What should I have for dinner tonight....not fast food.?!
Answers: we are having turkey burgers with tater tots
Carbonara....you take some cooked pasta...throw it in a frying pan mix it with olive oil, garlic, italian spices and an egg..cook it on high...keep mixing it for awhile..throw some cheese on it and then either eat it..or throw it out.
Pork Chops
Pot Roast
Hot Dogs
Macaroni and Cheese
Lasagna
Tacos
Sloppy Joes
Chili
Spaghetti
Lasagna Roll-ups.
Boil lasagna noodles
Mix
! container Ricotta cheese
2 eggs
1/4 to1/2 cup Parmesan cheese
1 cup shredded Mozzarella cheese
1/4 cup Parsley flakes
Garlic Powder and seasoned salt ( to taste)
1 jar Spaghetti Sauce
Put a little sauce in the bottom of a casserole dish.
Lay out the noodle flat and spread a heaping tablespoon of cheese mixture on each noodle and roll up like a pinwheel. Place pinwheels in casserole dish and cover with the rest of the sauce. Cover with foil and bake about 40 minutes at 350. mmmmm!
There are lots of things you could have for dinner. Here are some ideas from different dinners I cook:
Baked mac & cheese
Spaghetti
Mostaccoli
Manacotti
Lasagna
Shrimp Primavera
Shrimp Scampi
Pizza
Pot roast & potatoes
Stir-fry
Grilled chicken and veggies
Stuffed green peppers
Salsbury steak and potatoes
Casserole
Terriyaki noodles and chicken
Sesame chicken and rice
Tacos
Enchiladas
Hot dogs and french fries
Steak & egg noodles
Super nachos
Good luck!
Pasta with white sauce and broc.
it's easy and tasty.
(that's what i'm having)
add some crushed pepper on it, too, for spice.
All you do is make the pasta, make the sauce, cook the broc., and add the pepper once combinded!
What about a Sheppard's Pie. Sauteed ground meats with onions, carrots chopped finely, seasoned to taste, and put into oven casserole dish and covered with corn niblets (or creamed corn) topped with Mashed potatoes and dotted with butter and 1 cup of shredded cheddar cheese. In a 350F oven for 30 minutes and serve with a green salad.
for the dessert try this:
Ingredients ...
2 cups ( 500mls) of unsweetened apple and blackcurrant juice
150g of thick sponge fingers
1 packet of low joule strawberry jelly
500g of mixed fresh berries
250g of strawberries, hulled and halved
3 Tablespoons of custard powder
2 Tablespoons of sugar or low calorie sweetener suitable for cooking
2 cups ( 500mls ) of skim or non fat milk
What to do ...
1. Heat the juice in a pan. Transfer to a bowl to cool slightly. Dip the biscuits in the juice and arrange in the base of an 8 cup ( 2 litre) bowl.
2. Prepare the jelly following the manufacturer’s instructions. Pour into a separate shallow dish and chill for 4 hours or until set. Cut the jelly into large cubes and scatter over the biscuits. Top with half the mixed berries and strawberries.
3. Put the custard powder and sugar or sweetener into a pan and gradually whisk in the milk. Stir over medium heat until the custard boils and thickens. Remove from the heat, cover the surface with plastic and set aside to cool.
4. Spread the cooled custard over the berries and top with the remaining berries. Cover and refrigerate for 4 hours or until the biscuits are soft.
Serves 10
Per serve (with sugar) fat .9g, saturated .3g, protein 5.1 g, carbohydrate 26g, fibre 2.2g, cholesterol 3.8 mg, energy 556 kJ (132 cal), gi 40 low
Per serve (with sweetener) fat .9g, saturated .3g, protein 5.1 g, carbohydrate 23.5g, fibre 2.2g, cholesterol 3.8 mg, energy 516 kJ (132 cal), gi 39 low
* Recipe from Caroline Salisbury nutritionist, http://www.abc.net.au/stories
and for dinner or just a starter:
Ingredients ...
4 slices wholegrain bread
1 tablespoon margarine
4 slices lean ham, cut into small pieces
1 small onion, grated
1 small zucchini, grated
2 eggs
1 tablespoon SR flour
2 teaspoons finely chopped parsley
? cup grated reduced fat cheese
What to do ...
Cut the crusts off the bread. Spread lightly with margarine. Arrange spread side up on the bottom of a shallow dish. Mix the shredded ham, grated onion and zucchini. Add the eggs, flour, parsley and cheese. Mix with a fork. Spoon mixture over the bread. Cover with plastic wrap.
Microwave on med-high for 8 minutes. Serve hot or cold
Serves 4.
* Recipe from Kids in the kitchen cookbook, Health Department of WA
here is your propper dinner:
Ingredients ...
500g peeled potato and sweet potato (or pumpkin), finely sliced
1 tablespoon Olive Oil
1 large brown onion, finely sliced
1 clove garlic, finely crushed
1 small red capsicum, finely sliced
5 eggs, lightly beaten
3 teaspoons plain flour
1 cup fresh ricotta cheese
1/4 cup grated parmesan cheese
2 teaspoons sundried tomato or basil pesto
80 g baby spinach
Salt and pepper to taste
What to do ...
1. Preheat oven to 200oC. Steam or microwave the sliced vegetables.
2. Heat oil in frying pan and cook onion, garlic and capsicum until onion is soft. Add potato and pumpkin to pan and cook a further 2 minutes or until lightly browned.
3. Combine eggs, flour, cheeses, pesto, whisk with a fork. Add potato mixture and spinach. Toss lightly until well covered with egg mixture. Season with salt and pepper.
4. Line with baking paper a 28 cm x 18 cm slab pan with baking paper.
5. Spread vegetable mixture into slab pan.
6. Bake for 25 minutes. Allow to cool for 10 minutes in pan. Invert onto serving dish. Cut into slices. Enjoy hot or cold with a salad.
Serves 6
CHO per serve 10g