Looking for dinner ideas?!

Since I don't know what ideas you are becoming tired of, here a few suggestions which seem like normal meals to me:
Grilled Smoked Pork Chops with a reduced Balsamic and Maple Syrup Glaze (add a bit of OJ as well)
Corn Souffle (not difficult)
15 Bean Soup
Beef Barley and Veg stew with Biscuits
Ziti Bake
Greek Chicken and Potatoes with Greek Salad
Grilled Herbed Lemon Chicken
Beer Can Chicken
Chicken in Dijon Sauce served over mashed potatoes
Fresh Green Bean salad with Fresh Lemon Basil Vinaigrette
Chili Rojo or Verde Tortas, Guacamole
Grilled Steak with grilled Veg's
Roast Beef or Pork with Veg's and potatoes
Egg Drop Soup, Fried Rice with your choice of protein in it.
Hungarian Goulash
Chicken Paprikash served over egg noodles
Flemish Carbonades (meat cooked in a beer gravy with onion) served over rice or wide noodles.
Steak tips or meatballs cooked in a rosemary gravy served over your favorite starch. Pea pods with parlsley butter.
Chicken and Dumplings.
Fritatta
Paninni's
Homemade pesto (so easy and only 5 ingredients!) with spaghettini and kalamata olives.
BBQ Ribs, Baked Beans, Roasted Corn on the Cob
Grilled Steaks, Stuffed Baked Potatoes, steamed Asparagus or asparagus marinaded in dijon vinaigrette.
Chicken, rice and green bean casserole.
Bacon Wrapped Meatloaf, mashed potatoes, glazed carrots
Anyways, bunch of stuff.

Here are a couple from my files that my family really likes
Parmesan-Crusted Pork Chops


Ingredients

* 2 large eggs
* 1 cup dried Italian-style bread crumbs
* 3/4 cups freshly grated Parmesan
* 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
* Salt and freshly ground black pepper
* 6 tablespoons olive oil
* Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.



Edit, if you need more, feel free to email me
Chef Renee


Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.

* 4 tenderized beef cutlets (known in supermarkets as "cube steak") OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
* 1 egg
* 1/4 cup milk
* all-purpose flour
* cooking oil or melted Crisco?
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon paprika
* 1/4 teaspoon white pepper

Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.

Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.

Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.

With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.

Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.

Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.

Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.

Fettuccine Alfredo
Ingredients
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream or milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Grated or finely shredded Parmesan cheese (optional)
Directions
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4


this very easy to make

allrecipes.com

Shrimp, Okra and Andouille Sausage Gumbo

1/2 cup vegetable oil
1/2 cup all purpose flour
4 celery stalks, coarsely chopped
2 medium onions, coarsely chopped
2 green bell peppers, chopped
2 bay leaves
2 teaspoons salt
2 teaspoons dried oregano, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon bayou cajun seasoning
5 (8 ounce) bottles clam juice
1 can (28 ounces) plum tomatoes, drained and chopped
1 pound smoked andouille or kielbasa sausage, halved lengthwise then sliced 1/4
inch thick
1/2 pound okra, trimmed and cut crosswise into 1/4-inch-thick slices
2 pounds uncooked medium shrimp, peeled and deveined
1 small can lumped crab meat drained

freshly cooked long-grain rice
2 tomatoes, seeded and diced

Prep:
Heat oil in a heavy large Dutch oven over high heat until almost smoking. Add
flour and stir until dark brown and fragrant, about 8 minutes. Immediately add
celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of
pan often.

Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes
and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is
tender, about 15 minutes

Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Mound
rice in soup bowls. Ladle gumbo over. Garnish with tomatoes.

Food Network always has a lot of ideas on their website, along with AllRecipes.com.

Maybe try: http://what-should-i-have-for-dinner-ton…
I just found it, and it looks good :)

how about ravioli,tacos,or pasta-if you have kids you can let them add beans,and veggies,cheese,and other "Toppings"

Mydinnersources

Shepard's pie, Ham n cabbage noodle casserole, baked ziti, chicken nuggets, taco salad, pulled pork sandwiches, batter-fried catfish, stuffed shells.....

Spagetti
Eggs
Order in: Pizza, Chinese food

Breakfast for dinner!

Wendys