JANUARY 2017 Whats Cooking for Dinner / Supper?

NormM wrote:Our dinner tonight was a Pot Roast in the Instant Pot with potatoes, parsnips and turnips.  We also had green beans and sourdough bread.

bethk wrote:I had a small amount of Italian Shredded Beef leftover from the sliders I made on Sunday for our pot luck at Lyn's.  So, tonight was Italian Beef Sandwiches (on fresh bakery rolls), fried potato chunks w/onion and broccoli/carrot medley.  A certain Mr. Amazing heard me telling DD#1 that I was making fried potatoes because I was HUNGRY for them and he could skip them if he preferred not ingesting them and going off his maintenance diet.

And that's exactly what he did.  I think it's great that he has WAY MORE self-control than I do.  I try to abide by his dietary requests (like last night when I subbed roasted cauliflower for potatoes ~ a white veg to 'fake out' the 'food eye' so I can try to fool myself that it's a potato.......I'm SO pathetic!  LOL 

We both suffer from "C~D~O"   (That's the same as "O~C~D" but the letters are in the correct alphabetical order, as they SHOULD be!)

NormM wrote:Our dinner tonight was a Pot Roast in the Instant Pot with potatoes, parsnips and turnips.  We also had green beans and sourdough bread.

Beth wrote:I didn't hear any complaints at all so I'm thinking the salad supper was the right choice tonight. I think his chicken cutlet was about 7.5 ounces and mine was about 5 ounces ~ seasoned with my Hungarian steak seasoning and sauteed off in my little cast iron skillet. So, I'm thinking with that much protein we should both be satisfied for the rest of the night.

bethk wrote:It could be to add some color and bring out the sugars in the vegetables.....like searing meat adds to the pot before you deglaze.....lots of flavor there.  But I don't think it really would make a great deal of difference in a pot of split pea soup so you could go with your own instincts and skip that step.

Bugster2 wrote:Where did the pan roasting of the veggies come from? My recipe had nothing to do with pan roasting. It was "saute until limp".

Bugster2 wrote:Don't you just love it when a store advertises an item and you make a special trip to the store to get it and when you get there you find out that they never got it in? I went to Albertsons to get a turkey for 49 cents a pound and was told they are getting them in a couple of days. Right. Bait and switch.

Steak, grilled artichoke and Noodle Roni tonight.

bethk wrote:Some nights the stars align and my meal comes together seamlessly.....I actually heard, "You out did yourself with this steak tonight!"

It's the same London Broil in my Dream Dinners Provencal Steak Marinade as I usually grill.  But tonight it came out exceptionally well ~ the flavor of the marinade was still there, it was cooked to the perfect "medium rare" temperature, it sat for the exactly right amount of time for the juices to redistribute into the tissue.....perfection!  I commented that I didn't know if it was because I cleaned the grill (broke it down and really scraped off the 'gunk'...) that made the difference ~ to which he said, "Well, if that's the case, clean the grill more often!"   LOL

UNCLE JIMMY wrote:Supper is a scramble tonight. Tina is up at the hospital. Uncle Gabe, was brought to the ER. He has pneumonia, had a heart attack, and is failing. All can be done, is medication, and keep him comfortable.
The whole hospital is infected with the flue. Tina just got home now. He is alert, and getting a room in ICU.  The dr. just left, and said to Tina, "Where is you mask?"..... Tina said for what?"
He said, he has the flue. .... Nice that since 8:30 this morning, the staff / medical team, never told Tina he was infected with the flue!
Like, what the heck is a little mask going to do??.....

Anyway.... I did just pull a cheesecake out of the oven to cool. I made a cheesecake.
Can't wait to have some.