What should I fix for dinner Sunday night?

Question

My five year old daughter invited our neighbor over for a “fancy restaurant” dinner Sunday. Desert has been decided: Waffles topped with fresh fruit and redi-whip.

What should I fix for the main course? No sugar and no beef. I can think of several dishes that I would like to prepare (spaghetti, hamburgers, chicken with broccoli and cheese), but none of them sound right when followed by fruit and waffles.

mmm... a BLT does sound good. Too bad my friend and kid don't like tomato.

I agree with Doodles about the waffles, fruit, and cream making a whole meal. But I try to limit my 5 year old's sugar intake right before bed. (In fact, I usually have a 'no sugar' rule after 4pm.)

Answer 1

If the 5 yr olds like their vegies, start with fresh vegies and dip, you could use ranch dressing or make spinach dip or something.. Then chicken, boneless & skinless, place in baking dish and pour about 1/4 cup of Italian dressing over each piece. Cover with foil and bake 1 hour in 350 oven. Have white rice, mashed or baked potatoes and broccoli or asparagus on the side.
The sweet fruit and waffles will go well with a lighter chicken dish. To make it really fancy, serve cranberry juice (or mixture of same of your choice) with ginger ale. This makes a nice dry punch that kicks the taste buds just a bit. (You can use diet lemon lime soda but the sugar is easier to digest and tastes better with this recipe. same amounts of juice and soda.)
Have Fun whatever you serve!

Answer 2

Poppy Seed Chicken! 3-4 boneless skinless chicken breasts, cooked and diced. 1 can cream of chicken soup 6 oz. sour cream 1 sleeve Ritx crackers 2 T poppy seeds 1/2 stick butter. Preheat oven 350 degrees. Butter 13x9 pan. Arrange layer of diced chicken in pan. Mix soup and sour cream. Layer over chicken. Crush Ritz and stir in poppy seeds. Melt butter and mix in crackers. Spoon mixture over chicken/soup in pan. Cook for 30-40 minutes until bubbly. It's just a nice comfort dinner, and reheats well!

Answer 3

For me, waffles with fruit and cream would be a meal, so yes, it would be hard to decide on a main course with that in mind.
What about a brunch type dinner?
Eggs benedict, chicken and eggs, sweet potato hash, lots of possibilities to suit your tastes and that of your guests!

Answer 4

I know you mentioned it, but I think Spaghetti and Meatballs would be good.

I don't have children, but I work with kids 2-17. Five year olds can be fussy. Spaghetti is safe!

Also, now I want waffles!

Have fun!

Answer 5

Roasted chicken.

We no longer cook our own. Our Super-Center WalMart's roasted chickens are so good that we have to stand in line starting around 10:00 AM!

Stove top chicken dressing goes well with roasted chicken.

Green beans or peas.

Answer 6

*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.

Serve with the following:

*********BLACK-EYED PEA SALAD
1 c. sour cream
1 head lettuce
1 lg. can black-eyed peas
1 c. celery, chopped
1/2 c. onion, chopped
1 c. mayonnaise
6 slices bacon
Grated Cheddar cheese
1 tbsp. sugar
Layer in pan lettuce, black-eyed peas (drained), celery and onion in order. Mix together sour cream, mayonnaise and sugar. Stir until smooth and then spread over salad. Top with crisp bacon, crumbled, and grated Cheddar cheese. Refrigerate for 12 hours.

***************GARLIC PULL-APART BREAD
2 cloves garlic, peeled and halved
1/2 stick butter
1 loaf frozen bread dough, thawed
Grated Parmesan cheese (optional)
Smash cloves of garlic, blend well into butter. Melt butter, pour into small bowl. Spray tube pan with non-stick spray. Pinch off golf-ball size balls of thawed bread dough. Roll each ball in melted garlic butter and then in cheese, if desired. Place balls in tube pan. Let rise, according to bread package directions, and bake at 350 degrees as directed.

Answer 7

Omelettes?

Answer 8

cream of potato soup
BLT
and the desert

Answer 9

I have many other recipes If these do not suit you!

Oven Baked Chicken and Vegetables
- 1 (3 to 4 pound) chicken, cut up and skin removed, if desired
- 3 potatoes, peeled and cut into large pieces
- 1 onion, coarsely chopped
- 2 stalks of celery, chopped into 1" chunks
- 2 cups baby or regular carrots
- 1 cup chicken broth
salt and pepper to taste
paprika
Preheat oven to 350º F.
Place all vegetables in prepared baking dish and season to taste. Place cut up chicken parts on top of vegetables and pour broth over the top. Sprinkle chicken with paprika.
Cover tightly with aluminum foil and bake 1½ hours. Remove foil during the last 3 minutes of baking.
Serve hot.
Any of your favorite vegetables in any amount will work with this recipe.

Green Chili Chicken Enchilada Casserole


For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream


For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.



Grandma Bryan's Chicken and Dumplings
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.
2. Stir in the onion and celery. Sauté briefly.
3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.
5. Meanwhile, remove the chicken meat from the bones.
6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.
7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.
9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.
10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.
11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.


Super Shrimp Alfredo
Ingredients:
1 lb Shrimp, cooked and peeled
1/2 cup Water
2 Tbsp Margarine
1 cup Milk
6 oz pkg Fettuccine
1/4 tsp Black Pepper
1 tsp Greek Seasoning
Parmesan Cheese
Alfredo Sauce Ingredients:
2 cups Whipping Cream
1 cup Parmesan Cheese, freshly grated
4 Tbsp Butter
Alfredo Sauce Directions:
Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The sauce should generally be creamy.
Directions:
Combine milk, water, & Alfredo sauce in a 2 quart saucepan. Add margarine, black pepper, & Greek seasoning. Bring to a boil over medium heat. Reduce heat & simmer 3 minutes, stirring constantly. Stir in cooked shrimp & simmer until heated. Meanwhile, boil fettuccine pasta and drain. Blend in with shrimp alfredo sauce. Serve in a large bowl and sprinkle with parmesan cheese before serving.

All of these are wonderful recipes. My family loves them all!!

nfd♥