Weekend Munching & Menu

[Danesa]

We've almost made it to the weekend!! Yay :rockon:

I'm wanting something different to eat. What's cooking at your home this weekend? You can just tell me (and fill me with ideas) or share a recipe you're cooking this weekend, or show me a recipe layout you've done with one of your faves.

Remember...I'm hungry. Let's see your ideas...

 

[Jeannette]

My mom turns 80 and she is taking us out to dinner to celebrate!
Yay, no cooking for me LOL.

But I will give you a recipe for a Dutch meal. It a sort of soup, which is called "erwtensoep", we call it "snert", you probably call it "split pea soup".

There are various ways of cooking it, but the basics are:

split peas
bouillon cubes, whatever flavor you like. I usually use the vegetalbe, because I also make a pan without the meat, and with a vegetarian sausage for my DD.
2 or 3 pork chops
a big fresh sausage, like this

1 or 2 onions
1 winter carrot
2 or 3 potatoes
2 or 3 leeks

Fill a large pan with water
Add bouillon cubes, the package will tell you how much.
Add the split peas
Add the pork chops, do add a little bit of herbs on them first.
Start boil it, and when it cooks turn down the gas (or whatever you call it)
Make sure you stirr regularly. It takes a long time for the peas to become soft.

In the mean time cut the vegetables and add it.
When the porkchops are cooked, take them out, cut them into peaces and put them back in the pan.
Also add the sausage.
Keep cooking, untill the peas are really soft, and you get a big green mass.
The soup is supposed to be bound, thick. The potatoes make it bound, but when you feel it is still too thin, you can add some cornstarch.
don't forget to keep stirring the soup, it easily burns.

 

[Madi]

Yes, erwtensoep, that's what I am cooking too this weekend!
with all the snow, it is a really wintry soup, so perfect!

 

[taxed4ever]

:hungry: looks so yummy!!

 

[taxed4ever]

I am making this on Saturday for dinner. I am a Keto girl but DH loves all the recipes too!!

3 large chicken breasts about 6 ounces each
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning divided
1 teaspoon garlic powder
1 teaspoon salt divided
1 cup ricotta cheese
1 1/2 cups grated mozzarella divided
2 tablespoons parsley
1/2 cup marinara
Instructions
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.

Place the chicken on a cutting board and use a sharp knife to cut a deep pocket into the side of each breast.

Drizzle chicken with olive oil and season with 1/2 teaspoon Italian seasoning, garlic powder, and 1/2 teaspoon of salt.

Add the ricotta, 1/2 cup of mozzarella, parsley, and remaining 1 teaspoon of Italian seasoning and 1/2 teaspoon of salt to a mixing bowl and stir well to combine.

Stuff the ricotta mixture into each chicken breast and place the chicken in the prepared dish.

Spoon the marinara evenly over the chicken breasts.

Bake for 30 minutes and then sprinkle the remaining 1 cup of mozzarella over the top of the chicken. Continue baking for 5 minutes or until chicken is cooked through.

Serve immediately with additional parsley sprinkled on top, if desired

 

[Danesa]

Oh my goodness, ladies. These all look and sound good. I may be cooking a lot this weekend. The soup looks very inviting on a cold day (like we are having) and the chicken dish is always a winner for me. Thank you for sharing with us.

 

[faerywings]

I made these last night

https://www.lecremedelacrumb.com/broccoli-alfredo-stuffed-shells/


Mine didn't look as pretty LOL
It is a good "pantry" recipe since I usually have the ingredients on hand. I used frozen broccoli florets instead of fresh, so it was basically grab everything out of freezer and pantry and it was done in less than an hour.

 

[zanthia]

i made a jambalaya/gumbo last night - using chicken and sausage and veggies. made big batch for 4 dinners as there are only 2 of us.

 

[marijke]

Our dinner for tomorrow: coq au vin (my way)

Bake the pieces of chicken into olive oil and remove from the pot.
In the pot of the chicken:
you bake fine chopped red onion
next the carrots
then mushrooms
at last silver onions

put the chicken back in the pot - together with the red onion, the carrots and a tin of tomato pieces
sprinkle with some flour and let it bake for a short while
Extinguish with red wine and chicken broth

let it simmer for about 25 'and then add the mushrooms and silver onions and continue to simmer for another 15'

Serve with lots of chopped parsley

we are going to eat this with a boiled potato - I serve with roasted carrots and cress

 

[marijke]

Trudy I will prepare this next week bu what is 'marinara'

I am making this on Saturday for dinner. I am a Keto girl but DH loves all the recipes too!!

3 large chicken breasts about 6 ounces each
1 tablespoon olive oil
1 1/2 teaspoons Italian seasoning divided
1 teaspoon garlic powder
1 teaspoon salt divided
1 cup ricotta cheese
1 1/2 cups grated mozzarella divided
2 tablespoons parsley
1/2 cup marinara
Instructions
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.

Place the chicken on a cutting board and use a sharp knife to cut a deep pocket into the side of each breast.

Drizzle chicken with olive oil and season with 1/2 teaspoon Italian seasoning, garlic powder, and 1/2 teaspoon of salt.

Add the ricotta, 1/2 cup of mozzarella, parsley, and remaining 1 teaspoon of Italian seasoning and 1/2 teaspoon of salt to a mixing bowl and stir well to combine.

Stuff the ricotta mixture into each chicken breast and place the chicken in the prepared dish.

Spoon the marinara evenly over the chicken breasts.

Bake for 30 minutes and then sprinkle the remaining 1 cup of mozzarella over the top of the chicken. Continue baking for 5 minutes or until chicken is cooked through.

Serve immediately with additional parsley sprinkled on top, if desired

 

[VickiStegall]

Marinara sauce is a tomato sauce, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. This sauce is widely used in Italian-American cuisine, which has diverged from its Old World origins. Wikipedia

 

[taxed4ever]

Sorry Marijke :sorry: I was MIA from the O yesterday, weekends are always busy for me and my DH. Vicki has answered your question though (thanks Vicki)! Of course the best Marinara sauce is homemade, but there are some awesome canned ones out there that are not too high in Carbs.

 

[marijke]

Thank you Vicki and no problem Trudy ... I prepare it at the end of the week ...