I need some lunch and dinner meal plans for my family at the lakehouse this weekend.?!
For one breakfast I'm doing biscuits and gravy and eggs!. On another, french toast casserole!.
The one lunch we have planned is for chicken salad sandwiches on croissants!. What are some other ideas for 2 more lunches and 2 more dinners!.Www@FoodAQ@Com
The one lunch we have planned is for chicken salad sandwiches on croissants!. What are some other ideas for 2 more lunches and 2 more dinners!.Www@FoodAQ@Com
Answers:
Tacos or Taco Salad would be good for either lunch or dinner !.!.!.!.!. BBQ Beef/Pork sandwiches with coleslaw & potato salad (either make your own, or Lloyds has good BBQ in refrigerated tubs) !.!.!.!.!. BBQ one night (steak,hamburgers, hot dogs, gourmet sausage), green salad , baked potatoes!.!.!.!.!.!.Www@FoodAQ@Com
Just grill out!.Www@FoodAQ@Com
TOMATO QUICHE
3 large tomatoes, chopped
1 medium onion, finely chopped
3 Tb!. butter
1 tsp!. salt
1/4 tsp!. thyme
1 8" prepared pie shell
1/2 lb!. Swiss cheese, diced
3 eggs, well beaten
1 c!. half & half
Combine tomatoes, onion, butter, salt & thyme in a saucepan and cook over medium heat until mixture is reduced by half!. Place cheese on bottom of prepared pie shell!. Pour tomato mixture over the cheese!. Mix eggs & cream and pour over tomatoes!. Bake for 10 min at 425; reduce temp to 375 and bake another 35 min (or until set)!. Let quiche rest a few minutes before cutting!.!.!.!.!.
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowlsWww@FoodAQ@Com
3 large tomatoes, chopped
1 medium onion, finely chopped
3 Tb!. butter
1 tsp!. salt
1/4 tsp!. thyme
1 8" prepared pie shell
1/2 lb!. Swiss cheese, diced
3 eggs, well beaten
1 c!. half & half
Combine tomatoes, onion, butter, salt & thyme in a saucepan and cook over medium heat until mixture is reduced by half!. Place cheese on bottom of prepared pie shell!. Pour tomato mixture over the cheese!. Mix eggs & cream and pour over tomatoes!. Bake for 10 min at 425; reduce temp to 375 and bake another 35 min (or until set)!. Let quiche rest a few minutes before cutting!.!.!.!.!.
Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.
Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowlsWww@FoodAQ@Com