<p>I also advocate the frittata idea. It was such a big help to me to finally invest in cooking pans that can go from stove to oven to table. Frittata’s are super easy and nutritious. And they’re fun to say – Frittata! Frittata!</p>
<p>tonight is tilapia with a sliced tomato salad and broccoli slaw and maybe some garlic bread. Super easy dinner tonight…we are going to be switching between watching the US Mens National Soccer Team and the debate. I fully expect aggravation on both fronts.</p>
<p>Tonight: barbecue beef ribs, salad, corn on the cob. (It’s still summer here)…</p>
<p>lammb, I work at home so it’s easy to get something started and go back to work. I also think that anything worth eating is worth eating twice, so we have leftovers half the time. Like tonight. :)</p>
<p>
I would love to have this recipe, if you would be so kind as to share.</p>
<p>What Ellebud? No reservations tonight? ;)</p>
<p>blueiguana, I freeze flat in freezer bags also, but I use the gallon bags. After they are filled, I lay them on cookie sheets to freeze flat. They are so thin that they thaw in a jiffy. When I make pasta sauce, stews, soups, etc., I just make extra to freeze. Many of them seem to disappear, though, when my college boys head back to campus. Hmmmm…</p>
<p>We have the last One Act show before region competition tonight, so dinner is leftovers.</p>
<p>taco tuesday!</p>
<p>ellebud, can I come for dinner? we keep kosher in my home so my more religious children will eat here…but I sometimes cheat when we go out!</p>
<p>I got a load of potatoes, apples and carrots to use up, so I’ve having sauted potatoes, onions and apples, all sliced thin and seasone. Also some brats and Nuremburg sausages along with some thin sliced cucumber salad. An Oktoberfest of sort but without the kraut this time.</p>
<p>Boysx4: Absolutely come for dinner! We eat around 8…although with guests I open wine about 7:30. We’d love to have you come for dinner. (And come to think about it…although the beef isn’t kosher…no mixing of milk and meat.)</p>
<p>No reservations tonight…I really DO cook 4 nights a week. But since we have so many really good restaurants around here…its a shame not to use local resources.</p>
<p>Barfly - We use the cookie sheet method as well. It works beautifully. We use the quart sized since we are only freezing about 2C, a single portion. It lays really flat and defrosts quickly under warm running water. My goal is to have something healthy someone can grab when there’s just one person eating at a time.</p>
<p>Anchovies, capers, olive oil,etc. with thin spaghetti, salad and garlic bread.</p>
<p>Tonight snd good for crowd - Nice light version of chicken a la king which has a lot of veggies in it and done with the leftover roast chicken. Served over bown rice and a 5 bean salad (started doing 3 and just kept adding beans). Comfort food.</p>
<p>DH called and said he was taking DS7 out for some male bonding in the great outdoors tonight so after work I had some “me time”. Yankee Candle store, liquor store to pick up some wine, then Starbucks on the way home. Ofc, when I got home the bubble burst but it was fun while it lasted lol.</p>
<p>We ended up having a very quick meal of spaghetti with jarred sauce, sweet Italian sausage, tossed salad, and garlic bread.</p>
<p>Ellebud:</p>
<p>I’m just jealous! Wish we had more restaurants to choose from here! I make up for it when we go visit S1 in college in Boston! 
Yum.</p>
<p>Mmmmmm…tonight we had boneless pork chops skillet-braised in white wine…with rice and pan gravy. (and green beans) They were soooo tender & yummy.</p>
<p>We had broiled cod filets topped w/ dijon mustard and thyme along with buttercup squash.</p>
<p>I dragged out an old favorite from the past. Big thick salmon steak, seared on the Weber grill, along with grilled asparagus.</p>
<p>While I had the fire going, I grilled some 2-inch thick pork chops so I’ve got a couple dinners in the bank (seems like a waste to get a charcoal fire going and just cook one dinner!).</p>
<p>My good buy of the day: I pretty much live on blue cheese for my salads. It’s a staple that is always in the fridge. So, imagine my delight when the grocery had every package of a nice brand of boutique gorgonzola marked at 99 cents. Each one a 1/2 to 3/4 of pound, clearance priced because the “sell-by” date is the end of this week. What? The blue cheese is going to go moldy? 
There’s no expiration on blue cheese.</p>
<p>So, I bought six of them, came home, wrapped them in plastic wrap and put them in the freezer.</p>