What's for dinner tonight?

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Mushroom swiss hamburger steaks and parmasan encrusted zuccinni slices in olive oil and seasoning.

All thats left is some zuccinni.
 
I made a big batch of Greek potato wedges and pork loin kabobs with zucchini, onion, bell peppers and cherry tomatoes. All that was marinated for half an hour in a Greek marinade before skewering and put on the grill. Amazing! (Of course the fact that I’m still starving myself with the darned diet probably made it taste even better). I have two skewers left and a pile of the potatoes for a meal tomorrow.
 
Pot stickers! Which are basically pan fried dumplings, but the skin is tougher than regular steamed dumplings to hold up to the frying better.
We buy them by the case from a Chinese restaurant.

You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off :)

Dumpling sauce:

Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
 
DrHenley said:
Pot stickers! Which are basically pan fried dumplings, but the skin is tougher than regular steamed dumplings to hold up to the frying better.
We buy them by the case from a Chinese restaurant.

You pan fry them, medium to medium high heat, in a little bit of oil and add some water after cooking a little while. If you add the water too soon, they stick to the pan...even a non-stick pan. Then let the water cook off. Once they start to turn translucent, they are done, but best if you cook them until the bottoms start to turn brown and crispy. Keep them moving and they won't stick. Otherwise you have to scrape them off of the pan. I think they were invented when someone boiled dumplings and accidentally left them on the stove too long and water all boiled off :)

Dumpling sauce:

Fresh minced garlic soaked in balsamic vinegar, then mixed half and half with soy sauce (or Hoover sauce to thicken it up), and a dash of sesame oil. Put as much garlic as you dare (I tend to lay it on thick with the garlic) You could use soy paste instead of soy sauce.
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Iv eat so many before I was miserable.
 
Still on this damned diet! I’m not starving myself by any means, but really miss cheeseburgers! I allow myself to go out to eat at least once on the weekend and indulge, but still try to remain sensible. I hit 165.5 this morning on the scale! So am about 12.5lbs down so far! This is my first ever diet so I’m learning as I go here. I saw a commercial for outback with steak and lobster. I think that’s going to be my splurge this time. One thing I’ve been doing with the splurge too has been to just eat a third of the meal or so and have it again for leftovers. Funny, most of the world is facing hunger and as an American I’m trying to reverse years of over indulging. Damned lucky I guess....
 
I just had sliced zucchini marinated in soy and roasted, corn on the cob roasted in the husk, baked potato slices for homemade potatoe chips (amazing), and some meatloaf with gravy and rice. Did anyone say diet? It is the weekend after all. Right now I’m working on a little muscadine wine too. Life is beautiful sometimes!
 
DrHenley said:
I make hamburger meat with completely lean venison mixed with olive oil. Guilt free burgers!
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I cheat some. I’ve had two burgers in the last 6 weeks. I said I was on a diet, not becoming a saint! Lol. I even fried a potatoe in olive oil this morning with breakfast. The venison burger sounds good!
 
I wanted something easy tonight. Am just beat from working in the sun today. I threw a can of cream of mushroom soup in the bottom of a small glass pan, sliced a layer of leftover meatloaf on it, added a layer of frozen broccoli, some mozzarella cheese and topped off with a layer of tatertots. Added some onion powder, garlic powder and pepper on top and baked for 35 minutes. It was amazing. Tatertot casserole is good ole comfort food. I only ate a small diet portion of it but it’s taking all my will power to not go back in there and attack the whole thing.....
 
About 9am I put one of our freshly butchered chickens in the smoker. It should be ready to eat in a couple of hours. Cant wait to eat it. It smells wonderful!

Update: I pulled the chicken out of the smoker at about 5 pm. It was the best tasting chicken ever. Free range, home grown chicken beats store bought any day. Same with pork, beef etc.
 
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DrPrepper said:
That sounds like something on a restaurant menu. I wasn't hungry..,.but I am now! I had half a sandwich at my nephew's birthday party.
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My son butchered one of the bison a week ago, the kids make these every once in a while, they do a lot of recipe shopping either online or in restaurants, with kids, it's all about the food, my middle daughter is all about asian food and my son and youngest daughter all about wildland cooking, me on the other hand, if i can grill it, I'm eating it!
 
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Well Doc, you are at the very least running par with me, lol
Tonight we had prime black angus filet, roasted garlic, grilled zuccini, grilled corn on the cobb, grilled culliflower and broccolli. Sauteed mushrooms, onions, bell pepper. Baked red potatoes. Garlic bread. The kids had the same, except there steaks were sirloin.

There was so much, I couldnt fit everything on one plate, went back for some things.

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You definitely have an impressive spread! The doctor said I have diverticulitis, so I'm trying some different things, especially high fiber, low gluten. That's why I used quinoa instead of bulgar wheat in the tabbouleh. You really can't tell the difference.

Tomorrow is dry rub BBQ ribs my wife brought back from Memphis...
 
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