It's been really crappy rainy weather so far this spring and summer so yesterday, I made Beef Bourguignon. Which turned out pretty good.

This is what we had for lunch today. I put it in wraps but regular bread is good too.

http://www.food.com/recipe/charlies-famous-chicken-salad-with-grapes-53508

Your crockpot is your friend.

A new fave in our house is brussels sprouts, cooked and mashed, then added to a pan with already cooked and warm bacon bits and onions, stirred around for a few minutes (add rosemary or pepper and salt) and then make little holes and cook eggs in the holes. Total time (I use frozen sprouts and the microwave) is 20 minutes or so, and OMG good!!!

Tonight is breakfast for dinner baked french toast.

I am thankful that my husband loves to grill. I don't have to do much in the kitchen. I do like salads a lot though. I make a blue cheese grilled corn salad that is to die for.

Chef has become a foodie. Thank GOD he gave up his Asian/Mexican/Italian/American fusion dishes!!! He does most of the cooking and grocery shopping during the week. I do the weekend cooking.

Steak and salad, stir fry's with seasonal veg, Mac and cheese with bacon, mushrooms, cherry tomatoes finished with a bechamel sauce.

Baked potatoes with different toppings and a greek salad, thick omelette with different fillings and salads.

Cosmic dogs:

Grilled beef frankfurters with natural casings
Bleu cheese slaw
Sweet potato honey mustard
Sturdy hot dog rolls

Sounds like it doesn't go together, but boy oh boy it sure does!!

Heat olive oil in microwave for 30 sec, add minced garlic ( i use 2 cloves). Dip chicken breaststroke in olive oil then roll in mixture of bread crumbs and parmasen cheese. Bake 350 for about 40 minutes. I usually serve with streamed broccoli and wild rice. I love the steamer bags in the frozen section.

Not sure if anyone here noticed this but my newer crockpot seems have have much higher temps than my old one. Not sure if that is because of some class action suit for food poisoning or what but I don't like the fact that I can now BURN food in my crockpot when it's on low!!! ARRGHH!

I'm big on pan fried fish. NOT breaded and fried! I usually make rainbow trout. Put some oil in a skillet on medium/high heat, put fish filet in skin side down; cook for about 3 minutes, flip over and cook for another 2-3. Get some microwavable veggies and start those before your fish.

This is my favorite meal:

I stay out by putting brown rice and chicken broth in my rice cooker (it makes the brown rice taste better). Then i
Put about a tablespoon of olive oil in the bottom of a glass pan and place salmon in (I like to take the skin off first). Put lemon pepper on top and then a whole lot of minced garlic! (I love garlic, if you don't, skip it or just put a little.
Then in my steamer basket I put asparagus with a very small dash of salt and some pepper.

looking for a really good black bean burger recipe at the moment.

I can share some other recipes, but I'm going to have to look them up first

2 tablespoons peanut oil 1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
1 tablespoon minced fresh ginger root
2 tablespoons red curry paste
1 pound zucchini, diced
1 red bell pepper, diced Bell Peppers Orange, Red, & Yellow
3 tablespoons lime juice
3 tablespoons soy sauce
2 tablespoons maple syrup
1 (14 oz) can coconut milk 1/2 cup chopped fresh basil Add all ingredients to list
Directions

Prep
20 m

Cook
10 m

Ready In
30 m

Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.

Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

I know it says to stir in gone and curry paste, but I always end up burning it, so I stir all the wet ingredients together and then put the wet ingredients in the pan and once it sizzles I add the tofu and then veggies.... I'm sure if I turn the pan down it would be OK, but it turns out really good if I put it all together...

