1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: What's for dinner?

  1. DessertDivaFL

    DessertDivaFL Veteran Member Gold Member

    1,313
    1
    Good Thursday to everyone!

    Tonight we are going to have leftover beef roast. Probably make it into open-faced roast beef sandwiches.
     
  2. Crystal Patton

    Crystal Patton Advanced Member

    967
    0
    We are having the Mexican Chicken Lasagna - green. Yum!
     
  3. rennea

    rennea Legacy Member Gold Member

    3,733
    0
    OMG!!! My PM and email is flooded. Yes I am alive, sorry I haven't started the daily what's for dinner thread in a while. Nice to know that I'm missed.

    Thanks Danielle for giving everyone their fix. LMAO

    Anyways tonight for dinner we are having chicken and dumplings :) Usually tonight being a Thursday we have Chinese but we had Chinese lastnight.
     
    May 7, 2009
    #3
  4. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    I need to think of something that doesn't involve chicken. Maybe beef and bean burritos...that sounds good.
     
    May 7, 2009
    #4
  5. crystalscookingnow

    crystalscookingnow Senior Member Gold Member

    2,965
    1
    Mother's Day supper at church. We have to take a quilt & share a story about it. Lots of tears, I'm sure!
     
  6. HDFarm

    HDFarm

    6
    0
    I'm trying the 30 minute chicken and the Garlic Biscuits.
     
    May 7, 2009
    #6
  7. raebates

    raebates Legend Member Staff Member

    18,427
    437
    Leftovers at the Bates bungalow.
     
    May 7, 2009
    #7
  8. babywings76

    babywings76 Legend Member Gold Member

    7,306
    59
    Meatball sandwiches. My kids love it and it takes 2 seconds to prepare! (Well, the crockpot does all the work) :)
     
    May 7, 2009
    #8
  9. Still don't know...unmotivated as of yet. Need to think of something with ham....

    (why do I feel some "green eggs" comments coming?)
     
  10. mscharf

    mscharf Advanced Member

    700
    0
    Eating at church, we are hosting National Day of Prayer service and dinner! Wahoo no cooking for me!
     
    May 7, 2009
    #10
  11. cookingwith_tara

    cookingwith_tara Advanced Member

    531
    0
    Hamburger helper made with ground venison - we have tons of this stuff! Easy to make and always good!
     
  12. PamperChefCarol

    PamperChefCarol Veteran Member

    1,055
    1
    More BBQ chicken sandwiches... it's show night!
     
  13. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    2,878
    17
    Trying to see if I have what I need for Enchilada Soup......fingers crossed!
     
  14. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Ground Turkey & Black Bean Wet Burritos. served with salad chopper salsa, lettuce, and sour cream. They are in the oven now. :D
     
    May 7, 2009
    #14
  15. DessertDivaFL

    DessertDivaFL Veteran Member Gold Member

    1,313
    1
    I think I smell them now! <sniff> :p I am hungry for some...I want to come over! :D
     
  16. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    You're welcome to come over! We're done now, but there's leftovers!:thumbup:

    DS said it was the best burrito he's ever tasted. (he tends toward the dramatic.)
     
    May 7, 2009
    #16
  17. esavvymom

    esavvymom Legend Member Staff Member

    7,919
    143
    I had my husband grill (on our George F. Grill) some chicken breast. He did them last week and they were delicious- but I didn't know how he did it. Turns out- he used our Sun-dried Tomato Herb Oil dipping seasoning! He spritzes them with a little oil, sprinkles the Tomato herb, and then spritzed them again lightly. Then closed the grill. (I think he did this on both sides). They are nicely seasoned! Makes a great grilled chicken sandwich too.

    I also tried to roast some crinkle-cut potatoes. I had tossed the potatoes in a little oil and then sprinkled them with the Parmesan-Garlic oil dipping seasoning. The flavor was quite good- but the potatoes didn't crisp as much as I had hoped...so I need to work on THAT aspect. Probably try them on the metal pans instead of the stone, so we can broil them a little at the end to crisp them up more. (DH's suggestion)
     
    May 7, 2009
    #17
  18. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    20,466
    33
    Mine actually crisp up more on a stone than on a metal pan.
    The key to crispy roasted potatoes (or other veggies) is to give them plenty of space. The large bar pan works well for this. If you have them all tightly jumbled together, they will steam instead of roasting and crisping. The other tip is to use at least moderately high heat - 400-425 at least.
     
    May 7, 2009
    #18
  19. esavvymom

    esavvymom Legend Member Staff Member

    7,919
    143
    yeah...one potato made alot of slices so they were too close. That was my problem then.
     
    May 7, 2009
    #19
Have something to add?