WFL/WFD?

adamar15 · February 2012

We're having leftover lasagna for both. Exciting, I know. It was my first lasagna ever, though, and it came out pretty good. Has anyone made anything new/interesting lately that turned out well? Is there anything you've been thinking about making but just haven't gotten around to it yet?

StephBeanWed61502 · February 2012

My latest lunch creation is kind of fun - I make one of those single-serve microwave packs of mac and cheese, then I add a 4 oz. container of cottage cheese and around half a cup of steamed vegetables to it. The cottage cheese part sounds weird, I know, but it's surprisingly delicious and crazy-filling.

aragx6 · February 2012

For Valentine's Day we made this rosated tomato, shrimp and feta cheese dish that was really delicious -- it was the first thing I'd ever made that I found on Pinterest (though the receipe was originally from Real Simple who I generally trust) and I was really pleased!

NicoleSahara · February 2012

I'm having leftover southwest chicken salad. You just mix the following, add or take out whatever you don't like:

Lettuce
Spinach
Black Beans
Corn
Tomatoes
Olives
Shredded Cheddar Cheese
Crushed Doritoes
Chicken
Southwest Ranch

To make southwest ranch you just mix regular ranch with a little chipotle tobasco sauce, however much you want depending on how spicy you like it.

For the chicken, you dip it in egg then in a mix of crushed crackers, garlic salt, pepper and chili powder, put it in a pan, put several pieces of butter in there (not touching the chicken, but on the edges) and squeeze a bunch of lime juice on top. Bake at 375 for 30ish minutes or so, however long until the chicken reaches 170.

Cut up the chicken into cubes and put it in your salad. It is our favorite meal ever. I don't mix the cheese and doritoes into the salad because the next day they got soggy.

baystateapple · February 2012

We're having chicken cutlets, stuffing, and snap peas for dinner.

I made pulled pork in the crockpot last week for the first time and it came out awesome. I was so happy with that.

adamar15 · February 2012

Bay, what recipe did you use?

annakb8 · February 2012

I had a sausage/kale/acorn squash concoction for lunch. We're going to a tapas place for dinner, my favorite things from this place are fried eggplant with honey and little sausages wrapped in potato slices and fried so it's like a spicy little hotdog inside a potato chip. It's so delicious.

lyndausvi · February 2012

Now I'm hungry

Natrasha · February 2012

Dinner tonight is this awesome looking Thai Coconut Curry Shrimp from SkinnyTaste. H is allergic to shrimp, but he's in rehearsals for a show he's directing, so I've been making dinners filled with things he doesn't like, since normally we eat dinner together. I've never cooked shrimp before, so I'm a little nervous.

I'm serving it with coconut brown rice, also from Skinny Taste. I've made that before and it's delicious.

ErinG93 · February 2012

Last night I made salsa verde enchiladas. They were so yummy. Tonight I'm not sure what we'll eat. I'm already exhausted and it's not even noon, so I'm thinking something simple.

tpender13 · February 2012

I made a pork roast in the crock pot last night. I didn't pull it this time -- I cooked it with the strings on. I have cooked it this way and shredded it though. I sprinkled on a little cayenne pepper and chili powder and covered it with a spicy honey I get from the farmer's market. Then I dump in a sweet, berry-flavored beer (Leine's Berry Weiss for you midwesterners) and let it cook. After an hour or so, I'll flip it over and sprinkle the other side with the cayenne and chili powder. It turned out so yummy!

AllAboutTheBenjamin · February 2012

I made this last week, Ben loved it.

http://southernfood.about.com/od/sweetandsourporkrecipes/r/bl30207m.htm

annakb8 · February 2012

I tried to make pulled pork yesterday and it was really hard to pull. I ended up cutting most of it. Anyway, does this mean I cooked it too long or not long enough?

AllAboutTheBenjamin · February 2012

Sounds over-cooked anna, but what did you make it with?

adamar15 · February 2012

I would think not long enough, Anna. How long did you cook it for? Was there any liquid in the crock pot (or whatever pan you used)?

annakb8 · February 2012

I did it for 3 hours in a 250 oven. The recipe said 3-4 hours or until it hits 180, so I temped it at 3 hours and it was exactly 180 so I took it out. I didn't use any liquid, the recipe didn't call for any. There was a thick layer of fat on one side of the roast that didn't get melted all the way, I think that was part of the problem. And it all still tasted good, it was just a pain in the ass to prepare.

dumdumfroggie · February 2012

For lunch I had some leftover ziti with turkey meatballs, and a salad I made with cucumber, red pepper, grape tomatoes, a bit of olive oil and some salt. It was pretty yummy. It also used up all the carby leftovers we had, starting tonight I'm cutting a lot of that stuff out of my diet.

