I made a big pot of chili last night so I will probably have that. I don't know why I make so much - I need to give some to my brother and freeze some because I can't eat all of it - the beans would kill me. LOL I didn't have enough chili powder so it isn't as spicey as I like it. I kept shaking the Frank's hot sauce into the pot while cooking it and it still isn't hot enough for me. LOL

I've been eating big dinner sized salads all week. Spring mix greens, English cucumber, radishes, sliced mushrooms, cherry tomatoes cut in half, julienned red pepper and lots of sliced strawberries and a pork chop or chicken breast diced on top. I was out of olives and cheese. I make a low fat Dijon mustard vinagrette and toss the salad with it. LOL Lots of chewing but it tastes like summer.

I think for dinner on Saturday I am going to make quesadilas (sp) or a tortilla pizza topped with all the things I would put on a regular pizza.

Anne

Friday night is date night for us...so we will be going out for supper! =) Either our favorite Mexican restaurant or maybe Dublin Bay...WONDERFUL chef salads there!

Tonight is stuffed pork loin roast. The stuffing will probably have bread crumbs, dried cranberries, apricots and raisins, maybe some toasted walnuts and sliced apple. I'm not sure. Winging it at this point. Not sure what to serve it with either. Maybe scalloped potatoes and spinach salad.

Baked fresh haddock and steamed veggies here. It's $15 a pound here in FL but I don't seem to like the warm water fish so haddock is a treat.

Leftover pork curry over brown rice for the kids. I'm eating some right now, in fact. Probably not enough left for me to eat it againt tonight so I'll probably make a salad and have some miso soup with it. I just bought some tofu and need to use it.

I made a beef pot roast yesterday, with celery, onion, red peppers and sweet potatoes, in a crock pot. We will eat on that for the rest of the week. Tonight I think it might be pulled beef burritos.

I think I'll head on over to Laurel's house for dinner - should be there in about 3.5 hours I think.

Anne

Pizza! Friday night is always pizza night. I don't know how or when it started but I like it because I get a night off and DS looks forward to it.
Clare

We always have pizza on Fridays. I made the dough last night - I actually prefer making it ahead of time since the crust is thinner and crispier than if I use it right out of the bread machine. I nuke it on low for a few minutes to soften it up.

We've been doing turkey pepperoni, mushrooms, onions and peppers lately (just mushrooms for Nick) but I'm getting tired of that combination.

Anne, come on over! It's an experiment as I've never made it before but the more the merrier! I even have an extra room for you!

Laurel

DH and I are taking MIL out for pizza tonight. It will be salad and plain cheese pizza, as we don't eat meat on Fridays during Lent.

Enjoy!
Dee

Don't know what the wife has in store but there won't be any meat in it.

Chicken 'n Dumblings. Made it in a crokpot a few days ago and I'm still trying to eating it up!!!

My tounge and mouth still lovin' it and haven't gotten tired of it. My mind and soul are very satisfying with it. LOL... my waist is the only part of my body that is not too happy 'bout it.

ntt hou,
how do you make your chicken 'n dumplings in the crocpot? can you please share the recipe with me?
thanks!

Tuna Helper, here. Gosh, with all you actual cooks here, admitting that is a little embarrassing. Ha! But I might as well keep it real. :)

Here is a link that might be useful: The Bee Hive

I am also stuck in a rut of the same stuff for dinner each night!

We had pizza for lunch and I have enough for dinner for me. My favorite kind, Napoli, garlic sauce, mozz cheese, sliced tomato, and fresh basil!

Dh and DD may eat shrimp or pasta?

We are meatless on Fridays during Lent also.

Chicken and Dumplings.
DH won't be too happy as he likes beef and dumplings.
I don't eat any red meats and chicken is my fav.
Dolly

No meat today so it's fish - frozen - by Gorton's or VandeCamp's or one of those companies. Having Healthy Choice cheese manicotti for lunch, but they have brocolli with it, which just doesn't go but that's okay.

I've been eating different re-creations of stew all week. So I'm thinking BBQ chicken tonight. Sides to be determined.
Maybe baked beans and some corn.

Judy, I love Fish Sticks with Hush Puppies and Tator Tots. Throw it all in the oven and get the Catsup and Tarter Sauce out. Tossed Salad on the side. Mmmmm! Oh yes, Main Man has to have Ranch Style Beans with it.

Heck I might have just talked myself into going to the store for the Sticks tonight.

