What did you make for dinner this weekend?

By Nick1962 Latest Reply 2011-12-13 16:57:19 -0600
Started 2011-12-11 18:47:14 -0600

I tend to allow myself a few more carbs on weekends because I work a bit harder and burn them off. Being new here I figured it was time to try some recipes out of the recipe section. So I put on some cooking music and went to work.
Did the turkey meatballs on Saturday. Quick and delicious, but then I tweaked the recipe a bit. I added 2 tbl coarse ground mustard for a little spice and a little fennel for some sausage flavor. I also portion mine with a cookie scoop for uniformity and oven bake them. Was going to try a side of Quinoa, but found the no-yolk egg noodles had less carbs (and I usually only do a half serving for myself – still have to feed the non D wife). Made a quick cornstarch gravy with fresh sliced mushrooms for a sauce. For the veg I sautéed/stir fried up some quick blanched baby asparagus with some red pepper and onion I had leftover from my weeks salad fixing’s. Tossed on a little lemon pepper and voila! Whole simple meal cost less than $12 and I got 5 servings out of it.
Sunday was home-style, and I browned off a cheap beef pot roast in my non-stick skillet, and let that braise in the crock-pot for about 4 hours with a quarter cup Bordeaux wine, a quarter cup beef broth, a few bay leaves, and thickened that with arrowroot at serving time for a glaze – a nice deep rich flavor. For my veg, I cut and seeded a spaghetti squash, and baked/steamed it in a pan with a little water at 350 for about an hour and a half. Pulled it out and let it cool a while, then took it out of the shell, all nice and stringy, tossed it with about a quarter cup of parmesan, some fresh cracked black pepper, and just under a tbl. of butter to round it out. Put it back in the pan and into the oven again just to get it back up to temp. About 15 minutes. Warmed up a couple whole-grain dinner rolls (gotta have something to sop up gravy with), and bing, bang, boom another simple filling meal under $14 bucks for 4-5 servings.

35 replies

GabbyPA 2011-12-13 09:14:34 -0600 Report

I don't usually cook on the weekends but this weekend was a double birthday so one my birthday we had Nachos with ground turkey. Homemade guacamole and lots of veggies. For the "cake" we had mini canolies...so it was easy portion control.

The next birthday I made shrimp alfredo with all kinds of veggies mixed in and whole wheat pasta. We had garden fresh salad (I love my winter garden!) and her request is always a cheesecake. Make it with half stevia and watched the portion. I did have a scoop of cherries admittedly.

Nick1962 2011-12-13 10:02:30 -0600 Report

Yum across the board there! Those are certainly celebration meals for me. Turkey nachos – never thought of that, sounds good. I use guacamole a lot too. I like fish tacos with guac and just a drizzle of southwest mayo.

Young1s 2011-12-13 09:25:30 -0600 Report

You know, I haven't ever used ground turkey before. Was always afraid that I wouldn't like the taste. Sounds stupid given the fact that I love turkey. I guess I am just so used to ground beef that I was unwilling to take a leap. Stupid question, does it taste like turkey?

ShellyLargent 2011-12-13 16:49:21 -0600 Report

We use ground turkey for just about any recipe that uses ground beef since it's like half the cost of ground beef at Walmart right now. I use it to make Hamburger Helper, tacos and burritos, we use a lot of turkey sausage too in the same way. The good thing about the ground turkey is that it doesn't have much flavor of it's own, so it picks up nicely the flavors of whatever you're cooking. In most recipes, we can't tell the difference.

ShellyLargent 2011-12-12 12:58:19 -0600 Report

Made a huge pot of chicken noodle soup (I cook and serve the noodles on the side). Had the leftovers from a roasted chicken last weekend plus got a great deal on some leg quarters a little while ago and needed to use the three remaining in the freezer. Love to make soups and stew this time of the year. I make a huge pot then freeze some of it for dinners later when I don't feel like cooking.

Nick1962 2011-12-12 14:18:49 -0600 Report

We do that too. We make a white chicken chili with leftovers and Cannellini beans - toss in a small can of green chiles and some smoked Spanish paprika for a southwest taste. Make my own croutons (the few I can have) out of just about any old thing around too.

Young1s 2011-12-12 14:52:30 -0600 Report

Love that paprika, don'cha?

Young1s 2011-12-13 07:49:25 -0600 Report

LOL A name I came up with. It's just hominy grits that I cook with some chicken seasonings. If I have any cooked chicken in the fridge, I add that to it as well.

Nick1962 2011-12-13 09:46:03 -0600 Report

Never been a huge fan of grits (too many carbs for me in one sitting), but I would imagine throwing some diced green apple in there with some cheddar might be mighty tasty.

Young1s 2011-12-13 10:41:34 -0600 Report

That I can do. Or green peppers. Now you've got me thinking. May have just kicked it up a notch. ;)

Nick1962 2011-12-13 10:50:33 -0600 Report

I think we have a winner here! Maybe some sauteed green onions and…wait for it… smoked spanish paprika?

