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  1. #21
    Missouri Star

    Join Date
    Aug 2015
    Location
    Canada's capital
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    1,255
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    Default Re: What’s For Supper?

    Hi, I also make most of our meals from scratch as my husband has a lot of allergies, and I try to avoid food that contain preservatives and salt.

    Last night, I made a Spatchcock chicken with vegetables. It's a one pan meal, fast and delicious.

    1 tbsp chopped fresh rosemary
    3 tbsp olive oil, divided
    Salt & ground pepper, to taste
    1 chicken, butterflied or pieces of chicken (I use boneless)
    3 leeks, cut in 2" pieces
    1lbs asparagus spears
    I add Other vegetables (carrots, mushrooms)

    Preheat oven to 400.
    Combine Rosemary, salt, pepper & half olive oil. Mix together and rub on chicken
    Scatter leeks on base of low roasting pan. Put chicken on top of leeks. Bake 40-45 mins depending on size or pieces of chicken
    Cut asparagus spears in 2" pieces. Do same for other veggies. Mix remaining oil with salt, pepper. Toss. Add to roasting pan.
    Cook another 10 minutes or until tender.
    Remove from oven. I serve like this with egg noodles or a light salad.

    The original recipe calls to make a gravy with the drippings, but I don't do this part. Enjoy.

    I like this recipe as it's quick and always delicious. I use the fresh herbs from my garden.

    Enjoy life and do what makes you happy. Everything else will follow.

    Every day I try to do one thing that challenges my comfort zone.

  2. #22
    Applique Angel

    Join Date
    Oct 2014
    Location
    Missouri
    Posts
    352
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    Default What’s for supper

    Thanks for all your great ideas.
    I forgot to mention we don’t eat beef
    and use ground turkey, less fat.
    We only eat skinless chicken breasts,
    skin has too much fat.
    We seldom eat carbs.
    We do fix chili, bbq chicken,
    I make turkey burgers 6 at a time and
    put them in the freezer.
    I make several kinds of soup from scratch
    using low sodium chicken broth.
    We have taco salads, meatloaf made with
    ground turkey. We cut skinless chicken
    breast into strips and cook in a skillet with
    sliced onions.
    We also only eat frozen veggies, canned
    has too much salt.
    Here’s to suppers everywhere and new recipes to all.

  3. #23
    Missouri Star

    Join Date
    Jul 2012
    Location
    Kauai
    Posts
    21,439
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    Default Re: What’s for supper

    Quote Originally Posted by Bernina2 View Post
    Thanks for all your great ideas.
    I forgot to mention we don’t eat beef
    and use ground turkey, less fat.
    We only eat skinless chicken breasts,
    skin has too much fat.
    We seldom eat carbs.
    We do fix chili, bbq chicken,
    I make turkey burgers 6 at a time and
    put them in the freezer.
    I make several kinds of soup from scratch
    using low sodium chicken broth.
    We have taco salads, meatloaf made with
    ground turkey. We cut skinless chicken
    breast into strips and cook in a skillet with
    sliced onions.
    We also only eat frozen veggies, canned
    has too much salt.
    Here’s to suppers everywhere and new recipes to all.
    Well since you don't eat meat like me I'll share my Pinterest page that I have been collecting for a few years. There is even a vegetarian French onion soup!

    https://www.pinterest.com/loriearii/food/



    Lorie

  4. #24
    Missouri Star

    Join Date
    Feb 2015
    Location
    Chino Valley, AZ
    Posts
    3,152
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    Default Re: What’s For Supper?

    Lori, I love that site...thanks for the link. My DH would not like these recipes much...maybe he'll surprise me...he did like my zucchini bread and my deep fried zucchini. I think maybe it was because he grew the zucchini from seed just for me, and was proud of it. Really, some of these recipes look awesome. The zucchini corn pancakes call to me. I will have to look up the recipe for the French Onion Soup..One of mine and DHs favorite soups.
    A day patched with quilting Seldom unravels

  5. #25
    Missouri Star

    Join Date
    Jul 2012
    Location
    Kauai
    Posts
    21,439
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    Default Re: What’s For Supper?

