What should I make for dinner tonight? NO seafood!!!! Not anything outragous. Maybe a favorite family recipe.

Question

Need some new ideas. If possible low fat.

Answer 1

Grilled Vegetable and Chicken Salad with Cilantro Lime Vinaigrette

Your friends will look at their salads a little differently after trying this unique and colorful blend of flavors, textures and temperatures.

Makes 4 servings

Ingredients:

4 boneless, skinless chicken breasts
Bibb lettuce, 1 large or two small heads
1/2 large red bell pepper
1/2 large yellow bell pepper
2 red onions, sliced thick
1 zucchini, sliced in half lengthwise
12 cherry tomatoes
1 avocado, pit removed and sliced 1/3" thick
2 limes, quartered
1 1/2 cups Cilantro Lime Vinaigrette (recipe follows)

Preparation:

Marinate the chicken breasts in the marinade below for 1-2 hours.

About 20 minutes before salad time, grill the chicken and vegetables until the chicken is firm and golden brown (about 7 to 9 minutes) and the vegetables ( with the exception of the avocado) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces.

To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads.

Serve with the remaining vinaigrette.


--------------------------------------------------------------------------------

Cilantro Lime Vinaigrette

An excellent marinade as well as a dressing for your salad.

Ingredients:

1/2 cup olive oil
1/2 cup peanut oil
1 lime, juiced with pulp
1/4 cup lime juice
1 1/4 teaspoons green peppercorns, crushed
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin, ground
2 tablespoons fresh cilantro, chopped

Preparation:

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

Answer 2

SHEPHERD'S PIE

1 lb beef / lamb / veal and pork (mixed)
5 oz chopped onion
3 tablespoons butter or oil
3 cloves garlic, minced
1 1/4 cup stock / gravy / meat jelly
1 teaspoon flour or cornstarch
tomato paste
1 tablespoon Worcestershire sauce, or
1 1/2 teaspoons wine vinegar
thyme, salt, pepper, cayenne
2 lb potatoes
1 cup milk (about)
3 oz butter
1 tablespoon grated dry cheddar
1 tablespoon grated Parmesan

Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns.
Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat.

Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid.

Let it bubble to a rich sauce, adding the various flavorings to taste.

Meanwhile scrub, boil and peel the potatoes.

Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish.

Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven.

Answer 3

I tried to make porcupine meatballs one time and it just did not work. It ended up being a soup instead and my family has loved it ever since. I've changed the recipe a bit but I hope you like it

In a large sauce pan, combine:

1-2 lbs. ground beef
1/2 small bag of rice
2 small cans tomato sauce
salt, pepper, onion and garlic powder to taste
A-1 sauce to taste (I use about 5 or 6 tbsp)
Add water to cover all ingredients.

Cover and let simmer until rice is done, stirring occasionally.

Answer 4

Try this easy open-face sandwich


Toast a piece of bread, spread a thin layer of mayonnaise on it

add a big thick slice of home grown tomato on it, sprinkled with salt and pepper

add slices of cooked bacon on top of the tomato

cover with slices of velveeta cheese so it covers the whole sandwich

broil in the oven until cheese melts (not too long you will need to watch it carefully so it doesn't catch on fire)

then enjoy one of the best tasting sandwiches you'll ever eat!!!

This with a side of cottage cheese and also some fruit coctail would make a very easy dinner.

Answer 5

Good old Grilled Cheese Sandwiches with Slice Veggies
You can spruce your sandwiches up by using two types of cheese or adding tomato slices. Also, I like to garlic and butter up (using light spread) the bread!

Or
Cheesy Chicken Rice Bake
1can (10¾ oz.) Campbell's Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
¾ cup uncooked regular long-grain white rice
½ tsp. onion powder
¼ tsp. ground black pepper
1½ lb. skinless, boneless chicken breast halves (about 4-6)
1 cup shredded Cheddar cheese (4 oz. or half a bag)

MIX soup, water, rice, onion powder and black pepper in a 2-qt. shallow baking dish. Top with chicken. Sprinkle chicken with additional pepper.

COVER and bake at 375°F for 45 minutes or until chicken is no longer pink and rice is done.

UNCOVER. Sprinkle cheese over chicken. Serve.

Answer 6

My family (including a 2 year old) likes both of these:

Glazed Pork Chops

2 tbsp. cornstarch
1 tbsp. margarine
6 pork chops, ¾” thick
1 can French Onion Soup
2 tbsp. packed brown sugar

1. In skillet, melt margarine. Cook half the chops 10 min. or until browned on both sides. Remove. Repeat with remaining chops.
2. In skillet, combine soup and sugar. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 min. or until chops are no longer pink; stir occasionally.
3. In a cup, stir together cornstarch and ½ cup water; set aside.
4. Remove chops; keep warm. Stir cornstarch mixture into skillet. Cook until mixture boils and thicken; stir constantly.

Chicken Zucchini Casserole

6 oz. (about 3 ½ cups) stuffing mix
¾ cup margarine, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
½ cup chopped onion
½ cup sour cream (I use fat free)

In a large bowl, combine stuffing mix and butter. Set aside ½ cup for topping. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40 - 45 minutes or until golden brown and bubbly.

Answer 7

Chocolate Pears.......dressed in Whipped Cream and a Cherry on top...darn that makes me hungry.

Answer 8

Damn...that Shepherd's Pie sounds good right about now...:D

Answer 9

What do you have on hand? Meats? Veggies? Soup varieties?