turkey tacos
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turkey tacos
^^ sounds good 'cept for the turkey part.
well, someone had to do something with all these dang hamburger helper open boxes ( i'm getting tired of wasting large baggies on them and still have a few coupons so that bag will get re-used!!)...so we braved 3 cheese manicotti - added onion, green pepper, ground beef, some left over meatballs and added one more cheese to the mix. didn't kill us. really wasn't THAT bad...
Nothing .... Last night ended up having a bagel at 10pm after a Tupperware gala .. In the car on my way home.
I don't know what it will be for tonight but I know I'm making a bread pudding for desert. DF bought some croissants without checking the date so they're already stale 1 day and half later :lolsign:
Last night was bbq cevapi (serbian grilled meat) with a salad.
Tonight were having Pad Thai from Thai Express on our way to a meeting with a potential limo company for the wedding.
Last night was chopped roast beef in gravy over garlic smashed potatoes. Nothing fancy but so good so yummy and very comforting on a cold snowy night.
I have a small ham in the slow cooker, baked potatoes (dd1 loves them) with sour cream, and some carrots.
The last of the roast beef leftovers. Being a typical fickle seven year old, DS has decided he no longer likes sloppy joes and DOES like roast beef! So DH and I have had the sloppy joes for lunch the last couple of days. I did make that chicken florentine recipe again, and read it more carefully - it called for 1/2 pound of pasta, I used a pound, no wonder I found it dry!
Too tired for cooking today--dinner will prob be Domino's pizza but if I get a burst of energy I might make my own
Tuna Pasta Salad
Attachment 202453
Arroz Caldo (Filipino Chicken and Rice Soup)
YIELD: Serves 4-6.
PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
This is my quick and easy, fast and speedy way of making Arroz Caldo. I can get it done in just about half an hour, perfect for weeknight dinners. When I have extra time, I also have a weekend version, which I originally published two years ago here.
Ingredients:
1 medium onion, chopped
3 cloves garlic, minced
3 pieces of ginger, sliced in thick chunks
2 lbs chicken (a combination of boneless, skinless thighs and breast works well), cut into bite size pieces
1-2 tablespoons patis (fish sauce), to taste. If you don’t have this handy, just use salt!
freshly ground black pepper, to taste
8 cups chicken stock, low sodium
1 cup jasmine rice
4 scallions, finely sliced
Directions:
In a large stock pot, saute the onion, garlic and ginger over medium heat until onion starts to become transparent, about 5-7 minutes. Add chicken, patis/fish sauce and pepper. When the chicken is cooked, add chicken stock and rice. Bring to a boil, then lower heat to simmer. Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently and adjust seasoning as necessary. Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
Garnish with scallions and freshly ground black pepper before serving.
I always add some lemon juice on top too.. love it!
And.. I keep the chunks of ginger.. I LOVE BITING INTO THEM! lol
The chili is in the slow cooker as I type :P. Last night was a garden salad and chicken wings at Original Joe's since DH and I were headed to a movie :P. Tomorrow night it's off the in-laws so NO COOKING!!!! and to top off my fab day(it's cold but crazy sunny) I got another client!!!! YAY!!!!
Bison burgers with Mac/cheese.
Going out after work so dinner will be out tonight. Thinking Whimpy's for a burger. We really need more options around here, only choices are Whinpy's, Swiss Chalet or Boston Pizza.
chicken strips, potato salad and i guess we will be having sliced cucumber, pickled beets and zesty zucchini pickles as our veggies as i forgot to pick up salad fixins when i was in town!
