Dinner menu for Monday, Jan. 12

[katpo]

We're having garlic/herb tilapia, steamed carrots, risotto, and a big salad. I got one of those Sargento Salad Finisher packets. This one has dried cranberries, dry-roasted pecans, and a mozzarella-asiago shredded cheese blend. I'll put it on romaine and add balsamic vinaigrette dressing. I also have whole wheat rolls. For dessert, I have blackberries and whipped cream.

[mommadebbied]

seriously... everytime i read your dinner menu i drool.... i'm moving in with you!!! :yep:

we are having spicy sausage chopped up and cooked with onion and green peppers ( we eat this yummy mixture on a large bun) I think im gonna bake some steak fries and cook some green beans to go with it. Benjamin will be eating a corndog kids cuisine because he will not eat what i am making :yep: with the exception of the green beans

[katpo]

I blame culinary school and those four chefs uniforms that are hanging in the closet. Sometimes I feel like I should wear one when I'm cooking dinner. LOL!

[luvmycat]

Tilapia is so good. I had it yesterday baked in lemon juice and butter.

[Michelle]

We are having cheesy broccoli rice and steamed pea pods. For dessert, California navel oranges.

[Christina]

I blame culinary school and those four chefs uniforms that are hanging in the closet. Sometimes I feel like I should wear one when I'm cooking dinner. LOL!

I think you should.

We ahd reruns/leftovers.

[Kim]

tuna casserole and salad

[zippimom]

I'm in the hospital and had pot roast, baked potato with everything and peach crisp.

[plath]

We had spaghetti, garlic bread and spinach salad. Dd had green beans and yogurt :)

[Modemouth]

This is so good. Tastes like Welsh Rarebit.

EASY...Creamy Stove-Top Macaroni and Cheese

Mustard, garlic, and Worcestershire sauce add some zip to a comfy favorite. Try this with any short pasta, such as fusilli, farfalle, or cavatappi, or experiment with different cheeses.




4 cups uncooked medium elbow macaroni
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 1/4 cups fat-free milk
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon bottled minced garlic
1 1/4 cups (5 ounces) shredded reduced-fat cheddar cheese


Cook pasta according to package directions, omitting salt and fat. Drain and set aside.
While pasta cooks, place flour, salt, and pepper in a large saucepan. Add milk, stirring with a whisk until well blended. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard, Worcestershire, and garlic; simmer 1 minute. Remove from heat. Add cheddar cheese, stirring until cheese melts. Combine pasta and cheese sauce in a large bowl; toss well.

[wja19512003]

Sounds pretty good Yum