because I can't resist this thread and we are on the cusp of fall maybe it's time for another dinner thread.

We are having a summer/fall transition dinner. I'm trying two new recipes.

Kalyn's Cheesy Zucchini with Garlic and Parmesan
and Cabbage and Chickpea Soup with basil

I'll make a tomato cucumber salad on the side.

I bookmarked the Kalyn's Cheezy Zucchini....let us know!

I am one who has never tried the Zucchini Hashbrowns in the recipe section so tonight is the night.

Fried Eggs
Turkey Bacon
Zucchini Hashbrowns
WW toast, or perhaps Buckwheat pancakes

I just got home so I'm just throwing together a simple pizza on a whole wheat naan, but that Cabbage and Chickpea Soup recipe looks wonderful and I'm eager to try that one day soon.

It was a nice combination - the soup was healthy and light and the zucchini was decadent and rich (by Kalyn's standards). Definitely a good dinner combo and I will make both recipes again.

I made Spaghetti (ww pasta of course) with meat sauce loaded with hidden veggies and a big Greek salad.

My hubby is super excited about the ww pasta, but my daughter (10 yrs) not so much. I'm not one for cooking something special for someone unless it's their birthday, so I told her she'd have to deal with it and she would get used to it. I know, I'm a mean mom, you don't gotta tell me.

we had taco bake with a lentil salad from kalyn's kitchen. dessert was pb cups-yum!

I'm the same way...I didn't care for WW pasta at first either, now we all eat it and don't remember the old stuff. They'll get used to it!

I made my pot of black bean and sweet potato soup. Soon, I have to make my moroccan tagine! I love having seasons!!

Lexiss - how were the zucchini hashbrowns?

This fall weather has me making chili! Mmmmmm dh says oh chili season already? Once I start I usually will make it at least once a week! I love cold chili for breakfast too :0)

Twynn--can I have your recipe for Moroccan Tagine?! I love all things Moroccan

http://www.3fatchicks.com/forum/soup...an-tagine.html

This soup is amazing! I made it for a vegan at work, and everyone else stared at it, then reluctantly tried it....then loved it!!

Not mean at all! I don't make my son something special unless we're having a meal that is totally kid inappropriate (i.e. overpowering, garlicky, spicy, etc). He's not going to starve because he didn't have a full meal at dinner time. He eats breakfast, lunch and snacks wonderfully at school.

My daughter... good grief! One year old today and she eats anything she can get her hands on, spaghetti squash, zucchini, tomatoes, tuna, even brussel sprouts!

Tonight I'm trying to coax my husband into making my favorite curried pork chops with veggies (cauliflower, zucchini, squash) over steamed cabbage. Yum!!! I could eat my weight in that stuff!

I made these incredible waffles this morning. I'm going to cook them for dinner tomorrow night. They are great all by themselves, I ate some applesauce & peanut butter with them.

I can't find a recipe that screams low carb birthday dinner to me so I'm inventing a pizza casserole with portabellos, peppers, Gimme Lean, sliced tomatoes, basil, garlic, & cheese. If it's good I'll post more details
I'm making Creamy Zucchini and Basil Soup and a salad with local greens, tomatoes & cukes on the side. I will top it off with the PB Chocolate Mick Snack Cake with a light cream cheese/yogurt fluff on top. hopefully that will be appropriately decadent without being unhealthy.

This soup is amazing. It's like eating a bowl of liquid pesto!

I made my own version of Mama Pea's quinoa zucchini lasagna... it was delish! I took about a half of a cup of quinoa cooked with fresh crushed garlic mixed with about 1T tofutti sour cream, lots of fresh basil, garlic, sea salt and pepper, one serving firm tofu crumbled and some of the sauce I made... layered that with zucchini baked it for about 30 minutes at 375... topped it with fresh sauteed mushrooms, garlic, and spinach.

DELISH!!!

ETA: I will be making a stuffed portobella with this quinoa mixture!!! yummo!
Its things like this that make me miss cheese just a little bit!

ETA: Cyndi- that soup looks amazing! Going on the menu for next week! I bet thicker with less broth it would make a fabulous sauce! mmmm