<p>Crow. Told everyone Green Bay was going to beat 49ers.</p>
<p>Turkey breast with fresh rosemary and sage in the oven. Made some homemade cranberry sauce and will steam sweet potatoes and sweet peas.</p>
<p>lizard–:D</p>
<p>Pulled pork sandwiches (pork shoulder cooked in the crockpot with dark beer, spices, garlic, onions and BBQ sauce) with chipotle sweet potato oven fries, salad and white corn.</p>
<p>Tonight I’m making Salmon with an Orange/Pineapple Citrus marinade, pasta and sauteed Broccoli & Carrots.</p>
<p>I still think Interesteddad & Mathmom have the winning dinners! :)</p>
<p>Once S1 goes back to college tomorrow, we can break out the shellfish. He loves Salmon, Turbot, Tilapia, etc., but does not like Shrimp or Scallops…yum.</p>
<p>Ellebud: I’d like to live in your area with all your dining choices! ;)</p>
<p>To all your grillers: you are lucky to be grilling this time of year! :(</p>
<p>No grilling here in the sub zero temps!</p>
<p>Making Mexican Cornbread Casserole to warm up!</p>
<p>^^^^tell us more about that casserole!</p>
<p>Here is the original recipe:
[Mexican</a> Cornbread Casserole - Recipe.com](<a href=“http://www.recipe.com/mexican-cornbread-casserole/]Mexican”>http://www.recipe.com/mexican-cornbread-casserole/)</p>
<p>I adapt it to our family likes. I use ground turkey, add black beans and when D2 is home I use enchilada sauce since she doesn’t like diced tomatoes. Add a nice tossed salad and you are set for dinner!</p>
<p>Jambalaya!</p>
<p>It’s based on a Paul Prudhomme recipe.</p>
<p>Beef vegetable soup.</p>
<p>Pasta with the sauce I made last week and a big salad. BIG glass of wine on the side.</p>
<p>Indian Red Lentil soup.</p>
<p>You all always make me feel like a boring cook! I am inspired.</p>
<p>After two pots of bean soup late last week (one for the family, one to freeze to send back to school with S2), 10 marinated grilled chicken breast sliced like you would for fajitas (also frozen in 5 packets to head back to school), and baked salmon, I took a day off. Tonight by popular vote is loaded baked potatoes with broccoli, ham, bacon, cheese, & sour cream. Personally, I am a purest and prefer butter, sr cream and a bit of cheese. I’ll have my broccoli on the side.</p>
<p>MD Mom do you make your Beef vegetable soup on the stovetop or in the crockpot? I was never a huge fan until I stumbled on a crockpot recipe that had an option to add red wine…pretty yummy. ;)</p>
<p>Panko and parmesan cheese crusted chicken breast; ww pasta tossed with sauteed garlic, olive oil, and roasted peppers; green salad.</p>
<p>Chicken parmesan, ww pasta with pesto, steamed spinach.</p>
<p>Chicken Chile Verde.</p>
<p>Family style dinner at local “little Italy”, supplier by a company who is selling a new house energy saving program. </p>
<p>Apparently, we are on one of those “list” per the guy who runs the show.</p>
<p>Pulled Pork and Baby Back Ribs combo platter with a side of my Cat Cora spicy broccoli slaw. Second half of the package I pulled from the freezer tomorrow night.</p>
<p>Last night…Parmesan baked chicken breasts, roasted veggies (green beans,portabellos,brussel sprouts,red peppers,carrots,onions), brown rice and sliced apples w/ dip made with fat free greek yogurt,peanut butter,honey and cinnamon.</p>
<p>Reporting back that Lilmom’s suggestion of freezing the mashed avocado with lime works! I mashed the avocados and added a bunch of fresh squeezed lime juice (also from my yard), packed it in small Glad containers and double bagged the containers in freezer bags. Sunday I took out two containers and defrosted them in the refrigerator. The avocado kept their vibrant green color and the texture and taste was the same as if I had just mashed them. I just picked the remaining fruit off the tree and when ripe will freeze some more.
Made pulled pork in the crock pot for the first time in my life. It turned out pretty tasty.
Tonight I will make something with the package of chicken breast cutlets.</p>
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<p>One of my favorites is Chicken Fajitas (Hold the Tortilla).</p>
<p>Sautee boneless chicken breast in a skillet (I usually slice whole breasts in half to make them thin and cook faster). Season with salt, pepper, and chili powder. When cooked, remove to cutting board and slice or dice into bite size pieces. </p>
<p>Dump a sliced vidalia onion, sliced red bell pepper, and (optional) anaheim or poblano chili peppers) into the same skillet and saute for a minute or two, deglazing any leftover chicken bits. Add the diced chicken back to the skillet, season with chili powder (and optionally a bit of canned chipotle, diced). Mix in your favorite salsa from a jar. Put on ovenproof plates, sprinkle with Mexican 4-cheese blend (from a package) and toss under the broiler for a minute to melt and brown the cheese.</p>
<p>Because there’s no tortilla, you can use ridiculously large amounts of chicken and veggies for a VERY filling meal.</p>
<p>For one person, I just sprinkle the cheese on top in the skillet and serve it as an All-Clad skillet dish for a true one-dirty-dish meal… I usually sautee double the amount of chicken breasts while I’m at it, remove half, and stick them in the fridge for use in chicken caesar salad another night.</p>