Just want something new for dinner?

I've made this before and it came out fabulous! I also added some lump crab, langostines or lobster meat, if you have the money (but shrimp and scallops are great too) and I also threw in some lemon zest at the end. So, I hope this inspires you to make something new and exciting for dinner!

Delightful Shrimp and Scallop Stir-Fry

Ingredients:

1 pound bay scallops, tough muscle removed

1 tablespoon ground ginger

1 tablespoon crushed red pepper flakes

1 teaspoon seafood seasoning, such as Old Bay™

2 tablespoons fish sauce

1 tablespoon cornstarch

1/4 cup vegetable oil, divided

2 teaspoons minced garlic

1 tablespoon cornstarch

1/4 cup chicken broth

1 small onion, sliced

1 (8 ounce) package sliced fresh mushrooms

2 small zucchini, sliced

1 small yellow squash, sliced

1/4 cup julienned carrot

1 pound peeled and deveined cooked shrimp

1/2 green bell pepper, cut into 1/2-inch squares

DIRECTIONS

Toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. Cover, and marinate 30 minutes.

Heat half of the oil in a wok over high heat. Stir in the garlic, and cook until it begins to brown, about 30 seconds. Stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. Dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. Pour into the wok, and stir until thickened. Remove to a bowl.

Clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. Cook and stir until the vegetables are tender, about 5 minutes. Stir in the shrimp, green pepper, and scallop mixture. Stir until hot.

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Well, last night I made a carbonara sauce, added grilled chicken, and poured it over hot six-cheese tortellini. That was pretty good.

Fajitas would always spice things up.

How about Monte Cristo sandwiches? When was the last time you had one of those?

Once a month we have "Junk Food Night." I put all the junk food in the house on the table and we eat ourselves silly. I'm pretty sure this is why none of us are overweight or junk food junkies...we get it out of our systems.

There's a few choices...bon appetit!

Oh, just thought of more:

How about a smoked salmon BLT?

Or a huge steak salad (two really good steaks would make at least four big salads)?

Philly Cheesesteak Sandwiches w/oven roasted potato wedges?

these are SO yummy! I use the thin sliced Perdue chicken breast cutlets & they turn out perfect. Make sure to use whole cream, do not try to substitute or the sauce won't turn out.

Ingredients

2 scallions, whites and greens, very finely chopped

1/2 cup dry white wine - eyeball it

4 tablespoons heavy cream

1 large egg

8 pieces chicken breast cutlets, 1 1/4 pounds

1/2 cup sliced almonds

1/2 cup plain bread crumbs

1/4 teaspoon grated nutmeg, eyeball it

Salt and pepper

1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan

1 stick cold butter, cut into pieces

Directions

Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes.

While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture.

Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate. Repeat with remaining chicken.

Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste.

Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets.

Gingered Pork Chops in Orange Juice

1/4 cup all-purpose flour

2 teaspoons ground ginger

salt to taste

1/2 teaspoon ground black pepper

4 tablespoons olive oil

4 thick cut pork chops

1 onion, halved and thinly sliced

1 tablespoon brandy

1 1/2 cups orange juice

Preheat the oven to 350 degrees F (175 degrees C).

Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish.

Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well.

Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish.

SERVE WITH:

Vegetable Fried Rice

3 cups water

1 1/2 cups quick-cooking brown rice

2 tablespoons peanut oil

1 small yellow onion, chopped

1 small green bell pepper, chopped

1 teaspoon minced garlic

1/4 teaspoon red pepper flakes

3 green onions, thinly sliced

3 tablespoons soy sauce

1 (8 ounce) can baby peas, drained

2 teaspoons sesame oil

1/4 cup roasted peanuts

In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.

Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally. Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.

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Stew:- Steak

2 pounds round steak or cube steak

1 medium onion, chopped

1 green pepper, chopped

6 medium potatoes, cubed

6 medium carrots, cubed

1 cup frozen peas

1 teaspoon salt

Worcestershire sauce, brown sugar, chilli pepper, black pepper, to taste, if desired

Pound steak and cube. Roll in seasoned flour. Brown in shortening with chopped onions and peppers. Place into large Dutch oven.

Pour in sauce with 2 cans water.

Add potatoes, carrots, and peas. Cook slowly until tender, about 1 hour

Cabbage Rolls.

http://allrecipes.com/Recipe/Cabbage-Rolls-III/Det...

steak on a bun with a salad and fresh loaf bread

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omellete

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Chicken breast on a bun or sliced chicken breast on a wrap with lettuce and ranch dressing

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or make your own pizzas with a salad

get Pita Bread

put 2 tbsp. pasta sauce ontop

grate some cheese over

get some sliced ham, or salami at grocery shop

add some diced green pepper, mushroom...whatever you fancy

put on bake sheet in 425F oven for 8-10min*

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get some chicken wings at the shop , throw in your oven, slice up some veggie sticks, and dip*

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fish or salmon, rice, veggies

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if you're able to do a bbq...throw on some veggies, and burgers* or steak

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ENJOY whatever it is you decide to make yourself*

you can make stir fry with chicken (cut in to strips or chunks) the packaged noodles (get the flavor you like) you'll fine over by the refrigerated produce.. and some bell peppers (carrots, tomato, zucchini, cucumber, any other veggie you want) and white or brown rice