Wednesday's Dinner, 8/18?? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Wednesday's Dinner, 8/18?? (/showthread.php?tid=106326) |
Wednesday's Dinner, 8/18?? - cjs - 08-18-2010 What's on the menu for tonight? We'll have the meatloaf sandwiches I thought we were going to have last night tonight instead. The Beef stir-fry with red onions was o.k., but waaaay too much beef called for, so I think tomorrow I'll play with the leftovers. We (in the U.S.) can sure screw up cooking when we borrow from another culture and then pack the dish with meat....geez. Re: Wednesday's Dinner, 8/18?? - Harborwitch - 08-18-2010 I've been craving Mac & Cheese, and I have 1 lonely can of Wolf Chile on the shelf. Hmmmmmm. Cracked me up - never saw Wolf in CA, actually never saw it here until yesterday!!!! I just may have to stock up on that and the SunButter before we head home. That reminds me - Jean do you want creamy or crunchy???? Re: Wednesday's Dinner, 8/18?? - cjs - 08-18-2010 Crunchy - always!! Re: Wednesday's Dinner, 8/18?? - labradors - 08-18-2010 Quote: Not sure where my mom found this, but she just emailed it to me yesterday: Buffalo Chicken Macaroni and Cheese Makes 6 to 8 servings Ingredients:
Re: Wednesday's Dinner, 8/18?? - Gourmet_Mom - 08-18-2010 I have NO idea! I'll have to give this some thought....last free night, so I have the urge to celebrate the end of summer. Re: Wednesday's Dinner, 8/18?? - farnfam - 08-18-2010 Quote: So, then, that would be a "lone Wolf"..... I am making a sushi picnic to take out on the boat. Used my cute little new rice cooker and the rice looks perfect, that was easy Re: Wednesday's Dinner, 8/18?? - Harborwitch - 08-18-2010 Labs this recipe came from the FoodNetwork Magazine. I may have posted it before - not sure. But, it is fantastic. If I had some leftover chicken this would be on the table tonight. Bob and I found a Cheetos snack called Mighty Zingers - Ragin Cajun that we think would be incredible crushed up on top of this mac & cheese. Yum! Re: Wednesday's Dinner, 8/18?? - karyn - 08-18-2010 That Buffalo Chicken Mac & Cheese sounds amazing. I'll have to give it a try soon! We're grilling a stuffed flank steak and broccolini, and I'm serving it with focaccia, which is rising right now. Re: Wednesday's Dinner, 8/18?? - Harborwitch - 08-18-2010 Quote:A woman after my own heart!!! Crunchy rules. Re: Wednesday's Dinner, 8/18?? - foodfiend - 08-18-2010 The cukes and tomatoes are overflowing in the garden now, so I am making: Chicken Souvlaki Salad The elements of a classic Greek salad and a chicken souvlaki sandwich combine in this piquant dish. You can also use lamb in place of the chicken. Yield: 4 servings (serving size: 2 cups) 2 teaspoons bottled minced garlic, divided 1 teaspoon fresh lemon juice 1 teaspoon extra-virgin olive oil 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon black pepper 1 pound skinless, boneless chicken breast 3 cups cubed peeled cucumber (about 3 cucumbers) 1/2 cup vertically sliced red onion 1/2 cup (2 ounces) crumbled feta cheese 2 tablespoons chopped pitted kalamata olives 2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound) 1/2 cup plain fat-free yogurt 1/4 cup grated peeled cucumber 1 teaspoon white wine vinegar 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 teaspoon black pepper Preheat grill or broiler. Combine 1 teaspoon garlic and the next 6 ingredients (1 teaspoon garlic through chicken breast) in a large zip-top plastic bag. Seal the bag and shake to coat. Remove chicken from the bag. Grill or broil chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces. Combine chicken, cubed cucumber, and the next 4 ingredients (cubed cucumber through tomatoes) in a large bowl. Combine yogurt and remaining ingredients in a small bowl. Pour over chicken mixture; toss well. CALORIES 259 (28% from fat); FAT 8.2g (sat 3g,mono 3.4g,poly 1g); IRON 2mg; CHOLESTEROL 79mg; CALCIUM 161mg; CARBOHYDRATE 15.3g; SODIUM 679mg; PROTEIN 31.8g; FIBER 2.9g Cooking Light, JUNE 2002 I marinate the chicken for 15 minutes in a shallow dish, and use fresh garlic in the dressing along with about 1/2 teaspoon of Greek seasoning (fresh oregano, too, since I have lots). I also serve it on a bed of chopped romaine (again, from the garden-- I looooove this time of year!). Grilled whole wheat pitas will accompany... |