<p>Not for dinner but I made home made English muffins today …kind of fun and very tasty :D</p>
<p>Arroz con pollo! yum yum</p>
<p>Alwaysamom, I would also love to know more about your recipe if you are able to share - sounds really good!</p>
<p>Grilled salmon with mango salsa, sauteed spinach and garlic mashed potatoes. Everyone’s favorites!</p>
<p>A bottle of chardonnay! This UC college admissions stuff (with twins) is making me crazy! lol
One of my kids was denied at one of his top schools, yet his twin sister gets in, but doesn’t want to go there… :/</p>
<p>(we’re having roasted chicken and salad with lots of veggies and nuts in it) :)</p>
<p>I made a new recipe tonight that was easy and very healthy – Fish en Papillote. And it was delicious! I will definitely make it again. I made it with red snapper and used a food processor to cut up the vegetables (I used zucchini, red onion, carrot and fennel and whole cherry tomatoes) [Fish</a> en Papillote Recipe : Melissa d’Arabian : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/melissa-darabian/fish-en-papillote-recipe/index.html]Fish”>http://www.foodnetwork.com/recipes/melissa-darabian/fish-en-papillote-recipe/index.html)</p>
<p>Paul Prudhomme’s chili from the freezer and spicy brocolli slaw (a 12 ounce bag of brocolli slaw mix, some brocolli florets, tossed in a sauce of:</p>
<p>1 TBS sugar
1 TBS mayo
1 TBS dijon mustard
1 TBS Franks Original hot sauce
1 TBS olive oil
1 TBS white balsamic vinegar
1 tsp celery seed</p>
<p>@chocchipcookie, I was pleased with the lasagna roll recipe I used. I did use ground turkey instead of beef so it seemed to need a little more salt or Italian seasoning. </p>
<p>[Lasagna</a> Roll Ups - Cooking Classy](<a href=“http://www.cookingclassy.com/2012/02/lasagna-roll-ups/]Lasagna”>Lasagna Roll Ups - Cooking Classy)</p>
<p>Thanks so much, Lilmom, I’ll give this recipe a try! 
I usually use ground turkey or ground veal…but in this case I have ground beef and pork in the freezer, so I’ll use a bit of both. I like her idea of pulsing the cooked beef mixture to change the texture before added to lasagna noodles. I tend to be generous with seasonings.</p>
<p>I have my mil over for dinner @ once a month-6 weeks and I am trying to vary what I make a bit more! Looks good, thanks again! :)</p>
<p>Lasagne roll ups, or Lasagne Ripiena, is an old family recipe of ours. Only we use homemade egg pasta rolled thin to make soft, delicate layers of pasta. They are particularly nice for serving at gatherings so long as you are careful with the serving spatula. They end up looking a bit like cannelloni. I just realized that I do not have my Dad’s recipe, so I asked him for it today.</p>
<p>My Aunt made these and always got many compliments. People rightly assume that they are the product of some effort. After one party, I asked her who among her elders made them and she said her Aunt did. So I asked if her Aunt made them the same way, and she admitted that by using ground beef she was taking a short cut - her Aunt made tiny meat balls and stuffed the lasagne with those!</p>
<p>Double leftovers. Second thick cut pork chop that I grilled on Saturday. Second half of the spicy broccoli slaw.</p>
<p>Grilled Chicken Baja today. Marinate chicken breasts overnight in 1/4 orange juice, 1/4 cup lime juice, 1/4 cup oil, 2 T chili powder, 1t minced garlic and grill. We ate it topped with leftover mango salsa from last night, plus broccoli and baked potato. Also grilled some pork chops for tomorrow’s dinner.</p>
<p>Is the chicken baked or grilled?</p>
<p>Grilled - of course we live in Texas where year-round grilling is an option!</p>
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<p>That sounds pretty darn good! I’m gonna have to steal that one. Reduce the marinade in skillet (being sure to kill the salmonella) and that would make a pretty good sauce to drizzle over the grilled chicken!</p>
<p>Delicious meatloaf tonight. You chop finely carrots, sweet onion, and red bell pepper, and then brown them together in a frying pan. Allow to cool and mix with 1/2 ground beef, 1/2 ground turkey, an egg and some bread crumbs. Bake until done. It has a nice sweet flavor with those browned veggies!</p>
<p>^^Sounds yummy, Thumper.</p>
<p>Tonight I’ve defrosted a whole Turkey breast that I got for free right before Thanksgiving. S1 is home from college this week, so plenty of meat for everyone. Will roast with a maple syrup, mustardy type of glaze. Leftover potato wedge fries and will make a Cauliflower/Broccoli stir fry.</p>
<p>Baked ziti and grilled asparagus.</p>
<p>I’m making a quick version of cassoulet with white beans, tomatoes, fresh herbs, and turkey sausage. Should be nice and comforting on this dreary day in New England.</p>
<p>Roasted pork tenderloin, cous cous and baby carrots glazed with honey. Side salad with crusty bread and sliced cheeses.</p>