just out of curiosity what should i have for dinner tonight besides fish?

Answer 1

CUBE STEAK DINNER

4 cube steaks
1 can cream of mushroom soup
1 can water

Brown steaks. Season with salt and pepper. Place in baking dish. Pour soup and water mixture over and bake 20 minutes. Serve with mashed potatoes or rice and salad with dinner rolls.

SAUSAGE DINNER

1 lb. sausage
1 (8 oz.) can refrigerated crescent dinner rolls
2 c. (8 oz.) shredded Mozzarella cheese
4 eggs, beaten
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Crumble sausage in a skillet; cook over low heat until brown. Drain well. Line bottom of buttered 13 x 9 x 2 inch baking dish with crescent rolls, firmly pressing perforations to seal.
Sprinkle with sausage and cheese. Combine remaining ingredients; beat well and pour over sausage. Bake at 425 degrees for 15 minutes or until set. Let stand 15 minutes. Cut into squares and serve immediately.

CHICKEN AND STUFFING CASSEROLE

2 large chicken breast
small bag of potatoes
1 box Stovetop stuffing chicken flavor
1 ½ can cream of mushroom soup
1 yellow onion
salt
pepper
butter
milk

Boil potatoes until soft. While potatoes are cooking, sauté 1 yellow onion in a skillet with butter. At the same time, cook the raw chicken in the oven at 350°F until slightly pink and tender. Shred the chicken or cut into cubes.
Next, beat the potatoes and slowly add butter, milk, salt, and pepper, and then add the onion and shredded chicken pieces. Pour this mixture into a large casserole dish.

Top the potato, onion, and chicken mixture with cream of mushroom soup. Follow the directions on the box to prepare the Stovetop stuffing. Spoon stuffing on top and bake in oven at 350°F until stuffing begins to brown.

Let it cool and enjoy! This will quickly become a family favorite!

THE BEST-STUFFED PEPPERS

4-6 green peppers
1 lb ground beef
2 cups Minute Rice
1 large can of V8 Juice

Cut the tops off of 4-6 green peppers. Rinse the peppers and remove the seeds.
Mix the ground beef and uncooked Minute Rice in a bowl (add salt and pepper or other spices if desired.)

In a large pot, line the bottom with your peppers. Fill each pepper with the meat/rice mixture.

Add the V8 juice to the pot until it just covers your peppers. Any additional meat/rice mixture can be added to the pot now in little meatball form. This will thicken up the V8.

Cover the pot and cook on medium heat for approximately 30-35 minutes.

Serve over mashed potatoes.

BROCCOLI CHEESE STUFFED PASTA SHELLS

6 oz. jumbo shells (24)
1 tbsp. salt
3 qt. boiling water
1 pkg. frozen chopped broccoli, thawed
1 c. ricotta cheese
1/2 c. shredded Swiss
1 tbsp. fine chopped onion
3 c. canned tomatoes

Cook shell al'dente, drain. Combine broccoli, cheese and onion. Pour 1 cup tomatoes over bottom of 13 x 9 dish, breaking up tomatoes with fork. Spoon one rounded teaspoon cheese mixture per shell and place open side up in one layer in a pan. Pour remaining tomatoes over and around shells. Cover with foil and bake a 375 degrees for 25 minutes.

CHICKEN ENCHILADA CASSEROLE

3 Boneless skinless chicken breasts Cooked
1 Can Rotel Tomatoes (Mild or Hot)
1 Can Cream of Chicken Soup
1 Can Nacho Cheese Soup (or Southwestern Cheese Soup)
1 Package Sharp Grated Cheese
Corn Tortillas

Chop or pull chicken apart into small pieces.
Mix tomatoes and soups together in a bowl.
Break corn tortillas into small pieces (One tortilla should yield 4 to 6 pieces) and place in the bottom of a large casserole dish until covered. Top with cheese soup mixture, then chicken, then cheese. Repeat these layers once again.
Bake in the oven until bubbly and cheese is melted at 350 degrees F.

STUFFED THIGHS

Nonstick cooking spray, oil or butter
6 boneless, skinless chicken thighs
freshly ground black pepper
6 half-inch thick sticks of Swiss Gruyère cheese
3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham
3 fresh sage leaves, halved
coarse salt
1/3 cup freshly grated Parmesan cheese
1/3 cup dried breadcrumbs [not fresh]
2 tablespoons unsalted butter, cut into 6 pats

Heat oven to 350°
Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly.

Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter.

Bake for 25 to 30 minutes; switch the oven to “broil” for the last few minutes if you desire to brown the tops.

Answer 2

Friday fish is almost over, we did fish taco's last week, turned out great and a little off the beaten path. Tonight's sushi night! Easy to make and fun to eat.

Answer 3

Stuffed Chicken Breast

Ingredients:
4 small boneless, skinless chicken breasts
1/4 teaspoon each: salt, onion powder and dried dill weed
1 (10 ounce) package frozen asparagus spears, thawed and drained
1/2 medium red bell pepper, seeded and cut into thin strips

Mock Hollandaise sauce
2 tablespoons reduced-fat margarine
1 tablespoon all-purpose flour
1/4 teaspoon salt
2/3 cup non-fat milk
1 egg yolk
1/2 teaspoon grated lemon peel
2 teaspoons lemon juice

Prep:
Heat oven to 375 degrees. Flatten each chicken breast to 1/4 inch thickness between waxed paper. Mix salt, pepper, onion powder and dill weed and sprinkle on top of chicken breasts. Place 1/4 of the asparagus spears and pepper strips on one end of the chicken breast. Tightly roll each chicken breast and secure with toothpicks. Place chicken seam side down, on baking pan that has been sprayed with nonstick spray. Cover and bake about 30 minutes or until chicken is no longer pink.

Mock Hollandaise Sauce
Heat margarine in a small saucepan over low heat until melted. Stir in flour and salt and cook over low heat until smooth, stirring constantly. Remove from heat. Mix milk, egg yolk and lemon juice until smooth and stir into flour mixture. Heat to boiling, stirring constantly.

Makes 4 Servings
Serving Size: 1 stuffed breast

Nutrients per serving:
Calories: 213
Total fat: 6 grams
Saturated fat: 1 gram
Cholesterol: 122 mg
Sodium: 441 mg
Carbohydrate: 8 grams
Protein: 32 grams
Dietary fiber: 2 grams

Answer 4

Grilled Cheese sandwhich

Answer 5

Steak, Potatoes, salad, soup, Hamburger, Chicken, Turkey, Ham, Roastbeef, Pork, etc....

Answer 6

I never eat fish, or any other meat ever so hopefully my meat free ideas will help.

-Veggie stir fry over rice
-Whole wheat pasta with homemade chunky sauce, garden salad and italian bread
-Marinated and grilled veggies on a hard roll

Answer 7

the other people said a lots of things as if ya asked this question from supermarket right now. lolz. some even more funny, they sent ya recipes. actually, all depends on what ya can make quicker, depends on what veggies/meats ya have in ya fridge.

Answer 8

pierogies

like a ravioli stuffed with mashed potatoes and cheese mixture

serve with butter and onions fried, sour cream on the side if you like that

Answer 9

chicken or some other type of meat u'll get tired of fish n a while

Answer 10

Chinese food. Chicken low main to be exact.

Answer 11

I make it simple on Friday..hamburgers,frenchfries and salad tonight :)