<p>Swiss steak with lots of mushrooms and onions! A multigrain baguette on the side and my new favorite addiction sugar snap peas!</p>
<p>Trying a new recipe tonight. Butternut squash and brussel sprout lasagna. Not sure what reaction I will get from my H.</p>
<p>Greek Meatballs w/ tzatziki, feta and olives, marinated cukes-tomato-bell pepper-onion over baby kale, and a new recipe: Lebanese Lentils, Rice & Caramelized Onions.</p>
<p>Meatloaf, french fries, salad.</p>
<p>^^Mom60:</p>
<p>I would LOVE that type of lasagna, my H not so much. ;)</p>
<p>Last night I made turkey breast roasted with a maple syrup/mustard glaze. Tonight I’m making “Hot Pockets” with the leftovers using Pillsbury crescent rolls. Adding in Turkey, ranch dressing, BBQ sauce, tomatoes, cheese, etc. No salad for a change…just cutting up cukes, carrots…blueberries and grapes, serving them on the side.</p>
<p>^^Globalnomad: YUM</p>
<p>Mind sharing the recipe for Lebanese lentils? I LOVE lentils, anyway, anyhow.</p>
<p>Tonight at my house: an oven roasted tenderloin - on sale today at the market, so a splurge. Chicken soup with kale and chickpeas (on the menu before I found the tenderloin), roasted potatoes, and cauliflower with cheese sauce (S1 loves the sauce).</p>
<p>^Gourmetmom, if it had turned out well, I would share the recipe but it didn’t so I won’t. 
</p>
<p>We love lentils too!</p>
<p>Blackened salmon,roasted asparagus and mushrooms, orange slices. </p>
<p>mom60, I do something similar to your lasagna except I used spaghetti squash and add cooked peppers/onions/mushrooms/spag. sauce and parm. cheese. It was a hit w/ DH.</p>
<p>For eptr and abasket:</p>
<p>Layered Italian Chicken</p>
<p>Mix a tbsp of olive oil with some fresh ground pepper and a clove of minced garlic. Add butterflied chicken breasts, or chicken cutlets, turning to coat. Let stand five minutes. Beata cup of ricotta with an egg. Set aside. Melt a tbsp of butter in a frying pan and saute 1 1/2 cups of sliced mushrooms. After a minute or two, add 1 1/2 cups of fresh spinach. Cover and cook for two minutes. Add the ricotta and mix well. In another pan, cook chicken for 2-3 minutes on each side to lightly brown. Spread a half cup of tomato/pasta sauce on the bottom of a casserole dish/baking pan. Top with chicken, then 1/2 ricotta/mushroom/spinach mix, then 1/4 cup of sauce, then repeat. Finish with some shredded mozzarella. Bake in a 375 oven for 30-35 minutes. Let stand for five minutes then slice and serve over pasta, then spoon some of the sauce over top. </p>
<p>Tonight we barbecued burgers, with coleslaw and fruit salad.</p>
<p>Sorry about those lentils! 
We’re all entitled to a few misses once in a while…if you don’t try something new, you’ll never find something great.</p>
<p>Chipotle spicy chicken caesar salad for me. Basically a chicken caesar salad, but I use minced chipotle chiles instead of anchovies/Worceshire.</p>
<p>Reporting that the Butternut Squash and Brussel Sprout Lasagna was very good. Instead of tomato sauce it used pesto. Also ricotta, parmesan, sage, fresh mozzarella and an egg. It also was pretty to look at and would be great to serve to company. If anyone is interested google Butternut Squash brussel sprout lasagna and yummy mummy. It is from a blog my friend discovered. Absolutely beautiful photography of the food.
Alwaysamom- that layered chicken sounds like something my H would love. Will have to try it.</p>
<p>Thank you Always!!! Looks GREAT!!!</p>
<p>mom60, my H loves it. 
Thanks for the info on that food blog and the lasagna. I love anything with butternut squash.</p>
<p>You’re welcome, abasket.</p>
<p>Speaking of food blogs, I won’t link since we’re not allowed to do so but there’s one food blog that I love, both for the recipes and for the lovely pictures. Google Astrid’s Home dot wordpress. She’s a friend of a friend and her food looks so pretty, and according to my friend, tastes just as good as it looks!</p>
<p>I love this thread.</p>
<p>I’m going ol’ school tonight. Bone-in pork chops dredged in a little flour, and pan fried in lard. Fresh broccoli on the side, sauteed and steamed in a little butter and white wine.</p>
<p>I-dad, that sounds good. We’re going out for dinner tonight so nothing to post about today! By the way, thank you again for your advice on HH several years ago. We’re at our place here at the moment and loving it so much.</p>
<p>Stir fried shrimp and veggies in peanut sauce served over quinoa. Quick and easy!</p>
<p>Roasted chicken, stuffing and sweet corn in butter sauce. Corn bread on the side. Blueberries and strawberries with whipped cream for dessert.</p>
<p>HarvestMoon1,
Will you be my Mommy :)</p>
<p>Alwaysamom,
Thanks for the chicken recipe! Can’t wait to try it!</p>
<p>Wish I could post a picture of my dinner tonight. A Bobby Flay inspired dish.</p>
<p>Big salad with spring mix and so forth, tossed with tortilla strips instead of croutons (I cheated and used storebought instead of slicing and frying my own).</p>
<p>Blender vinaigrette – fresh lime juice, olive oil, six scallions, a little sugar, garlic, salt pepper, liquified in the blender. Really nice bright green color. Tossed in the salad and mounded in the center of the plate. </p>
<p>12 jumbo shrimp, heavily coated on one side with chili powder and seared in a hot non-stick pan for a nice crust and then flipped to finish cooking. Placed around the salad and drizzled with some more of the green vinaigrette.</p>
<p>Wow!</p>
<p>The blender vinaigrette on salad and seafood and the ancho chili powder crusted seafood are both classic Flay ideas. I made too much salad if anyone wants some…</p>