WHAT'S For DINNER Tonight???

[not2late]

Tonight:

Salmon cakes with dill mayo
Sauerkraut fritters with a fava bean puree

If you don't mind my asking what is Sauerkraut fritters I love Sauerkraut so I'd love to know what this is.

I got the idea from Gourmet magazine

I have the fritter batter resting in the frig right now. I'll tell you how it turned out tomorrow.

Editing to add...
Here's the link to the recipe

http://www.epicurious.com/recipes/recipe_views/views/231486

I cut the recipe in half, substituted hydrolyzed guar gum for the flour (you can use flax seed meal instead). They turned out pretty good! I'm still waiting for my salmon cakes to finish baking, then I'm gonna eat!

[Ante_up]

Tonight its Meatza :dancingb: (Hamburger crust Pizza ! ) I have made it once before and it is sooo good Mmmm :nod .

[Larissa6179]

Tonight is two bunless burgers with jalapeno jack cheese, and mashed cauliflower.

[Kimblee]

Well today is my 25th birthday so I am braving a restaurant with friends. I am going to be really good and stick as far as possible to the induction foods and they are really good in this place so I know they will substitute carbie foods for others.

Am thinking something spicey, possibly beef.

Will inevitably have some alcohol and I'm not going deny myself this. However, I will stick to wine and vodka as they are low in carbs and have a glass of water for every drink I have.

Kim

[Ante_up]

:icondance :joy Happy Birthday Kim :joy :icondance I hope you have a wonderful birthday.

[Kimblee]

Thank you :joy

My head hurts!

Kimblee

[Ante_up]

Tonight its -

Chicken wings :joy (again I love them :yes ) with celery sticks and a side salad.

[not2late]

Tonight is chicken vegetable stew!

[Kent]

Tonight might be boring, but I made a new recipe today: Chicken Paillards. It was one America's Test Kitchen, the king of all cooking shows rivalled only by Good Eats and Iron Chef America, yeaterday. Here's the recipe:

Preparing Chicken Paillards
1. Lay each cutlet tenderloin-side down (the floppy, thin piece of meat attached to the breast) and smooth the top with your fingers. Any yellow fat will slide to the periphery, where it can be trimmed with a knife.
2. Tenderloins tend to fall off or disintegrate during pounding, so they are best removed and reserved for another use, such as a stir-fry.
3. Holding the knife parallel to the cutting board, halve each breast horizontally to form two cutlets of even thickness.
4. Pour 1/2 teaspoon vegetable oil in the center of a sheet of plastic wrap. Turn one cutlet in the oil to coat. Top with a second sheet of plastic wrap and pound gently to an even 1/4-inch thickness. Repeat with the remaining cutlets, adding additional oil as needed.

Serves 4
chicken cutlets
4 boneless, skinless chicken breasts (6 to 8 ounces each), prepared according to the instructions above
Salt and ground black pepper
Vegetable oil

1. FOR THE CHICKEN: Adjust an oven rack to the middle position and heat the oven to 200 degrees. Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons of oil in a 12-inch skillet over medium-high heat until smoking. Place 4 cutlets in the skillet and cook without moving them until browned, about 2 minutes. Using a spatula, flip the cutlets and continue to cook until the second sides are opaque, 15 to 20 seconds. Transfer to a large heatproof plate. Add 2 teaspoons of oil to the now-empty skillet and repeat to cook the remaining cutlets. Cover the plate loosely with foil and transfer it to the oven to keep warm while making the sauce.

2. Sauce - Follow the recipe for Sautéed Chicken Cutlets with Mustard-Cider Sauce, substituting 1/2 cup dry white wine and 3/4 cup low-sodium chicken broth for the cider, omitting the vinegar and mustard, replacing the parsley with 1 teaspoon minced fresh thyme, and increasing the butter to 3 tablespoons.

(I skipped the white wine, and it was awesome still)

[k0mptec1]

we are going to my sis's house for dinner, she is grilling steaks... and probably baking potatoes, so i am having steak nix the pot. :yes

[MintGreen]

Pork Steak w/mushrooms, onions, tomatoes and spinach..all topped off w/melted cheese and a side salad

I cant believe I can eat this good quality food and still lose weight! Why everyone doesnt do this I will never know!

[not2late]

Tonight:

Roast turkey thighs
Steamed asparagus with hollandaise sauce
Grapes and sour cream (I'm on OWL).

[Ante_up]

:dancingb: T.G.I.Friday ! ! ! :dancingb:

And that means for supper its "Chicken and Ribs" ! Yay Mmmm
My favorite meal of the week :nod .

Chicken and Ribs for supper and I'm losing weight go figure LOL.


Ohhh ya did I mention T.G.I.Friday ! Mmmm :joy :icondance :dancingb: LOL

Have a great weekend everyone.

[Elizellen]

We had chicken too - thighs cooked in the rotissorie basket thingy till crisp with fried broccoli stalks (parboiled and peeled then sliced) and grilled mushrooms. I used the beef tallow drained from last night's hamburger pie to fry the broccolli!

[christie313]

I had chicken too!!! Fried in crushed pork rinds. spinach, tomato, cauliflower salad and 1/2 a deviled egg. Yum yum yum.