Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

DINNER FOR THE INLAWS

I HAVE NEVER COOKED FOR MY INLAWS AND I WOULD LIKE TO COOK THEM A DINNER BEFORE THE BABY COMES... I HAVE NO IDEAS... THEY ARE TRYING TO EAT HEALTHY... I LOVE FATING FOOD AND DEEP FRIED...LOL.... THANK YOU FOR YOUR TIME..

Answer Question
 
BRIELLE649

Asked by BRIELLE649 at 12:25 PM on Sep. 11, 2009 in Food & Drink

Level 1 (0 Credits)
Answers (11)
  • How about some kind of autumn soup? It's healthy, light and you can pair it with bread, desserts, appetizers, etc. That way, you can basically have a number of different things so you and they will both enjoy the meal. I love itallian vegetable soup (it has a ton of veggies, pasta, sausage) and southwestern soup. Chicken corn soup is a bit more lunch-y, but if you pair it with some nice sides, it will work well for the evening as well, especially in this time of year. You can use the extra chicken to make chicken salad, serve a nice bread, a cheese plate, and a regular salad.
    sweetphoenix529

    Answer by sweetphoenix529 at 12:35 PM on Sep. 11, 2009

  • Another great idea might be to cook out. If they like heathy, grill up some skin-free chicken in a light marinade, and some steak. Or, do shishkabobs. Then you can grill some in-season veggies, do a light, pudding-ish desert, and just have baked potatoes and a salad. It's a tasty meal because of the grilled flavor, hubby can be put to work on the "man" job of grilling, and it's relatively easy cleanup. Besides, the best family pictures are the ones taken outside, in my opinion.
    I can't grill in our apt like I would want to. My FIL has diabetes and they love deep fried food. I got lunch meat and whatnot for subs, made a pasta salad and veggie and fruit tray, made the italian wedding soup and finished off with rice krispie treats and coffee/tea. It worked for all of us because there were a lot of veggies, but also the meats, the hot soup, etc. Then again, I always cook WAY too much.
    sweetphoenix529

    Answer by sweetphoenix529 at 12:43 PM on Sep. 11, 2009

  • Its fall here in PA. I'd do some veggie beef soup with bread.. and a nice pumpkin dessert or apple.
    VikkiMarie21

    Answer by VikkiMarie21 at 3:51 PM on Sep. 11, 2009

  • I LIVE IN HOLLISTER CA AND ITS REALLY HOT HERE...
    BRIELLE649

    Answer by BRIELLE649 at 4:53 PM on Sep. 11, 2009

  • Baked Ziti is always easy. Get a salad and some bread and you have a wonderful meal! If you want a easy recipe pm me.
    mommytobrooke

    Answer by mommytobrooke at 4:54 PM on Sep. 11, 2009

  • Tasty Stir Fry – this is a great recipe that you can adjust based on what you have on hand
    1/2 pound flat noodles (I use whole wheat linguine)
    3 tablespoons oil
    1 small onion, sliced
    1 cup sliced broccoli
    1 cup sliced mushrooms
    1/2 cup sliced water chestnuts
    1/2 cup sliced bamboo shoots
    1 cup bean sprouts
    2 garlic cloves, chopped
    1 teaspoon ginger, chopped
    1 teaspoon salt
    1 teaspoon brown sugar
    2 tablespoons soy sauce
    2 tablespoons dry sherry (you can sub apple cider vinegar, apple juice, beer, etc.)
    1 tablespoon sesame oil
    1 1/2 pounds bean curd (tofu, I use firm or extra firm), cubed
    2 teaspoons sesame seeds
    2 tablespoons cashew nuts
    2 tablespoons green onions, chopped
    2 tablespoons green peppers, chopped

    cont.
    rkoloms

    Answer by rkoloms at 10:05 PM on Sep. 11, 2009

  • Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a garnish for the rest of the meal.
    rkoloms

    Answer by rkoloms at 10:05 PM on Sep. 11, 2009

  • I made Ratatouille & since all in my family are also big meat eaters I made it w/ rice & brats on the side & one time I picked up tri-tip for the side. But in europe we use to eat this alone w/ french bread one tthe side.
    subscribe to Bon Appétit Ingredients1/2 pound eggplant
    1/2 pound zucchini, trimmed
    1 teaspoon salt
    7 tablespoons olive oil, divided
    1 8-ounce onion, thinly sliced (about 2 cups)
    2 green bell peppers, thinly sliced into strips
    2 garlic cloves, pressed
    1 pound firm but ripe tomatoes, peeled, seeded, cut into 3/8- to 1/4-inch-thick strips
    3 tablespoons minced fresh parsley
    --- part one
    triplettmama

    Answer by triplettmama at 2:46 PM on Sep. 12, 2009

  • --part two
    Peel eggplant; cut lengthwise into 1/4-inch-thick slices, then cut into 3-inch-long, 1-inch-wide strips. Cut zucchini into same size strips. Place vegetables in large bowl; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Drain; dry with paper towels.

    Heat 4 tablespoons oil in large skillet over medium-high heat. Working in batches, add eggplant and zucchini to skillet; sauté until light golden, about 1 minute per side. Transfer to plate; reserve.

    Add 3 tablespoons oil to skillet; heat over medium heat. Add onion and peppers; sauté until just tender, 10 to 12 minutes. Stir in garlic. Season with salt and pepper.

    Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.
    triplettmama

    Answer by triplettmama at 2:48 PM on Sep. 12, 2009

  • part 3
    Place tomato strips atop onion-pepper mixture in skillet. Sprinkle with salt and pepper. Cover skillet; cook over low heat until tomatoes begin to juice, about 5 minutes. Uncover; baste vegetables in skillet with juices. Boil until juices are almost evaporated, 2 to 3 minutes.

    Transfer 1/3 of onion-pepper-tomato mixture to 2 1/2-quart pot; sprinkle with 1 tablespoon parsley. Top with half of eggplant and half of zucchini, then remaining onion-pepper-tomato mixture; sprinkle with 1 tablespoon parsley. Layer remaining eggplant and zucchini over; sprinkle with 1 tablespoon parsley. Cover; simmer over low heat 10 minutes. Uncover; tilt pot and baste with accumulated juices. Increase heat to medium; simmer uncovered, basting several times with pan juices until only 2 to 3 tablespoons juices remain in pot, watching closely to avoid scorching, 10 to 15 minutes longer. Season with salt and pepper.
    triplettmama

    Answer by triplettmama at 2:49 PM on Sep. 12, 2009

Join CafeMom now to contribute your answer and become part of our community. It's free and takes just a minute.
close Cafemom Join now to connect to other members! Connect with Facebook or Sign Up Using Email

Already Joined? LOG IN