Dinner Ideas?

lizlucas1

I'm looking to see what you guys eat for dinner, or recipe suggestions.

I'm opening my mind to new ideas, exposing myself to new foods, and looking for any cooking suggestions.

(I'm open to any ideas within expense reasoning, I prefer to stay away from ground beef unless I need to, I love chicken, fish, veggies, and IF YOU GUYS HAVE IDEAS OF YOUR OWN, PLEASE SHARE! )

allana1111

I want ideas too!!

jlshea

In the asian foods section of the grocery store I've found these seasoning packets like kung pao and mongolian beef. I just sautee fresh/lean chicken or stir fry cut beef and add a bag of brocoli slaw towards the end and serve over rice. Its really filling and still has a ton of flavor. Those have been my go-to lately.

I also put chicken breasts in the crockpot and marinade in a Greek vinigrette dressing. So tasty! The crockpot is a huge life saver for meals when you are busy.

Fajitas are also awesome with a ton of peppers and onions on a whole wheat tortilla.

NualaTW

Chicken & Chili Stir-Fry (2 servings)

8 oz. boneless skinless chicken breast
1/4 tsp sea salt
1/4 tsp black pepper
1/4 cup and 2 TBS of chicken stock (or broth)
1 TBS low-sodium soy sauce
3/4 tsp cornstarch
1/2 tsp honey
3/4 TBS canola oil
3/4 tsp sesame oil
2 scallions, chopped, whites & greens separated
1 clove garlic chopped
1/2 TBS grated fresh ginger
1/8 tsp red pepper flakes
1 cup mung bean sprouts
1/2 cup edamame or 1/4 cup peanuts
Steamed brown rice

1. Cut the chicken into 3/4-inch chunks; season with the salt and pepper. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, and honey.
2. In a large skillet over medium-high heat, add the canola and sesame oils. When the oil is hot, stir-fry the chicken until just cooked through, 4 to 5 minutes. Transfer to a plate.
3. Add the scallion whites, garlic, ginger, and red pepper to the pan; cook 30 seconds. Add the bean sprouts; stir-fry 1 minute more.
4. Stir the broth mixture into the skillet and reduce the heat to simmer. Scrape the browned bits from the bottom of the pan and cook until the sauce is slightly thickened, 1 to 2 minutes. Stir in the peanuts, chicken, and scallion greens; cook 1 to 2 minutes more. Serve over brown rice if desired.

It sounds complicated, but actually is very easy and fast to cook. Never takes me more than 20-30 minutes to whip this up (included prep time).

NualaTW

Creole Red Snapper (2 servings)

1/2 TBS olive oil
2 TBS chopped onion
2 TBS chopped bell pepper
1 garlic clove minced
1/2 can no-salt added diced tomatoes
1 tsp low-sodium Worcestershire sauce
1 tsp red wine vinegar
1/4 tsp dried basil
1/8 tsp sea salt
1/8 tsp black pepper
Dash of hot sauce (I use Tobasco)
2 (6 oz) red snapper filets (but can also use other firm white fish like Tilapia)

Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; sauté until tender.

Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.

I like to serve this over brown rice to soak up the yummy sauce.

Steph_in_Mississippi

A few of my favorites.

1) Place boneless skinless chicken breast in crock pot, top with salsa, salt, pepper and cumin. Once done, shred and make chicken tacos. With that. A great side is spanish rice. Cook onion, jalepenos and garlic in a little olive or canola oil. Add can of tomato (or two). Add brown rice. Cook until tender. If gets dry add water since brown rice takes so long to cook.

2) Season boneless chicken breast with cajun seasoning. Brown in oven proof skillet . I personally love cast iron. After chicken is brown, take out. Add peppers, onions and mushroom. Cook until almost tender. Add chicken back and finish in oven.

3) Blackened fish or even baked with lemon slices.

I adore roasted veggies. I toss with olive oil or spray with olive oil spray if I'm low on calories. Roast in oven at 375 until tender. I found a great trick is parchment paper. Clean up easy and veggies don't stick.

Eggplant parm for sure is a favorite. I slice eggplant, salt, pepper and cook in oven as described above. When done, place in baking dish, top with favorite marinara and 2% cheese. Serve with pasta or salad. The bomb!

I love to cook. Lol.

VegGirl62

I will post some recipes as soon as I get on the computer!

