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WRAL SmartShopper

WRAL SmartShopper

What's for dinner Friday?

Posted September 13, 2013

Strawberries

 

Here's the place to share your meal ideas for the evening, post where you bought the ingredients frugally and even share a recipe if you would like. If you need some inspiration for your own dinner tonight, this may give you some helpful ideas for what to make with all the great deals you have bought on sale recently.

What's on your menu tonight?

17 Comments

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  • Faye Prosser - Smart Shopper Sep 14, 2013

    wildfrenchrose - Sometimes I just use light mayo. Sometimes I use 3/4 mayo and 1/4 light sour cream (but mostly mayo). Just depends on what I have.

    Ummmm....did I hear cheesecake???? :-)

  • Kathy S. Sep 13, 2013

    We use frozen cream cheese for cheesecake all the time with no problems.

    Leftovers for dinner. Either chicken drumsticks or stuffed peppers made from leftover chicken & wild rice soup made from leftover rotisserie chicken. How's that for using up leftovers and making them into something new. :)

    Kathy

  • raesmom1612 Sep 13, 2013

    jdouglas you said (typed lol) the magic word......CHEESECAKE!!!!! I think i need some today, lets see if i can make it to the store and that will be dessert....as for dinner who knows, left over spaghetti maybe???

  • wildfrenchrose Sep 13, 2013

    Oh, I thought I remembered that you used part light mayo & part...sour cream? I don't like a strong mayo taste either....

  • Faye Prosser - Smart Shopper Sep 13, 2013

    wildfrench - there really is no recipe. I just gather a pound of pasta, some veggies like grape tomatoes, bell peppers (we love red and orange if I can find them at a good price), black olives, maybe some zucchini and cut into bite size pieces. Add light mayo to taste. We don't like a ton of mayo but I add enough so it isn't dry. Then I season with the McCormicks Perfect Pinch salad seasoning (no measuring - just add it until it tastes good) and put in fridge for a few hours so everything is nice and cold. How's that for technical. :-) Sometimes I add shredded cheese or smoked mozzarella chunks. Sometimes I add a can of mushrooms. Just depends on what I have on hand.

  • jdouglas13 Sep 13, 2013

    Careless, come on over! I always make too much. Dinner is late around here, usually not before 8 pm, so you can feed your little one first. :)

    RFB, cheese blocks like cheddar freeze well, but crumble. Mozzarella (prepackaged ball like Sorrento) also freezes well and grates nicely if well chilled. Not sure about fresh mozz, though. Has anyone tried that?

    Cream cheese is supposed to be freezable (sp?) but has a lot of little lumps in it that don't really melt or smooth out, so not so great for cheesecake, etc.

  • wildfrenchrose Sep 13, 2013

    Faye, can you post your pasta salad not-really-a-recipe again? I made sure to get the seasoning you use at Lowe's 40% and I wanted to make your pasta salad this weekend....

  • carelesswhisper Sep 13, 2013

    jdouglas, what time is dinner! LOL!

  • RaleighFoodBlogger Sep 13, 2013

    jdouglas- great to know! Would much rather buy the blocks and grate myself as the pre-shredded has all kinds of funky fillers. And interesting on the cream cheese... was wondering on that! Oh, and your dinner sounds fantastic. I adore roasted parsnips, and look forward to hearing how your roast comes out.

    And we're doing a repeat (creatures of habit over here!) The dish from last week w/the tortellini, peas, spinach and the land o lakes lemon pepper sauté express. Been craving ever since! Purdue tenders on markdown at Kroger plus purdue coupon, buitoni's pasta BOGO and coupon peelie at HT today, spinach BOGO at HT. Peas with the Green Giant veggie box deal at HT, and leftover sauté express.

  • jdouglas13 Sep 13, 2013

    RFB - glad you saw my post on the parm. A note about freezing cheese. The texture changes and becomes crumbly. Since, I grate parm anyway, that's not a problem for me. Bagged shredded cheese freezes really well too. TJ's gorgonzola wedges, which are crazy good, freeze well and become crumbly. Don't freeze softer cheese like brie and cream cheese because it's funky upon defrosting.

    I actually have a dinner plan which I concocted during my long night of total insomnia.

    Pork blade roast (long ago sale) with sweet potato chunks roasted in the same pan. I am going to try a little Jamaican j@rk seasoning and see how we like it for a change of flavor.

    Salad on the side with sliced apples, roasted parsnips (veg clearance rack at HT), TJ gorgonzola, and a vinaigrette made with pomegranate molasses (Pom juice reduced to 1/3 with a little sugar and lemon juice).

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