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We love lamb, but NOT rare roasted lamb. Our favorite dish is a slow-cooker one where the meltingly-delicious lamb is combined with spinach & feta and served over couscous. My mouth is watering!

I agree with this. Looking at the recipe, maybe on a bed of couscous with some preserved lemon?

Lasagna with meat sauce (it was supposed to be a cheese lasagna but DS crinkled his nose..he likes meat). Sigh.

angel hair in a lemon sauce with (fake) lobster chunks

I've never had black specs in my cornmeal; I'd toss it out.

leftover wine-braised roast over noodles and salad

Stuffed poblanos, corn casserole and an avocado/grape tomato salad. The poblanos better be good because they took awhile to put together. LOL!

Exactly what I was going to suggest! :smile:

Yes, you needed to throw those crumbs away. I just pour them into a pie plate and add as needed.

I am 58. :lol:

Good lord in the morning! I think I gained 5 pounds just looking at that! :pig:

This sounds good to me. Honestly, I can make a meal out of the appetizers. If you think you need more, how about a pot of soup or stew and buy or make a great dessert? With the salads and drinks; that will be plenty.

I have some rice pilaf with toasted almonds I made yesterday. So I think we'll have that and some teriyaki burger patties and stir-fried vegetables.

My 24 yo son called me yesterday. He ate 3 of the peanut butter cracker things on Saturday and was very sick on Sunday for a short while. :sad:

salmon patties and almond rice pilaf...don't know what else

I really don't know the answer, but I can tell you this. Whenever I've used cornmeal to bread, I wind up with burnt parts. I think that must have something to do with it.

This recipe looks more involved than it is. The entire thing takes less than an hour. I served it with buttered wine rice, but I might roast baby potatoes next time. Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges (Gourmet Magazine) Serves 4 1 tsp. fennel seeds 1 lb. pork tenderloin...

DH will have the leftover pork from yesterday. It was quite good; rubbed with crushed fennel and roasted over sauteed garlic and sliced fennel. I'm having a leftover baked potato and broccoli.

I pulled some homemade lasagna out of the freezer for tonight.

Boneless chicken thighs? How about seasoning the chicken with paprika, thyme or poultry seasoning, salt and pepper (or whatever you have) and browning it in a bit of oil. Remove from pan and saute some thinly sliced onions with some diced potatoes. Put the chicken back in and pour some...

The first thing that occurred to me was if it is possible to do two of the four as "skillet" lasagnas or a slow cooker pasta dish? I've done this layered type of pasta dish in a Nesco for a large group and it worked out quite well when there was only one oven.

I am trying a recipe I saw on Food TV for smoked paprika chicken thighs. Smells pretty good.

The last of it was eaten for lunch today. Thanks!

spaghetti and meat sauce....mmmmm!

Frank's is my husband's favorite. He uses it on jambalaya. I don't use it myself because of the sodium content. I stick to plain Tabasco or other hot sauces I pick up here and there.