What's for dinner (supper)

Easy Sunday dinner today!

I thawed a pound of fish filets, topped them with a can of undiluted Campbell's cream of shrimp soup and French's onion rings, baked at 400F until everything was brown and bubbly. Served with a side of fresh buttered spinach cooked in the microwave for 2-3 minutes. Plenty of leftovers for lunch tomorrow!

Tonight will be a bowl of bran flakes with a splash of almond milk and a tangelo.
 

I'm going to have a smoked turkey breast with tomatoes, swiss cheese sandwich. Still haven't eaten yet and it's late but that's okay.
 
Alright give up that recipe for peanut butter pie!!! It's bad enough you list BBQ ribs but adding peanut butter pie is cruel & unusual punishment.;)

My pleasure.. here it is and it's very easy to do... The ribs are easy too.. Cook ribs in a crockpot and about half way through, dump a bottle of BBQ sauce over the top (or you could make your own, and a blend of the two), and finish cooking. We make this a lot because it's so easy.

Here is the pie:

Peanut Butter Pie


Crust:
1-1/4 cups of chocolate cookie crumbs or Oreo cookies or 1 chocolate crumb pie crust
1/4 cup sugar
1/4 cup butter or margarine
Filling:
1 8 ounce package of cream cheese
1 tablespoon soft butter
1/2 cup peanut butter
1 cup powdered sugar
1 teaspoon vanilla
1 8 ounce carton of Cool Whip


Mix cookie crumbs, sugar and butter together. Press in a 9" pie pan. Mix cream cheese, butter, peanut butter, vanilla, powdered sugar, fold in Cool Whip and pour into crust. Refrigerate 4 hours or overnight.
 
You are a lucky man, blackberry pie is a personal favorite of mine!!!

Today I had potato salad, cucumber & onion salad, chicken tenders and watermelon chunks washed down with unsweetened iced tea.
 
Cool and rainy here so I'm having beans and franks!

I remember when times were tough my mother would add some elbow macaroni to help fill us up. :):playful::eek:nthego:


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Today. Chinese Chicken Fried Rice.

Ingredients.
Day old rice. Egg. Onions. Green Onions. Sweet Peppers. Soy sauce.
 

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