rennea
Gold Member
- 3,662
Click For Summary
Discussion Overview
The thread centers around participants sharing their dinner plans and experiences, with a variety of meal ideas and personal anecdotes about cooking and dining. Some participants express challenges related to cooking in their homes, while others share specific recipes they are trying or have enjoyed.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant expresses a desire to try something different for dinner and plans to look through Pampered Chef recipe books.
- Another participant shares they are having pork shoulder ribs with baked beans and veggies.
- One participant discusses their struggles with heat in their home and allergies affecting their cooking plans, mentioning a preference for dining out instead.
- Several participants mention specific dishes they are preparing, including a chicken artichoke dish, beef roulade, and Reuben sandwiches.
- One participant shares a recipe for cheesy potatoes they adapted, highlighting their love for potatoes.
- Another participant describes a successful beef stroganoff they made, noting adjustments they would make for next time.
- One participant mentions attending a graduation open house for dinner, expressing hope for decent food.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share a variety of personal experiences and meal choices without agreement on any specific dish or cooking method.
Contextual Notes
Participants share their cooking experiences in the context of personal challenges, preferences, and adaptations to recipes, reflecting a range of culinary practices and home environments.
Who May Find This Useful
Readers within the consultant community who are looking for meal inspiration or relatable cooking experiences may find this discussion engaging.
Kitchen Diva
Gold Member
- 4,892
I'll tell you after I whineI'm unsure about dinner right now and here is why-
We live in a modest 4 bedroom home built in the late 80's. It still has the original aluminum siding. I know aluminum doesn't get too hot, but I swear this house holds and attracts heat like you wouldn't believe.
It is normally 10-20 degrees warmer in the house than outside of the house, even on cool days. On cold days, it's 20 degrees colder IN the house than outside. What I'm trying to say that this house is a flipping OVEN in the summer.
I have not been able to go to bed at a normal hour for the past week or so. My allergies have been so bad at night that I'm not getting to bed until well after 4:00 a.m Which means I'm sleeping later in the day (which I HATE doing by the way)
My sister is beyond a freeze baby. She went to Mexico and froze the entire time (that should tell you just how cold she is)
So because of my lack of sleep I didn't get up until noon today. It was already 76 degrees in the house and almost every window was shut and the blinds and curtains on every window were drawn and pulled back! I'm like WHAT THE HECK?!?!?
Then, she turned on my oven to cook ONE CORN DOG! ONE!!!!!!! so now it's almost 80 in my house. I can't turn the A/C on because our poor system is as old as the house and it can't keep up in this humidity. So now me, my two dogs and my cat are suffering. My sister's happy because she doesn't have to walk around in her huge sweater today. And I'm ticked off!
I think after DH gets home from his bike ride with his buddies I'll see if he'll take me out for supper. I'm in the mood for Big Bowl (Asian Cuisine)
Thanks for letting me vent on why I can't cook anything tonight!
I'd vent my issues with my sister to my mother, but she hasn't spoken to me since the first week of May. (she's upset that we went to SC and had the unmitigated gall to ask her to help support her daughter so we wouldn't have to deplete our savings since we already had to cash out a portion of DH's
401K just to support her and my niece) So because we took a trip after saying money was tight- she's upset with me.
Sorry for the hijack- I'll go and start my own venting thread (again)
:cry:
We live in a modest 4 bedroom home built in the late 80's. It still has the original aluminum siding. I know aluminum doesn't get too hot, but I swear this house holds and attracts heat like you wouldn't believe.
It is normally 10-20 degrees warmer in the house than outside of the house, even on cool days. On cold days, it's 20 degrees colder IN the house than outside. What I'm trying to say that this house is a flipping OVEN in the summer.
I have not been able to go to bed at a normal hour for the past week or so. My allergies have been so bad at night that I'm not getting to bed until well after 4:00 a.m Which means I'm sleeping later in the day (which I HATE doing by the way)
My sister is beyond a freeze baby. She went to Mexico and froze the entire time (that should tell you just how cold she is)
So because of my lack of sleep I didn't get up until noon today. It was already 76 degrees in the house and almost every window was shut and the blinds and curtains on every window were drawn and pulled back! I'm like WHAT THE HECK?!?!?
Then, she turned on my oven to cook ONE CORN DOG! ONE!!!!!!! so now it's almost 80 in my house. I can't turn the A/C on because our poor system is as old as the house and it can't keep up in this humidity. So now me, my two dogs and my cat are suffering. My sister's happy because she doesn't have to walk around in her huge sweater today. And I'm ticked off!
I think after DH gets home from his bike ride with his buddies I'll see if he'll take me out for supper. I'm in the mood for Big Bowl (Asian Cuisine)
Thanks for letting me vent on why I can't cook anything tonight!
I'd vent my issues with my sister to my mother, but she hasn't spoken to me since the first week of May. (she's upset that we went to SC and had the unmitigated gall to ask her to help support her daughter so we wouldn't have to deplete our savings since we already had to cash out a portion of DH's401K just to support her and my niece) So because we took a trip after saying money was tight- she's upset with me.
