March Dinners
 

Please share your menus, recipes, pics of your main meal of the day!




I was going to make Tomato and Sausage Risotto tonight, but I forgot to buy the fresh spinach that is one of the main components of that dish. :doh Hopefully I can get some sometime today.

Re: March Dinners
 

We're going to the Ash Wednesday soup/supper at church tonight, so I'm bringing Creamy Chicken and Wild Rice Soup.

---------- Post added at 07:51 AM ---------- Previous post was at 07:50 AM ----------

That sounds yummy! Could you share the recipe please?

Re: March Dinners
 

whoops! I posted in the Feb thread.

Smitten Kitchen's cranberry pecan chicken salad in lettuce wraps tonight. Man I wish I had some right now...sounds SO good. Then we need to just eat leftovers the next two nights. Full fridge and I plan on doing some freezer cooking with my SIL this weekend.

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:cup

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Tomato and Sausage Risotto - per usual, I can't leave a recipe alone. :shifty My changes: I use 1 1/2 cups Arborio rice to feed my entire family and I add a whole quart of chicken broth with the tomatoes. I also don't use wine so I add just a touch of white wine vinegar as the first add in to the rice and let it absorb before adding the tomato broth. I also make my own turkey sausage using ground turkey and Italian sausage spices from La Leche League's Whole Foods Cookbook (onion, salt, pepper, thyme, paprika, fennel seed, crumbled bay leaves, garlic). I spice the ground turkey directly in the skillet while I am browning it for this recipe.

---------- Post added at 10:31 AM ---------- Previous post was at 10:29 AM ----------

Would you mind sharing the recipe? I can't seem to find it in a search.

Re: March Dinners
 

http://smittenkitchen.com/blog/2008/...chicken-salad/

I don't care for walnuts much so I always use pecans--forgot that's not what she calls it :) I skip the herbs and use less vinegar--maybe only a tablespoon or so? And I typically don't have white wine vinegar on hand but ACV works great. At least two friends who say they do not like chicken salad have said they like this. It's lightly dressed, not super goopy like chicken salad often is. And I so prefer it in lettuce wraps than on a sandwich now. The light, fresh crunch of the lettuce is just more satisfying (not to mention better for you).

Oh and I skip the black pepper because I hate black pepper and always skip it :giggle

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I am making beef stroganoff tonight

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Oh it is March. We are either having bean soup with corn bread or polenta and haddock with roasted broccoli.

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I think bunless burgers and veggies for tonight. Probably broccoli/cauliflower...

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Millet crusted tilapia, roasted potatoes, roasted parmesan tomatoes, mixed greens with balsamic vinaigrette.

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Spaghetti (or zucchini noodles) and meatballs tonight. With spinach salad and fresh fruit on the side.

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leftovers at our house. fridge is full and needs to be cleared out. plus that works well so I can go to the evening swim class since I missed the morning class today.

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I cooked a whole chicken last night and it was the BEST one I ever made! :yum
The difference was cooking it on high heat for an hour instead of medium heat for four hours.
I put it in a roasting pan (after putting butter and plenty of garlic salt inside it).
Basted with olive oil,seasoned it generously and poured some vegetable broth around it because I wasn't sure how the red potatoes would fare with no liquid on such high heat. Circled the chicken in veggies and covered it.
500 for 15 min
450 for 15 min
Baste with juices
425 for 30 min
It was soooooo good that I had some for breakfast!

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Did you use any other veggies besides the red potatoes? This sounds delicious.

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Yes! I have found the key to moist chicken in the oven is higher heat for a shorter period of time. Particularly breasts.

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Fish tacos with guacamole, slaw, and tomatoes.

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I chopped an onion into quarters and dumped a small bag of raw brussel sprouts in there too. I assume carrots and lots of other things would work too :yes

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For supper we had large salads with feta cheese, olives, etc. quinoa with Grassfed beef and homemade tomatoe sauce smothered in cheese. Not really a recipe but aside from the quinoa it was all half opened packages in the refridgrator that had to go!

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Breaded pork chops and applesauce:yum

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Yesterday we had flatbread with guacamole and baba ganoush (roasted eggplant dip).

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Last night we had SPICY CALIFORNIA SHRIMP STACKS, an asian cabbage salad, vegetable gyoza, and this Luscious Lemon Cream Pie (DD's Bible study meets here every Thursday so I always make a dessert for them to have).

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Burgers, oven fries and Caesar salad

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Chicken stew with crusty rolls and fruit salad

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My 5th grader brought a friend home from school with her so we went with homemade pizza for dinner. An easy kid pleaser. :heart

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We're having a tri tip roast, spinach salad, and twice baked sweet potato puffs.

