What's for dinner tonight?

Tonight we are having Alpine Mushroom Pasta that is one of my favorite dishes and it is healthy!

Another cafemom member shared this recipe with me!!

That's become a firm favorite in our house lol. Its man approved. We're either having that or braised short ribs.

Quoting La-Belle-Vie:

Tonight we are having Alpine Mushroom Pasta that is one of my favorite dishes and it is healthy!

Another cafemom member shared this recipe with me!!

Corned Beef and Cabbage I

Submitted by: Laria Tabul Rated: 5 out of 5 by 181 members

Prep Time: 10 Minutes Cook Time: 2 Hours 25 Minutes

Ready In: 2 Hours 35 Minutes Yields: 5 servings

3 pounds corned beef brisket with spice packet 10 small red potatoes

5 carrots, peeled and julienned 1 large head cabbage, cut into small wedges

1.	Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2.	Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3.	Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Corned Beef and Cabbage

Ingredients:

• 1 corned beef brisket (4 to 6 pounds)
• 2 tablespoons brown sugar
• 2 to 3 bay leaves
• 16 to 24 small potatoes, peeled
• 8 to 12 carrots, halved
• 1 large head cabbage, cut into wedges
• Minced fresh parsley, optional
• HORSERADISH SAUCE:
• 3 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 to 1-1/2 cups cooking liquid (from brisket)
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1/4 cup horseradish
• SOUR CREAM AND MUSTARD SAUCE:
• 1 cups (8 ounces) sour cream
• 2 tablespoons Dijon mustard
• 1/4 teaspoon sugar

Directions:

Place brisket in a large Dutch oven; cover with water. Add brown sugar and bay leaves. (If spice packet is enclosed with brisket, add it also.) Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add potatoes and carrots. Return to boiling. Reduce heat; cover and simmer 30-40 minutes or until meat and vegetables are just tender. In your Dutch oven is not large enough for cabbage to fit, remove potatoes and carrots and keep warm (they can be returned to cooking liquid and heated through before serving). Add cabbage; cover and cook about 15 minutes or until tender. Discard bay leaves. Remove cabbage and meat. If making Horseradish Sauce, strain and remove about 1-1/2 cups cooking liquid. Let meat stand a few minutes. Slice meat across the grain. Serve with Horseradish Sauce or Sour cream and Mustard Sauce. Garnish with parsley if desired.
    Horseradish Sauce: In a small saucepan, melt butter. Blend in flour. Add 1 cup cooking liquid; stir until smooth. Add vinegar, sugar and horseradish. Cook and stir over medium heat until thickened and bubbly. Adjust seasoning with additional vinegar, sugar or horseradish if needed. Thin sauce if necessary with the remaining cooking liquid. Yield: about 1-1/2 cups.
    Sour Cream and Mustard Sauce: Combine all ingredients in a small bowl. Mix until well blended. Yield: 1 cup. 8-12 servings.

what's for dinner tonight you ask???......food. LOL..

I never know what I'm making for dinner until the last minute...when I pull it out of the freezer or cupboard or whatever. It's too difficult for me to actually plan meals. I make whatever I have a taste for at the time. And sometimes make 2 different meals since my daughter is so picky.

Glazed Corned Beef

Ingredients:

• 1 corned beef brisket (3 to 4 pounds), trimmed
• 1 medium onion, sliced
• 1 celery rib, sliced
• 1/4 cup butter, cubed
• 1 cup packed brown sugar
• 2/3 cup ketchup
• 1/3 cup white vinegar
• 2 tablespoons prepared mustard
• 2 teaspoons prepared horseradish

Directions:

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside. In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. 12 servings.

We're having some black beans and I haven't figured out what else to make tonight.

I know that tomorrow we're having our traditional ham, brown rice, and baked beans Sunday dinner. :)

SOME OF OUR FAMILY FAVORITES

CROCKPOT SAUSAGE, PEPPERS & ONIONS

Prep Time: 20 minutes

Cook Time: 6 hours,

Ingredients:

• 2 lbs. sweet or hot Italian sausages
• 2 onions, chpped
• 2 green peppers, cut into 2" pieces
• 1 red bell pepper, cut into 2" pieces
• 2 cloves garlic, minced
• 14 oz. can diced tomatoes, undrained
• 6 oz. can low sodium tomato paste
• 1/2 cup dry red wine or beef broth (I USED THE BEEF BROTH)
• 1 Tbsp. dried Italian seasoning
• 1/4 tsp. pepper

Preparation:

Pineapple Casserole

2 20-oz cans of pineapple chunks
½ cup sugar
6 tbsp flour
2 cups sharp cheddar cheese, grated
1 stick of butter
1 sleeve crushed Ritz crackers 

Drain the pineapple saving 6 Tbsp of the juice. Mix the 6 tbsp of juice with sugar and flour. Stir into pineapple and add the cheese. Pour this mixture into a greased casserole dish.  Sprinkle cracker crumbs over top and cut the butter into thin slices over the crumbs. Bake at 350 degrees for 20-30 minutes.

Tonight we're having fish sticks and mac n cheese :) I'm in the mood for seafood.

 My Husband picked a recipe called Creamy Pesto Chicken and Bow Ties that He's going to cook tonight (We take turns cooking, He wants to cook even if He works). It sounds absolutely delish!

 He also does Our corned beef and cabbage every year on St. Patrick's Day..simmers it in the slow cooker all day with yummy spices. Mm, so good!