What's on the menu for Tuesday, Feb. 23rd?

Re: What's on the menu for Tuesday, Feb. 23td?

Sounds good!

I'm making pineapple glazed grilled chicken breasts. Sounds like it would go well with some rice, and some kind of veg.
 
Re: What's on the menu for Tuesday, Feb. 23td?

I'm trying something new - cheesy root vegetable bake with potato, butternut squash & carrot.
 
Re: What's on the menu for Tuesday, Feb. 23td?

I'm actually excited for dinner tonight. My daughter is making dinner for the kids and I don't even have to pretend to make something they will eat. I'm using this amazing tomato chutney recipe as a base for Aloo Gobi and paring it with spicy spinach parathas. Since its just the two of us, I should have plenty left over for lunch tomorrow too.
 
Pan fried pork chops and gravy over rice, I think.
Lima bean leftovers and a nice crisp salad.
 
AllenOK said:
PeppA told me the kids are wanting spaghetti and meatballs. I guess that answers that.
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Catfish is on our menu for tonight, but I have to admit your spaghetti and meatballs sounds a whole lot better. :thumb:
 
somehow i just grocery shopped and forgot to come home with a clue......
I took some italian sausage and sketti sauce out of the freezer. POOF instant dinner plan.
 
Looks like in addition to the chicken, I will be doing brown and wild rice, and Sass's bacon carrot coins.
 
Marinated pork tenderloin (grilled medium rare) with yukon potatoes and green beans.

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Homemade Minestrone soup topped with grated romano and parmesan cheese and french bread and butter to dip.

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That soup looks great Peep. Soup is a favorite of mine :)

I made some risotto in the ThermoMix, peas, and lamb chops. Sorry, no pics.
 
a little late for everyone else but its early here on the west coast..lol

chicken marinated in a mystery sauce(something brought home from work..lol)

gnocchi and corn

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i made "daddy's special burgers" tonight, by request. dw added baked steak fries and baked beans.

my special boigahs start off as just regular, roughly 5 oz. hand formed patties. but i top one patty with a healthy hunk of boursin (i used roasted red pepper boursin last night), then place another patty on top and pinch the sides to enclose the cheese. they're cooked on a blazing hot grill pan until the cheese inside just begins to ooze out any imperfections in the crimped sides.

i can't believe everyone ate one of these 12 - 13 oz. monsters, along with the fries and beans. you know dinner's good when it's silent in the room for a while.
 
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