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Thread: What's For Dinner?
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Mon, Nov 12th, 2012, 09:30 PM #12331
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I made lasagna and there's enough for the brood's lunches tomorrow..
Short answer : no Long answer : NOOOOOOOOOOO!
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Mon, Nov 12th, 2012, 09:43 PM #12332
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Thank goodness for boxed meals in the freezer! Had M&M Meats Oriental Party Pack (YUM!) with seasoned noodles. Funny, I filled for myself what would be my 'regular' portion, but with me having been sick these past few days, I could barely eat half - aw! No prob, son finished everything off!
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Mon, Nov 12th, 2012, 09:45 PM #12333
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Oh, and I'm very jealous about the elk and venison! My son just mentioned the other day how much he loved the elk stew I made years and years ago! I think we'll have to pick up some venison sausage soon!
Bison has been very pricey here, so we haven't had it for quite a while. Nothing beats a bison burger!
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Mon, Nov 12th, 2012, 11:29 PM #12334
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Tue, Nov 13th, 2012, 12:20 AM #12335
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Tonight I made chicken vegetable stirfry with rice.
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Tue, Nov 13th, 2012, 01:25 AM #12336
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Tue, Nov 13th, 2012, 05:48 AM #12337
I make a version of stuffed potatoes with a tofu cream cheese. Can't remember the name of it but I find it at Save on so I am sure other stores would have it.I do eat dairy but I like the fact the tofu is higher in protein. When i do make stuffed potatoes I made a dozen or so and freeze, great for lunches at work.
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Tue, Nov 13th, 2012, 07:13 AM #12338
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These are one of my favorite way to eat spuds
Here's how I do it: this recipe is for 6 stuffed potato's
Bake 4 large russet potato's @ 400 approx 1 hour (until fully cooked)
Let cool slightly then cut in half and scoop out all potato leaving a small amount to keep skin intact
While potato's are cooling cut 2 green onions (green and white parts), shred cheese (you will need 3/4 of a cup), slighlty crush 2 tbls of fresh thyme
In a bowl, mix: potato with 1/2 cup of sour cream or creme fresh, cheese, 2 tbls of butter, 1 tbls black pepper and 1 tsp salt
Blend well unitl it is creamy (no lumps allowed, lol)
Stir in the green onion and thyme,
place the shells (from the potato's) on a baking sheet, drizzle a small amount of olive oil in each one and sprinkle with salt and pepper. Place the shells back in the oven for approx 10 minutes until shells begin to crisp.
Remove shells from oven and pipe (or fill with a spoon) the potato mixture back into the shells, then put bake into the oven for 20 minutes more to reheat the mixture (if mixture is very cold heat longer) sprinkle a small amount of cheese (same cheese you added to filling) on top, sprinkle with just a touch more thyme are return to oven just until cheese is melted.Last edited by hollyquaiscer; Tue, Nov 13th, 2012 at 07:23 AM.
We all need a little sunshine every now and then
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Tue, Nov 13th, 2012, 07:26 AM #12339
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Just a note regarding my recipe. These freeze well once they have been stuffed. You can just pull them out, let them thaw only for about 20 minutes and bake in the oven for about 30 min. Do not add top cheese if freeeing, wait till you're ready to reheat them.
As for cheeses, the sky is the limit. I love a jalepeno jack, and have used motz, cheddar, gouda and swizz.
Whatever you like.We all need a little sunshine every now and then
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Tue, Nov 13th, 2012, 07:31 AM #12340
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So for dinner last night, I ended up just frying up the ground beef, adding cooked rice, celery, onion, peas and jalepino peppers. I used some mexican oregano, chilli powder and cummin to it. I served it with some corn tortillas, pico de galllo and shredded cheese. Good, and filling. Served it with a garden salad.
2 days ago, I took a pork butt and put a spice rub on it. Today I'm adding it to the bbq, low and slow! Tonights dinner, pulled pork with coleslaw and a watermelon and feta salad.We all need a little sunshine every now and then
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Tue, Nov 13th, 2012, 10:07 AM #12341
We went to friends for supper & had parmasan cheese veal cutlets(Ages since I had veal) with peas,mashed potatos & carrots & turnips mashed together.Boy was it good.The turnip & carrots were tasty & she says she started doing then that way to get her kids to eat turnips.For dessert we had home made lemon tarts.I think a meal always tastes better when someone else cooks it for you!We had a nice red wine with it.Im going to steal her carrot & turnip idea,it really was good.
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Tue, Nov 13th, 2012, 02:52 PM #12342
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for lunch, i'm going to do tuesday toonie.... KFC
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Tue, Nov 13th, 2012, 02:54 PM #12343
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Pork Souvlaki wraps with side dish of rice & europe's best tuscan blend
2019 is the year that we continue to save before we buy!!!
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Tue, Nov 13th, 2012, 03:03 PM #12344
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I am not feeling well, home from work, so my fiancé went to the store, with coupons and sales (yes! I have him converted) and picked up the ingredients for lasagna! Homemade lasagna, yes please. Not sure if I can taste it, but I will give it a try
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Tue, Nov 13th, 2012, 04:26 PM #12345
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alicia, hope you feel better soon! With me being sick, too, cooking has been hard to do... I don't even like thinking about food.
Making some sort of casserole for supper - variation of Chinese hekka with ground pork. Rice with more veggies for it to go over.
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