What are you making this week for Dinner?

[Anonymous]

Cauliflower inspired by DCUM: tonight aloo gobi; tomorrow the other half in bechamel with gf breadcrumb gratin
Vegetarian chili with gf cornbread
Butternut squash gf lasagne
Veggie burgers with sweet potato fries.
Leftovers in taco shells (esp roasted butternut and the chili)

[Anonymous]

Tonight: leftover chicken and rice stew
Tomorrow: pasta with tomato sauce, last of summer tomatoes!
Wednesday: baked cod, green beans and rice
Thursday: breakfast for dinner
Friday: whole foods pizza
Saturday: roast chicken and root veggies

[Anonymous]

I am sick and watching Food network. Ina just made mustard chicken (chicken drenched in a mixture of Dijon and wine and then coated in lemon thyme oanko crumbs and baked) and cheddar grits. I think this is going on my menu this week now.

[Anonymous]

Marinated chicken breast with new potatoes and steamed string beans

Salad, Meatsuace over egg noodles

Eggplant parm

Marinated salmon, cous cous and steamed broccoli

[Anonymous]

Anonymous wrote:Panko chicken strips with sweet potatoes and roasted broccoli

Western omelettes with biscuits

Oven baked salmon with rice and steamed broccoli

Loaded Garden burgers on wheat buns and baked sweet potatoes

Friday: pizza

Can you tell me, in intricate detail fit for a second grader, how you make your salmon? I have wanted to do this for ages and am intimidated.

[Anonymous]

Anonymous wrote:I am sick and watching Food network. Ina just made mustard chicken (chicken drenched in a mixture of Dijon and wine and then coated in lemon thyme oanko crumbs and baked) and cheddar grits. I think this is going on my menu this week now.

Mmmm I'm going to look that up.

[Anonymous]

General tso's chicken and fried rice tonight. That's all that's planned so far!

[Anonymous]

Tonight was stuffed peppers
Tomorrow will be baked BBQ chicken breasts, roasted brussel sprouts, and a tomato and mozz salad
Wednesday I'll be working late, so need to plan something in advance for DH and DS, not sure what yet
Thursday I'll be having dinner out with someone, and DH and DS will go out for dinner themselves
Friday - not sure what yet

[Anonymous]

Tonight: Chicken, Broccoli casserole
Tomorrow: Tacos
Thursday: Roasted butternut squash risotto
Friday: Loaded baked potato casserole

[Anonymous]

Anonymous wrote:

Anonymous wrote:Panko chicken strips with sweet potatoes and roasted broccoli

Western omelettes with biscuits

Oven baked salmon with rice and steamed broccoli

Loaded Garden burgers on wheat buns and baked sweet potatoes

Friday: pizza

Can you tell me, in intricate detail fit for a second grader, how you make your salmon? I have wanted to do this for ages and am intimidated.

Not the PP, but here's how I bake salmon:

Preheat oven to 375

Take a glass / Pyrex dish (ovenproof). Rinse salmon, pat dry, debone if desired, place in dish.
Drizzle salmon with olive oil, sprinkle with garlic salt (other seasoning options: basil, lemon zest, or grated ginger and soy sauce)
Bake around 20 minutes, depending on the size of the fillet. Test every so often by poking the center of the fish; when the layers flake apart easily and the fish looks opaque most of the way through, it's ready.

Deboning: the bones mostly lie in a line, you can run your fingers over the fillet and feel the bumps to locate them. With one hand, press lightly on the fish on either side of a bone to hold the flesh in place. With the other hand, grip the bone between fingernails or with a pair of clean needle-nosed pliers. Pull. I go through this when I'm feeding fish to my kids or company, but I don't bother if it's just DH and me - it's actually easier to remove the bones after the fish is cooked because the flesh doesn't stick to them.