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Sep 15, 2007 11:32 AM

Help - dinner tonight

Making dinner for family tonight and I just cannot seem to figure out what to make. Some of the kids' favorites are pot roast, salisbury steak, meatballs, and chicken cutlets. I would like to do something different, but I'm stumped. Looking for any and all suggestions. Thanks!

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  1. White chicken chili, chicken and dressing casserole, lasagna...the possibilities are endless. If you can narrow it down a bit, I've got some great recipes -- as I'm sure do most others on this site!

    6 Replies
    1. re: dinner belle

      kids are big ground beef fans, but i don't think they would be into chili or anything spicy. i was also thinking some sort of baked pasta with a creamy sauce could be good.

      1. re: SarahSparkles

        Swedish meatballs (you can use red currant jelly for the sauce if you don't have lingonberries)
        Beef stroganoff (easy to make)
        Braised short ribs with mashed potatoes or celery root puree

        The possibilities are endless

        1. re: SarahSparkles

          Don't remember if I've posted this recipe before or not. It came from my godmother who got if from God-knows-where. It's called That Casserole because everyone always wants more of "that casserole." A green salad goes great with it.

          That Casserole

          1 1/2 lbs. lean ground beef
          garlic salt, to taste
          15 oz. can of tomato sauce
          6 oz. fine egg noodles
          3 oz. cream cheese, softened
          1 cup sour cream
          6 green onions, minced
          1 cup grated Cheddar cheese

          Sauté ground beef. Add garlic salt and tomato sauce; simmer 10 minutes. Cook noodles according to package directions. Drain and put in casserole dish. Top with meat sauce. Combine cream cheese, sour cream and green onions (you can add diced green pepper also if you like). Spread over meat sauce and top with grated Cheddar. Bake at 350º for one hour. Serves 4.

          1. re: dinner belle

            I am DEFINITELY making this - thanks so much!

            1. re: SarahSparkles

              Yeah, me too-! My kids are picky (but then what kids aren't??)jso I'll let you know if this passes the test-it already does in my book! This has everything I usually have in my fridge/pantry anyway! :)

            2. re: dinner belle

              We made "the Casserole" last night. Very good!! My husband told me "now this is what big Daddy likes" He is all about meat and pasta. The kids still picked at it. Drives me insane. Someday they will appreciate good food, someday......I did use fresh garlic b/c I can never leave a recipe alone, I just have to tweak something. It is a wonder I can bake. :)

        2. Chicken Parmagiano.... with rice.

          1 Reply
          1. re: Gio

            I did chicken parmigiana last night, I had to make some linguini as a pasta side but I also made some garlic mashed potatoes.

            I pound out the chicken into cutlets, and then bread them. Last night I used the deep fryer so i could save on some of the clean up. The thin chicken cutlets fried up in about 3 mins each. After that I throw them in the oven with parmesan, marinara, and alot of mozzeralla.

          2. My kids are really into baked nachos right now. You layer your favorite nachos (we use baked multigrain ones) on a baking tray. Saute onions and mushrooms and sprinkle on nachos. Cook ground beef, season w/ barbecue sauce or whatever you'd like. Add to nachos, top w/ shredded cheese and chopped tomatoes. Bake 10 minutes at 350. Serve w/ sour cream, avocado, salsa, lettuce and serve off the baking tray. Really informal--we have a special nacho night where we watch a movie and have baked nachos.

            1. I'm think Chicken Adobo with Jasmine rice. They will love it. When my boys were younger, they loved it the first time I made it for them and often requested it.
              Lots of rich sauce and rice with garlicky, vinegar, chicken thighs.

              Or Coq Au Vin, another hit around here, and there's the other crowd pleaser Beef Bourguignon. And I love the braised short ribs suggestion, love made with a bottle of burgundy and garlic. Good stuff!
              Sorry, but you asked, They loved what is referred to as Chinese Spaghetti.
              Think spaghetti made with tomato sauce, without Italian season, but instead, soy sauce, garlic, ginger coins (fun finding those) scallions and sesame oil. Served on Angel Hair pasta or thin Vermacelli, topped with cilantro, scallions and sesame seeds. It is delicous. I think I got the original idea/recipe from watching Martin Yan, I have played with it a bit, and it's the best left overs.

              5 Replies
              1. re: chef chicklet

                Love all these suggestions - adding all to my arsenal! Any other ideas, I would be thrilled if you would send them my way!

                1. re: SarahSparkles

                  Oh wow! I do have quite a few!
                  Chicken and Dumplings
                  Chicken Piccata
                  Chicken Paprikash with Spaetzel -Homemade (easy)
                  Pork in a cognac, cream sauce with mushrooms, over Fettuccine
                  Meat Loaf
                  Val's Slumgolian - pretty close to Dinner Belles recipe - got this from a restaurant in Napa. ground beef, wide egg noodles, tomato sauce onions garlic, and herb de provence, corn, black olives, red pepper flakes, and bake 350 til hot
                  Pizza - make your own dough! Great for the weekends
                  Just a few....for tonight!

                  1. re: chef chicklet

                    Oooooh -- chicken paprikas! I have my Hungarian grandmother's recipe. So easy and so good. Should probably take the time to make spaetzle, but I usually just serve it over fine egg noodles. Chef C, please let me know if you have a better recipe -- I've seen versions that use tomatoes or tomato paste, but never tried them.

