What are you making for dinner?

ladymarmalade

Tonight, we are having lamb steaks with homemade oven baked chips, pea crush, brocolli and gravy.

I wil then also be prepping the lunches for work tomorrow which will be chicken with salad, carrot sticks and hummus.

Pollycat

maddiemay wrote: »

Last night was bolognaise potato bake with a crisp side salad

maddiemay - would you please share your recipe please.
Thanks

Wednesday2000

Red lentil curry with brown rice. I'm using a jarred sauce as they were on offer.:)

foxyloxy11

HM slow cooker curry and I've just had a quick taste and it's delicious. having it with mini poppadums' and mango chutney.
For pud left over Cheesecake for DH that i made him yesterday

C_J

I am still in the post-flu recovery period, in which I have no energy, appetite or inspiration! I made two pork, beef and sausagemeat meatloaves a few weeks back and have defrosted one of those to have for supper tonight with mashed potatoes, peas and gravy.

I have crushed up a pack of meringue nests and mixed them with whipped double cream, a pack of frozen raspberries and a pack of Aldi super six blueberries to make a fruit Eton Mess for puddings over the next couple of nights.

JIL

I've been having a cookathon, made a cheese sauce and made this into cauliflower cheese and a macaroni and broccoli cheese. Portions have gone in freezer, a tray of shortbread, granola bars, lentil and bacon soups, a berry and apple crumble, a load of mashed potatoes, a pork joint, a nut roast.

For dinner it will be nut roast, pork roast, roast potatoes, cauliflower cheese, sprouts, carrots and green beans, yorkshire and gravy.

Tomorrow it will be the same.

maddiemay

Pollycat wrote: »

maddiemay - would you please share your recipe please.
Thanks

Polly, it is a bit of a chuck it together and see how it comes out meal, but OH who really likes tatties loves it. I am GF so use cornflour for the sauce

I freeze a mince/tomato/ lentil/veg mixture in portions for two then defrost. Thinly (ish) slice some tatties (used 1 medium and 2 smaller ones yesterday (I eat a mini helping and OH average but not large).

Rather like a lasagne put layer of tatties, thin layer of cheese sauce/bechemel, layer of bolognaise, then tatties and finish with sauce. If cooked in oven nice with breadcrumb/grated cheese topping, I usually use small Remoska so don't really get the crispy topping and don't bother.

Bake until bubbling/crispy and a pointy knife proves the potatoes are cooked. 50 minutes/ 1 hour depending on thinness of potatoes. Good with a side salad or a selection of steamed veggies. Any leftovers are zapped in the mw for next day lunch.

caronc

Rump steak with sliced spuds, flat mushroom, onions and green beans. I might make a quick blue cheese sauce with it.

joedenise

maddiemay wrote: »

Polly, it is a bit of a chuck it together and see how it comes out meal, but OH who really likes tatties loves it. I am GF so use cornflour for the sauce

I freeze a mince/tomato/ lentil/veg mixture in portions for two then defrost. Thinly (ish) slice some tatties (used 1 medium and 2 smaller ones yesterday (I eat a mini helping and OH average but not large).

Rather like a lasagne put layer of tatties, thin layer of cheese sauce/bechemel, layer of bolognaise, then tatties and finish with sauce. If cooked in oven nice with breadcrumb/grated cheese topping, I usually use small Remoska so don't really get the crispy topping and don't bother.

Bake until bubbling/crispy and a pointy knife proves the potatoes are cooked. 50 minutes/ 1 hour depending on thinness of potatoes. Good with a side salad or a selection of steamed veggies. Any leftovers are zapped in the mw for next day lunch.

I do something similar but with only a cheese sauce over the top - we call it "rounders" - no idea why but that's what my dad used to call it!

Denise

kerri_gt

Dinner ended up being beef casserole from the freezer and a giant Yorkshire pudding for me, OH had been picking and I made cheese on toast earlier so he wasn't hungry.

Stir fry bumped to tomorrow.