Tonight, we're having the Skinny Taste Asian Pork with Mushrooms, which I love!

baystateapple · February 2012

Anna, I did pulled pork in the crockpot for 8 hours with BBQ sauce and it was just find. It sounds like you need liquid and to cook it longer.

leia1979 · February 2012

It's not really what's for lunch, but I made an awesome appetizer this weekend out of my friend's cookbook.

You mix goat cheese, minced onion, chives, lemon zest, salt, and pepper, and put it in a puff pastry square to make turnovers. However, I didn't have enough time to defrost the puff pastry, so I used crescent roll dough from the can. It took less than 30 minutes, and they were delicious!

AllAboutTheBenjamin · February 2012

Was the roast in a pot?

Whenever I make pulled pork I just crock-pot it all day (8-9 hours on low) with nothing but a little sea salt and a tablespoon or two of liquid smoke. Next time I do it I'm going to use Dr. Pepper, I've heard it makes the meat really tender. But it is definitely tender the way I make it.

tpender13 · February 2012

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/wedding-boards_etiquette_wflwfd?plckFindPostKey=Cat:Wedding%20BoardsForum:9Discussion:6baa8ee2-a144-4961-9feb-e3a800c06d7aPost:3336012b-1378-412a-a0c6-c266b89d5603">Re: WFL/WFD?</a>:
[QUOTE]I did it for 3 hours in a 250 oven. The recipe said 3-4 hours or until it hits 180, so I temped it at 3 hours and it was exactly 180 so I took it out. I didn't use any liquid, the recipe didn't call for any. There was a thick layer of fat on one side of the roast that didn't get melted all the way, I think that was part of the problem. And it all still tasted good, it was just a pain in the ass to prepare.
Posted by annakb8[/QUOTE]

I think some liquid in the pan may have helped. I throw a beer or a soda in the crock pot with mine, so it's not enough to cover the roast or anything, but I barely have to do any work to shred it.

annakb8 · February 2012

I've done this recipe before and it turned out ok last time. I was going to use the crockpot for the pork yesterday, but I accidentally slept until noon so I didn't have time. I don't really want a recipe with liquid because I want the pork to be neutrally flavored so I can use it in different meals. Obviously I am way too demanding.

ETA: It was in a ceramic casserole. Last time I used a cast iron skillet. I wonder if that made a difference.

adamar15 · February 2012

I don't think 3 hours is nearly long enough. I would cook it longer next time and add just a little bit of liquid to the pan so it doesn't dry out.

AllAboutTheBenjamin · February 2012

Yeah next time I might use the cast iron skillet.

Maybe it was cooked too fast? That's all I can come up with. I think when you're making pulled pork, the lower and the slower the better.

annakb8 · February 2012

It wasn't dry at all, just a bitch to pull. Really, the moral of the story is that I'm an adult and I need to wake up before noon on the weekends.

annakb8 · February 2012

Ok, I just looked at the recipe again. I'm an idiot, I was supposed to wait until it came to 190, not 180.

Starqueg · February 2012

Lunch was leftover salmon, potatoes, and green beans from a Greek restaurant. Dinner will be noodle soup from a cafe on campus. The joys of being on campus for 6 hours straight through dinner. At least the noodle soup is tasty.

midgetthemighty · February 2012

Lunch was leftover spaghetti and I have no idea what's for dinner.

tracym77 · February 2012

I'm more of a baker than a cook but I'm trying to branch out now that H doesn't have time to cook.

These are my two new favorites from Pinterest:

http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html
(added a quesadilla on whole wheat, low carb tortillas)

http://www.between3sisters.com/2010/03/cheesy-chicken-pot-biscuit-cups.html

They're both super easy and H loves them. I made each of them like twice in the past month.

dori851 · February 2012

For lunch I had leftover spaghetti. I make a homemade meat sauce that is delish. For dinner tonight, we're having jambalaya. Yum.

tracym77 · February 2012

[QUOTE]I had leftover chicken lasagna with a salad and some strawberries for lunch. Dinner is this Mexican chicken dish I threw together once and we liked it so I'm making it again. pour 1 cup water in baking dish and add 1 cup rice add one can Rotel (don't drain) put 2-3 thawed chicken breasts on top of rice in baking dish sprinkle with taco seasoning and shredded cheddar cheese bake at 350 for 30-35 minutes or until rice is done.
Posted by ILoveMilkDuds[/QUOTE]

This sounds yummy and easy. I think I'll try it tomorrow; just need to pick up some Rotel. Thanks!

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