Quote:
Originally Posted by $avvy$hopper
Wowsers, enjoy! Fifty $hades of $avvy$shopper? :)
Printable View
Quote:
Originally Posted by $avvy$hopper
Wowsers, enjoy! Fifty $hades of $avvy$shopper? :)
Pork Chop Casserole. Layers of thinly sliced carrots, potatoes and onions with pork chops breaded in flour on top all pulled together with a can of mushroom soup. Yummy.
spaghetti
Garlic fried chicken, mashed potatoes, gravey and corn on cob.
girls night including lots of wine, and yummy food to cook raclette-style.
im doing steak for lunch.
Attachment 163424
Healthier Lasagna Soup
2 teaspoons olive oil
1 (19.5 oz) package lean sweet Italian turkey sausage
1 cup chopped onions
4 garlic cloves, minced
2 tablespoons dried basil
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (28 oz.) can fire-roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz. broken up whole wheat lasagna noodles or other pasta of choice
salt and freshly ground black pepper, to taste
For the cheesy goodness:
1 cup low-fat cottage cheese or ricotta
1/2 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
Heat olive oil in a large pot over medium heat. Remove sausage from casings and add to skillet along with the onions and cook, breaking up into bite-size pieces, for 5-10 minutes, until meat is cooked through. Add garlic, basil, oregano and red pepper flakes. Cook for 1 minute.
Add tomato paste and stir well to incorporate. Cook for 3-4 minutes or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Don’t over cook or let soup simmer too long, as the pasta will get mushy and absorb all the broth.*
While pasta is cooking, prepare the cheesy goodness by combining the cottage cheese or ricotta and Parmesan together in a small bowl. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
*Note: If you are anticipating leftovers, it’s best to cook the noodles separately and add them to the bowl along with the soup, then store them separately, drizzled with olive oil so they don’t stick together. They will become mushy if stored in the broth.
* My neighbour came across this a few days ago & recommended it to me. I think I am going to give it a whirl tonight.
That looks yummy, Loocie!
Tonight will be oven-crispy Greek chicken thighs, roasted potatoes, salad.
I finally got the pics working on my camera/transfer thingy, computer lingo....lol!!Quote:
Originally Posted by walkonby
I am just adding the pics for " drool " effects, well...I drool at baked eggplant,lolQuote:
Originally Posted by walkonby
last pic posting here just to add to the delight!! I think I am going to make these again, taste pretty close to a regular ( flour) perogie.Quote:
Originally Posted by walkonby
for dinner i'm making vegetable low mein and fried trout.
Stuffed french toast, missed breakfast today so having breakfast for dinner.
Had chicken flavoured instant noodles with sliced ginger and dried parsley added in, dragonfruit slices and mint Kit Kat bars.
Am enjoying somewhat someone's attempt (no idea whose) at red wine making (2010 private reserve). It's ok but not smooth. However, I like having salty snacks with it. No cheese platter on hand...
Lunch-potluck-really enjoyed someone's ham and pasta and veg casserole with crumb topping!
