<p>Veal stew with cream. Kale with lemon and Jordanian olive oil. Salad. Christmas chocolates.</p>
<p>Lilmom:</p>
<p>This is not a lasagna recipe, but I am making Rachael Ray’s easy recipe tomorrow night of cooked cherry tomatoes with balsamic vinegar over spaghetti. It was just on her show yesterday, so it’ll be easy to find on her show’s website…it’s a vegetarian dish, but since we’ve has so many veg meals lately, I’ll add some ground cooked hamburger meat to my dish. I will use a regular pepper instead of a spicy one…other than that it looks very easy to make and could be wonderful to serve for guests…</p>
<p>Mom60:</p>
<p>I just found a good recipe for Apricot chicken that I will make soon! Also, chicken Tarragon is also a yummy dish…</p>
<p>Lilmom: the dish is titled “Cherry Tomato sauce with Balsamic Vinegar”</p>
<p>Thanks lilmom -Mashed a bunch of the avocados with fresh lime juice and put in freezer. </p>
<p>I ended up making a Mexican style big salad for dinner. Baked the bone in chicken breast with onion powder and garlic drizzled with olive oil. Chilled and served over romaine and red leaf lettuce from the garden. Grilled green onions,red peppers and jalape</p>
<p>Monster dinner salad with Parmigiano-Reggiano and some spicy salami chunks.</p>
<p>Fish tomorrow – salmon, cod, or haddock, whichever looks the best. Then, I think I’m going to do beef short ribs braised in red wine with rosemary for the weekend.</p>
<p>mom60, so very jealous of you with your freshly picked avos and produce from your garden…This, as I put on my mittens and long johns to walk the dog!..Warmer climes sound pretty darn good about now! Your dinner sounds yummy BTW.</p>
<p>Last night at home we had porkchops, peas, creamed corn, mashed potatoes, sliced tomatoes, tossed green salad, and bisquits.</p>
<p>I think tonight it wil be pizza, homemade with vegan cheese and broccoli.</p>
<p>Lilmom, I have some errands to run this morning/early afternoon but will post recipe when I get home.</p>
<p>Beer - because I will be battling pantry moths instead of cooking.</p>
<p>Thanks emilybee and chocchipcookie, my menu will have a lasagna and a pasta dish and one of them will have meat. The cherry tomato with balsamic sauce sounds yummy!</p>
<p>mom60 - we must live in the same region because my friend brought me some avocados from her tree the other day. I’m not usually in the mood for salad this time of year but your salad made my mouth water!</p>
<p>idad - I got myself a new dutch oven so I could learn how to braise. Short ribs sound great! I must look up a recipe to cook next week.</p>
<p>Contemplating turkey meatloaf for tonight with frozen mixed vegetables and Heinz gravy from the glass jar. I’m just sick of cooking, basically!</p>
<p>Candice Kumai’s Lemon-Basil Lasagna Rolls </p>
<p>16 lasagna noodles
2 1/2 cups marinara sauce, divided
1 15oz container part-skim ricotta cheese
Finely grated zest of 2 lemons
1 tbsp chopped fresh oregano
1 cup julienned fresh basil, plus more for garnish
1 tsp salt</p>
<ol>
<li>Preheat oven to 350</li>
<li>cook noodles according to package directions until al dente; drain and rinse with cold water.</li>
<li>Cover bottom of 9x13 baking dish with 1 cup of marinara. </li>
<li>Blend ricotta, zest, oregano, basil and salt in medium bowl. </li>
<li>Spread 2 tbsp ricotta mixture evenly over each noodle;roll each tightly to form a compact spiral.</li>
<li>Arrange rolled noodles neatly in baking dish and cover with remaining sauce. </li>
<li>Bake uncovered for 30 minutes. </li>
<li>Garnish with additional basil.</li>
</ol>
<p>Thanks for sharing that recipe, Emilybee! It sounds yummy. I actually made a dish very similar to that one for company about a year or so ago and it was a huge hit. The recipe was a Rachael Ray recipe. What’s funny is the one I suggested on this thread yesterday is also a Rachael Ray recipe by coincidence, and I almost never make any of her stuff!</p>
<p>I think I’ll print this one out and make it sometime. Looks easy enough to prepare!</p>
<p>Leftovers!</p>
<p>Home made tamales and Enchiladas Suizas.
And perhaps a Margarita. Or two.</p>
<p>Thanks for the recipe, emilybee. My menu is set for the dinner party!</p>
<p>Tonight, DH and I going out so the Ds are eating pizza and any leftovers in the fridge!</p>
<p>Musicamusica, a margarita sounds fab!!</p>
<p>Cod looked the best, so I’m searing/poaching cod in a white wine butter sauce. I have some fresh rosemary, so I may swish a sprig of that around in the sauce just for kicks and giggles.</p>
<hr>
<p>I also have 8 pounds of beef short ribs, a bottle of cheap red wine, a head of garlic, and the aforementioned fresh rosemary to cobble together some braised short ribs tomorrow. Some to eat for a couple of days. Some for the freezer. I always feel like, if I’m going to go to the effort of braising a big dutch oven of pot roast or whatever, I might as well fill to the brim and load up the freezer with some easy microwave dinners down the road. Braised stuff freezes really well – it’s not like it can be “overcooked” reheating it…</p>
<p>This will be the first time I’ve ever cooked beef short ribs. I did do this basic recipe a couple months ago, but with big chunks of pot roast because the store didn’t have what I was looking for in short ribs that day.</p>
<p>Out for dinner and a movie with my kids–huzzah!</p>
<p>Chinese takeout tonight.</p>
<p>Got a fortune cookie that says “The rubber bands are heading in the right direction.”</p>
<p>No idea what that means. 
</p>