What should I make for dinner tonight?

Question

I need to cook dinner for my boyfriend when he gets home form work and I dont know what to make. We had steak and potatoes last night and chicken and rice the night befor, so I dont want to make any of those. Any ideas?

Answer 1

lasagna!!! yum.

Answer 2

Go buy a Butternut Squash, cut in half put salt and pepper on each half, but face down on cookie sheet, cook at 450 for 45 minutes, scoop out on plate...then heat pan with oil, place two salmon steaks, braise with lemon juice and dill five minutes each side. Slice lemons for garnish Your done!

Answer 3

cook up some boneless chicken breasts in your favorite salad dressing ( mine is caesar vinaigrette w pamesean) and serve it with garlic & herb light pasta and vegetable medley. or have the chicken over a salad with all your favorite throw ins. thats if your going for the healthier thing- if not screw it and go get a tyson whole chicken and serve it with homemade mac and cheese, cheddar mashed pots, spicy curly fries, bbq baked beans, crescent rolls, velveeta broccoli- any of those things are great.

Answer 4

being night, it is better to eat easy, so, you can make some pasta (African rings) with tomato sauce and oregano and pepper and olive oil. but be careful with the boiling time.
If you have some meat, very little, you can put it in small slices (or blended) with oil and watter and spices until it is cooked, and put it over the pasta. It is better for a man - always they want to eat meat, no matter is morning or evening...

Answer 5

Spaghetti, Garlic Bread and Salad

Answer 6

Spaghetti would be a good choice, and it's really easy. Serve with a salad, and a light dessert.

Or, if you are in one of the parts of the country that have turned a little cold, what about a big pot of beef stew and cornbread?

Answer 7

Go veggie tonight! try a nice Greek salad w/ baked French bread, baked potato and tomato soup! Enjoy!

Answer 8

I agree with 2341. You can never go wrong with that dinner. If you drink, add a bottle of red wine to the menu, and some candles.
The next time you are at a loss, ask him what some of his favorites are.

Answer 9

barbequed pork tenderloin and avocado roast corn nachos

here are the recipes:

barbequed pork tenderloin:
8 (8-ounce) pork tenderloins
3 ounces olive oil
3 ounces babeque rub, recipe follows

barbeque rub:
2 ounces granulated garlic
2 ounces granulated onion
1-ounce cayenne pepper
1/2-ounce white pepper
1-ounce black pepper
4 ounces salt
4 ounces paprika
3 ounces brown sugar

Rub tenderloins with oil and season with barbeque rub. Let marinate for about 1 hour. Grill until desired temperature is reached, medium rare is best (145/150 degrees.)



avocado roast corn nachos
1-ounce olive oil
8 ounces red onion, peeled and sliced
2 cloves garlic, minced
4 avocados, peeled and diced
1/2-ounce cilantro, chopped
1 jalapeno pepper, stemmed, cored, diced small
4 ounces roasted corn kernels (roasted on the cob)
4 ounces black beans, cooked, drained
1 ounce fresh lime juice fresh
1 teaspoon salt
12 corn tortillas, cut in 2-inch round pieces
2 ounces of whatever your favorite cheese is with nachos, grated

On a sheet pan lay out red onions rings and coat with olive oil. Season with salt and grill onions until soft and tender. After chilling, dice small. In a medium mixing bowl mix together red onions, garlic, avocado, cilantro, jalapeno, corn kernels and black beans. (being careful not break up avocados). Season with lime juice and kosher salt. Chill and set aside. Drop tortillas into 350 degree frying oil. Press each tortilla down with 2-ounce ladle to form a cup. Do them one by one. Remove with slotted spoon. On a tray or 8 plates lay out tortilla cups. Then fill cups with avocado roast corn salad and garnish with your favorite cheese.

Answer 10

I'm going to broil some white fish and make fish tacos and serve broccoli and cheese. I have to admit though, pasta is always yummy!

Answer 11

spinach lasagna
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
2 eggs, beaten
1 jar (26 oz.) spaghetti sauce, divided
9 lasagna noodles, cooked, drained



PREHEAT oven to 350°F. Mix cottage cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and eggs.
LAYER 1 cup of the spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
BAKE 45 minutes. Let stand 10 minutes before serving.

cheesy bean enchilidas
1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided
1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
1/4 cup chopped onion
8 TACO BELL HOME ORIGINALS Flour Tortillas



PREHEAT oven to 350°F. Mix beans, 1/2 cup of the salsa, 1 cup of the cheese and the onion until well blended.
SPREAD remaining 1 cup salsa onto bottom of 13x9-inch baking dish. Spoon 1/4 cup of the bean mixture down center of each tortilla; roll up. Place, seam sides down, over salsa in baking dish. Top with the remaining salsa and cheese.
BAKE 20 minutes or until heated through.

or broccoli cottage casserole
container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped broccoli, thawed, well drained
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
1 jar (7 oz.) roasted red peppers, well drained, chopped
4 eggs, beaten
3 Tbsp. each KRAFT Reduced Fat Parmesan Style Grated Topping and plain dry bread crumbs



MIX all ingredients until well blended.
POUR into 9-in. pie plate sprayed with cooking spray.
BAKE at 350°F for 45 min. or until center is set. Let stand 10 min. before cutting into slices to serve.