I can't remember what we used to call this thread but this should work

So Beachers, what are you having for dinner tonight?

Last night I made a really yummy stew with baby lima beans. I sauteed turkey bacon with onions and garlic, added sage, thyme, powdered fennel,and a little chipotle pepper (not enough for heat just enough to tweak the flavor). Then broth, a few diced carrots, coleslaw mix, some dehydrated zucchini, and cooked on low for 2-3 hours. The house smelled great and we really liked it. The carrots make this a phase 2 soup but any vegetable would be good. I just needed to use them so they went in.

Tonight I'm making Kalyn's Almond Parmesan Tilapia (phase 1) with buffalo roasted cauliflower.

Tonight we are having Mexican stuffed peppers. I am using lean ground beef (97%) I add salsa, black beans, the tops from the peppers chopped up and a little taco seasoning. I top the peppers with LF three blend cheese. DS loves them

Mock Cornbread with Spicy Beef

http://www.3fatchicks.com/forum/entr...casserole.html

eta: At this time of year I have a hard time finding fresh zucchini so I substitute celery.

My roomie & I take turns with cooking and she is basically on South Beach too but more Phase 2. Tonite was her turn on kitchen duty. She made a stir fry Mediterrean style...kale, onion, garlic, a sliced red potato & TJs chicken pesto sausage all sauteed in olive oil.

Sue

Beth, what kind of beans are they? I do not believe my stores carry Great Northern. I am thinking a white bean? Sounds really good will add to my repertoire

Tonight's dinner ham, asparagus and broccoli with cheese.

Yes, Jeckel, it's the same as a white bean but smaller than a white kidney bean. They are sometimes called pea beans. I've never seen them in cans around here. I usually buy them dry, soak overnight and then cook. I'm sure white kidney beans would work as a substitute in that recipe.

Jennifer, to echo Ruth, Great Northern are the white bean that is in between Cannellini and navy beans in size. I think you could use any white bean you can find. I find them in cans at Walmart or the local grocery stores here.

ETA: Tonight will be turkey burgers and this soup:

http://www.3fatchicks.com/forum/soup...aily-dish.html

I have been looking at this recipe for the last few days and can't wait to try it.

Thanks for the info I think DS will enjoy it too. Tonight is shrimp scampi (olive oil, garlic, scallions, chicken broth, S&P, red pepper flakes) over spaghetti squash

Oven roasted chicken, crockpot braised cabbage, maybe some kale, and a few roasted beets for color

ETA - oops, Phase 2 with the beets

Trying South Beach once again...

Tonight we shall enjoy
- Ginger Chicken
- Surprised mashed cauliflower "potatoes"
- Sauteed peppers and onions

Ok, finished for the week. This year I am really going to try to do better with vegetables but I need some helps with sides.

My dinners are
Chili
Oven baked chicken with bacon and cheese
Lemon garlic shrimp
Hopping John soup
Creamy taco bake


I'm thinking of asparagus with the chicken, green beans with the shrimp and that the others don't need sides. Any better suggestions?

I love reading what others are having! This will be the first time for hopping john soup.

What phase are you in? I always roast veggies with baked/roasted chicken, usually carrots, turnips, beets, onions, sweet potatoes. For Phase 1 I might roast brussels sprouts, cabbage (I have some in now), green beans. The asparagus sounds nice with the shrimp. Chili and taco bake lend themselves to all kind of veggie add-ins - peppers, onions, zucchini, and thin eggplant. I never ate eggplant before SBD, then I realized if I slice it really thin I can hide an entire eggplant in a stew or casserole.

Hey yankee!! XOXO!!

Dinner for us tonight: pork tenderloin, greens and beans, cauliflower au gratin, deviled eggs.

Yankee - for me, I'd do:
Chili - no sides. But I put peppers, celery, onions and beans in mine. The kids (and DH) get Fritos scoops with theirs. When i'm good I ignore the fritos
Hoppin john- should have enough veggies? I had mine over collards (mine wasn't really "soup"), they had theirs over rice. My kids really enjoy it.

You can see what I had tonight above. The kids had leftover corn and apple slices while I ate those veggies listed (and they had a hard boiled egg too). I often just keep canned veggies on hand for them to go with their meal. Many of my main dishes (esp. crock pot and soups) don't need additional veggies. Where you live, I'd have salad a lot as sides, if they don't like salads, I'd just give them sliced veggie plates.

We'll have to chat again soon!!