                    Chicken Paprikas

                    3 lbs. chicken (breasts and thighs) * I usually use boneless, skinless
                    1/4 cup butter
                    1 large onion, sliced thin
                    1 clove garlic, crushed
                    2 tsp. Hungarian paprika
                    1 cup chicken broth
                    1 cup sour cream
                    1 Tbsp. flour
                    salt to taste

                    Sauté chicken in butter until golden on all sides. Set chicken aside and sauté the onion and garlic. When tender, stir in paprika. Pour in the chicken broth, replace chicken, cover and simmer until tender. When ready to serve, stir flour into sour cream. Move chicken to the side and add flour/sour cream mixture to sauce and heat but do not boil. Serve with spaetzle, rice ot buttered noodles.

                    1. re: dinner belle

                      I have only made the recipe that I've had for years. I doubt it's better than your Grandmother's but if you want to try it with tomatoes here it is and I make spaetzel served with butter and fresh parsley. It's not hard at all.

                      1 whole cut-up large chicken 4 extra thighs
                      1 large white Spanish onion - sliced into thin crescents
                      4 Large cloves garlic - sliced -it will cook down
                      2-3 T Imported Hot paprika and Sweet Paprika
                      olive oil to cover the bottom of the pan ( 14 inch heavy saute pan w/lid)
                      3/4 cup sour cream
                      1 can chicken broth or homemade about 12 oz
                      2 large tomatoes chopped juice too ( I have used a can in the winter before)
                      1 cup dry white wine
                      Brown and salt and pepper the chicken each side as you cook it.
                      Add the oil to the hot pan and on med hi saute the chicken in the oil add the onion on the first turn of the chicken then the garlic, let the chicken get nice and golden. do not turn too fast, you want the skin to get golden, and not tear when flipped, When its done, remove to a separate dish cover with foil - leave the onions and garlic in the pan then add the paprikas adding a bit of oil making it paste up, then add the wine mixing the paprika and the wine and let the alcohol cook off, then add the broth stirring some more, let it come to a slight boil and then put the chicken and the juices back into the pan
                      Add the tomatoes and juice to the pan, stir gently to incorporate then bring up to almost a boil, reduce then cover and simmer for 20-30 minutes Add the sour cream stir it in just prior to serving,
                      Spaetzle should be ready for butter and parsley.

                      The color on this dish is just beautiful. It's orange and rich, a great meal for the Fall and Winter.

              2. Too late now, but for the future...

                Shepherd's Pie
                Burrito Bar/Taco Bar
                Baked Potato Bar
                Chicken Divan
                Go crazy... Breakfast for Dinner... waffles, omelettes, bacon, toast...

                5 Replies
                1. re: Emme

                  Hi Emme,

                  If you would be so kind, I would LOVE a good recipe for Shepherds's Pie.

                  1. re: tatertotsrock

                    what type are you looking for... traditional british (that's what i'm used to given my upbringing and what my family taught me to cook) or more fancy schmancy...

                    how does this look to you...

                    3 lb lamb, cut into 1/2” cubes
                    salt and pepper to taste
                    3 tbsp vegetable oil
                    2 onions, diced
                    2 carrots, cut into 1/4" slices
                    1 clove garlic, minced
                    2 tbsp flour
                    1 tbsp tomato paste
                    1/2 tsp dried thyme
                    1/2 tsp dried rosemary
                    2 c chicken broth
                    1/4 c red wine
                    1 tsp Worcestershire sauce
                    1 c peas
                    2 lb Yukon gold potatoes -- peeled and cut into 1" cubes
                    1 tsp salt
                    6 tbsp butter, softened
                    1/4 c whole milk
                    black pepper

                    Season lamb with salt and pepper. In a large skillet, heat 2 tablespoons of oil in a large skillet over medium-high heat and brown lamb in 2 batches -- adding a bit more oil between batches if needed. Hold meat on a separate plate.

                    Add the third tablespoon of oil to skillet and reduce heat to medium. Sauté onions and carrots until onions are translucent and carrots tender. Stir in flour, tomato paste, garlic, thyme and rosemary and cook, stirring, for another 3 minutes. Add broth, wine, and Worcestershire. Increase heat to high, bring to a boil, then reduce the heat to low, partially cover skillet, and simmer for 25 minutes until lamb is tender. Remove from heat and let cool.

                    Preheat oven to 400F.

                    While the lamb cooks and simmers, boil potatoes until tender, drain, and add butter, milk, salt, and pepper. Mash but leave a few lumps.

                    Stir peas into meat mixture then pour into a baking dish. Spoon mashed potatoes over the top and gently spread to completely cover and seal edges. Place on a center rack in the oven and bake 20 to 25 minutes or until top begins to brown.

                    1. re: Emme

                      Thanks so much, that's exactly what I was looking high school sweetheart's mom, from England, would make this and I would just wanna cry, it was so good. Sge also made the best mince meat pies, and steak and onion and steak and kidney pies...mmm.
                      The best things about these types of recipes is that they taste even better the next day!

                      1. re: tatertotsrock

                        Have you been to the Tudor House in Santa Monica? They have great pasties, as well as my favorite Custard Tart!!

                        Whilst there, we always stock up on Malteasers and Smarties.

                        1. re: Emme

                          Uh oh, dont tell me these sort of things...I'm gonna be on the westside and how can I resist such treats...thanks.