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What's cookin' tonight?

Meatloaf, cheesey rice and corn bake, maybe steamed carrots.


Asked by Ballad at 3:00 PM on Apr. 30, 2013 in Food & Drink

Level 45 (193,996 Credits)
This question is closed.
Answers (15)
  • Two minute Hawaiian pie. ( a Mr. Food recipe)

    1 (20-ounce) can crushed pineapple in syrup, undrained
    1 (6-serving-size) package instant vanilla pudding and pie filling
    1 (8-ounce) container sour cream
    1 (9-inch) prepared shortbread pie crust
    1 (8-ounce) can sliced pineapple, drained and halved
    8 maraschino cherries, drained
    2 tablespoons sweetened flaked coconut

    In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
    Cover and chill at least 2 hours before serving. Do NOT make pudding mix according to package.


    Answer by PandaGwen at 4:02 PM on Apr. 30, 2013

  • Fundido

    2 tablespoons olive oil
    1/4 cup chopped red or yellow onion
    1 cup sliced white mushrooms
    4 teaspoons minced garlic
    1 teaspoon dried thyme
    1/2 teaspoon cayenne pepper
    Salt and pepper
    2 cups shredded mozzarella cheese
    1 tablespoon chopped fresh cilantro

    Cook onions until translucent ( 3 or 4mins) add mushrooms and cook until brown (5mins). Remove skillet from heat; stir in thyme, cayenne pepper and salt and pepper to taste. Set aside.

    Heat oven to 425. Sprinkle 1 cup of shredded cheese in the bottom of a 9-inch pie plate. Top with half of the mushroom mixture. Sprinkle with remaining cheese; top with remaining mushroom mixture. Bake until cheese is melted, browned and bubbly, about 15 minutes. Top with fresh cilantro. We eat it with chips or raw veggies.


    Answer by PandaGwen at 3:36 PM on Apr. 30, 2013

  • I'm making mushroom queso fundido, chicken enchilada soup and a 2-minute Hawaiian pie.

    Answer by PandaGwen at 3:10 PM on Apr. 30, 2013

  • I'm not sure yet.

    Answer by 3libras at 3:19 PM on Apr. 30, 2013

  • ribs in the crock pot- au gratin potatoes- mixed veggies

    Answer by charlotsomtimes at 3:22 PM on Apr. 30, 2013

  • Absolutely. I'll type them up for you. Must warn you will want to eat the entire pie. It's that good! :)

    Answer by PandaGwen at 3:32 PM on Apr. 30, 2013

  • paprika chicken over rice...thanks to Food and Drink answers
    roasted cauliflower ,diced tomatoes and cukes mixed with a drizzle of homemade ranch for the teens and this divine lowfat cilantro dressing from Trader I look for reasons to inhale umm eat some

    Answer by drfink at 3:34 PM on Apr. 30, 2013

  • I think I'll do teriyaki chicken kabobs, and Japanese rice with veggies.

    Answer by momto2boys973 at 3:36 PM on Apr. 30, 2013

  • meatloaf in our house too! along with cheesy scalloped potatoes & broccoli. cinnamon streusel muffins for dessert :)

    Answer by tnm786 at 3:53 PM on Apr. 30, 2013

  • Enchilada soup

    Olive oil cooking spray
    1 medium onion, diced
    4 8-oz cans no salt added tomato sauce
    1 10-oz can red enchilada sauce
    1 14.5-oz can pinto beans, rinsed
    1 14.5-oz can great Northern beans, rinsed
    1 14.5-oz can black beans
    1 14.5-oz can diced fire-roasted tomatoes
    6-oz frozen corn
    1 tablespoon ground cumin
    1/2 teaspoon red pepper flakes
    1 cup shredded cheddar cheese
    greek yogurt or fat free sour cream
    1/2 cup Mexican cheese blend

    Spray a large stock pot with cooking spray, add onion, season with salt and pepper and cook until it starts to become translucent. Add tomato sauce, enchilada sauce, beans, tomatoes, cumin and red pepper flakes. Bring to a boil over medium high heat. Reduce heat and simmer for 20-25 minutes. Add salt if needed. Add corn, cook for 2 minutes. Add 1 cup fat free cheese and stir until melted. Garnish with Greek yogurt or sour cream and your choice

    Answer by PandaGwen at 4:00 PM on Apr. 30, 2013

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