What should I cook this week for dinners.

**cyber-sibes** · 03-23-2006, 05:24 PM

I was just getting ready to go cook - tonight I'm making battered cod, baked potatos, and brussel sprouts..maybe some carrots, too.

**beeniesmom** · 03-24-2006, 08:16 AM

Yum!
I will probably bake fish sticks tonight and make some fresh green beans.

**Killearn Kitties** · 03-24-2006, 10:05 AM

I used to make a Chicken and Broccoli bake kind of thing in a creamy sauce. Haven't had it in ages. Would you like me to look the recipe out?

**beeniesmom** · 03-24-2006, 10:08 AM

Originally Posted by Killearn Kitties

I used to make a Chicken and Broccoli bake kind of thing in a creamy sauce. Haven't had it in ages. Would you like me to look the recipe out?

Someone already posted a SIMILAR recipe here for it and I made it two nights ago!
It IS YUMMY!

**Killearn Kitties** · 03-24-2006, 10:12 AM

Oh sorry, I must have missed it. It was good. I must make it again sometime!

**Cataholic** · 03-24-2006, 11:35 AM

Originally Posted by Killearn Kitties

I used to make a Chicken and Broccoli bake kind of thing in a creamy sauce. Haven't had it in ages. Would you like me to look the recipe out?

Have you ever made this in the form of 'popovers'? You use creme cheese, diced chicken and broccoli and put it inside those rolls that come in a tube? It is so yummy.

(course, most food surrounded by creme cheese has a little 'somethin' to it, he he he)

**Oggyflute** · 03-24-2006, 08:13 PM

My latest recipie, was Lobster stuffed Mushrooms. I served it as a starter on a bed of rice. For the main, I did Lime Garlic Chicken and a fresh tossed garden salad.

Lobster Stuffed Mushrooms
(Created by Trev)

Serves 4
Ingredients:
8 Large mushrooms
¼ cup Parmesan cheese
2 cloves of garlic – minced
¼ tsp. black pepper
½ tsp. salt
1 tbsp. olive oil
½ cup bread crumbs
1 tsp Italian herbs
¼ cup Lobster meat – chopped
2 tbsp. of mayonnaise
olive oil – for brushing

Directions:
-Remove stems from mushrooms. Set aside caps; chop stems.
-Combine all ingredients, except mushroom caps.
-Spoon mixture unto mushroom caps.
-Arrange mushrooms, filling side up, in shallow baking dish.
-Brush each mushroom with olive oil.
-Bake in 160 degree oven for 25 minutes.

Notes:
-Can be made in advance, then reheated in oven until warm.
-Sprinkle a little tasty cheddar on top prior to re-heating
-Serve on a small bed of jasmine rice.

**beeniesmom** · 03-24-2006, 08:15 PM

Oh My Goodness!
That sounds divine!

**joycenalex** · 03-25-2006, 08:18 PM

i made this last sunday, and i LOVE it, really very easy comfort food.
2T butter/margarine
2Tflour
1c beef broth (i used unsalted)
2 pinches sage
3-4 boneless pork loin chops
1/2 c flour for dredging
1/2 t season salt, 1T pepper (i like it peppery)
2Tcrisco
1/2 onion thinly sliced 1/2 sliced celery
preheat oven to 350,
slice onions and celery, set aside
in small frying pan, melt butter, add flour stir till lightly browned, slowly stir in broth and sage (FYI-cold broth gets lotsa lumps

), stir till smooth, set aside on back of stove
add spices to flour and dredge chops, melt crisco, pan fry chops 7-10 minutes, turning once
place in large casserole dish, set on other side of stove back
stir fry onions and celery till golden, place on chops, pour flour/butter roux over chops, cover and bake 30 minutes, don't peek.
serve with mashed potatoes, broccoli, cooked carrots or fav veggies. enjoy!