• Deals
  • Food
  • Faith
  • Homeschool
  • Family/Life
  • Health
fp logo
fp logo
  • RSS
  • Twitter
  • Facebook
  • Pinterest
  • Youtube
  • Email
  • About
  • Contact
  • My Book
  • Articles
  • Start Here

What's For Dinner Tonight? | Spicy BBQ Shrimp on French Bread and Chopped Salad w/ Chive Viniagrette

on March 15, 2010 · 0 Comments

If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!

For those of you who follow me on my Facebook page, you have noticed I try to post what we are having for dinner each night around 3-5pm CST.  I also ask you what you are having.  This really gives me and my readers lots of ideas around our daily meal planning.

I thought I would try that same idea here on the blog, for those of you who don’t check Facebook as often. It has been a great source of ideas and encouragement for the next week’s meal planning and for inserting last minute meal ideas in.

Starting today, I will be setting up a post around 3pm CST each day for you to list and come checkout what everyone is having for dinner.

=================================
So, what’s for dinner tonight at your house?
You are encouraged to not only list your dinner plans, but to request ideas and add your favorite recipes!

{ 0 comments }
« Prev Post
Next Post »

Comments

  1. katez22 March 15, 2010 at 3:53 pm

    I love the idea of knowing what other people are having! At our house dinner tonight is baked potato soup, garlic drop biscuits and salads. Can't wait to see your recipe for the shrimp!

    Reply
  2. Jess@107 March 15, 2010 at 4:13 pm

    Tonight my husband has class. I am never sure of the exact time he will be home but I know we will be eating dinner late.

    Tonight, we will having polynesian porkchops with basmati rice.

    My recipe is an adaptation of the Campbell's soup recipe that you find on the back of the Golden Mushroom soup.

    I start by sauteeing red and green bell peppers and onions until tender.
    The sauce consists of one can of Campbell's golden mushroom soup, a quarter cup of soy sauce, half a can of chunk pineapples with a quarter cup juice, and a pinch of chinese five spice powder. I mix it in a bowl and then pour over the peppers and onions and allow to simmer on low. While I am preparing the sauce I grill inexpensive cuts of boneless pork on our gas grill. Krogers usually sells them in family packs, (I split them into three freezer bags, also good for shreddded pork tacos and things). When cooked through I slice the pork into strips and add to the sauce.
    Serve over rice ( any kind will do but basmati is my favorite) and top with chopped green onions.
    A quick and easy weeknight meal, takes about 30 minutes form prep to plate.

    Reply
  3. missQsaves March 15, 2010 at 5:32 pm

    It's beef stroganoff over egg noodles and broccoli for me!

    Reply
  4. Lisa Burke March 15, 2010 at 5:33 pm

    We are having chicken and cheese rice wraps. This has ground chicken, rice mix, chilies and tomatoes in a flour tortilla. Very easy! I went grocey shopping today and I am TIRED. Easy go to meal.

    Reply
  5. emilymeyer March 15, 2010 at 6:12 pm

    Mexican Lasagna…Sooooo good!

    Reply
  6. Rachel March 15, 2010 at 9:18 pm

    I tried a new recipe tonight and we loved it! Next time, Im going to try using marsala instead and adding mushrooms to sauce to make chicken marsala. Super easy, but needs to be done in a pan that can be de-glazed (not a non-stick pan).

    4 chicken breast (I use 2 and filet them so they are thin) dipped in flour (I added salt and pepper)
    heat 3 Tbl olive oil and 1 Tbl butter
    add 1 Tbl minced garlic and saute
    add floured chicken breast
    cook each side several minutes until brown
    remove chicken to serving plate and add 3/4 cup white wine to deglaze
    add salt and pepper to taste
    raise to high heat to reduce sauce
    spoon sauce over chicken

    viola… yummy!!

    Reply
  7. michelle1067 March 15, 2010 at 9:56 pm

    Hawaiian Pork Tenderloin (Crockpot)

    1 3-4 lb pork tenderloin
    1 can crushed pineapple
    1/2 cup Teriyaki sauce
    2 Tbs minced fresh ginger (you can use ginger powder too, but the fresh makes this so much better)
    Palmful of Italian seasoning
    2 garlic cloves, minced
    1 1/2 cups chicken or veggie stock

    Place pork tenderloin face down in crockpot, and cover with all remaining ingredients that you have premixed in a bowl. Turn crockpot onto high and cook until shreds easily (usually 3-5 hours depending on your crockpot and size of tenderloin) or if you're starting it early in the day for an after work meal cook on low for 6-8 hours. Easy Peasy. The leftovers make great shredded pork sandwiches with or without BBQ sauce. I serve the tenderloin with a side of brown rice or pearl barley and a veggie.

