WRAL SmartShopper

WRAL SmartShopper

What's for dinner Thursday?

Posted December 4, 2014



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.

What's on your menu tonight?




Please with your account to comment on this story. You also will need a Facebook account to comment.

Oldest First
View all
  • jdouglas13 Dec 5, 2014

    Thanks for the compliment on the cookies, Faye :). Thankfully, the crickets didn't make it on the menu, but neither did much of anything else. Dad and I had some leftover soup some friends who are angels in disguise brought over for us the other night.

  • Faye Prosser -WRAL Smart Shopper Dec 4, 2014

    teecee - Wow - she was very creative with her hiding places!

    Raesmom - how nice of your DH.

    Nakabi - thank you for the chicken recipe. The temperature you cook it at is only 170 degrees?

  • raesmom1612 Dec 4, 2014

    Dinner tonight was a surprise from DH. He made fish fry with white rice and corn. Very much appreciated!!! Love him so very much. Tomorrow will be chicken, I think lol

  • ascherer Dec 4, 2014

    Nakabi- my mouth is watering just reading the recipe. That sounds divine.

    Faye - I understand your problem. I am lucky to just have one cookie monster in the house and he avoids the freezer like the plague. (I think he is afraid I am going to ask him to cook dinner. He is a much better cook than I am but it almost takes an act of Congress to get him to cook.

  • nakabi Dec 4, 2014

    wildfrenchrose- no specific recipe but its quite simple to make. Heat about 2 tbs oil in pan. add 1 tbs fresh thyme (if using dry, I'd increase it to 2) and 1/4 crushed red pepper. cook for a minute or so. Stir in a little less than a pound (13 ounces? ?) marinated artichoke hearts that are chopped, 4 oz prosciutto thats cut in thin strips, and 3 garlic cloves that are finely minced. Cook about 3-4 min. remove from heat and add about 7 ounces goat cheese. (I prefer the capriole chevre brand). combine cheese well until melted. cool completely. cut slit into chicken breasts and stuff them with the cheese mixture. use toothpicks to close chicken breasts. season chicken with adobo, poultry seasoning, salt, and pepper. Brown chicken in a little oil and then put into oven safe dish and bake in oven for 40 minutes at 170○F until juices from chicken run clear. all measurements are approximate but its close. enjoy!

  • teecee Dec 4, 2014

    My MIL had a super secret super sweet tooth - she hid goodies in wicker baskets in the hallway , hanging light fixtures in the living room ( I always wondered why they had "special" attention before company visited) and a shelf in the laundry room - no teenager or man would be caught dead there !

  • Faye Prosser -WRAL Smart Shopper Dec 4, 2014

    Dr D - your mom had a great idea!

  • Dr D Dec 4, 2014

    I grew up on a farm and our family home had multiple refrigerators and freezers. The upright freezer had a lock, and Mom always hid the key. The challenge was to find the current hiding place for the key so we could snitch some of the stored baked goodies when she wasn't looking! That locked freezer slowed down the rate of disappearing food ... a little. ;-)

  • Faye Prosser -WRAL Smart Shopper Dec 4, 2014

    teecee - Welcome to Faye's! Ole! And your explanation of the Parade recipe makes better sense than the one I was envisioning. :-)

    ascherer - Good thinking, but I am afraid there is no hiding cookies from my teenage girls. They can sniff them out anywhere! I need a cookie safe. I am planning on making many batches so the hungry little people leave the swap cookies alone.

  • teecee Dec 4, 2014

    Faye - ha ha ha
    I can see the asparagus spears marching in step with the the band !!
    With lots of conversation and guesses in my recipe group , we have decided the recipe came from PARADE magazine 20 years ago or so .With the tomatoes it reminds me of summer.
    Your meal tonight has inspired Mexican here tomorrow night . Ole