looking for dinner ideas again?

Here are a couple...

***Shepard's Pie Stuffed Potatoes***

•4 large Russet potatoes, scrubbed clean

•3 tablespoons extra virgin olive oil (EVOO), divided, plus additional for drizzling

•Salt

•1/2 red bell pepper, seeded and chopped

•1 medium onion, chopped, divided

•Freshly ground black pepper

•1/2 cup sour cream

•1 tablespoon smoked paprika

•1 pound ground sirloin or ground turkey

•1/2 pound button or crimini mushrooms, quartered

•2 cloves garlic, finely chopped or grated

•2 tablespoons butter

•2 tablespoons flour

•1 1/2 cups beef stock

•2 tablespoons spicy brown or Dijon mustard

•2 tablespoons soy sauce

•2 tablespoons Worcestershire sauce

•1/2 cup shredded smoked Gouda cheese, for sprinkling on top

PreparationPre-heat the oven to 400ºF.

On a baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt. Bake in the oven until tender, about 1 hour. Let cool.

Turn the off oven and pre-heat the broiler.

While the potatoes are cooling, place a medium skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.

Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin or ground turkey to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.

Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes.

Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

***Braised Pork Chops***

•2 tablespoons extra virgin olive oil (EVOO)

•4 thick-cut (about an inch), bone-in, pork chops

•Salt and pepper

•4 medium Yukon Gold potatoes, each cut into 6 wedges

•1 large red onion, peeled, root end trimmed but left intact, halved through the root, then each half cut into 6 wedges through the root (to help hold them together)

•2 Gala, Honeycrisp or Golden Delicious apples, cored and cut into 8 wedges

•5 sprigs fresh thyme

•1 cup cloudy apple cider (eyeball it)

•2 cups chicken stock (eyeball it)

•3 tablespoons real maple syrup or brown sugar

•Juice of 1/2 lemon

•Crusty bread, to serve alongside for mopping up sauce

PreparationPlace a large, heavy-bottomed pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. While the EVOO is heating up, season both sides of the pork chops with salt and pepper. Add the chops to the pot and brown on all sides. Remove the chops and reserve, loosely covered with foil.

Add the potatoes to the pan and cook, stirring occasionally, until golden brown, 4-5 minutes. Add the onions to the pan and cook until golden brown, 4-5 minutes.

Add the apples, thyme sprigs, apple cider, chicken stock and maple syrup to the pot and bring up to a bubble.

Nestle the browned pork chops back into the pot, tucking them in amongst the onions and potatoes. Cover with a tight-fitting lid and let simmer until the chops are cooked through and the potatoes are tender, 10-15 minutes.

Fish out the thyme stems and discard. Squeeze the juice of the lemon over the pot and give everything a quick stir.

Serve the pork chops topped with the veggies and pan sauce with plenty of crusty bread and a salad alongside.

***Florentine Meatball Calzones***

•1 box frozen chopped spinach (10 ounces), defrosted and wrung of excess water

•2 pounds ground turkey

•1 small onion, half grated and half finely chopped

•3 cloves garlic, finely chopped or grated, divided

•2 large eggs, 1 lightly beaten

•3/4 cup breadcrumbs (about 3 handfuls)

•1/2 cup grated Parmigiano Reggiano cheese (about 2 handfuls)

•2 cups shredded mozzarella cheese

•A few grates fresh nutmeg

•Salt and freshly ground black pepper

•2 tubes refrigerated pizza dough (10 ounces each)

•2 tablespoons extra virgin olive oil (EVOO)

•1 can crushed fire-roasted tomatoes (14 1/2 ounces), you can use regular tomatoes if you have them o

Check out www.allrecipes.com. It has a feature where you can enter what things you have and it will let you know all the recipes you can do. Love this site for finding different things to make.

cook spaghetti. cook chicken on the side(grilled or saute) drain spaghetti. Add chicken and alfredo sauce. A little milk will make it creamy. Cook all ingredients combined on low fire to warm alfredo sauce a little more than what the food did. Wa la!

Tater Tot Casserole is a favorite for little kids, maybe a spaghetti pizza might be in order, just a different twist on spaghetti. Here is the link for my recipe:

http://www.cooking-is-easy-and-fun.com/Spaghetti-P...

here's a good dinner....................chicken strips mashed potatoes mac and cheese and don't get any thing from the box make it home made taste better

pasta is always good, mini pizzas, milkshakes, fish and chips, shepards pie,

http://www.uclick.com/client/adv/mu/