    Reply
  8. ljbeans March 15, 2010 at 11:12 pm

    Tonight's dinner was leftover spaghetti for the girls so they could eat early while I cooked herb-lemon chicken breasts. I served that with brown rice, mixed vegetables and or mashed sweet potatoes. My husband usually takes the leftovers for lunch, if there are any.
    Lemon herbed chicken breast from Raleys.com
    4-6 chk. skinless breast
    1 tsp. each: dried marjoram, dried basil and garlic powder (I sometimes substitute Italian seasoning or dried rosemary if I don't have the above spices)
    1/2 tsp. sea salt and ground black pepper
    1 tbsp. each butter and Extra virgin olive oil
    2 tbsp. lemon juice

    I pound my chk. breast first before seasoning. Mix dry seasoning and sprinkle over chicken on all sides. Heat butter and oil in large skillet over med.-high heat. Brown on both sides about 5 minutes per side. Tent chicken loosely with foil or just use the pot lid and lower heat to med. -low. Cook another 5-10 minutes until chicken is cooked through. Remove to serving dish. Add lemon juice to pan dripping and cook, stirring constantly until reduced by half. Scrape pan juices on top of chicken. Makes 4-6 serving.

    Reply
  9. emilymeyer March 15, 2010 at 11:12 pm

    Mexican Lasagna…Sooooo good!

    Reply
  10. Rachel March 16, 2010 at 2:18 am

    I tried a new recipe tonight and we loved it! Next time, Im going to try using marsala instead and adding mushrooms to sauce to make chicken marsala. Super easy, but needs to be done in a pan that can be de-glazed (not a non-stick pan).

    4 chicken breast (I use 2 and filet them so they are thin) dipped in flour (I added salt and pepper)
    heat 3 Tbl olive oil and 1 Tbl butter
    add 1 Tbl minced garlic and saute
    add floured chicken breast
    cook each side several minutes until brown
    remove chicken to serving plate and add 3/4 cup white wine to deglaze
    add salt and pepper to taste
    raise to high heat to reduce sauce
    spoon sauce over chicken

    viola… yummy!!

    Reply
  11. michelle1067 March 16, 2010 at 2:56 am

    Hawaiian Pork Tenderloin (Crockpot)

    1 3-4 lb pork tenderloin
    1 can crushed pineapple
    1/2 cup Teriyaki sauce
    2 Tbs minced fresh ginger (you can use ginger powder too, but the fresh makes this so much better)
    Palmful of Italian seasoning
    2 garlic cloves, minced
    1 1/2 cups chicken or veggie stock

    Place pork tenderloin face down in crockpot, and cover with all remaining ingredients that you have premixed in a bowl. Turn crockpot onto high and cook until shreds easily (usually 3-5 hours depending on your crockpot and size of tenderloin) or if you're starting it early in the day for an after work meal cook on low for 6-8 hours. Easy Peasy. The leftovers make great shredded pork sandwiches with or without BBQ sauce. I serve the tenderloin with a side of brown rice or pearl barley and a veggie.

    Reply
  12. ljbeans March 16, 2010 at 4:12 am

    Tonight's dinner was leftover spaghetti for the girls so they could eat early while I cooked herb-lemon chicken breasts. I served that with brown rice, mixed vegetables and or mashed sweet potatoes. My husband usually takes the leftovers for lunch, if there are any.
    Lemon herbed chicken breast from Raleys.com
    4-6 chk. skinless breast
    1 tsp. each: dried marjoram, dried basil and garlic powder (I sometimes substitute Italian seasoning or dried rosemary if I don't have the above spices)
    1/2 tsp. sea salt and ground black pepper
    1 tbsp. each butter and Extra virgin olive oil
    2 tbsp. lemon juice

    I pound my chk. breast first before seasoning. Mix dry seasoning and sprinkle over chicken on all sides. Heat butter and oil in large skillet over med.-high heat. Brown on both sides about 5 minutes per side. Tent chicken loosely with foil or just use the pot lid and lower heat to med. -low. Cook another 5-10 minutes until chicken is cooked through. Remove to serving dish. Add lemon juice to pan dripping and cook, stirring constantly until reduced by half. Scrape pan juices on top of chicken. Makes 4-6 serving.

    Reply

Speak Your Mind Cancel reply

*

*

Categories

Quick Links

  • FREE Downloads
  • Daily Deals
  • Birthday Freebies
  • Categories
  • Coupon Database
  • Coupon Lingo
  • FAQ
  • Ingredient-Based Recipe Index
  • Kids Eat Free List
  • Meal Planning
  • Recipe Box
  • Store Deals

Print Coupons

Print Free Coupons

Monthly Savings

Copyright © Faithful Provisions / Hancock Group LLC, 2008-2023. All Rights Reserved.

ADVERTISING  |  CONTACT  |  FAQ  |  DISCLOSURE POLICY  |  PRIVACY POLICY