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dinner suggestions? ????

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Replies

  • suefairy123
    suefairy123 Posts: 52 Member
    Omg loving it... thanks a lot guys
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    111YoYo111 wrote: »
    Is gumbo and jambalaya the same thing? That's what her ingredients bring to mind for me.

    They are similar. Both can vary greatly from cook to cook, but generally gumbo is a broth based soup served over rice, while jambalaya is a dish cook with rice in it. The ingredients and seasonings are much alike, though. Gumbo usually has okra in it while most jambalaya I've had does not.
  • callsitlikeiseeit
    callsitlikeiseeit Posts: 8,626 Member
    jgnatca wrote: »
    I can't see inside your fridge. Pick a protein and a veggie and google it.

    We're having stir fried tofu tonight.
    https://www.pinterest.com/janetkarasz/todays-menu/

    right? LOL

    we had fish and rice and asparagus and mushrooms!
  • CrabNebula
    CrabNebula Posts: 1,119 Member
    I buy one of those organic veggie lasangas from Costco and toss in the microwave whenever I am feeling lazy.
  • atypicalsmith
    atypicalsmith Posts: 2,742 Member
    edited March 2015
    111YoYo111 wrote: »
    Is gumbo and jambalaya the same thing? That's what her ingredients bring to mind for me.

    Gumbo is like a stew which usually contains okra (which is what the word "gumbo" actually means) with sausage, chicken, seafood (such as shrimp, crawfish, oysters, but not usually fish), and served in a bowl over rice. It starts out with a roux, which is oil and flour stirred constantly over medium heat until it is golden brown. Then you add stock and your meats.

    Jambalaya, on the other hand, is a rice dish (sort of a Cajun paella) mixed with seasonings and your choice of meats, usually shrimp, chicken and/or andouille sausage (but not usually fish). Some people make a tomato base, some prefer not to.

    Can you tell I'm from Louisiana?
  • atypicalsmith
    atypicalsmith Posts: 2,742 Member
    Meanwhile, OP, in answer to your question, omelets, as previously mentioned, are a great quick way to whip up a delicious dinner. Other than that, I like to make dishes in advance, cool them overnight, cut them into serving sizes, then freeze them. I also like to have lots of salad ingredients on hand, such as avocados, sliced almonds, pre-cooked and frozen salmon, mandarin oranges, and (okay, you don't have to!) French fried onions in a can. As well as fat-free dressing, not to mention the actual lettuce, for an easy dinner to put together.
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