Tonight will be teriyaki pork tenderloin on the grill along with a green salad and pasta salad. :)
What's for Dinner?
Discussion in 'Women's Fellowship Forum' started by Friend of God, Dec 27, 2011.
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going to a ladies thing at church so lots of salads
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Friend of God Active MemberSite Supporter
Baked Ham with auGratin Potatoes, Green Salad, and Strawberry Shortcake for dessert.
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Tonight I'm going to have hubby grill some garlic and rosemary Italian sausage and I have sitting in the fridge potato salad with blue cheese and also black bean and corn salad. Yummy!!
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Friend of God Active MemberSite Supporter
Grandkids choice tonight: Tater Tot Casserole, Green Beans, Biscuits, and Hot Fudge Sundaes for dessert.
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Tonight was pizza for our celebration night at our homeschool group. I ordered the following pizzas. Remember we're in NY so we have the best pies!
Regular
Sicilian
Pepperoni
White Spinach (no tomato sauce)
Chicken Parmesan
Primavera (all vegetable)
Sausage and Pepper
Chicken Marsala (the best pizza ever)
Greek Salad (yes, Greek salad pizza - they cook the crust with garlic and oil then top it with Greek salad)
I also made two salads - one Caesar salad and one with mixed greens, cranberries and white balsamic vinaigrette. YUMMY!! -
Mmmm, they had that type of Greek pizza at this one place in Oregon. It was the only pizza I'd eat!
I really don't like pizza, but have managed to find one place in each state that does make one I enjoy. Might take a while to find, but some place always turns out one decent one! -
Friend of God Active MemberSite Supporter
Cheeseburgers on the grill, French Fries, Caesar Salad, and Strawberry Shortcake for dessert.
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Tonight is peach BBQ chicken, potato and egg salad and corn. An easy dinner for a night where I'm exhausted!!! Moved our entire wood pile TWICE then went to the barn to ride. Whirl spooked BIG and then we spent time weeding the arena. I don't think I'll be able to move tomorrow.....
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Pork mole; oh the sauce, the wonderful sauce, it's sinful, I lust for it.... :)
...and cornbread. -
Friend of God Active MemberSite Supporter
Honey-Glazed Chicken Kabobs, Rice Pilaf, Green Salad, and Grilled Garlic Bread, and Lemon-Berry Shortcake for dessert.
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Even though it's 5,000 degrees outside, I'm going to bake a new recipe. I have the ingredients and it should prove to be soft enough for me to eat so I'm going for it.
Ham, cheese, red onion bread pudding is what the recipe is called!! I'm going to serve it with salad with blueberries and blueberry dressing. I made up some jello for dessert because I have too much. LOL -
Shrimp/pollock ceviche in roll-ups for breakfast & lunch, chicken/egg salad for supper.
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Friend of God Active MemberSite Supporter
Steaks on the grill with mushrooms and peppers, Baked Potatoes on the grill, Caesar Salad, and Strawberry Shortcake for dessert.
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Roast chicken, gravy, roasted potato,pumpkin, kumara and green peas. Pavlova, passionfruit and icecream for dessert.
More importantly, what do you folk do for the July 4th ? Any special dishes? -
Pork Chops, black eyes peas, and mushrooms
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Tonight will be the first time I actually cook since I got back from camp 2 weeks ago! It's just been so hot so we've done cold salads or grilled. I'm going to make spaghetti and Italian sausages. The kids are actually really excited! LOL
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Friend of God Active MemberSite Supporter
Having our 4 Pastors and their Wives over for dinner tonight: The menu will be Grilled Huli Huli Chicken, Saucy Grilled Pork Chops, Watermelon Salad, Red Potato Salad, Triple Bean Bake with Bacon, and Banana Split Icebox Cake for dessert.
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I'm going to grill some sausage/beef burgers and serve with cole slaw; have watermelon too, might try that salad if I hear back from you.... :) -
Friend of God Active MemberSite Supporter
Hi, from the looks of the recipe I don't think it'll be spicy [1st time I've made it]. Rob
Watermelon Salad
Prep: 20 mins + chilling, Yield: 10 servings
Ingredients:
8 cups cubed seedless watermelon (about 1-medium)
1 small red onion, cut into rings
1 cup slivered almonds, toasted
1 cup baby spinach
1/3 cup balsamic vinaigrette
3 Tbsp. canola oil
1 cup (4ozs) crumbled blue cheese
Directions:
In a large bowl, combine watermelon and onion; cover and refrigerate until cold, about 30 minutes. Just before serving add almonds and baby spinach to watermelon mixture. In a small bowl, whisk vinaigrette and oil; drizzle over salad and toss to coat. If desired, serve over sliced watermelon. Sprinkle with cheese.
To toast nuts: Spread nuts in a baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.
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