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Message
Weekday dinners - Go to Dishes
Posted on 8/15/16 at 4:12 pm
Posted on 8/15/16 at 4:12 pm
What are some of your favorite weekday dinners that you make after work?
A couple of my go tos:
Meatballs in red gravy - goes great on a sub or pasta
Turkey burgers with a side of fruit
Chicken quesadillas
Fish Tacos and black beans
A couple of my go tos:
Meatballs in red gravy - goes great on a sub or pasta
Turkey burgers with a side of fruit
Chicken quesadillas
Fish Tacos and black beans
Posted on 8/15/16 at 7:03 pm to tlsu15
I usually cook on the weekends and have leftovers. Pulled pork- leftovers awesome in tacos. Smoked chicken with white sauce . Red gravy with San Marzano tomatoes cooked with a chuck roast.
Posted on 8/16/16 at 10:19 am to tlsu15
My go to we call red beans & rice. You guys would probably ban me for calling it that.
Package King Cotton Cajun sausage
2 cans Hunts diced tomatoes, usually trinity style
1 can red beans
hot white rice
Slice or chunk up the sausage and brown in a skillet with a little oil then dump in tomato and red beans, season to taste & simmer. Then start the rice. When rice is ready it is time to eat.
Done in 20 minutes tops.
Package King Cotton Cajun sausage
2 cans Hunts diced tomatoes, usually trinity style
1 can red beans
hot white rice
Slice or chunk up the sausage and brown in a skillet with a little oil then dump in tomato and red beans, season to taste & simmer. Then start the rice. When rice is ready it is time to eat.
Done in 20 minutes tops.
Posted on 8/16/16 at 10:28 am to tlsu15
Skirt steak fajitas. This month with no tortillas.
Slow cooker roast.
Grilled fish/steamed veggie pack
Grilled steak/steamed veggie pack
Slow cooker roast.
Grilled fish/steamed veggie pack
Grilled steak/steamed veggie pack
Posted on 8/16/16 at 10:40 am to AlxTgr
Fajitas is a great one as well.
Posted on 8/16/16 at 10:58 am to tlsu15
usually will roast a chicken or pick one up and use throughout the week for salads or whatever
fajitas/tacos
burgers
pasta
I used to be more creative but feel like we eat the same thing over and over now.
fajitas/tacos
burgers
pasta
I used to be more creative but feel like we eat the same thing over and over now.
This post was edited on 8/16/16 at 10:59 am
Posted on 8/16/16 at 12:16 pm to tlsu15
I keep a lot of things in the freezer like homemade chili, gumbo, spaghetti meat sauce, meatballs and sauce, soups, lasagna etc... for weeknight dining after work especially when I work late.
I also cook on weekends sometimes for the part of the week. After a few meals of the same thing, I'm done, though. Roast and gravy works for plated meals for a few nights. RB poboys for another night.
Cooking a pork tenderloin or pork chops is pretty fast and easy. Cooking a cast iron steak doesn't take long either.
I make breakfast for supper sometimes.
Last night I poached lobster tails in an herb butter sauce. That was fast and easy. Tonight will be burgers.
Some easy sides are roasted or steamed asparague, broccoli or cauliflower or other roasted veggies. Roasted potatoes, LeSeur petit pois and shoepeg corn are the few canned sides I like. I either smother the corn just a little or add a little butter and a few drops of crab boil. Sometimes, on weekends, I'll make a pot of purple hull peas,butter beans, limas, lady creme peas or whatever else I have frozen from the season. Also, green beans or bbq beans. I like to bake tomatoes with a panko parmesan butter and herb topping. I love baked tomatoes and particularly when we aren't getting the homegrown any more.
I also cook on weekends sometimes for the part of the week. After a few meals of the same thing, I'm done, though. Roast and gravy works for plated meals for a few nights. RB poboys for another night.
Cooking a pork tenderloin or pork chops is pretty fast and easy. Cooking a cast iron steak doesn't take long either.
I make breakfast for supper sometimes.
Last night I poached lobster tails in an herb butter sauce. That was fast and easy. Tonight will be burgers.
Some easy sides are roasted or steamed asparague, broccoli or cauliflower or other roasted veggies. Roasted potatoes, LeSeur petit pois and shoepeg corn are the few canned sides I like. I either smother the corn just a little or add a little butter and a few drops of crab boil. Sometimes, on weekends, I'll make a pot of purple hull peas,butter beans, limas, lady creme peas or whatever else I have frozen from the season. Also, green beans or bbq beans. I like to bake tomatoes with a panko parmesan butter and herb topping. I love baked tomatoes and particularly when we aren't getting the homegrown any more.
Posted on 8/16/16 at 12:24 pm to tlsu15
Typical week:
Grill burgers
Bake or grill a whole chicken
Grill pork loin
Defrost a premade red beans, gumbo or meatballs
Take out Chinese or pizza
Grill fish
Eat out
Grill burgers
Bake or grill a whole chicken
Grill pork loin
Defrost a premade red beans, gumbo or meatballs
Take out Chinese or pizza
Grill fish
Eat out
Posted on 8/16/16 at 12:40 pm to tlsu15
Boiled Shrimp
Shrimp and Pasta
Shake in bake pork loin chops
Red beans and ground meat
Taco salad
Tacos
Hamburger steaks
Pan fried fresh sausage with some type of bean/pea
Shrimp and Pasta
Shake in bake pork loin chops
Red beans and ground meat
Taco salad
Tacos
Hamburger steaks
Pan fried fresh sausage with some type of bean/pea
Posted on 8/16/16 at 12:45 pm to tlsu15
grilled/roasted meat with roasted or steamed veggies every night unless we have some type of leftovers from the weekend
Posted on 8/16/16 at 8:49 pm to Salmon
I get that you can mix up the proteins and veggies into numerous combinations, but that doesn't get repetitive for you?
