What's for Dinner Tonight?

[Halex]

Amy, it is nice to know that if I am sick there are decent meals to eat. Now I have the pc (when it works) I will always have chicken stock or bones in the freezer to make healthy soup.

Nice not to cook the few days before leaving for a holiday or when you come back if your tired.

But, WARNING....... it is too easy to make food in the TM for the freezer.

H

[Wonder]

Maddie that pasta looks fantastic, I really need to give that recipe a try we aren't big avocado eaters but assume I could leave that out.

[obbie]

Yummy pasta Maddy.

I always have spagetti bolenese sauce in the freezer, I have about 4 lasanges frozen in pyrex dishes with lids, to pull out when I am tired, and pop into the oven.

I also make up chicken nuggetts for the kids and freeze.
I have 3 bags of frozen avacado.
lime juice, lemon juice.

Tonight is crumbed barramundi and veges.

[judydawn]

Hally, Ikea have very strong ziplock bags - they come in 4 sizes from memory, 25 of 2 different sizes in a box and very cheap (around $4 if I remember correctly).  They have a double zip lock and there is no need to double bag soups, casseroles etc. 

[Halex]

Thanks JD, one day I might get to Ikea. I wonder if its open sundays now.

H

[maddy]

, I really need to give that recipe a try we aren't big avocado eaters but assume I could leave that out.

Just leave it out.  I really liked it with the smoked chicken & pine nuts
My belly doesn't handle pasta with cream added in,  but this way is fine.

[JulieO]

Nigella's lamb shanks with figs & honey (from the freezer.) 

[maddy]

Nigella's lamb shanks with figs & honey (from the freezer.)  

Looking forward to that pic Julie!  
tonight will something soft and baby-food-esque.....Hubby has bit through the side of his tongue, and it's a bit split and meaty  YUK!.....don't they say tongues heal quickly.  I must say, it's funny listening to him talk 

[courton]

JulieO, I have been thinking of making the lamb shanks recipe this weekend but the original recipe calls for pumpkin purée - did you purée pumpkin or omit it?

[fundj&e]

we are have stuffed artichokes and ricotta and spinach cannelloni

[Yvette]

Looks good Uni

[*suzanne*]

yum Uni 

I have no idea what we are having my menu board is empty and I have no inspiration atm, probably chicken of some sort 

[obbie]

Yummy Uni

[JulieO]

JulieO, I have been thinking of making the lamb shanks recipe this weekend but the original recipe calls for pumpkin purée - did you purée pumpkin or omit it?

Courton, yes I did, but I found adding it at the beginning as per the recipe that it made the sauce too thick for bringing to pressure in my pc.  I managed in the end though and it tasted so good that I've amended the recipe for myself so next time I will only add the puree at the end of cooking time which should combat the problem.

I wouldn't think if following the original recipe though (in the oven) that this problem would occur.  Lovely flavours. 

[JulieO]

We had an early tea tonight because DH has to leave soon for a 14 hour nightshift.

The lamb shanks meal from the freezer was lovely, this is 1 1/2 of them leaning against each other.  Only had to pull the meat away from the bones with a fork, so tender.

Plus I finally made the pear tarte tatin for after, so nice and just the right amount of sweetness for us.  Sometimes these things can be sickly sweet IMO, but this was just right. 

Just need to do a clean up then will sit down and watch some downloaded tv. I'm set for the night.