I love spaghetti carbonara, but I just can’t bring myself to make it more often than once in a blue moon.
We had pork roast stuffed with prunes which reminds me of Germany - my husband’s boss made it for every dinner party she ever gave. Had sauteed kale and a mixed salad on the side.
Love carbonara too, but we’ve moved to eating whole wheat pasta and pretty much the only sauce that we like on it is a veg-heavy tomato sauce.
Last night we had minestrone. For sides I made a colorful mixed salad and crostini smeared with quince paste and topped with manchego and crisped prosciutto. Dessert was cara-cara oranges.
Shrimp wraps…buttery roasted garlic shrimp, romaine,cherry tomatoes, red onion, feta, greek olives and a nice veggie stir fry (bok choy, mushrooms) stuffed into a tortilla. Side of homemade hummus w/baby carrots. Fresh pineapple for dessert.
Dang…you guys are all chefs around here. I absolutely hate to cook. Last night was crock pot beef sirloins cubes. 2 lbs, 2 cans of cream of mushroom soup, 2 packets onion soup mix and 1.5 cans of water. Cook on low 10 hours. Serve over wide egg noodles. I always put a little corn starch in to thicken sauce. It’s yummy.
Tonight Chicken tacos and tomorrow chili.
My H is making this:http://cooking.nytimes.com/recipes/11048-chicken-with-cranberry-beans
^^^^ Looks marvelous.
I had an upset tummy when I got home from work so opted for a frozen lasagna I had in the freezer. Will top with fresh mozzarella. And I totally made a box mix of red velvet cupcakes with frosting. Good thing my tummy isn’t upset anymore!!!
Tried a new recipe tonight for sweet and sour chicken and it was yummy. My H told me twice that it was delicious and if you knew him, you’d know how rare that is. 
Served it over papardelle and added some steamed broccoli/cauliflower/carrots. Fresh honeydew and canteloupe for dessert.
Spaghetti with meatballs. Some people didn’t eat the spaghetti. I also sauteed a bunch of mushrooms (baby portabellas, mushroom and oyster), salad.
Tried a new recipe for Middle Eastern turkey burgers, but used ground organic chicken; served with tzatziki and arugula in whole wheat pitas. Sides were feta, olives, and an assortment of grilled veggies. Dried apricots poached in thyme-infused moscato over fro-yo for a sweet ending. 
^^^Oh YUM!^^^
Oh wow. Someone actually serves desserts on a weeknight?!
Dinner aint gonna happen here. Will eat whatever leftovers I can find. Maybe I will just have a very early breakfast of bacon and eggs. 
I don’t SERVE dessert. I just have it. Honestly, there is almost always a dessert option at our house. Homemade cookies, ice cream, brownies. I keep things in the freezer so it’s easy for anyone to pop down to the freezer and grab a snack. We keep the quantity in check, but we enjoy a sweet treat. I’ve never been one to worry about eating the whole plate of cookies - I can have one or two and call it a day, no problem.
Pork chops planned for tonight. Either oven baked or grilled depending on the weather. Mashed potatoes. Broccoli.
All these dinners sound really good, but this one caught my eye. I haven’t used my iron skillet in a long time. Will try this dish soon.
Tonight it’s going to be gumbo with fresh okra I found at Trader Joe’s.
That’s my recipe Nrdsb4! I did not use a cast iron skillet for the first 30 years of marriage. Now I have a couple of sizes and use them ALL the time!
Nrdsb, I have a great recipe for pork chops cooked in a cast iron skillet. If you’re interested, I’m happy to share.
Not to butt in, but I’m planning pork chops for dinner tonight - is it a recipe you can easily post?? I’ve got my skillet ready!
Yes, yes! Pork chop recipe! I have yet to make a good pork chop. 
For those of you not on your way to the cardiologist we tried a recipe from The Chew which was excellent, but not for the heart or waist line.
It was a combo of southern fried chicken and chicken paprikash served over roasted veggies. So good that DH foolishly had seconds and is now suffering and fighting off the urge for thirds at the same time
Smothered Pork Chops:
4 loin boneless chops (although any kind will do)
2 tbsp butter or olive oil
salt & pepper to taste
pinch of cayenne
1/4 c. flour
2 green peppers, sliced
2 onions, sliced
1 minced garlic clove
2 c. chicken broth
2-3 dashes of Worcestershire
Cut off any excess fat on chops. Season with S&P and cayenne. Put butter/olive oil in skillet. Lightly roll chops in flour and place in pan. Brown well, 3-4 minutes per side and remove to plate. Add peppers and onions to skillet and saute for ~3 minutes. Stir in garlic, saute further 1 minute. Return chops to pan and put sauteed veggies on top of chops. Pour in broth and sprinkle with Worcestershire. Cover skillet tightly with foil and simmer for 40 minutes. I serve the chops over rice. They are tender and very tasty.
Leftover cassoulet, spinach, rosemary brined fried chicken thighs and tarte tatin. Out on the deck. It’s 80 degrees. B-)