What to have for dinner................

Question

im going to the grocery store later, and i have no idea what to have for dinner. i think id like to have something along the lines of sandwiches or subs. not plain ham sandwiches, but something different. any ideas? thanks!

Answer 1

Make paninis!

Pick up a rotisserie chicken, maybe some pesto or salsa, cheese that you like and veggies.

Answer 2

Meatball Subs are always great,go with that!

Answer 3

Go to the deli and get sliced roast beef. Then to the bakery for a good loaf of French bread. Then near soup, get a can or packet of Au Jus.

Heat the beef in the au jus, serve on the sliced bread, and you have yummy French dips!!

Answer 4

HOT ROAST BEEF SANDWICHES

1 lb. thinly sliced roast beef

1 can beef broth

1 whole onion, thinly sliced

3 cloves garlic, minced

1 small can sliced mushrooms

3 tablespoons Wondra flour

2 tablespoons ketchup

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. each salt and pepper

In a medium saucepan, bring beef broth to a boil. Add onion and garlic powder, ketchup, minced garlic and sliced onion.

When broth comes to a rolling boil, drop in the separated sliced roast beef and remove immediately from heat. Using a slotted spoon, remove roast beef from broth after 2-3 minutes. Return broth to stove on high setting and sprinkle Wondra flour over surface, stirring briskly to avoid lumps.

Simmer over medium heat 5 minutes. At the last minute, drain the sliced mushrooms and add. Pour over roast beef on white bread. Season to taste with salt and pepper. Serve.

with a soup or salad perhaps?

EASY VEGGIE SOUP

2 large cans chicken broth

1 head shredded cabbage

2 stalks celery, sliced

3 carrots, sliced

1 onion, sliced

1 tomato, diced

1/3 can tomato paste

garlic powder, oregano, basil, pepper to taste

Combine all ingredients in a large pot. Bring to a boil, then simmer for about 3-4 hours.

or

FRESH GARDEN SALAD

1 head cauliflower, broken up

1 bunch broccoli, cut into flowerettes

2 bunches green onions, chopped

1 qt. fresh mushrooms, sliced

1/2 c. slivered almonds

DRESSING:

1 c. Marzetti Slaw Dressing

1 c. sour cream

Rinse and drain vegetables well. Add almonds, mushrooms, and onions. Mix dressing and pour over vegetables. Stir well.

Answer 5

my top fav is a grilled cheese but i dont eat meat

Answer 6

This time of the year there is so much fresh produce available, that even ordinary cooking is fun.  Sub snadwiches, great, just pile on the fresh cucumbers,  tomatoes, lettuce, peppers all that great stuff..  How about a nice fresh tossed salad with all those veggies.  Sounds like good summer eating to me.

Answer 7

Classic Lemon Chicken with Sauteed Spinach Recipe  



2 lemons

4 chicken cutlets, pounded thinly into scallopini

Salt and pepper

Flour, for dredging

6 tablespoons extra-virgin olive oil

6 tablespoons butter

2 cloves garlic, peeled

16 caper berries

10 large green olives

1/2 cup dry white wine

1 cup chicken stock or broth

2 tablespoons chopped Italian parsley

Sauteed Spinach, recipe follows

Squeeze the juice from one and a half lemons and reserve. Cut the remaining half lemon into very thin slices. Remove seeds and set the lemon slices aside.

Season the chicken scallopini with salt and pepper. Dredge in flour, coating both sides, and tap the excess flour off. Heat 3 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add as many scallopini into the pan that will fit without touching, and cook until golden brown, approximately 3 minutes. Flip and cook second side until lightly browned, about 2 minutes. Remove scallopini and drain on paper towel.

When done with the scallopini, wipe off the fat from the skillet with paper towels. Add the remaining 3 tablespoons of olive oil, butter, garlic, and lemon juice and slices to the skillet. Cook, scraping the bottom until garlic is golden brown, about 3 minutes. Scoop out the lemon slices and set aside. Add the caper berries and olives and cook, stirring gently for about 4 minutes. Pour in wine and bring to a boil. Cook until the wine is reduced by half. Add the chicken stock and boil until slightly syrupy. Return the scallopini to the skillet and coat each piece in the sauce. Add parsley and swirl into sauce.

Divide scallopini onto separate plates. Spoon the sauce over, and add the caper berries and olives around scallopini. Add some of the spinach on the side. Finish by decorating each plate with reserved lemon slices on top of the scallopini.

Sauteed spinach:

3 tablespoons extra-virgin olive oil

5 cloves garlic, peeled

2 pounds spinach

Salt and pepper

Heat olive oil in large skillet over medium heat. Crush garlic cloves with the side of the knife and add to the oil. Cook until golden brown, approximately 2 minutes. Add the spinach in handfuls, and season lightly with salt and pepper, and cover pan. Cook until spinach releases its liquid. Uncover pan, and cook stirring until spinach is wilted and water has evaporated. Taste and season with additional salt and pepper.