Gluten - Free
Ingredients
2 pound of skinless chicken breast ( I added more chicken after the picture was taken)
1 Teaspoon of Crushed Red Pepper
8 ounces of Cream Cheese
1 Teaspoon of Pepper
½ Teaspoon of Salt
1 Tablespoon of Onion Flakes
1 Teaspoon of Garlic Powder
½ Cup of Sour Cream
1 Can of Rotel
Rice Cooked
Instructions
Set your crock pot to low and place all ingredients (except sour cream) into the crock pot -- make sure to put the cream cheese on top of the chicken - cook for about 4 - 6 hours -- took about 5.5 hours for me.
Take two forks and shred the chicken in the crock pot - mix. Cook for another hour
Mix in sour cream then serve over rice.

This one is super yummy, my mouth is watering just thinking about it! You can switch cream cheese and sour cream to low fat variety if you'd like. And I skip the salt.

Boneless chicken breasts
Melted butter
Equal parts Parmesan and instant mashed potato flakes (can mix in 1 tsp. dried parsley flakes)

Dip the chicken in the melted butter, then roll in the parmesan/potato flake mixture. Place on baking sheet (sprayed with cooking spray) and bake at 350 degrees for 30 minutes.

OK this is my last fun new recipe

1/2 cup fresh mint leaves
1/2 cup fresh flat-leaf parsley leaves
1/4 cup plus 4 teaspoons unsalted, shelled dry-roasted pistachios, divided
3 tablespoons extra-virgin olive oil
5/8 salt
1/4 teaspoon freshly ground black pepper
1 large garlic clove
1 (9-ounce) package refrigerated fettuccine
12 cherry tomatoes, halved
1 ounce fresh pecorino Romano cheese, shaved (about 1/4 cup)
Preparation

1. Combine mint leaves, parsley leaves, 1/4 cup pistachios, olive oil, kosher salt, ground black pepper, and garlic in a mini food processor; pulse mixture until coarsely chopped.

2. Cook fettuccine according to the package directions, omitting salt and fat. Drain fettuccine over a bowl, reserving 1/4 cup of the cooking liquid. Combine pesto mixture and reserved cooking liquid in a large bowl, stirring with a whisk. Add pasta to bowl; toss well to coat. Gently fold in cherry tomatoes. Coarsely chop remaining 4 teaspoons pistachios. Top pasta evenly with pecorino Romano cheese and chopped pistachios.

I always leave out the mint, dh hates mint, I personally like mint, but it tastes good to me either way!

I also sub out the refrigerated fettuccine, and just use the dry pasta and cook it.

glorified pasta alfredo

put some pasta on to boil, i prefer penne.
saute bite-sized pieces of chicken, remove from pan
saute garlic, remove from pan
add milk or cream, shave plenty of fresh parmesan, romano, or pecorino - stir to melt into a nice sauce, adding pepper to taste. also add some chopped sun-dried tomatoes.
add back chicken and garlic, then add pasta.

garnish with plenty of fresh chopped basil and toasted pine nuts.

lazy lasagna

boil egg noodles, toss with a container of ricotta until it begins to melt/spread.
add a jar of preferred meatsauce, cover with mozz and bake until cheese bubbles.

butter and garlic a loaf of italian bread and pop it in the oven at the same time.

serve w/ bagged salad.

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beefy meatloaf

ground beef, one egg, good amount of bread crumbs, some torn pieces of white or wheat bread, several shakes of both worcestershire sauce and dale's-type seasoning, 1 packet of dried beefy onion soup mix, and some milk.

goes great with mashed potatoes, lots of brown gravy, and canned peas (yuummmmmm.)

this is my ULTIMATE comfort food, and it always surprises me how quick and easy meatloaf is. and i've been doing mashed potatoes for the better part of 25 years, so it's easy for me - but in a pinch, instant (hungry jack) can do if u're short on time/energy. the gravy also, i prefer mccormick's instant mix.

Chicken and Broccoli Salad

2 cooked chicken breasts, cut up or shredded
2 bunches of Broccoli (chopped fine)
½ cup red onion (chopped fine)
10 pieces cooked bacon (chopped)
½ cup raisins

Dressing:
1 cup mayo (I use miracle whip light)
½ cup sugar
2 Tbsp vinegar (I use red wine vinegar)

Mix dressing 1 hour ahead. Mix all together, chill.