    Quote Originally Posted by cv quilter View Post
    Lori, I love that site...thanks for the link. My DH would not like these recipes much...maybe he'll surprise me...he did like my zucchini bread and my deep fried zucchini. I think maybe it was because he grew the zucchini from seed just for me, and was proud of it. Really, some of these recipes look awesome. The zucchini corn pancakes call to me. I will have to look up the recipe for the French Onion Soup..One of mine and DHs favorite soups.
    Here's the onion soup. https://www.pinterest.com/pin/284852745161600165/

    It's sometimes hard to get used to meatless meals, but they can be really flavorful if you get away from old meat and potatoes menu.



    Lorie

  6. #26
    Missouri Star

    Join Date
    Feb 2015
    Location
    Chino Valley, AZ
    Posts
    3,152
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    Default Re: What’s For Supper?

    Thanks, Lorie.. I will print it To be honest, I could do mostly without meat...I do like chicken, I love fish, but DH not so much. He still hangs on to meat. We do both love pork but both of us are carb people....it's easy to eat them, and aa fast go to. Thanks again.
    A day patched with quilting Seldom unravels

  7. #27
    Missouri Star

    Join Date
    Mar 2013
    Location
    Tacoma WA
    Posts
    12,608
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    Default Re: What’s For Supper?

    We got an instant pot a few months ago and I've been making all sorts of new things and finding new ways to make old things!
    pat.

    No rain....no rainbows!



  8. #28
    Missouri Star

    Join Date
    Jul 2012
    Location
    Kauai
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    21,439
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    Default Re: What’s For Supper?

    Quote Originally Posted by cv quilter View Post
    Thanks, Lorie.. I will print it To be honest, I could do mostly without meat...I do like chicken, I love fish, but DH not so much. He still hangs on to meat. We do both love pork but both of us are carb people....it's easy to eat them, and aa fast go to. Thanks again.
    Don't tell him it's veggie broth and see if he notices. hee hee



    Lorie

  9. #29
    9 Patch Princess

    Join Date
    Feb 2017
    Posts
    110
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    Default Re: What’s For Supper?

    I have an old Betty Cr. cookbook. I use the taco recipe. You can use any taco recipe you would like. To the meat and spices I add a can of Black Beans and a can of corn. This goes over salad. I like lettuce, tomatoes, peppers, avocado. Top with cheddar cheese, broken tortilla chips and sour cream. Add salsa if you would like. This makes a great taco salad.

  10. #30
    Fabric Fanatic

    Join Date
    Aug 2018
    Posts
    6
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    Default Re: What’s For Supper?

    Quote Originally Posted by Star lover View Post
    Last nights supper...DH's favorite......I made changes....

    Always Perfect Chicken Breast (and yes, they are always perfect.....been making for years, never failed!)

    Serves: 4
    Prep time: 2 hrs 15 min
    Cook time: 25 min

    2 medium garlic cloves, peeled and minced
    Zest of one large lemon
    1 teaspoon kosher salt
    1 teaspoon coarse ground black pepper
    4 small chicken breast halves, bone-in, skin-on
    2 tablespoons extra-virgin olive oil

    On a cutting board, combine and mince together the garlic and the lemon zest. Add the salt and pepper and combine well to create the seasoning mix for the chicken.

    Place the chicken breasts, one at a time, in a gallon zip lock bag and, using a heavy cast iron skillet, pound the chicken to an even 1/2 inch thickness. This will only take a couple of good whacks and the bones will break as the breast flattens.

    Rub the chicken on all sides with the seasoning mixture, being sure to get a little bit under the skin as well. Place the seasoned chicken on a tray and refrigerate uncovered for at least 2 hours and up to overnight. (Sometimes I've done for less, didn't notice a difference, at all).

    Preheat oven to 400 degrees. Heat a large cast iron skillet over high heat. Add the olive oil. Add 2 of the chicken breasts, skin side down, and cook over hight heat until golden brown, just on that one side.

    Remove from the pan and repeat with remaining 2 breasts. When they are browned, return the first 2 breasts to the pan, making sure that all 4 are skin side up now, and roast in the preheated oven for 10 minutes or until just cooked through.

    Roasting time will vary depending on the size of the breasts. Cook to 160° F or until juices run clear. Let rest for 5 minutes and serve.


    Ok, last night it was boneless chicken thighs......as good or better than breasts! Oh yum, yum!
    Hi!!! I tried this recipe yesterday night.. I feel preparation time is too long but it come out too delicious and yummy taste.. Yesterday night we enjoyed with this recipe..

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