WRAL SmartShopper

WRAL SmartShopper

What's for dinner Tuesday?

Posted February 16

Veggie soup

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?


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  • coupon4me Feb 16, 2016

    YAY! Ladies night!

  • Kathy S. Feb 16, 2016

    Leftover chicken stew/dumplings and a salad.

  • ybaverage2003 Feb 16, 2016

    JDouglas, happy to share. Let me know if you make it and how it turns out !!

  • jdouglas13 Feb 16, 2016

    YBAverage, thanks so much for posting your recipe for me. That really sounds good. I have been wanting to venture into black beans, so this will be a great start. I had not thought of adding dairy to sweet potatoes -- interesting!

    Ascherer, your DH's recipe sounds like what I was going for. It never occurred to me to let the chops rest -- duh -- I'm sure that makes a big difference. The sauce sounds yummy! Thanks!

    That's what I love about this blog -- there is always someone to help out, make suggestions, provide a recipe. Such a great community. Thanks everyone! :)

  • ascherer Feb 16, 2016

    Jdouglas - Try this one. It is a favorite that DH's Grandmother use to make. Now he makes it for me. Sour cream and dill pork chops: start the chops the way you had mentioned but add some onion to the garlic and mushrooms (if you add some butter to cook them in - they brown nicely as long as the heat is not to hot). Then bake them slowly. When you pull out the chops to let them "rest" making the sour cream and dill sauce starting with butter and flour as the thickening agents. Use milk to cut the sauce is you want it thinner. Then add the chops to the sauce and cook until chops are reheated. Oven roasted potatoes are an awesome side with this sauce.

  • meredith88 Feb 16, 2016

    Last night's fish recipe was amazing! It's the first time I've really written my own recipe from scratch so I'm very pleased that it turned out as well as I envisioned it! However it took about an hour of research to write the recipe and then about an hour and a half to make dinner because it had so many new-to-me components so tonight I need a break ;-) So tonight we are having Brasilian for supper which consists of rice, seasoned black beans, fried eggs and a side salad. I cooked enough rice last night for both meals so all I have to do tonight is heat and season the beans and fry up some eggs. Ten minutes and it's all done!

  • ybaverage2003 Feb 16, 2016

    JDouglas, I cut up chicken breast into bite sized pieces and saute, seasoning with chili powder, cumin & coriander. Sweet potatoes are boiled, then mashed with a little butter & black pepper, chicken stock & a splash of half & half to add some creaminess. I saute onion & garlic in some olive oil, add black beans and season them with same spices I used on chicken, plus a squirt of ketchup. Combine the chicken & beans and spoon over the potatoes. You can add some shredded cheddar cheese on top if you want an extra layer of flavor.

  • jdouglas13 Feb 16, 2016

    I saw this article about "parmesan" and "romano" cheeses and thought it was interesting. FWIW, HT does have reggiano parmigiano for $9.99/lb, at least through today.

    What's in YOUR cheese?

  • jdouglas13 Feb 16, 2016

    I'm going to attempt, once again, to make edible pork chops. I got some very nice bone-in ones a while back on sale at FL. They have been marinating overnight in buttermilk which acts as a tenderizer, and is also the secret to great fried chicken. The plan, I think, is to quickly brown them with some mushrooms and garlic, hopefully come up with a bit of a sauce, and finish them slowly in the oven. Sides will be baked potatoes and roasted asparagus (HT sale).

    YBaverage, your chicken/black bean dish sounds intriguing -- how do you make it?

  • Faye Prosser -WRAL Smart Shopper Feb 16, 2016

    Tonight we are having veggie burgers, pasta salad and clementines.