What's on the menu this week?? Bringing the family back to the table with a home cooked meal!!! How are you tempting them back???

Tonight we're having Chicken Breasts, pounded thin, and stuffed with ham, swiss, and homemade honey-mustard. Along with the chicken we're having a pepper medley, and a big green salad.

This week's dessert is apple crisp a la Cottage......so excited!!!

I hope you like that apple crisp recipe, Heather!

I just made the lentil soup, using split peas instead of lentils (whoops!), so I'm having that tonight with a salad.

We will probably be having left over chili- I may have mine over some spaghetti squash!

I took out a batch of dh's spaghetti sauce from the freezer so we will have that with chicken and spaghetti squash and a side salad

Looks like leftover Taco Bake from the freezer for me with a side of spinach, and I'll make some potato and ham soup for the kids.

Eating out at Texas Roadhouse!! Anniversary!

(no rolls, I promise )

I just made Roasted Tomato and Chickpea Curry- I can't wait until dinner!

Roasted Tomato and Chickpea Curry

4 SERVINGS
Prep Time: 15 min
Cook Time: 20 min

2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
3/4 pound ground turkey or chicken (I used 2 faux turkey burgers)
2 tablespoons curry powder, preferably Madras
2 teaspoons ground coriander
1 tablespoon ground cumin
2½ cups Roasted Tomatoes, coarsely chopped (I used a can of petite diced tomatoes)
Two 15-ounce cans chickpeas, drained (I only used one can)
1 cup chicken broth
Salt and freshly ground pepper
Zest of ½ lemon (about 2 teaspoons), optional
1½ cups plain yogurt (I used light sour cream - I didn't have any yogurt)







1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Move the onion to the side of the pan, add the ground turkey, curry powder, coriander and cumin and cook over medium-high heat until the turkey is browned and cooked through, about 6 minutes. Add the Roasted Tomatoes, chickpeas, chicken broth, 1 teaspoon of salt, 1/4 teaspoon of pepper and the lemon zest. Cook the curry over medium-low heat for 10 minutes more, stirring occasionally.
2. Reduce the heat to low and stir in the yogurt, cooking until just heated through. Season the curry to taste with salt and pepper.

We're having greek pasta with steamed veggies on the side.

Tonight is pepper steak and brown rice.

Tonight we both had a really long day, so we just ordered steak salads from the local pub-style restaurant. They were pretty lame - I'm becoming such a fan of home-cookin'!

Glad I found this thread, it's great inspiration.

tonight was 3c romaine with 8oz ff refried beans a couple tablespoons tomatoes with green chilis and 2tbs sour cream. it was pretty good- I am about to have a nsa fudgepop too!

Tonight it's Spinach, Mushroom and Mozzarella Supreme with sauteed chickpeas and tomatoes.

I had spag bolognaise loaded with vege and homemade sauce and a small amount of whole meal pasta.

Tonight we're having chicken in the crockpot with autumn veggies.

tonight is bowling night so I have pulled one of dh's mixes from the freezer