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Those are super pretty! I'm uber impressed!

Tho the honest side of me wonders why go through that 2nd step. :shifty I'd be tempted to just mash and then dump a glump on the kids plates and call it good. :bag Does the 2nd baking make them that much more delicious? Or just double pretty?

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Roast pickled pork and root vegetables in the crockpot.

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:lol I totally know what you mean! I had never made them before...just looking for a fun new thing to do with sweet potatoes. It made them kind of crusty on the outside which my family really liked. Definitely don't need to put them back in the oven, except for the fact that they had a raw egg in them before the 2nd bake....but they were pretty!

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I cooked twice today - my brother and SIL were here and I'm so sad that I won't be able to go help them when their baby comes because I'm having my own baby. So I figured I could at least send them home with a couple of freezer meals :heart I made chicken noodle broccoli cheese soup for lunch and Italian drip beef sandwiches for dinner.

If you haven't had the drip beef it should immediately go into your rotation. Brainlessly easy and *always* a huge hit at my house:

chuck roast
1/2 of a 16-oz jar pepperoncini, including juice
3 heaping Tbsp Italian seasoning
1 tsp salt
1 c beef broth (somewhat optional)

Cook in crockpot on high several hours until it shreds easily; put meat onto ciabatta rolls and top with provolone cheese; bake/broil until cheese browns. Freeze the extra meat for an easy meal another day :)

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Chili and gf cornbread

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Steak,broccoli and cauliflower and red and yellow peppers all cooked on high heat in sesame oil, a little at a time (no wok here).
Served over rice with soy sauce :tu :yum

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Last night's dinner: mozzerella stuffed meatloaf, steamed carrots, cheesy scalloped potato casserole. Served with a spinach salad (unpictured).

This is my teen boy's plate. Yes indeed, he loves ketchup. :giggle

http://img.photobucket.com/albums/v2...psdrqsrbtx.jpg

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Yesterday was homemade macaroni and cheese with sauteed chicken in it. My "baby" requested it :-)

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That's so sweet to do that for them :heart!

So, chicken noodle broccoli cheese soup? That's one soup? I'm intrigued. Can you post the recipe please?

And I've cooked two chuck roasts in the crockpot in my life and they were SOOOOO tough! What's the secret? The first time I used Pioneer Woman's pot roast recipe, and the second time I used skinnytaste's barbacoa recipe. I SOOOO wanted to love it. Any tips? I'd love to try your recipe. My family would love it.

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were getting to our end of paycheck days so lots of using leftovers up and kid of winging things..
Tonight it is Chicken and rice I start will basically sautéing in some olive oil what ever odds and ends frozen veggies we have tonight it was onions carrots celery garlic and spinach then brown some seasoned with salt/pepper chicken thighs, I remove the chicken and deglaze with a touch of white wine add 1 cup brown rice 2 cups chicken broth and the thighs back in bring to boil then cover and reduce and let cook till rice is done or about 40 minutes. One dish meal so clean up is pretty simple.

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Last night we had large salads with chicken breasts. Nothing fancy but quick and simple for Sunday.
Tonight I think we will have quinoa pasta with chicken and red sauce with salad on the side.

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Today we had chili beans over rice. I stir-fried some odds and ends of vegetables to go with it

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Yes, one soup! It is like the love child of chicken noodle soup and broccoli cheese soup :lol

https://www.pinterest.com/pin/50524827050333670/

No photo, unfortunately...I keep forgetting to take one when we have it. Also, fair warning, it uses Velveeta. I know, ew. I am so much a real-food, cook-from-scratch person and Velveeta disgusts me...but I have tried multiple times to make this soup with real cheese and it doesn't work. I tried making a cheese sauce; I even tried making homemade Velveeta with real cheese and gelatin! No dice. It might work for you, but since we first acquired a taste for this soup made with Velveeta, any substitution just isn't the same and doesn't have the right texture. So I cringe and use Velveeta only for this soup. :shrug3

Re: chuck roast...if your chuck roast is tough from the crockpot, you're not cooking it long enough. The only way I've ever had it be tough is too short of a cooking time. I probably do 6-8 hours on high. Just let it keep going until it shreds easily with a fork.

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Greek-seasoned chicken breast, yellow rice, Mediterranean chop-chop salad

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ZUPPA TOSCANA (CREAMY GNOCCHI SOUP WITH KALE AND SAUSAGE) and breadsticks. My friend made this last week at our Ash Wednesday soup/supper and I loved it. Hope mine turns out as good!