What's for Dinner ~ Monday ~ September 30th?

[Lucinda]

♥

[MiddleFingerMom]

1. Tuna salad on pita bread and Stouffer's Spinach Souffle with melted Swiss on top

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I like to put about half-a-stalk of finely diced celery in my tuna salad, but then the
rest of the celery usually goes bad. My landlord is trying to use up some celery and
left the package on the countertop, so I asked and scored my half-a-stalk. Just got
some fresh eggs today (I like crumbled hard-boiled eggs in my tuna salad, too).
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The soufflé is "meh" by itself... but EXCELLENT with a little Swiss cheese.
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.My jury's still out on pita bread. I'm getting better at opening the pockets without
tearing the bread... but it can still be kinda difficult and messy.
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[cbayer]

4. I have the same issue with celery.

I found if I keep it wrapped in wet towels in a ziploc bag, it will last a lot longer, but I just don't use that much.

[azurnoir]

16. Try keeping it wrapped in foil

it keeps for weeks that way, I'm not sure why, but it really does work

[HappyMe]

5. If your grocery store has a salad bar

check there to see if they have celery sticks. I'm sure you can buy a few from there.

[KC]

10. Great idea

I never thought about doing that! lol

[HappyMe]

2. Pistou Soup

3 tblsp olive oil
2 carrots, halved lengthwise and thinly sliced
1 medium onion, chopped
2 - 3 cloved of garlic, chopped
2 tblsp tomato paste
salt and pepper to taste
1/4 lb. green or yellow wax beans
1 small zucchini or yellow summer squash
1 15oz can cannelini beans (or chickpeas) drained and rinsed
1/2 cup broken spaghetti or other small pasta
3/4 cup pesto
serve with grated parm and crusty bread

Heat the olive oil in large pot. Add the carrots and onion, stirring until the onion is lightly browned. Add the garlic, tomato paste and some salt and cook a little more. Add 7 cups water, cover and bring to a boil. Uncover, reduce heat and simmer 5 minutes. Salt & pepper to taste.

Meanwhile trim up the green beans and zucchini and cut into 1/2 inch pieces. Stir into the prepared broth along with the beans and spaghetti. Simmer until spaghetti is al dente.

When ready to serve, whisk 1/3 cup pesto into the soup. Ladle into bowls and top with remaining pesto. Sprinkle with parmesan.

Serves 4

*** I'm going to use 1/2 vegetable broth and 1/2 water.

[livetohike]

8. Sounds great! I haven't made Pistou soup in a while, but will add it to the menu for next week

[cbayer]

3. Leftovers!

We have some fish from a recent restaurant meal, enough fixings for one more delicious fajita and salad fixings.

No cooking for me tonight!

[livetohike]

6. Leftover dried baby lima bean soup, breadsticks and a fruit salad

Hope all is well with you . It's a really beautiful Fall day here and the leaves are changing rapidly.

[pinto]

7. B,L,T,C & A

Bacon, lettuce, tomato, cheese and avocado sandwich.

[pinto]

15. Worked out great. Diced Arugula for the green, thin sliced Roma tomato, Muenster cheese, mashed Avo.

And the bacon. All on rye, grilled. The ubiquitous watermelon on the side.

[bif]

9. Leftover Jambalaya

[greatauntoftriplets]

11. Lamb chop with mint jelly.

Baked potato, sliced tomato.

[maddezmom]

12. TJ's frozen pizza

Didn't feel like going for my big shop at HEB to stock the fridge.

[Laurian]

13. Smoked pork chops, cauliflower gratin and salad.

Cookies and ice cream available for those who want dessert.

[NJCher]

14. soup, salad

Orzo salad with arugula. Lemon vinaigrette. Walnuts, cranberries, goat cheese.

The tortellini soup was topped with chopped parsley and parmesan.


Cher

[azurnoir]

17. we did grilled boneless skinless chicken thighs

and homemade pineapple fried rice