SandraD1424

I am always looking for recipes ideas or "eat this, not that" ideas. Some of my favorites lately for swap outs are cauliflower and zucchini because they are versatile. One thing I love to do it make the filling for an eggroll and eat as a salad. I marinate the chicken in soy sauce, green onion, chili flake and lemon. Then I sauté in all of the marinade juices. Pull out chicken, let cool and chop with the chopper. Meanwhile shred cabbage, carrots and chop more green onion. Toss in left over juices on the stove for a few min, not too long. Once done mix with chicken and it is an awesome salad. Tops with almonds or wonton strips and voila!

Steph_in_Mississippi

I am always looking for recipes ideas or "eat this, not that" ideas. Some of my favorites lately for swap outs are cauliflower and zucchini because they are versatile. One thing I love to do it make the filling for an eggroll and eat as a salad. I marinate the chicken in soy sauce, green onion, chili flake and lemon. Then I sauté in all of the marinade juices. Pull out chicken, let cool and chop with the chopper. Meanwhile shred cabbage, carrots and chop more green onion. Toss in left over juices on the stove for a few min, not too long. Once done mix with chicken and it is an awesome salad. Tops with almonds or wonton strips and voila!

^^^ This sounds awesome!

avskk

Spicy pork-and-carrot stew? Throw about a cup of water in the Crockpot, add minced garlic, a diced chipotle pepper or two, a chicken bouillon cube, and a large diced onion; add ~400g baby carrots or sliced large carrots; throw ~1lb lean pork stew meat on top; let it all go on high for 4 hours on high (6 if meat is frozen) or 8 hours on low. Serve over lentils, rice (brown or white), couscous, etc.

Derpes

Cut up chicken breast and coat it with a mixture of oyster sauce and soy sauce......you can also boil rice then fry it in the mixture. It is good!

dklibert

These recipes are super fast and delicious. I have made the edamame with lemon and orange both great. You can cut down on the pepper if sensitive to spice.

Spicy Edamame
Source: Cuisine at Home; December 2013
Makes 4 servings

Ingredients

1 (16 oz.) bag frozen edamame in the shell
2 Tbsp. fresh lemon juice
2 Tbsp. low-sodium soy sauce
1 Tbsp. minced lemon zest
2 tsp. sesame oil
1 tsp. red pepper flakes
Coarse salt
Toasted sesame seeds

Directions

Cook edamame according to package directions. Drain edamame and transfer to a bowl of ice water to cool; drain and dry in a salad spinner.

Whisk together lemon juice, soy sauce, zest, sesame oil, and pepper flakes in a large bowl; add edamame and toss to coat. Chill edamame until ready to serve, tossing occasionally. Garnish edamame with coarse salt and sesame seeds.

Per serving: 178 cal; 7g total fat (0g sat); 0mg chol; 189mg sodium; 15g carb; 6g fiber; 12g protein.

Note: If you prefer warm edamame, cook, drain, and dry them, then immediately toss with the sauce mixture.



Inside Out Egg Roll
Serves 3-4

Ingredients

1 Tbsp canola oil
1/2 a roll of reduced fat pork or turkey breakfast sausage
1 garlic clove, grated
1" ginger, grated
1 bag (16 oz.) Cole slaw mix
Soy sauce (reduced sodium) to taste
1/8 tsp. Chinese five-spice powder
Salt, black pepper and red pepper flakes to taste

Directions

Sauté sausage in oil until brown. Add garlic, ginger, and slaw mix; saute until it starts to reduce in size. Add soy sauce, five spice powder, salt and peppers to taste. Sauté a little longer and serve.

Source and Photo: http://soupspiceeverythingnice.blogspot.com/2013/12/inside-out-egg-roll-re-post.html

dklibert

Also delicious with beef.

Turkey Picadillo Lettuce Wraps
Source: http://soupspiceeverythingnice.blogspot.com/2012/10/turkey-picadillo-lettuce-wraps.html
Yield: 4 servings

Ingredients

2 tsp olive oil
1 pound lean ground turkey (93% lean)
1 small onion, chopped
1 tsp garlic (2 cloves), minced
1 small yellow bell pepper, chopped
1 can (10 ounces) rotel tomatoes (original)
1 tsp adobo seasoning
1/4 tsp cinnamon
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon sherry vinegar
Romaine lettuce leaves (or any lettuce that looks good)
1/4 cup toasted sliced almonds

Directions

Heat oil in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink. Add bell pepper, adobo and cinnamon; cook, stirring until fragrant and pepper begin to soften. Stir in the tomatoes, olives, raisins and vinegar. Cook for 5-6 minutes or until raisins are plumped. Serve in lettuce leaves, garnish with almonds.

