What are you making for dinner?

number_23

I cooked some chicken brea sts in the slow cooker yesterday for the first time, 3 hours on high and they came out really juicy, shredded it and popped it in some tupperware. Having chicken for lunches this week for protein, yesterday on a barm with gravy, today on a soft pitta with salad and some crispy bacon. 

Dinner though… isn’t that the ultimate question every day???

I’m going to look through and find some inspiration from your posts as I’ve got some bits in the freezer and staples in the cupboard 😀

C_J

I remembered to take a pack of 8 large butcher's sausages out of the freezer this morning (the sausages are large, not the butcher) so I will roast all of those tonight. We'll have two each this evening as either bangers and mash or more likely sausage, egg and chips as I have lots of spare eggs. The other four sausages will go into a sausage, veg and pasta thing for tomorrow which might even stretch to Thursday too. That'll use up all the random bits of mascarpone, red pepper, garlic, shallot, mushroom, courgette, leek, tomato and aubergine which are lurking in the fridge.

MrsStepford

We are transitioning from low carb to the Mediterranean Diet. Week Three and husband is scrabbling about for things to cook. I'm going through our cookbooks listing suitable recipes therefore.

Tonight, it's Provençal white bean soup, from The South Beach Diet Supercharged by Dr Arthur Agatston MD.

Brie

MrsStepford said:

We are transitioning from low carb to the Mediterranean Diet. Week Three and husband is scrabbling about for things to cook. I'm going through our cookbooks listing suitable recipes therefore.

Tonight, it's Provençal white bean soup, from The South Beach Diet Supercharged by Dr Arthur Agatston MD.

Had to google that as it sounded nice....I'm assuming others might want to know....

INGREDIENTS

UNITS: US

• 1tablespoon extra virgin olive oil
• 1small onion, small chopped
• 1celery, stalk finely chopped
• 2garlic cloves, smashed
• 1⁄2teaspoon dried basil
• 1⁄2teaspoon dried rosemary, dried
• 1⁄4teaspoon dried thyme, dried
• 1⁄4teaspoon salt
• 1(15 ounce) can cannellini beans, 15oz can
• 1 1⁄2cups low sodium vegetable broth, low sodium or 1 1/2 cups chicken stock
• fresh ground pepper, ground fresh

DIRECTIONS

• In a large saucepan,heat oil over medium high heat.
• Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened.
• Add beans and stir to combine.
• Transfer 3/4 of the bean mixture to blender, using large spoon.
• Add both and puree until smooth.
• Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through.
• Season with additional salt and pepper to taste.
• Serve warm.

number_23

number_23 said:

I cooked some chicken brea sts in the slow cooker yesterday for the first time, 3 hours on high and they came out really juicy, shredded it and popped it in some tupperware. Having chicken for lunches this week for protein, yesterday on a barm with gravy, today on a soft pitta with salad and some crispy bacon. 

Dinner though… isn’t that the ultimate question every day???

I’m going to look through and find some inspiration from your posts as I’ve got some bits in the freezer and staples in the cupboard 😀

We ended up trying a new recipe, creamy chicken and chorizo crunchy wraps with home made chips, it was delicious and will be written up into my recipe book for future use  

MrsStepford

We didn't put it through a blender so we got beans and it looked more rustic. It looked good, smelled great, tasted pretty awesome apart from it was way too salty for us !

Islandmaid

Making Pho from a very expensive chicken which I froze the carcass about a month ago. 

Good job it’s soup, the crown I had done about 3 weeks ago is playing up and hurting a lot, cost me best part of a grand to sort so not a happy bunny 😡 got an appointment at 8am just hoping I don’t have another sleepless night - always something isn’t it…..

kiss_me_now9

Mushroom stroganoff in the slow cooker. 

I've never really liked 'saucy' meals but had a glut of mushrooms in the fridge that needed using up so thought I'd try it, as it's been about 15 years since I last tried (and rejected) something like this. 

MrsStepford

Had high level negotiations as husband drove along the M25. Started off with Iceland sea bass fillets en papillote with parsley and lemon which morphed into skillet chicken with olives. Sent husband text about ingredients and he may be in Sainsbury's now. 

Islandmaid

Fridge clearing curry tonight, a chicken breast, 1.5 red peppers, a bit of broccoli, 3 random mushrooms and a red onion that’s on its last legs - with rice for him