Sorry for the hijack- I'll go and start my own venting thread (again)
:cry:
chefann
Gold Member
- 22,050
ChefBeckyD
Gold Member
- 20,320
kathijenkins
- 279
I was brave & made the Power Cooking Easy Beef Stroganoff. It turned out really good but needs about 1/2 the amt of noodles & mushrooms. (I have lots of noodles left over, not much stroganoff:grumpy: )
AND, I made the Chocolate Mint Silk Torte for dessert.
The only problem I had with that recipe is I couldn't find the Andes mints & used bite size York Peppermint patties. It was good but tasted better with the Andes when I had it last.
AND, I made the Chocolate Mint Silk Torte for dessert.
The only problem I had with that recipe is I couldn't find the Andes mints & used bite size York Peppermint patties. It was good but tasted better with the Andes when I had it last.
janetupnorth
Gold Member
- 14,814
Lunch was at camp since I was teaching all day - Taco Lasagna...and I had made a peanut butter cup trifle this a.m. for the lifeguards...Dinner will probably be leftovers from a VERY rare night out with the family last night. We took my mom out for dinner since it would have been her 39th anniversary. I had a fish fry with bluegill, perch, cod, wildrice, etc. It was yummy!
Kitchen Diva
Gold Member
- 4,892
PamperChefCarol
- 1,052
Ok, change of plans... sometimes that happens...
A while back someone posted a cheesey potato recipe. Somehow that got stuck in my mind so took the recipe and made some alterations...
Original Recipe...which no doubt is amazing...
Cheesy Potatoes
2 lbs frozen hashbrowns
1/2 cup red onion, finely chopped
1 can Cream of Mushroom soup
4 Tbls. butter, melted
8 oz. Sharp cheddar cheese, grated
1 pint sour cream
Combine all ingredients except butter, and spread in 9x13 baking dish (I used the DDB) Drizzle melted butter over the top. Bake at 350 degrees for 1 hour (or 30 minutes in the microwave on high)
That being said, I didn't have hashbrowns. Had a bag of potatoes. Quartered a bunch, mixed in a can of mushroom soup, added 1 chopped onion and 4 large cloves of garlic (hey, we are Italian.. what can I say), then a half bag of half the fat sargento Mexican cheese (like I said, this was all on the fly) and a half container of low fat (see, I am trying to be good) sour cream. Mixed that all together and dumped it in the DCB. Took the package of chicken breast and plopped (a very culinary term.. plop!!) them on top. Grabbed the bag of chips, which at this point is crumbs. Mushed them up, and added some melted butter, grated parmesan, parsley flakes, and garlic. Smooshed that around and patted that on top of the chicken. Had I been thinking, I would have smeared the top of the chicken with some sour cream so the crumbs would stick, but hey, didn't do that.
It's in the oven now, about 400 degrees and we will see. John is picking up either broccoli or asparagus, so we will be having something green with this.
Did I even mention that I LOVE potatoes??? I will report back on this.
A while back someone posted a cheesey potato recipe. Somehow that got stuck in my mind so took the recipe and made some alterations...
Original Recipe...which no doubt is amazing...
Cheesy Potatoes
2 lbs frozen hashbrowns
1/2 cup red onion, finely chopped
1 can Cream of Mushroom soup
4 Tbls. butter, melted
8 oz. Sharp cheddar cheese, grated
1 pint sour cream
Combine all ingredients except butter, and spread in 9x13 baking dish (I used the DDB) Drizzle melted butter over the top. Bake at 350 degrees for 1 hour (or 30 minutes in the microwave on high)
That being said, I didn't have hashbrowns. Had a bag of potatoes. Quartered a bunch, mixed in a can of mushroom soup, added 1 chopped onion and 4 large cloves of garlic (hey, we are Italian.. what can I say), then a half bag of half the fat sargento Mexican cheese (like I said, this was all on the fly) and a half container of low fat (see, I am trying to be good) sour cream. Mixed that all together and dumped it in the DCB. Took the package of chicken breast and plopped (a very culinary term.. plop!!) them on top. Grabbed the bag of chips, which at this point is crumbs. Mushed them up, and added some melted butter, grated parmesan, parsley flakes, and garlic. Smooshed that around and patted that on top of the chicken. Had I been thinking, I would have smeared the top of the chicken with some sour cream so the crumbs would stick, but hey, didn't do that.
It's in the oven now, about 400 degrees and we will see. John is picking up either broccoli or asparagus, so we will be having something green with this.
