What will you be eating for dinner tonight?!


Question: Asian Stir Fry, chicken & veggies (bok choy, sugar snap peas and snow peas) with some Sesame Noodles.....YUM......

Christopher


Answers: Asian Stir Fry, chicken & veggies (bok choy, sugar snap peas and snow peas) with some Sesame Noodles.....YUM......

Christopher

salad

Some weird gross chicken/stuffing/gravy casserole thingy

stew has been cooking in the crock pot all day.

Going out for Chinese buffet, yummy!!!

Cant be bothered cooking tonight ( hard day at work) so........Bridie, beans and chips mmmmmm

seems everytime i see this question I am having the same thing! Swiss Cheese fondue and ceasar salad!

I am going to make Tacos when I get home. Quick, simple and tasty(the three necessities when you work and take care of a family too)!!!

Friday Night Menu at our Ranch House

********BAKED SALMON FILLETS OR STEAKS
Salmon fillets, any portion size, boned and skinned
Onion powder, to taste be generous
Garlic powder, to taste be generous
Dried dill, to taste be generous
Mrs. Dash, to taste be generous
Mayonnaise
Paprika
Wash and dry fillets. Spread thin coat of mayonnaise over salmon. Spray Pam or similar product over Pyrex or tin foil pan or rectangular pan (depending on amount and size of portions).
Sprinkle seasonings over fish ending with paprika. Bake in 375 degree oven for 10 to 20 minutes or until fish flakes easily.

********MARINATED BRUSSELS SPROUTS
Makes about 4 cups.
3/4 lb. sm. Brussels sprouts
3 c. sm. mushrooms
3 tbsp. olive oil
1/3 c. lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. basil
1/8 tsp. freshly ground black pepper
Remove any damaged leaves from the Brussels sprouts, trim the base and cut a small crosshatch in the core to allow even cooking. Swirl the Brussels sprouts in a bowl of lukewarm water to clean them.
Steam or blanch them until just barely tender, about three to six minutes. Do not overcook. Cool slightly, then cut the tip off of each sprout so the marinade will penetrate to the inner portions. Clean the mushrooms and cut them in half.
In a medium bowl mix the olive oil, lemon juice, mustard, basil and pepper. Add the vegetables and toss to coat evenly. Refrigerate at least 1 1/2 to 2 hours, removing from the refrigerator a half hour before serving to take off the chill.
Each half-cup serving contains about 5 grams of fat and 68 calories.

COLORFUL RICE & BEAN SALAD
1 bell pepper (coarsely chopped)
1 onion (coarsely chopped)
1 tbsp. oil (I use e.v.o.o)
1 cup rice (cooked)
1 can corn
1 can kidney beans
1 can spicy crushed tomatoes (I use Rotel)
1 tsp salt
1 tsp pepper
1 tsp ground red pepper (if you like hot)
shredded cheese (optional)
sour cream (optional)
Saute pepper and onion in the oil until desired tenderness is reached.
In large pot add cooked rice, sauted peppers and onion, and all other ingredients.
Heat until warm, top with cheese and sour cream.
Quick, easy and can be made low-cal!

going out to dinner its my 1 yr anniversary~!!! =-)

burgers

Me? nothing...I'm sick...my kids will be having leftover chicken pot pie=)

hmmm I don't know. But it has to be good hahaha.

I'm not sure if I don't get answers to my question soon we may be ordering pizza.

going to a friend's. i think she is making eggplant parm, salad, garlic bread. i baked a chocolate cake for dessert.

I cooked a pot of pinto beans and I will be making cornbread to go with it.I also fixed some chicken salad today to eat for sandwiches this weekend.

It's Friday--that means LIQUID dinner, hee-hee!

I am making some tilapia seasoned with lemon pepper and some mixed veggies with fresh grated ginger and soy. Probably will heat up some beans to go with it.

I'll probably make a frozen pizza and watch a movie...love getting paid at the end of the month! NOT!





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