, late Saturday...he wengt in Thursday AM for the sam thing--CHF....
Doc's apptmnt today, soo for supper, just baked cod a]wth rice.....
cod baked in milk, then drained and topped with bread crumbs, dotted with unsalted butter, Mrs Dash, then broiled for a few, until crumbs browned.. Rice made with low sodium chicken broth and water..mrs Dash and plenty of butter at the end--just a smidgen of parm/romano blend....
I thought it came out good..
Sunday, I made an awesome chicken soup.....it came out sooo good!! unsalted for Daddy; I tasted it an added a tad salt to my sample--it waas sooo good..will freeze the rest...:smile:
 
Norm your lasagna looks delicious. I think the addition of the pork you ground up would make it taste so much better than just plain ground beef. Yum.


I did end up making the chili and quesadillas.
 

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Norm! that's a beautiful lasagna!!
Nancy, that chili and the quesadillas look soooooooooo good.

I made a huge beef patty from ground hamburger (started out as almost half a pound, but there was some shrinkage).
Added a little less than 1/4 teaspoon of nutmeg and some summer savoury to the mixture before pan frying it.
Something about the fat in that burger mixed with the nutmeg and savoury brought out a gorgeous flavour which is hard to describe.
Following a hint in the Fannie Farmer cook book for broiled meat cakes/hamburg steaks, to drain the patty after frying then add a little butter to the hot patty.. then place on a toasted buttered bun.. I used a toasted onion bun....nothing else! No condiments, nothing.
Best burger I have ever eaten!
No pics of it, because it wasn't pretty, but it sure tasted pretty lol
Met some friends at The Creamery for Dole Whip cones later.
 
I made the Mexican pork tenderloin recipe that MexicoKaren posted the other day. It turned out really flavorful albeit on the spicy side which was okay with me but next time, and there will be a next time I'll go easier on the guajillo peppers. lol I had a side of steamed asparagus. Thanks for the recipe!
 

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Oh Barb, that looks beautiful! The meat looks really juicy and tender. How long did you cook it in the broth? I'm going to make this on Friday - I picked up some guajillos at the store today. Tomorrow, I have to pick my daughter up at the airport, then we'll grab some Church's chicken on the way home.

Sass, your burger sounds yummy, and Norm, your lasagna is a thing of beauty. Nancy, your plate looks like something out of a magazine or cookbook - nice picture! Jimmy, I hope you figured out what to have for dinner and it was good.

We had sesame chicken, and it was good, but not quite as good as the last time I made it...I think I overdid the cornstarch on the chicken. It was very crusty and crispy, and Jerry actually likes it that way, so it turned out all right. The pics are in my camera in the kitchen, and I'm honestly too tired to go get the camera - LOL.
 
Thanks Sass and Karen!

Karen, my tenderloin was only a little over a pound. Just enough for me. lol I cooked it in the broth for about 20 minutes until it reached 150F. It was very juicy and tender. I loved it! The peppers were pretty spicy so I personally would cut back a little and I like spicy. lol
 
homecook said:
I made the Mexican pork tenderloin recipe that MexicoKaren posted the other day. It turned out really flavorful albeit on the spicy side which was okay with me but next time, and there will be a next time I'll go easier on the guajillo peppers. lol I had a side of steamed asparagus. Thanks for the recipe!
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Great LQQKing and Great way to dish up pork tenderloin,...

The peppers would be the attraction getter for me.. I love peppers.

Nothing outstanding for supper today...
Grotons Fish sticks (reconstituted and dry )... tasted like breaded cardboard. Ha Ha ....
Made the Kielbasa....WoW! Great taste, but the casings were hard as heck.
I like popping casings on hot dogs...but these casings are like chewing rubber bands. Good...but my tongue got too tired chewing. Too much effort to eat!
I will eat it...but not any more tonight.
Maybe I will make a seafood Gumbo and dice it up for that. I'll have to see.
 
