Smoked wild sockeye salmon chowder, roasted broccoli, asparagus and salad. Good stuff!

At my sister's request, hubby made lasagna. He even made the noodles himself. We added salad and bread, but most of us didn't touch the bread.

Meatballs with chunky homemade sauce (tomatoes from the freezer), roasted broccoli/cauliflower/yellow peppers, since I had the oven on anyway, and leaf lettuce/chard salad. I think chard tastes like dirt, but I can eat it in mixed greens. :P

Pappadeaux Seafood Kitchen for oysters on the half shell

So glad to see you start the dinner/supper thread, rhizo. Everything listed so far sounds wonderful to me. We have such good cooks here.

I had chicken breast, cracker dressing, a potato.

Shirley

Swiss steak, mashed potatoes and asparagus for us tonight.

Darlene

Holy cow! Everything sounds fabulous. I'm speechless.

Chi, your chowder sounds incredible....probably beats my humble seafood chowder by far. Ingredient list or recipe?

Pam, I've never made homemade noodles but lasagna is on my list of things to pull together soon. We both love it, and will invite company to share it with.

Mama goose, you make me laugh. I love chard, but agree that it tastes 'earthy', lol. I think that it's what your palate gets used to...I don't grow nor eat lettuces, if I have a choice. ðÂÂÂ

Glenda, Pappadeaux's menu looks wonderful. I'd have no problem ordering a meal I loved.

Shirley, your dinner sounds yummy. You've mentioned cracker dressing before....how do you make it?

rhizo, your sweet potatoes on the grill sound really good. It will be many months before it's warm enough to grill outdoors here. :p

I made a veggie burger and a salad for dinner tonight.

There isn't anything that is not good at Pappadeaux Seafood Kitchen

chili dogs...Hebrew nationals and a simple off the can recipe for mild chili...and a (coffee) cup of sugar-free ice cream...use those over a bowl....

Prairie rose, your mention of Swiss steak stirred up memories.....my mother used to serve that dish quite often and we all loved it. I've not made it for years but I'll have to change that, soon.

Susan, I love it when we have a hot dog meal. Robert opts for chilli but I have to have a slaw dog, every time.

Rhizo: I don't really have a recipe for my cracker dressing, and of course each time I make it, it is a little different. I went online and found one that's very similar. I don't use celery. Sometimes I use chunked up leftover chicken to give the dish more protein.

Shirley

Here is a link that might be useful: Cracker Dressing

gadgets I have the cracker dressing that someone from the KT gave me 20 years ago. It's a winner.

Care to share that one, Glenda. If it came from the KT and that long ago, I'd like to see it. As I was looking for one like mine online, I found a lot of different ones.

Shirley

Can't tell ya how many times I've made this. Thanksgiving, Christmas, Easter.
KT'er shared this and ***are my recommentations
Posted by Elle 53 In SI NY on Wed, Nov 24, 99 at 10:10

Ritz Cracker Stuffing
1 pound of Ritz crackers **3 sleeves
2 onions
12 oz fresh mushrooms sliced
3 eggs
1 can Swansons chicken broth
salt and pepper to taste ***add poultry seasoning to taste
How to make:
1-saute onions and mushrooms in 1/3 cup of vegetable oil- let cool
2- crushed crackers in bowl add chicken broth and eggs mix well add cooled
mushroom and onions mix well add salt and pepper add mixture to well oiled
baking pan bake at 350 oven covered for 1 hour **I don't cover

I use a square pyrex dish and bake until it's lightly browned

This post was edited by glenda_al on Tue, Jan 20, 15 at 12:34

Yikes. Ritz crackers and several saltine cracker brands have trans-fats and other nasty ingredients. Making a bread stuffing is probably a healthier choice. Besides having to toast the bread, it's really no more work.

Ritz cracker dressing is a favorite for my family holiday dinners. Will continue to prepare!

Jeez - once in a while ain't gonna kill ya, Snidley!

In this case, a little WILL kill ya. And those who don't take care to avoid transfats, often eat more than a little.

Consuming transfats leads to coronary artery disease. It's an accepted finding, not speculation. The body can't digest it and it winds up as arterial plaque. Transfat has been banned in many European countries. It would be banned in the US if it weren't for food industry lobbying, but public pressure has moved many companies to cease using transfats voluntarily.

Some people make healthy food choices and some don't, suzieque, as you know. I just thought I'd point it out for those who care about such things.

Thanks for pointing it out, Snidely. I do make healthy food choices. But I also enjoy some "bad" things now and again.

The thread is about "what's for supper" Not being critical of what someone has. Sharing and enjoying other KT'ers main meal for the day. And a recipe when asked for.

You're right, Glenda. Sorry for being off topic.

LOL, I had to Google spatchcocking.
We had grilled smoked sausage with peppers and onion and Kraft shells and cheese. It was yummy :-)

I think FOAS said it (on the Cooking forum), but I quit spatchcocking since it's just as easy to cut it all in four pieces and have it all cook evenly. Unless one is putting bird back into it's original "shape" for serving, no point in it. "food" for thought :)

I had pie last night. Tonight shall be real food. I guess. Pork chops and something else with something green. Cooking/cleaning just takes so much energy. I need to win the lottery so I can hire a dietician who cooks it for me, and someone else cleans it up. I'd be happy to pay well for it, and look, I created two or three jobs ;)

Yes, to a point. These are conversations, my comment related to someone else's comment. I didn't change the topic to the Super Bowl. Unless you're suggesting it's ok to agree/praise but not to disagree/question with or concerning someone else's contribution, in which case, I disagree with you.

Personally, I don't offer recipes for (or serve guests) dishes that contain ingredients that some might wish to avoid, without telling them what's in it. I'll bet there are more people who read labels to avoid transfat, than are there people who read labels to avoid tree nuts, or gluten, or animal products. No matter, you can do as you like, I was just following that habit.