What are you having tonight?

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That sounds sooo good! Do you have any leftovers???
Tonight around here is salmon and rice with spinach.
Yummmmy! We had chili about a week ago cooked in crock pot, no ham but a whole Ghost Chili pepper in it. Spicy hot with home-made wheat free gluten corn bread.
The other night I had just left the grocery store and my daughter called and said she was making tacos for dinner but needed sour cream...I went back into the store and got a large container of sour cream. After I got home my other daughter asked my son to go back to the store and get cream cheese for her. (cheesecakes for work)
LOL, my son must have had tacos on the brain when he was at the store because he came with...you guessed it ...another large container of sour cream!
So what's for dinner tonight and all week? anything with sour cream!
Tonight is beef stroganoff made with beef, onions, celery, brown gravy and lots of sour cream!!!
HA HA!! Makes me laugh regarding sour cream!

We went to CostCo got a big thing of Sour Cream because we were having Tacos. Then, we went to CostCo a week later because we all wanted baked taters for dinner and they have some good big ones. We got the baked taters forgot we already had sour cream and bought more.

We do that alot...buying more since we seem to always forget our shopping list and end up with two or three more than we need! At least it lasts a long time with long expiration dates!
Tonight for dinner...Stuffed Baked Portabello mushrooms...since it sounded so yummy when a lady was telling us about it.

So, will give review tomorrow.

In the meantime, here be recipe:

This stuffed, grilled mushroom dish makes an excellent starter or side dish to any meal. The combination of spinach, breadcrumbs, and tomatoes give these mushrooms a fancy pizza kind of flavor.
Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: Serves 4

Ingredients:

4 large portobello mushrooms
10-12 ounces baby spinach, washed
1 cup tomatoes, chopped
1/2 cup onion, finely chopped
1/4 cup breadcrumbs
1/4 cup sun dried tomatoes, finely chopped
1/4 cup black olives, diced
2 cloves garlic, minced
salt
black pepper
olive oil
Preparation:

Place spinach in a large saucepan and cook for 2 minutes until wilted. Make sure to stir constantly. Remove from heat and drain out excess liquid. Add olive oil and add onion and garlic to pan. Cook until tender. Add ripe and dried tomatoes, olives, salt, and pepper to mixture. Cook for 2-3 minutes.
Preheat grill. Remove mushroom stems and cut off black tips. Brush olive oil on mushroom caps. Season with additional salt and black pepper. Place on grill and cook over medium heat for 5-6 minutes. Remove from grill.

Spoon spinach mixture into mushrooms. In small mixing bowl, combine bread crumbs with salt and pepper. Top spinach with bread crumb mixture. Place stuffed mushroom caps on grill for an additional 5-10 minutes. Remove from heat and serve.
I think I'll make this one again...it's really good with all the same ingrediants but add a little Italian sausage...grated cheese on top.
Just a platter of veggies since I too tired for cooking as is my hubby too

Chicken and veggies in a garlic alfredo sauce over noodles for tonight. Fresh sliced tomatoes from the garden on the side!
Tonight was cleaning out the leftovers...We ended up having sausage, scrambled eggs and mashed sweet potatoes. I know it was a strange combination but it tasted good!

and...I'm finally out of sour cream!
junk food night!
hot dogs and tater tots with a garden salad
For dinner, me thinking brown with wild rice, a salad and some baked salmon sounds good (or barbecue the salmon wrapped in foil and rosemary and other seasonings if too hot for indoor cooking)
LOL...i'm not sure yet!
It looks like pork chops with mashed potatoes and brown gravy. I have carrots that have to be used soon so cooked carrots to go with it.

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