Did I even mention that I LOVE potatoes??? I will report back on this.
chefann
Gold Member
- 22,050
I'm posting this recipe here because it was delicious!! It's from my slow-cooker cookbook, although it's not a slow-cooker recipe. And it's good for the meat and potatoes crowd.Beef Pinwheels with Herbs1 1- to 1 1/2 pound beef flank steak
2 tablespoons olive oil or cooking oil
2 medium leeks, sliced (2/3 cup)
2 cloves garlic, minced
3 tablespoons snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 Yukon gold potatoes, cut into eighths
1 large onion, cut into thin wedges
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlicScore meat by making shallow diagonal cuts at 1-inch intervals, making diamond patterns on both sides. Place between 2 pieces of plastic wrap. Working from center to edges, use flat side of meat mallet to pound steak into a 12x8 inch rectangle. Remove wrap; set aside.In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add leeks and garlic. Cook 3 to 5 minutes or until leeks are tender. Stir in basil, salt and pepper. Remove from heat. Spread leek mixture evenly on one side of steak. Starting at a short end, tightly roll meat into a spiral. Tie four evenly spaced pieces of kitchen string around steak. In same large skillet heat remaining oil over medium-high heat. Brown meat on all sides in the hot oil. Transfer meat into a 2-quart rectangular baking dish.Arrange potatoes and onion wedges around meat in dish. Pour undrained tomatoes over beef and vegetables. Bake, uncovered, in a 350˚ oven for 1 1/4 to 1 1/2 hours or until beef is tender. Transfer meat to a cutting board. Cut into serving-size pieces. Remove string. Serve with vegetables. Yield: 4 servings
2 tablespoons olive oil or cooking oil
2 medium leeks, sliced (2/3 cup)
2 cloves garlic, minced
3 tablespoons snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 Yukon gold potatoes, cut into eighths
1 large onion, cut into thin wedges
1 14 1/2 ounce can diced tomatoes with basil, oregano and garlicScore meat by making shallow diagonal cuts at 1-inch intervals, making diamond patterns on both sides. Place between 2 pieces of plastic wrap. Working from center to edges, use flat side of meat mallet to pound steak into a 12x8 inch rectangle. Remove wrap; set aside.In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add leeks and garlic. Cook 3 to 5 minutes or until leeks are tender. Stir in basil, salt and pepper. Remove from heat. Spread leek mixture evenly on one side of steak. Starting at a short end, tightly roll meat into a spiral. Tie four evenly spaced pieces of kitchen string around steak. In same large skillet heat remaining oil over medium-high heat. Brown meat on all sides in the hot oil. Transfer meat into a 2-quart rectangular baking dish.Arrange potatoes and onion wedges around meat in dish. Pour undrained tomatoes over beef and vegetables. Bake, uncovered, in a 350˚ oven for 1 1/4 to 1 1/2 hours or until beef is tender. Transfer meat to a cutting board. Cut into serving-size pieces. Remove string. Serve with vegetables. Yield: 4 servings
DessertDivaFL
Gold Member
- 1,290
Kitchen Diva
Gold Member
- 4,892
Sadly my stomach doesn't love chocolate like I feel it should, but that torte is sooo very yummy! The stomach issues I had for the three days after I ate a slice were totally worth it!kathijenkins said:I was brave & made the Power Cooking Easy Beef Stroganoff. It turned out really good but needs about 1/2 the amt of noodles & mushrooms. (I have lots of noodles left over, not much stroganoff:grumpy: )
AND, I made the Chocolate Mint Silk Torte for dessert.
chefann
Gold Member
- 22,050
Almost forgot - dessert! I have a strawberry swirl pound cake (hooray for the bakery at Meijer), ice cream (black raspberry with dark chocolate chunks) and a cherry-berry compote I threw together (Bing cherries, strawberries, a little sugar, water and cake spice, which is cinnamon, cloves, anise, allspice, etc.).
Kitchen Diva
Gold Member
- 4,892
PamperedDor
Gold Member
- 2,682
Frequently Asked Questions
What are some quick dinner ideas for busy weeknights?
For busy weeknights, consider making stir-fry with pre-cut vegetables and your choice of protein, or a one-pan pasta dish that cooks everything together. Tacos are also a great option; just set out toppings and let everyone build their own. Another quick idea is a sheet pan meal where you roast chicken and vegetables together for easy cleanup.
How can I use Pampered Chef products to simplify dinner prep?
Pampered Chef offers a variety of tools that can make dinner prep easier, such as the Food Chopper for quick vegetable chopping, the Quick Slice for uniform slicing, and the Rockcrok for stovetop-to-oven cooking. Using these tools can save time and make cooking more enjoyable.
What are some healthy dinner options I can prepare?
Healthy dinner options include grilled salmon with quinoa and steamed vegetables, a hearty salad topped with grilled chicken, or a vegetable stir-fry with tofu. You can also try making zucchini noodles with marinara sauce for a low-carb alternative to pasta.
Can I prepare dinner in advance for the week?
Absolutely! Meal prepping is a great way to save time during the week. You can cook large batches of grains, proteins, and roasted vegetables, then portion them out for easy access. Using containers that are microwave-safe can make reheating a breeze.
What are some family-friendly dinner recipes?
Family-friendly dinner recipes include homemade pizza where everyone can choose their toppings, spaghetti and meatballs, or chicken fajitas that allow for customization. Another favorite is a taco night, where kids can build their own tacos with their preferred ingredients.
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