Posted on 8/16/16 at 9:40 pm to tlsu15
I generally have 2-3 meatless weeknight meals....eggs, cheese, yogurt, etc substitute for meat/poultry. I find that the animal protein part of the meal is often the most time consuming to,prep and cook. So week nights become way easier when the burritos or tacos are made w canned beans instead of ground beef, or if the entree is a grilled cheese sandwich w a spinach salad, or some variation of baked eggs/shakshuka/huevos rancheros, or hummus and a chopped Greek salad. Entree salads made w greens, a cheese, a fruit, and nuts are satisfying and fast.
Buy or bake good bread, keep 2-3 different kinds in the freezer (sliced or split rolls). Decent, interesting bread can become the backbone of a quick meal. Ex: Smashed avocado on pain au levain toast w an over easy egg on top, with two veggie sides (like asparagus and sautéed zucchini) and fruit for dessert: delicious, easy to prepare, and pretty damn tasty.
Buy or bake good bread, keep 2-3 different kinds in the freezer (sliced or split rolls). Decent, interesting bread can become the backbone of a quick meal. Ex: Smashed avocado on pain au levain toast w an over easy egg on top, with two veggie sides (like asparagus and sautéed zucchini) and fruit for dessert: delicious, easy to prepare, and pretty damn tasty.
Posted on 8/17/16 at 7:32 am to tlsu15
quote:
I get that you can mix up the proteins and veggies into numerous combinations, but that doesn't get repetitive for you?
not really...we can mix the protein up from chicken to pork to beef to fish, etc
mix the veggies up everyday with carrots, parsnips, broccoli, asparagus, brussel sprouts, spinach, cauliflower and on and on
all the flavors are different enough where it doesn't get repetitive, at least not to us
these types of meals are easy, generally quick, and healthy, which is how we like to eat on the weekdays
I also almost always make a big batch of something on the weekends so we will have leftovers some during the week as well
Posted on 8/17/16 at 7:32 am to tlsu15
Fried pork chops, mash potatoes and brown gravy, and carrots.
Steak quesadillas with sauteed onions, green peppers, and queso dip.
Steak quesadillas with sauteed onions, green peppers, and queso dip.
Posted on 8/17/16 at 7:39 am to tlsu15
Salmon/
Green beans
Wings/
Celery
Meatloaf/
Cauliflower
Grilled chicken/
Zuchinni
Blackened grouper/
Squash
Steak/
Broccoli
Shrimp salads with remoulade
Burgers wrapped in iceberg w/pickles, onion, mustard, mayo
Seared tuna/soy sauce
Avocado
Italian sausage w/Rao's, shrooms, pepperoni, black olives, mozzarella, on a flax wrap
Beer with beer and Valium
Green beans
Wings/
Celery
Meatloaf/
Cauliflower
Grilled chicken/
Zuchinni
Blackened grouper/
Squash
Steak/
Broccoli
Shrimp salads with remoulade
Burgers wrapped in iceberg w/pickles, onion, mustard, mayo
Seared tuna/soy sauce
Avocado
Italian sausage w/Rao's, shrooms, pepperoni, black olives, mozzarella, on a flax wrap
Beer with beer and Valium
This post was edited on 8/17/16 at 7:54 am
Posted on 8/17/16 at 7:50 am to BRgetthenet
Our staples
Burgers
Stuffed chicken
Fish tacos
Spaghetti
Steak with baked potato
Tacos
Sides
Baked potatoes
Sweet potatoes
Roasted veggies
Corn
Black beans
Quinoa
Steam veggie bags
Texas toast
Ceaser salad with usually steak and spaghetti
Eat out on weekends
Burgers
Stuffed chicken
Fish tacos
Spaghetti
Steak with baked potato
Tacos
Sides
Baked potatoes
Sweet potatoes
Roasted veggies
Corn
Black beans
Quinoa
Steam veggie bags
Texas toast
Ceaser salad with usually steak and spaghetti
Eat out on weekends
Posted on 8/18/16 at 7:25 am to dallastiger55
Fish tacos are absolutely delicious
Posted on 8/18/16 at 8:47 am to tlsu15
A couple go-to dishes that are quick and healthy:
- Shrimp and Asparagus
- Ground Turkey (99% lean) mixed with diced red and yellow pepper, diced jalapenos, diced white onion, diced tomatoes
- Slow-cooked chicken breast topped with diced tomatoes and chiles
- Taco salad using 96% lean ground beef and no dressing
- Salmon with couscous
- Shrimp and Asparagus
- Ground Turkey (99% lean) mixed with diced red and yellow pepper, diced jalapenos, diced white onion, diced tomatoes
- Slow-cooked chicken breast topped with diced tomatoes and chiles
- Taco salad using 96% lean ground beef and no dressing
- Salmon with couscous
This post was edited on 8/18/16 at 8:49 am
Posted on 8/18/16 at 8:55 am to tlsu15
I like to make this Chinese Chicken Salad on Sunday evening and have plenty leftover for lunch during the week.
8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted
For the dressing:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter (I use a cup)
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes maybe longer, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
8 split chicken breasts (bone in, skin on)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed, cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted
For the dressing:
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted
1/2 cup smooth peanut butter (I use a cup)
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees.
Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes maybe longer, until the chicken is just cooked. Set aside until cool enough to handle.
Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.
Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
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