Nutrition Facts: Amount Per Serving - 1 cup picadillo with 2 lettuce leaves; 302 calories, 15 g fat (3 g saturated fat), 80 mg cholesterol, 19 g carbohydrate, 2 g fiber, 25 g protein.

VegGirl62

This is what I have made this week! All husband and teenage son approved!

1) Butternut Squash Mac 'n Cheeze

Ingredients (4 servings or 1.5 cups cheeze)

1 fresh butternut squash (peeled and chopped) or 1 cup canned butternut squash
Extra virgin olive oil, S & P
1 tbsp Earth Balance (or other non-dairy butter replacer)
1 cup unsweetened & unflavoured almond milk (or use rice or hemp milk if nut-free)
1 tbsp arrowroot powder (or cornstarch)
5 tbsp nutritional yeast
2 tsp Dijon mustard
1/4 tsp garlic powder
1/2-3/4 tsp kosher salt (or to taste) & ground black pepper, to taste
4 servings brown rice macaroni (8oz or half a 16oz package) makes 3 1/4 cup cooked
Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

Instructions

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.
2. Meanwhile, prepare the cheeze sauce in a pot on the stove top. Add Earth balance over low-medium heat. In a bowl, whisk together milk and arrowroot powder (or cornstarch or flour) until clumps are gone. Add into pot and whisk. Stir in remaining ingredients (nutritional yeast, Dijon, garlic, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).
3. Cook your pasta according to package directions. The sauce makes enough to cover 4 servings of pasta.
4. In a blender, blend the sauce with 1 cup of roasted squash (or if using canned, simply stir 1 cup into the pot).
5. Add cooked, drained, and rinsed macaroni into pot, along with cheeze sauce & mix-ins. Heat and serve.
Note: My 3.5 pound squash made 5 cups cooked squash, so I had about 4 cups leftover.

Recipe by Oh She Glows at http://www.ohsheglows.com


2) Spiced Red Lentil, Tomato, and Kale Soup

Email, text, or print this recipe
2 years ago: Pumpkin Butter Oat Squares
1 year ago: Vegan Lasagna with Basil Cashew Cheese



Yield: 5.5- 6 cups

Ingredients:

1 tsp coconut oil (or other oil)
2 large garlic cloves, minced
1 sweet onion, diced
3 celery stalks, diced
1 bay leaf
1 & 1/4 tsp ground cumin
2 tsp chili powder
1/2 tsp ground coriander
1/4-1/2 tsp smoked sweet paprika, to taste
1/8th tsp cayenne pepper, or to taste
14-oz can diced tomatoes
5-6 cups vegetable broth, more if desired
1 cup red lentils, rinsed and drained
fine grain sea salt and pepper, to taste
2 handfuls torn kale leaves or spinach


1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.

2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.

3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.

4. Stir in kale or spinach and season to taste adding more spices if you wish.

Recipe by Oh She Glows at http://www.ohsheglows.com

3) Creamy Potato Kale Corn Soup

Author:
JohnParsons

Preparation Time:
15 minutes
Servings:
6 bowls
Cooking Time:
45 minutes
Ingredients:

1 teaspoon vegetable oil

1 medium yellow onion, chopped

2 cloves garlic, minced

3 cups vegetable broth

3 cups water

3 cups potato, cubed

1 cup carrots, sliced

1 cup corn

1 cup (packed) kale torn into chunks

1 cup unsweetened non-dairy milk

1/4 cup nutritional yeast flakes

1 tbsp pepper

salt to taste
Directions:

Put vegetable oil in large pot and heat to medium heat.

Sautee onion for about 5 minutes

Add garlic to pot and sautee for about 1 minute

Add broth, water, potato and carrot to pot

Increase heat and boil until potatoes are falling apart

Reduce heat to medium low

Add kale and corn.

Cook for about 5 minutes

Turn the heat off

Add milk, nutritional yeast, pepper and salt.
Source URL: http://vegweb.com/recipes/creamy-potato-kale-corn-soup

dklibert

Really good!

