What should I make for dinner tomorrow night?

Answer 1

Not knowing what you like, I will just suggest having something similar to what I am having, which is:
Pan fried (in olive oil) chicken breast, garlic-parmesan potato wedges, with a nice big salad packed full of veggies.

Answer 2

Is this a romantic dinner for two, or more of a kick back watch a video and have a few drinks sort of evening?

For a romantic dinner, you might want to try this menu:
Dinner for Lovers

An Aphrodisiac Feast

Haute Cuisine Quesadillas
Brasserie Jo's Martini au Chocolat
Arugula Salad with Honey Vinaigrette
Pork Tenderloin with Honey Mustard Sauce
Italian Wheat Rolls with Honey Butter

Glazed Carrots and Caramelized Onions

Asparagus with Aioli Sauce

Chocolate Bread Pudding

Almond Pine Nut Cookies
French Vanilla Café Au Lait

For a kick back-watch videos and have a few drinks evening, how about:

Spinach-Artichoke Dip along with tortilla chips

Philly Cheese Steak Sandwiches

Home Fries

Chips, Popcorn, and Shiner Bock, or Amber Bock Beer.

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Answer 3

do not stress. practice the salad, make up the meatballs, and assemble the lasagna early contained in the day. put in refrigerator. sit back some salad plates. Bake the lasagna a million a million/2 hrs. earlier the celebration. 350 ranges one hour. meanwhile fry the meatballs and sausage. at the same time as the lasagna is accomplished pull out of the oven and shrink the temp to the bottom oven placing 210-225 ranges. placed the lasagna decrease back in to save warmth as well because the meatballs and sausage in seperate coated dishes. The fettucine alfredo is the only difficulty you may want to do on the perfect minute. in case you get slowed down, ask your visitors for help contained in the kitchen. people only love that. Like that they had an element in "making" the meal. finally, serve a superb wine. no human being will care if there's a small undertaking :)

Answer 4

I have a really quick and easy recipe for chicken spaghetti that is out of this world!

1 pound Skinless Chicken Breasts
16 oz box Angel Hair
10 oz can Cream of Chicken Soup
16 oz box Velveeta Cheese
10 oz can Ro-Tel Diced Tomatoes & Green Chilies, undrained
Simmer chicken breasts in a large pan with water and a pinch of salt. Remove chicken when no pink remains. Add noodles to the pan with boiling water, and drain when noodles are tender. Cut chicken into bite-sized pieces and return to the pan. Cut cheese into small chunks and stir into the chicken. Add soup and Ro-Tel. Heat until cheese is melted.

Answer 5

Meatloaf with ketchup on the top of it. Mashed potatoes with a thick beef gravy. Corn mixed with baby green lima beans ( succotash ). A small salad. Apple pie. Glass of milk and / or water.
Damn, now I can't go to bed....gonna be thinking about it all night. I can smell it and taste it.

Answer 6

How about a nice Denver (Western) omelet and some whole wheat toast. Or maybe Chicken Fried Rice????

Answer 7

We are having Baked flounder, (whole)
Roast Potatoes and Parsnips.
Green beans or Minted peas, hmmm?

Answer 8

Breakfast for dinner is always a crowd pleaser...and it's easy!
Pancakes, eggs, sausage, bacon, biscuits, french toast, hash,...whatever.....they'll love it.

Answer 9

It's Saturday night -- take some time off and order in. :)

Answer 10

CHICKEN CACCIATORE

1 box Rigatoni pasta
2 tbsp. olive or vegetable oil
1-1/2 lb. skinless chicken breasts, cut into 1-inch pieces
3 cups sliced fresh mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 bay leaf
1 tbsp. dried rosemary leaves
1 tsp. salt
1 28 oz. can Italian whole tomatoes, undrained and chopped
1-3/4 c. tomato sauce

Cook the pasta according to the directions. Drain. Meanwhile, in a large saucepan over medium-high heat, heat the oil, then add the chicken and cook until browned. (About 10 minutes.) Add mushrooms, onion, garlic, bay leaf, rosemary and salt. Cook 5 minutes more or until the mushrooms are tender, stirring occasionally. Add tomatoes with juice and the tomato sauce. Heat to boiling. Reduce heat and simmer uncovered 15 minutes, stirring occasionally. Remove the bay leaf and discard. Toss the hot pasta with the sauce and serve immediately with a green salad and crusty bread on the side.

COUNTRY RIBS WITH GINGER SAUCE

3 lb. boneless country-style pork ribs
1/4 c. sugar
1/2 tsp. salt
1/2 c. soy sauce
1/2 c. ketchup
3 tbsp. brown sugar
2 tsp. minced fresh gingerroot

Sprinkle ribs with sugar and salt; rub into both sides of meat. Refrigerate for 2 hours. In a small bowl, combine the soy sauce, ketchup, brown sugar and ginger. Spoon half of the sauce over both sides of ribs; refrigerate for 1 hour. Set remaining sauce aside for basting. Place ribs on a greased rack in a 15-in. x 10-in. x 1-in. baking pan. Bake at 450 F. for 15 minutes; drain. Reduce heat to 350 F. Bake 1-1/2 hours longer or until meat is tender, basting with remaining sauce every 15 minutes. Makes 8-12 servings. Serve with mashed potato and vegetable of your choice.

BROCCOLI, BEEF AND LINGUINE

2 tbsp. low-sodium soy sauce
2 tbsp. fat-free Italian dressing
1 tsp. cornstarch
1 tbsp. minced garlic
1 tsp. ground ginger
3/4 lb. round steak, cut into strips
5 cubes beef bouillon
6 c. water
4 oz. linguine pasta
1/2 c. fat free beef broth
1 c. small fresh mushrooms
1/2 c. sliced green onion
1 lb. broccoli, separated into florets

In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, garlic and ginger. Place steak strips in the mixture to marinate for 15 minutes. While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain. Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.

PAN-FRIED CATFISH

1/2 c. yellow cornmeal
1 tsp. salt
1/2 tsp. ground black pepper
1-1/4 lb. catfish fillets
1/3 c. vegetable oil

Combine cornmeal,1 teaspoon salt,1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly. Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2-1/2 minutes per side. Makes 4 servings.