What’s for dinner?

No one has played along for awhile…..What are you having for dinner this week?  OR what was one success from last week?  Anybody have any EASY weeknight meals??

This week we’re doing:

Tacos topped with spinach, tomato, avocado and salsa. (I also usually substitute 1/4 of the meat with ground up zucchini–no one ever knows the difference. 
Here’s a recipe for making your own taco seasoning. Best part–NO SALT!

BBQ chicken Salad

Sweet and Sour Chicken–the more healthy way. This recipe takes awhile to prepare and cook so I usually do it on Sunday when Rusty can take the kids off my hands.  But it is a family favorite!
1/2lb-1lb chicken tenders or chicken breasts cut into strips

Sprinkle the chicken with a little garlic powder and dip into egg white, then roll in flour.

Brown the coated chicken in a skillet coated in cooking spray.  Also coat the chicken with cooking spray so it gets nice and brown. (You may have to spray more than once)

1/2 cup sugar
1/2 cup red wine vingear
1/2 cup pineapple juice (So, I usually serve this with canned pineapple so I can use the juice!  If not, they sell little Dole cans of juice)
1 TBS ketchup
1 tbs soy
1 tbs seasoning salt

Put chicken in baking dish and pour sauce over the top. Bake Uncovered at 350 degrees for 1 hour.

Serve over brown rice.

That’s only three, so I need some more ideas!!!!

7 thoughts on “What’s for dinner?

  1. The sweet and sour chicken sounds yummy. I think I'll try it for next Sunday's dinner. I want to play along (and heaven knows Alan wishes I could add a new recipe), but remember in August, we live on corn and tomatoes.

    Actually, I did make fresh peach pie Sunday, but it turned out more like peach soup. However, it didn't stop me from eating half of the pie myself!


  2. we are doing a baked potato bar tonight and we always make homemade pizza every weekend. the kids love it because they get to roll out their own dough and make it the way they want a super easy dough recipe is
    1 Tbs. yeast
    1 cup hot water
    2 1/2 cups flour
    1 1/2 Tbs. sugar
    1/2 tsp. salt
    1 Tbs. oil

    Let the yeast dissolve in the water while combining other ingredients. Mix all together. Roll out and bake at 415 degrees for 15 minutes.


  3. Here's why I don't play – I don't cook. However we did have shish kabobs last night. Easy and good. Although if you are going to eat them you have to sing “We're Having Shish Kabobs” sung to the tune of “It's Biffy Duty Time.” Oh yeah, ingredients. Marinated chicken, bell peppers, zuchinni, pineapple, onions, basically whatever you want.


  4. Tara- I think it is lovely that you do this on your blog. I need to start keeping my menu's on my blog so I can reference back to them when I need some ideas.

    We had these delicious grilled Turkey and provolone sandwiches one night. Got the idea from “This week for dinner”. It's basically a really good bread of your choice, turkey, provolone, and then I added coleslaw and bbq sauce. mmm.


  5. I love reading your whats for dinner blog it helps give me ideas. I got an Italian Chicken recipe from my sister that is really good (especially as leftovers) and easy to make.

    Italian Chicken
    4-5 chicken breasts
    1 Dry Italian Dressing packet
    8 oz Cream cheese
    1 can Cream of Chicken Soup

    Put chicken and Italian dressing packet in crockpot and cook on high for 3 hours. Add cream cheese and Cream of Chicken Soup and cook for 1 more hour stirring occasionally to help melt and mix in cream cheese and break up chicken into smaller pieces.

    Serve over potatoes or rice.


  6. So I made this before and thought about posting it. Then I made it lastnight and the Toy kids ate it. It's a good quick one. I also grill my chicken so less mess in the kitchen.

    Easy Lemon Pasta with Chicken
    Recipe courtesy The Neelys

    Prep– Cook25 min Total:35 min

    1 pound dried penne
    2 chicken cutlets, cut into fingers
    Salt and freshly ground black pepper
    3 cloves garlic, sliced
    1/4 teaspoon red pepper flakes
    3 tablespoons olive oil
    3 tablespoons roughly chopped fresh parsley, for garnish
    2 lemons, juiced
    1/2 cup grated Parmesan
    Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

    Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

    Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

    Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan


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