Dinner menu for Tuesday, Jan. 13

[katpo]

We are having chicken, garlic mashed potatoes and steamed broccoli. If there's still any blackberries in the fridge (food disappears overnight at my house for some reason) we'll eat them too.

Chicken with Goat Cheese and Sundried Tomato Sauce

chicken breasts
a little olive oil to rub on them
salt and pepper

Sauce is about 2-3 T. butter melted in a large skillet, then add finely chopped onion and garlic. Saute that until it's tender. Add 1/2 cup white wine and 1/4 cup of lemon juice, simmer to reduce by half. Slowly whisk in 2/3 cup of either cold butter slices (one at a time) or chicken broth for lower fat. Stir in about a cup of chopped sundried tomatoes, some chopped fresh basil, a little salt and pepper and keep it on low. You don't want to reduce it any further at this point.

Grill the chicken. Right before the chicken is done, add about 1/4 cup of goat cheese on top, and continue to grill it. Then top with the sauce and serve it. If you use the Foreman grill and can't put the cheese on top before it's done, do it immediately on removing it from the grill.

[Kim]

yummmmmmmmmmmm

We are having potato soup

[Bit]

We're having chicken stroganoff.

[Modemouth]

We had:


Tangy Pear and Blue Cheese Salad



Ingredients:
1/3 cup ketchup
1/2 cup distilled white vinegar
3/4 cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
1/2 cup toasted chopped walnuts
1/2 red onion, chopped
Directions:
1.In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.2.In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

The pears from Harry & David deal are delish!:clap:

FRENCH ONION SOUP

"Thick slices of French bread are toasted in the oven and placed on top of each bowl of rich onion soup. Slices of Swiss cheese are melted over the toast."

INGREDIENTS:
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine ( I didn't have any)
2 (10.5 ounce) cans condensed
beef broth
1 French baguette or thick bread
8 ounces sliced Swiss cheese or Parm. Regg.

DIRECTIONS:
1.Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.2.Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.3.Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.4.Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.5.Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted
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[mommadebbied]

haha everyones meal sounds so hearty and then here is ours:

i had macaroni and cheese ( nothing fancy, just kraft)
DH had leftover hotwings
Benjamin had spaghettios and green beans

I started feeling like poopy around 3pm ... figures benjamin got me sick with a headcold,so it was pretty much fend for yourself night here... except i fended for ben:yep:.. so basically i just told my husband to fend for himself:bootie:

[zippimom]

zippigirl bought a quart of salsa and chips from Pappasito's Cantina. I ate so much, I haven't order dinner yet and it is almost 9pm.

[katpo]

Mode, I NEVER make French Onion soup without thinking of you and Holly, for some reason. I think we caramelized a ton of onions one year and remember her talking about making "plops" on a cookie sheet and freezing them.

[Michelle]

I appreciate everyone's recipes. I had to work this evening, so for dinner we had a great big yummy salad. For dressing I used apple cider vinegar and olive oil with a dash of course sea salt. Very good!!

[katpo]

Judd liked the dinner and I put all the leftovers in a container for my lunch tomorrow.

Thursday starts my Weight Watchers @ Work so I'll be looking for better recipes. Judd isn't going to do it with me because he'll be traveling a lot this spring and will miss most of the meetings. I guess I'm going to represent us both, then will make his lunches and dinner according to his points allowance. It's extra work for me but we have to get in shape for boating this summer, as well as Hawaii.

[wja19512003]

sounds good when can I come for dinner, we had veg, steak soup