Embryodad said:
Grotons Fish sticks (reconstituted and dry )... tasted like breaded cardboard. Ha Ha ....
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Yeah Jimmy, they aren't that great, but I have used them in fish tacos.

Here is a pic of two girls possibly representing Gorton's and their love of the lowly fish stick. LOL
Wait.. that's the Houses of Parliament in the background..
Must be a fish finger.. :yum:
fish stick.jpg
 
Barb, I have found that some guajillos are very hot and others aren't very...the intensity varies. I use them to make a home made chili seasoning, kinda like chili powder (which you cannot buy in Mexico - go figure.) I found some other recipes that use guajillos if you have more to use up, or I'll post my chile seasoning recipe if you want. Thanks for making the recipe. I'm looking forward to making it, too.
 
MexicoKaren said:
Barb, I have found that some guajillos are very hot and others aren't very...the intensity varies. I use them to make a home made chili seasoning, kinda like chili powder (which you cannot buy in Mexico - go figure.) I found some other recipes that use guajillos if you have more to use up, or I'll post my chile seasoning recipe if you want. Thanks for making the recipe. I'm looking forward to making it, too.
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I do have more to use up so I'm game for other recipes. I'd also like your chile seasoning recipe, sounds great! Thank you for posting the recipe.
 
Fell asleep in the "evil chair" before I could post this last night. Breaded pork chops, sweet corn and pan fried redskins tossed in Italian seasoning and bread crumbs. Really good chops from a local boutique grocer (Heinens) that I don't normally shop at because they tend to be expensive. These chops were worth it!

Dinner072611.jpg
 
Sass Muffin said:
Norm! that's a beautiful lasagna!!
Nancy, that chili and the quesadillas look soooooooooo good.

I made a huge beef patty from ground hamburger (started out as almost half a pound, but there was some shrinkage).
Added a little less than 1/4 teaspoon of nutmeg and some summer savoury to the mixture before pan frying it.
Something about the fat in that burger mixed with the nutmeg and savoury brought out a gorgeous flavour which is hard to describe.
Following a hint in the Fannie Farmer cook book for broiled meat cakes/hamburg steaks, to drain the patty after frying then add a little butter to the hot patty.. then place on a toasted buttered bun.. I used a toasted onion bun....nothing else! No condiments, nothing.
Best burger I have ever eaten!
No pics of it, because it wasn't pretty, but it sure tasted pretty lol
Met some friends at The Creamery for Dole Whip cones later.
Click to expand...



I should have stuck to this plan. :sad:
Last minute I made a taco salad. Oh Ya it was good,just like when I made them before. I think I made one to big or something. My BG ## are up this morning :sad::sad: Plus to much salt in something.

I am sad.:sad:

I need to join a 'Diabetes Forum' & just stop lurking . 'sigh'
 
Such a challenge, CC - sorry you're having a hard time. I hope you can get it worked out...

Joe, your whole dinner looks so good. I wish I had it right now for breakfast!

Barb, here is the chile seasoning recipe. I use it like chile powder. I'll get some of the other recipes posted later today, I hope.
 
Carolina Cooking said:
I should have stuck to this plan. :sad:
Last minute I made a taco salad. Oh Ya it was good,just like when I made them before. I think I made one to big or something. My BG ## are up this morning :sad::sad: Plus to much salt in something.

I am sad.:sad:

I need to join a 'Diabetes Forum' & just stop lurking . 'sigh'
Click to expand...
Barb, don't fret the daily numbers, it's the monthly average that's important. If you have a day or two where you are high, but the majority of your days are in the normal range, it will all average out. At least that's what my hubby's diabetes doc tells him. He takes his meter into his office visits and the pull the numbers out and get the monthly average. That is what they base his medication on.
Don't despair, just eat lots of green veggies today with your meals and stick to the protein and you'll be back on track!

homecook, will you adopt me? :)

Joe, yummy looking meal.
 
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