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What's For Dinner: Part 2


Leanna
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Dinner tonight was grilled chicken tips marinated in a Buffalo sauce marinade with sauteed spinach with garlic and shaved cheese and mashed carrots/turnips.  Oh and a glass of Sauvignon Blanc from a box :)

 

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Dinner tonight was grilled chicken tips marinated in a Buffalo sauce marinade with sauteed spinach with garlic and shaved cheese and mashed carrots/turnips.  Oh and a glass of Sauvignon Blanc from a box :)

 

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That looks divine. :)

 

I made meatball-tortellini soup and now I'm suffering. Stomach is not feeling good at all.

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This is what we had for dinner tonight. We purchased a BBQ yesterday and have used it both nights. We made blackened chicken, grilled pears, and a salad with avocado, cilantro, spinach, tomatoes, mushrooms, green onions, and homemade vinaigrette made with maple syrup, lime juice, apple cider vinegar, garlic oil, and olive oil. 

 

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  • 2 weeks later...

The butter ball turkeys were on sale $1.19 pound... so I got 22 pound one. But when I got to the check out there was no barcode so they just charged me $20.00. ( $0.91 per pound  :D )  

I de-boned the turkey again and this time I roasted the Legs and the bones with some vegetables and made a good amount of turkey stock and the next day I barbecued the legs for dinner. I cut the breast in half and filleted and pounded each one out a bit. then I layerd a (sausage rice and spinach with cranberry and pecan stuffing) on top and rolled the whole thing up into a roast and tied it up.

 

Each is about a 6 pound roast... this is what each looked like as I was about to wrap and put into the freezer. I will pull them out to thaw and then slow cook them on the grill soon.

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OK,,, back to cooking....

I ventured into the  world of cooking with my new infrared gas grill. 

I took one of the turkey roast out of the freezer and let it thaw in the fridge for two days. I decided to cook the roast on a drip pan that I added some veggies and 1 turkey wing to so I could get some good stuff to make fresh gravy....

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then I topped it with a rack and placed the roast on top uncovered...

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I roasted it uncovered at 350 degrees F. for a bout 2 hours 30 minutes

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I turned out better than I expected....

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I am planning to use the grill alot this summer, tonight I am going to make mac and cheese, and I am also having cod stuffed with crabmeat... the infrared grill is  really working well for me.

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  • 3 weeks later...

Looking good there Scott - just a little jealous it is "grill" season in your part of the world !,!

 

Tonight Asian baked fish - served with green veg and extra quinoa - not pictured ( for those that think I don't eat ! :-) )

 

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  • 3 weeks later...

Good to see you Leanna!!

 

Not to exciting but this is a half of a spaghetti squash, it is stuffed with mushrooms zuchinni sausage, yellow bell peppers and onions seasoned with lightly with curry and topped with gluten free bread crumbs.

 

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Yummy! I will have to try that. 

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  • 2 weeks later...

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