Baja Beach Tacos Two Ways
Source: http://soupspiceeverythingnice.blogspot.com/2013/09/baja-beach-tacos-two-ways.html
Serves 4

Ingredients

8 corn tortillas
2 tuna steaks (less than 8 oz each)
Olive oil
Spiced Salt, to taste (click here for recipe)
Creamy Lime Cilantro Dressing (recipe follows)

Toppings for Baja Beach Fish Taco:
Green cabbage, shredded or coleslaw mix
Monterey Jack cheese, shredded
Cilantro, roughly chopped

Toppings for Pacific Rim Fish Taco:
Iceberg lettuce, shredded
1 (11 oz) can Mandarin oranges, drained
Monterey Jack cheese, shredded
Cilantro, roughly chopped

Directions

Preheat grill to high heat for 10 minutes. Pat tuna steaks dry with a paper towel. Rub tuna with olive oil. Season tuna with spiced salt (or salt, black pepper and red pepper flakes). Grill for 2 to 2-1/2 minutes a side on an open grill for rare. Place corn tortillas on the grill to warm about 1 minute. Remove tuna and tortillas from grill. Slice tuna against the grain into thin slices. Spread a heaping teaspoon of dressing in the center of tortilla. Top with several slices of tuna and add your choice of toppings from above.


Creamy Lime Cilantro Dressing
Makes about 1 cup

Ingredients

1/4 cup light mayonnaise
1/4 cup light sour cream
1 lime, zest and juice
1 garlic clove, minced or grated
1 green onion, minced
1/4 cup cilantro, minced
1 Tbsp olive oil
1 Tbsp white vinegar
1/2 tsp Kosher salt, or to taste

Directions

Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use.

dklibert

I make this just about once a week. Leftovers make a great lunch. You can use chicken, turkey or even venison instead of beef. Or you can substitute 2 cans of any bean (cannellini, kidney, garbanzo) for the beef. You can use any pasta sauce (I like garden vegetable). You can also use any can tomatoes. Fire roasted, Italian, stewed or just plain diced tomatoes. Delicious and very simple!

Spicy Beef Vegetable Soup
Makes 12 servings

1 lb lean ground beef
1 cup chopped onion
27 oz spaghetti sauce
3 1/2 cups water
16 oz. frozen mixed veggies
10 oz. diced tomatoes and green chilies, undrained
1 cup sliced celery
1 tsp beef bouillon
1 bay leaf
salt, black pepper and red pepper flakes to taste

To cook in Crockpot: Brown beef and onion. Season beef and onion mixture. Add to slow cooker with remaining ingredients. Cover and cook on low 8 hrs.

To cook stovetop: Brown beef and onion on medium –high heat. Season beef and onion mixture. Add remaining ingredients and bring to a boil. Lower the heat, cover and simmer for 30 minutes.

Nutrition Facts: Per Serving; Calories 157.55; Total Fat 5.75g; Saturated Fat 2.03g; Cholesterol 25.85mg; Sodium 472.95mg; Potassium 476.8mg; Total Carbohydrates 16.46g; Fiber 3.6g; Sugar 6.39g; Protein 10.35g.

poedunk65

Roasted spaghetti squash, salad and baked sweet potato, stir fry veggies with brown rice, baked butternut squash, tofu parmesan,,

albertine58

garlicky spaghetti squash & meatballs! (you can make your own meatballs; I use the meatless ones by morningstar farms)

put entire washed squash in micro for 5 minutes; then remove & cut in half, avoiding stem area @ top.
spritz or rub cut sides with olive oil + place cut-side-down in a microwave safe dish
microwave another 5-10 minutes until squash is tender
let cool a bit, then scoop out squash with a fork
mix with 1 tsp minced garlic, liberal salt, and 1 tbsp butter (or I use brummel & brown buttery yogurt spread)
^if you have a huge squash, increase your cooking times & seasoning amounts! I just do it to taste.
The still-pretty-hot squash cooks the garlic just enough and it will smell AMAZING. I can eat it plain like this, but for dinner I top with some jarred tomato sauce, a few morningstar meatballs from the freezer, and grated romano cheese. SO delicious!! I didn't really like spaghetti squash until I came up with this awesomely easy recipe. the butter + garlic really make it taste more like pasta!