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<blockquote data-quote="nvts" data-source="post: 262222" data-attributes="member: 3814"><p>Fran hit the nail on the head about prep. I used to set everything up on the weekend.</p><p> </p><p>I'd buy chopped meat and make mini-meat loaves and/or meatballs and freeze them. I'd buy those frozen chicken tenders (they're flash frozen so they aren't stuck together) and then throw them in the fridge in the a.m. before I left for work (did the same with the meatballs and mini meat loaves - which by the way, I made mini because they cook up in about 20 mins!) so they'd be defrosted when I got home. Roll the tenders in mayo or egg, bread crumb them and toss them in the oven</p><p> </p><p>Take frozen broccoli, chop some fresh garlic, heat some olive oil in a pan, carmelize the garlic, toss in the broccoli, salt/pepper to taste (if you're carmelizing the garlic, put some salt in with it - it pulls the sugar out of the garlic - or onions if that's your preference), toss in the broccoli (if frozen - throw a cover on it for a few mins. to defrost) stir it around until cooked to the consistency that you like and you've got the veggies too.</p><p> </p><p>You can do that with zucchini, squash, cauliflower,etc. To jazz any of them up, toss a little of the "shakey cheese" (parmasean) OR while you're sauteeing the veggies, shake 1/2 to a whole envelope of Good Season's Salad dressing mix (you know the stuff that you mix in the cruet) and it tastes fantastic. I've also mixed it in mashed potatos. Fantastic!</p><p> </p><p>Congratulations on the job! I'm totally jealous of you! <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /></p><p> </p><p>Beth</p></blockquote><p></p>
[QUOTE="nvts, post: 262222, member: 3814"] Fran hit the nail on the head about prep. I used to set everything up on the weekend. I'd buy chopped meat and make mini-meat loaves and/or meatballs and freeze them. I'd buy those frozen chicken tenders (they're flash frozen so they aren't stuck together) and then throw them in the fridge in the a.m. before I left for work (did the same with the meatballs and mini meat loaves - which by the way, I made mini because they cook up in about 20 mins!) so they'd be defrosted when I got home. Roll the tenders in mayo or egg, bread crumb them and toss them in the oven Take frozen broccoli, chop some fresh garlic, heat some olive oil in a pan, carmelize the garlic, toss in the broccoli, salt/pepper to taste (if you're carmelizing the garlic, put some salt in with it - it pulls the sugar out of the garlic - or onions if that's your preference), toss in the broccoli (if frozen - throw a cover on it for a few mins. to defrost) stir it around until cooked to the consistency that you like and you've got the veggies too. You can do that with zucchini, squash, cauliflower,etc. To jazz any of them up, toss a little of the "shakey cheese" (parmasean) OR while you're sauteeing the veggies, shake 1/2 to a whole envelope of Good Season's Salad dressing mix (you know the stuff that you mix in the cruet) and it tastes fantastic. I've also mixed it in mashed potatos. Fantastic! Congratulations on the job! I'm totally jealous of you! :winking: Beth [/QUOTE]
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