Young1s 2011-12-13 11:10:26 -0600 Report

Hahahaha! I walked right into that one. You're a hoot. As long as I'm sauteing, why not some mushrooms too? :)

Young1s 2011-12-11 21:00:29 -0600 Report

Sounds like you had a tastey weekend. I like the substitutions. I made the usual Saturday brunch. Scrambled Eggs, Chicken Grits, Pancakes (occassionally switch with French Toast), and Bacon (cooked in a 400 degree oven to cut down of the grease). Then tonight I made what my family lovingly calls "Mommy Market", my take on 3 of favorite dishes from Boston Market. 2 Cornished Hens, Creamed Spinach and "Special" Potatoes with Gravy. Not to brag or anything but I think my family likes my version best.

Nick1962 2011-12-11 21:30:53 -0600 Report

I love the creamed spinach, but the Mrs. loves the creamed peral onions (much the same). If you want to substitute the boerdeuax, I use the same amount of pomegranite juice or even a shot of espresso with a teaspooon of powdered sugar.

Young1s 2011-12-11 22:46:32 -0600 Report

Pomegranite, eh? Interesting indeed. A couple of recipes come to mind for that sub. Thanks Nick, I never would have thought of that.

Mickey/CCHT 2011-12-11 21:05:59 -0600 Report

You know homemade is always better! It's made with love!! I did make pancakes for brunch! Mine were blueberry, Kates were plain! Wow, I'm so exciting…NOT!!!

Nick1962 2011-12-12 11:36:13 -0600 Report

Of all the things I gave up, I miss pancakes the most. I've tried the whole wheat/buckwheat versions, but just tasted like cardboard.

Mickey/CCHT 2011-12-13 02:54:35 -0600 Report

Sorry to hear that! I don't eat them very often, just once in awhile I get a taste for them. Do they spike your #'s real bad? Did you try eating them with like turkey sausage for protein?

Nick1962 2011-12-13 07:55:11 -0600 Report

Yeah, I always have some protein, but I think it’s just the combination of empty carbs and sugars. Gotta have syrup and butter, but even the sugar free syrup spikes me. Looking at any pancake/waffle recipe made with white flour, there just seems to be no nutritional value to them to justify the carbs and sugars, but then that’s just my management thing. Just one serving will spike me by a good 80 points and give me cold sweats. Cold pizza for breakfast – only a 10 point spike.

Mickey/CCHT 2011-12-11 20:21:11 -0600 Report

Wow! Sounds like you are quite the cook! I wish I liked it more. It has to be very simple or I just won't do it! I guess that is a new hurdle I need to overcome!! We just had spahgetti, my daughter requested it. I use ground turkey for some protein and use whole grain noodles. It does not spike my bs, I can even eat a few small pieces of garlic toast and my numbers where low. That's about it!!
Peace, mickey

Nick1962 2011-12-11 20:49:32 -0600 Report

Thanks Mickey! This was just as easy as spaghetti, just took longer throughout the day. I know what you mean about the garlic toast - I usually add a little smoked spanish paprika for a little flavor and color. I tend to blow off lunch on the weekends, so I have to make up a little at dinner. They say baking is a science, cooking is an art - some days are masterpieces, some are just painting the dumpster.

Mickey/CCHT 2011-12-11 20:51:06 -0600 Report

LOL…good analogy!! I know that I need to step it up a bit, but being so busy with my crazy hours that i work, it is hard to get the gumption up to really cook. It is one of the things I need to work on!!

Nick1962 2011-12-11 20:58:15 -0600 Report

Know exactly what you mean. Until my schedule calmed down it was whatever I could scrounge, but then I'd find myself spending 8 hours a day in the kitchen on my days off. I enjoy the creativity of it, especially when I've got good music on. It's theraputic.

Mickey/CCHT 2011-12-11 21:04:25 -0600 Report

Wish I could think of it that way. To me, it is just to much like work!!! Guess I need to think of it in a different way. I used to like to cook when I was younger. Then I was a nanny for 3years and had to cook major meals all week long, not to mention all the baking I did. I think that is what did it for me!

Young1s 2011-12-12 13:36:04 -0600 Report

That'll do it. You were cooking out of necessity not out of love. But I bet that spaghetti you made for your daughter was scrumptious and felt like a breeze to make. Just stay with it and you'll get that spark back. It all starts with one little recipe, or something you make up yourself. I'm like Nick1962, I can spend hours on end in the kitchen and watching cooking shows. I read a lot of cookbooks, clip recipes out of magazines or work on improving upon my own. I'm either obsessed with it or possessed by it, still trying to figure that one out.

Nick1962 2011-12-11 21:14:46 -0600 Report

Oh I agree, once I left it "professionaly" or as a necessity it was way much more fun. Especially with kids. Who knew grilling plantains would be a substitute for smores. Why waste the coals and fire, throwing bananas on the fire was way cooler in their eyes.

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