What's For Dinner?

well not 100% sure. but i have ham, onions, squash???

Tonight was supposed to homemade Chinese but change of plans now having butter chicken with mushrooms over rice, tomorrow night will be homemade Chinese

Brother is up here visiting from Dallas right now, he is making BBQ chicken. Mostly because he wanted to post facebook pictures of himself using a BBQ in Saskatchewan, in winter.

Lucky me! Yahoo!!

did my usual whopper wednesday for lunch.

I am going to have some mini quiches that I bought at Christmas. Once they are gone, I think I am free and clear.

Did the whopper for lunch and tried with BF the Chicken Sandwich..(2 for 1)...not the variety I wanted and the spicy or parmasan is a no for me ..so 2 traditionnal...bill came up to 7,00$

Supper will be quiche and macaroni salad..and black olives..(I hated those when I was young and now loved lol) Taste change

Have a good supper everyone!!!:)

Experimented today for dinner. :) We made homemade hot pockets!!! They were/are AMAZING (after 4.5 hours in the dang kitchen, they ought to be)!!

Made three batches of yeastless dough (thanks to a friend's recipe share from here: http://www.cooks.com/rec/view/0,2341...233201,00.html), which made about 20 BIG hot pockets.

Did four types:

(1) leftover pulled pork from yesterday's dinner, hickory bbq sauce and mozza/cheddar.
(2) hamburger, Aylmer Accents Chili tomatoes, chedda/mozza.
(3) hamburger, Aylmer Accents Italian tomatoes, cheddar/mozza.
(4) combined the leftovers of those last two kinds of filling, added leftover mushrooms, some Brothers pepperoni and a can of Aylmer Accents celery, green pepper & onion, topped with cheddar/mozza.

... ALL soooooo good!

I froze four pork ones before cooking, for my lunches next week, and then froze another three of the pepperoni ones post-cooking, to see how both types fare in the freezer. :)

TIP: Brush the dough with an egg wash, makes it nice and crisp and shiny on top. We baked them in the oven for about 20 minutes at 425 on a greased pan (just in case), as we had already pre-cooked the filling items in a pot, so just needed to cook the dough and melt the cheese. Each batch of the dough recipe made 6-8 pockets. I rolled them into balls, then rolled them out flat and round with a rolling pin on the bottom of an 8 or 9inch cake pan, so they were all fairly consistent in size.

I am not sure how to get the pictures on here, but here are some pictures that everyone should be able to see... they are the last four pics in this album: https://www.facebook.com/media/set/?...1&l=dda95dfe7d

http://2.bp.blogspot.com/-Ol2ABgNl4I...0/IMG_8309.jpg



http://1.bp.blogspot.com/-rgXvF1QJ-u...0/IMG_8302.jpg

http://2.bp.blogspot.com/-5AdiB_XvuK...0/IMG_8274.jpg


Did kale three ways for dinner!
1. Kale chips
2. Roasted potatoes with Kale dust (over salted kale chips, so I improvised lol)
3. Stems sautéed with red onions, garlic and butter
Served with Greek marinated pork.

Yummers, janetta!

Last night was frozen pizza night - Delissio Canadian, two kinds Dr. Oetker! Served with a Caesar salad - strange, husband asked for seconds on the salad - freaked me out, what a huge compliment! He's not a veggie/salad guy at all, but will eat what I make.

Tonight is breakfast for supper - bacon, potatoes (prob. oven fried), omelette, beans.

We went out to dinner last night with a few couples from the park. It was to a smorg....GOD I HATE A GOOD SMORG! I did manage to control myself though :rolleyes: Started off with the greek salad and some fresh veggies, then moved on to a small bowl of chicken and veggies soup, then I had a piece of fresh turkey, some mashed sweet potatoes (minus all the butter and marshmallows) and some broccoli but I always seem soooo full when we leave these places. It probably has something to do with the fact that we stayed for over 3 hours and I drank 4 large glasses of water too

Today I'm thinking of making up a veggie salad to marinate all day and then doing a bbq chiciken, that way no firing up the stove, everything outside!

Made 2 GF Large pizzas ( early around 6:00 a.m.) and just had to have a slice for breakfast. This dough is just from the Bulk Barn GF All purp blend. I used coconut water ( the no pulp, no added sugar kind) with the mix instead of milk, worked good.
Texture wise not nearly as good as the Kinnikinnick premade frozen crusts you top and bake, but more economical this way.

I am making Greek lemon chicken with Greek salad and whole wheat coucous.

Pork & beef sausages
Steamed green beans
potatoes & carrotts mashed together

honey/garlic sausage
carrots
and rice/taters