Author |
Message |
Mameblanche
Member
08-24-2002
| Thursday, August 27, 2009 - 8:47 am
I am a CREPE-A-HOLIC, so I am totally jealous. It sounds like the chow there is DIVINE!
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Mameblanche
Member
08-24-2002
| Thursday, August 27, 2009 - 9:55 am
Tonight: Filet of sole (in pineapple juice instead of orange juice or lemon juice for a change) garnished with pineapple slices on top, rice and veg.
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Naja
Member
06-28-2003
| Thursday, August 27, 2009 - 2:05 pm
We're having big chef salads tonight. Diced chicken, cheese, eggs, real bacon bits. And anything else I can find. eta: Every time I make these salads it reminds of that episode of Seinfeld where Elaine wanted to order "a big salad with all kind of stuff in it", but the restaurant wouldn't make it. They only had small salads...LOL
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Skootz
Member
07-23-2003
| Thursday, August 27, 2009 - 3:15 pm
wild pacific salmon, corn on the cob, beets and rhubarb puree (the vegies are all fresh from my garden)
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Alwayzmovin
Member
11-06-2003
| Thursday, August 27, 2009 - 3:46 pm
leftover Reuben casserole and sliced tomatoes
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Texannie
Member
07-16-2001
| Thursday, August 27, 2009 - 4:04 pm
this... Chicken Spinach Enchilada Casserole Serves 6 2 chicken breasts 1/2 lb. fresh spinach or one package frozen chopped spinach thawed and drained well 1/2 large coarsely chopped onion 2 Tbsp. butter 1 cup sour cream 1 cup chopped green chili 12 oz. grated cheddar cheese 12 oz. grated Monterey Jack cheese 3-4 large flour tortillas 1/2 tsp. cumin 1/2 red bell pepper, chopped 3 garlic cloves, minced Toppings: diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside. Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole dish (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Top with all the garnishes listed. Delicious!!
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Mak1
Member
08-12-2002
| Thursday, August 27, 2009 - 5:22 pm
home-made chicken stew and cornbread
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Pamplemousse
Member
09-28-2003
| Thursday, August 27, 2009 - 5:32 pm
it is so hot here(104 at 530) DH & I are having a nice grilled chicken caesar salad and bread
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Texasdeb
Member
05-23-2003
| Thursday, August 27, 2009 - 6:07 pm
Tyson chicken patties on whole wheat buns with Am. cheese, lettuce, tomatoe, bread & butter pickles & red onion. I like mustard & ketsup on mine. Also throwing some Ore Ida crinkle fries in the fry daddy. Didn't get home from the office until 7 & had to watch BB before I even thought about dinner so dinner has to be something easy.
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Teachmichigan
Member
07-22-2001
| Thursday, August 27, 2009 - 9:16 pm
Yum, Tex! I just copied that down and we'll try it next week. Tonight was just a grilled burger w/fresh tomatoes. After a wonderful granola pancake for breakfast, and a veggie omelet (that spelling just looks wrong??) for lunch, more food just seemed ridiculous! Didn't even eat the burger until 9:30 tonight.
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Mameblanche
Member
08-24-2002
| Friday, August 28, 2009 - 10:35 am
Deanofwords gave us some farm-fresh corn on the cob this week, when he came back home to the city. Not sure what I'm going to make with it, yet. Thanks Dean! 
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Texannie
Member
07-16-2001
| Friday, August 28, 2009 - 10:46 am
need to note that i make the enchilladas above with corn tortillas that i soften in a little warm chicken stock. i also use low fat cheese and sour cream.
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Naja
Member
06-28-2003
| Friday, August 28, 2009 - 12:30 pm
Tonight will be meatloaf. Half ground turkey, half beef. Taking advantage of a cool day to use the oven.
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Texasdeb
Member
05-23-2003
| Friday, August 28, 2009 - 4:28 pm
I always prefer corn tortillas to flour in casseroles too - flour tortillas seem to get doughy. I've copied your recipe too Texannie and will get the ingredients the next gro. shopping trip. Thanks for sharing.
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Teachmichigan
Member
07-22-2001
| Friday, August 28, 2009 - 9:56 pm
Made corn/tomato salad (Mark Bittman recipe) and chicken enchiladas for my folks tonight. The corn salad was a HUGE hit. 
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Texannie
Member
07-16-2001
| Saturday, August 29, 2009 - 6:57 am
what's the salad recipe? i make a corn salad all the time. i just cut the corn off the cob, slice grape tomatoes, avocado and cilantro. add fresh lime juice, pepper and a little tony chatchere's.
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Teachmichigan
Member
07-22-2001
| Saturday, August 29, 2009 - 10:40 am
Corn salad: In a pan saute 3-5 piece of thick cut bacon, cut into small pieces. When it is almost crisp, add one small red onion, chopped. When it starts to turn translucent, add the corn cut from 6 fresh ears of corn. (Do NOT drain between any of these steps). When corn is golden and almost brown, add to a bowl that has 2 tomatoes cut into large chunks, 2 seeded (or not) and chopped jalapenos, and the juice of 1 large or 2 small limes. Mix together and added 2-5 TB freshly chopped cilantro. Mix and serve hot or room temp.
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Twinkie
Member
09-24-2002
| Saturday, August 29, 2009 - 11:17 am
Tonight is endless shrimp at Red Lobster. Friends are taking us out. YAAAA!
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Teachmichigan
Member
07-22-2001
| Saturday, August 29, 2009 - 5:34 pm
Made a southwestern chili - jalapenos, fresh corn, onion, red pepper, 3 kinds of red/chili beans, pork and beef, a can of lime beer, 3 kinds of chili pepper, cumin and tomato puree as well as sauce. DH made our favorite maple syrup cornbread (yes - it's sweet to pair w/the spice of the chili), and I was in hog heaven! 
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Texannie
Member
07-16-2001
| Saturday, August 29, 2009 - 5:53 pm
yum teach, that corn salad does sound good. unfortunately no more bacon for us!
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Teachmichigan
Member
07-22-2001
| Saturday, August 29, 2009 - 7:42 pm
Well, nuts - I truly think it's the bacon that takes this salad from good to fantastic. I don't know what else you could substitute that would have the fat content and the salty, smoky flavor. If you come up with something else, let me know. 
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Texannie
Member
07-16-2001
| Saturday, August 29, 2009 - 9:57 pm
guess i will just have to stick with my heart healthy corn salad. but boy does yours sound good!
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Teachmichigan
Member
07-22-2001
| Sunday, August 30, 2009 - 7:23 am
Do you ever eat turkey bacon? If you used that with a bit of olive oil, it might mimic the original but be much healthier. (I wasn't sure if you didn't do bacon or if you don't do meat.)
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Mamie316
Member
07-08-2003
| Sunday, August 30, 2009 - 5:45 pm
We had a bunch of friends over for a bbq today. We grilled steak, shrimp, veggies, garlic potatoes. We also had some rice and a spinach salad. Topped it off with chocolate chip cookies and ice cream. Time for bed now! LOL
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Babyruth
Member
07-19-2001
| Sunday, August 30, 2009 - 7:20 pm
Pasta-free veggie lasagna. I used eggplant, tomatoes and basil from our garden. (there is also ricotta cheese, olive oil, an egg, garlic and parmesan cheese in it) You slice the eggplant lengthwise into thin (1/4 inch) slices and use them as you would the lasagna noodles. It was YUMMYYYYY. Recipe is in the current Real Simple magazine.
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