Gayle

Wandam1,You're not alone,believe me.Dh does most of the cooking around here lately,so i don't know what he has planned.If it were up to me i'd boil some eggs and make egg salad on rye.All i need is something to satisy me,doesn't have to be fancy.LOL
Kathi

I have no idea I need to go to the store also...but I dread it as I am not feeling so hot today...probably over did it yesterday and today and my back and upper legs (thighs) are just throbbing......crazy....I know.....Stacy

Easy Mexican Casserole (new recipe)

INGREDIENTS
a.. 1 pound lean ground beef
b.. 2 cups salsa
c.. 1 (16 ounce) can chili beans, drained
d.. 3 cups crushed tortilla chips
e.. 2 cups sour cream
f.. 1 (2 ounce) can sliced black olives, drained
g.. 1/2 cup chopped green onion
h.. 1/2 cup chopped fresh tomato
i.. 2 cups shredded Cheddar cheese

DIRECTIONS
1.. Preheat oven to 350 degrees F (175 degrees C).
2.. In a large skillet over medium-high heat, cook ground beef until no
longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until
liquid is absorbed. Stir in beans, and heat through.
3.. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla
chips in dish, and then spoon beef mixture over chips. Spread sour cream
over beef, and sprinkle olives, green onion, and tomato over the sour cream.
Top with Cheddar cheese.
4.. Bake in preheated oven for 30 minutes, or until hot and bubbly.
***I wanted to add a pkg of taco seasoning to the meat, and forgot to buy it! Guess we will try it the way the recipe says. I am going to add a can of corn too.

Dessert is Quick Fruit Cobber (another new recipe not tried before)

Quick Fruit Cobbler

1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
1 cup Original Bisquick® mix
1/4 cup milk
1 tablespoon sugar
1 tablespoon butter or margarine, softened

1. Spread pie filling in ungreased 1 1/2-quart casserole. Place in
   cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove pan from oven.
2. While pie filling is heating, stir remaining ingredients until soft
   dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with
   additional sugar if desired.
3. Bake 18 to 20 minutes or until topping is light brown.
   High Altitude (3500-6500 ft) Bake 16 to 19 minutes.

I hope they are good cause the kids are moving in today and I am taking one of each of these over to them!! Cross your fingers! LOL

DH and I have been painting all day,so i just threw a casserole together...layered potatoes,onions,rice,peas and carrots and ground pork.
Threw a can of cream of mushroom soup over the top,and called it supper.
Oh,I also made monkey bread...just because I was craving it.

Thanks, Gayle, for the hush puppies/Tater Tots idea. Hmmmm, I just might do that. I love them both, too. :-)

There's a "Souper Supper" tonight at City Hall and proceeds go to the City Hall building fund. For $7 we will get soup or chili, cornbread and banana pudding. It's an all-you-can-eat dinner. I'm eager to go anywhere so that I don't have to cook. :)

Dinner for lunch, per usual.
Today, was Demitri's for open face bbq, sliced, mixed, extra pickles and sauce on the side.

You have to forgive my recipe for I'm one that cook without measuring. I just eyeball the quantity. This time, I tried and managed to write it down. For the vegetables: celery, carrots, garlic and onion, you can add or subtract from this recipe to your like.

I also use ready made flour tortillas for dumplings. It does come out as dumplings.

I put 4 servings as in soup bowl servings. I have no idea how much is considered a serving and it depends if one eats alot or not. This recipe is definetely more than 2 servings though.

Here's my recipe for Chicken 'n Dumplings using a crockpot:

Natalie's Chicken 'n Dumplings
4 servings

Ingredients:
3 boneless chicken breasts (thawed or frozen)
1 can (10 ¾ oz.) condensed Cream of Mushroom + same 1 can of water
1 can (10 ¾ oz.) condensed Campbell's Chicken Noodle Soup + same 1 can of water (May substitute with chicken broth. Using the same empty can cream of mushroom measure 2 full cans of broth)
3-4 cloves of garlic, chopped
½ onion, chopped
1 stalk or 8-10 ribs of celery, sliced
4-6 carrots, sliced or 1 small bag (1 lb.) of baby carrots, halved.
15-20 small size (about 6"-7") ready made flour tortillas, cut up in about 2" squares. Don't need to separate them too much if they stick together.
Salt & Pepper to taste

Instruction:
In a crockpot, add in all the ingredients except for the tortillas. Stir it up a little.
Cook on High for 4 hours or on Low for 8 hours.
At the last 30 minutes (it doesn't matter whether you've been setting it on high or low), take the chicken breasts out and shred them in small to medium size or desired size.
After 10 minutes (from time of taking out the chicken), put back the chicken in the pot and add the tortillas. Stir it up and turn the crockpot on High and cook for the last 20 minutes. Add salt and pepper to taste.

Note: The sauce will thicken some more with the tortillas.

Enjoy!
Natalie