We are having leftover Slow Cooker Chicken Stew made from a recipe in Slow Cooker Revolution by America's Test Kitchen. How I love my Slow Cooker!:D
What are you having for dinner?
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We are having leftover Slow Cooker Chicken Stew made from a recipe in Slow Cooker Revolution by America's Test Kitchen. How I love my Slow Cooker!:D
What are you having for dinner?
I love my slow-cooker too!
I have been making veggie soups and lamb stews all winter!
Today though, I have pintos in there. Pintos and rice and an avocado will be dinner at my place!
I'm thing chili, no beans, several kinds of chilis. And a big salad, heavy on the Romaine, mixed greens, avocado, onion and garlic, with sour cream and mayo dressing. Maybe Green Goddess, a favorite.
Cold, wet, with the threat of snow. Haggis, neeps and tatties tonight!
Going out to eat for DH's birthday, to a place we have never tried. It's by the lake, so excited!
DH is on a low carb binge a tiny sirloin steak cut into strips and sauteed with a lot of onions and mushrooms. And a huge salad.
Black bean chili, salad and some purple corn chips.
for dinner is a lovely green salad, roasted beets and a big Buddha bowl of brown rice, steamed brocolli covered in a beautiful white sauce made from cauliflower. Yum.
Wednesday is "stir-fry" (every day of the week has a theme to keep meals on track - which is easier and more forgiving than strict meal plans) - and the term "stir-fry" occasionally takes on a life of it's own based on what's available and what needs to be used-up. Sometimes it's a traditional stir-fry, other times it's just something that is stirred and fried (LOL). I'll be stirring and frying some cooked seasoned shredded pork (safely tucked away in the freezer, and a former Slow-Cooker Meal) to make meat and bean tostadas. It's the last portion of the 99-cent/pound pork riblets from October when I bought a 5# box).
When possible, I try to mix a small amount of meat with a low-priced meat alternative (beans in this case) and still get a full serving of protein without a lot of added carbs (like pasta, rice). That's how I can keep to a $10/week meat budget for two adults.
There will be enough left over for our lunches tomorrow, and quesadillas on Saturday (which is Soup and/or Sandwich Day - and quesadillas are extrapolated into the "sandwich" category.) Some shredded lettuce left from last night, and I'll add some home-grown micro-greens and chopped parsley and chives (which are growing in a sunny south window), plus a small amount of shredded cheese to melt on the top. I'll need to make some sprouted and dehydrated bean flakes into refried beans, which only takes a few minutes with hot water + spices. Dessert will be baked apples. Wednesday is my grocery shopping day, so I like to keep the meal Q&E after a busy morning.
Hamburger soup.
Indian food: a potato curry and chana masala with homegrown salad.
Panko-crusted tilapia filets and sliced beets. I'm not a great fan of tilapia but a package of filets was buried in the freezer and once the fish is under panko, herbs, and some fresh-grated Parmesan cheese, the particular fish almost won't matter. Relatively frugal way to get through fish I would not care to eat just broiled or baked.
Lentil sloppy Joe's on whole wheat toast with a beer. Making up for a big food day yesterday.
Salad and french onion soup with enough cheese to provide all our protein requirement - and undoubtedly all our fat requirement as well.
Spaghetti squash with riccota and tomato sauce. I had a craving and made an eggy custard for dessert, along with some sliced mango.
Rogar: I also make a veggie sloppy joe. I use granular TVP soaked in some broth (your choice of flavor on the broth) and mixed with sauteed onion, bell pepper (pref. red) and my moms sauce (ketchup, a little sugar, vinegar and dry mustard) Super quick, simple and tasty. We added a romaine and "everything but the kitchen sink" salad on the side with blue cheese dressing.
Tonight we'll have the leftovers of that with some Tex-Mex spicy baked beans.
yam, chickpea burger with salad.
Chef's salad--mixed greens, avocado, hardboiled eggs, chicken, and Gouda. Homemade guacamole dressing. Maybe a ground beef patty with caramelized onions.
Guests for lunch so a full roast. Haunch of venison, with roast potatoes and turnips, tenderstem broccoli, honey glazed carrots, skirlie and served with a port reduction gravy and Cumberland sauce. Pudding was cranachan.
Quiche containing a load of spinach and a blend of cheeses.
As my dad used to say "Nothing bad ever comes out of the crock pot. Alas, we don't own one. I'm not sure why, but we've just not ever made the decision to buy one.Quote:
Originally Posted by Florence
Dinner tonight is steak (for SO) and salmon filet (for me) grilled. Sweet potatoes and cauliflower/goat cheese custard on the side.
I like your idea of a theme for each day of the week. I'm curious what the other days' themes are?Quote:
Originally Posted by lessisbest
I want to try a cranachan for our next dinner guests (unspecified, but someday). Ishbel, do you have a favorite recipe you use?Quote:
Originally Posted by IshbelRobertson
Tonight we have a tofu sausage in a bun with a salad and a side of cooked and spicy lima beans. Yum.
jp1 I see crockpots at the thrift shop all the time.
Bowl of oatmeal for me, with raisins, walnuts, maple syrup, and cinnamon. Dh and dd are out.
Cranachan sounds tasty. I'd probably use brandy, since I have it around the house. Probably heresy...:+1:
black bean burgers with cabbage slaw and oven fries.
Tonight we're having salmon with mustard on it. I've gotten in the habit of making a mixed veggie thing in my new Nesco 6 qt roaster oven. It only takes 30 minutes, which is about 15 minutes less than in the big oven and heats up really quickly. I cut up carrots, potatoes, celery, mushrooms, sweet potato, parsnips and onion and sometimes red peppers. I mix it with EVOO and sometimes balsamic vinegar, with S & P, thyme and rosemary. It's really yummy, and we never get tired of it. We'll also have a salad.
More lamb and veggie stew over here. Along with some crusty European bread (one sad little slice anyway...). haha
Hebrew National dogs and a cup of homemade lentil soup, maybe. Or a cold cut plate (Truffle Cheese!) and a mixed green salad.
Vegetable and tofu stir fry with oyster sauce over brown rice. Fortunately I don't tire of this and it's usually on the dinner menu once a week.
Hey, we had salmon with a honey-mustard glaze! I served it with stir-fried cabbage (peanut oil, garlic, and sesame seeds) and freekeh. Very tasty!Quote:
Originally Posted by CathyA
Dinner is going to get complicated as DH has finally decided to address his pre-diabetic belly issue. He has declared very limited carbs. We never ate that many before but I depended on certain things - brown rice and potatos on occasion.
Well, it is good to address it.Quote:
Originally Posted by pinkytoe
I am not clear on what causes pre-diabetes. How does one know they are getting it?
I recommend Dr. Richard K Bernstein's book for tight blood sugar control. For rice/potato substitutes, I recommend cauliflower and cabbage. Good luck to your husband!Quote:
Originally Posted by pinkytoe
Pre-diabetes means one has higher than normal blood sugar levels, but not high enough to be considered diabetes and require treatment. Typically people become type 2 diabetic about ten years after they become pre-diabetic, but the progression of the disease can usually be slowed, or even stopped, with lifestyle changes.Quote:
Originally Posted by UltraliteAngler
I think both my parents have Type 2 Diabetes.Quote:
Originally Posted by jp1
Marinara over spaghetti squash. It was the last of last summer's tomatoes that I processed and froze.
Brown rice in a bowl with assorted steamed veg on top with asian chili soy curls and a peanut sauce. So good.