Pasta as well. Red sauce with Italian sausage over penne. Tonight is dinner out, I think. Probably Thai.
Tonight I’m making apricot chicken. Disgustingly easy, yet so, so good.
This is the recipe I use. Yum!
2 tangerines, a block of cheddar, a teaspoon of really garlicy hummus and two cups of yogurt. I didn’t realize there was nothing to eat until it was too late to cook. 
It’s warm enough to cook outdoors! We’re grilling some burgers.
Tonight will be a burger patty, sauteed mushrooms, leftover braised endive, and some turnip fries.
I just talked to my wife and since she is sick and taking care of a sick child, I’ve been instructed to pick up pizza on the way home from work.
Cheesesteaks! Bad for you, but oh so tasty. Haven’t had them in a long time.
Tonight is ‘lazy dinner’: popcorn shrimp (frozen; baked in oven), tater tots (frozen, baked in oven), spiced applesauce (applesauce from a jar; I add my own sweetener, cinnamon and nutmeg).
I think we’ve both had so much of last night’s chicken enchilada that just adding black beans and rice isn’t gonna be different enough. Therefore, the backup plan, chicken stir fry.
Chicken paprikash today. Maybe a vegetable medley on the side, but most likely just some noodles/spaetzle.
Wife and I were working on Valentine’s Night, so I’m making dinner this evening instead.
Aiming for slow-cooked shin of beef in red wine, garlic and rosemary, alongside mashed potato made with mature cheddar and chives.
Started cooking it last night so hopefully all the flavours will have mingled into something lovely by tonight. 
Teriyaki chicken in the slow cooker; brown rice; steamed veggies.
MrWhatsit and the two older Whatsits are going to an International Night thing at a local college.
Whatsit the Youngest and I will be having grilled cheese sammiches and canned peaches, because sometimes you just have to live it up a little.
Last Thursday is magically happening again, and we’re having fillet, creamed spinach, and smashed potatoes. This time, though, we’re also having lemon chess pie, for my husband’s birthday.
I think Spring is here; it’s going to be about 75 degrees today. Unfortunately, all we really have left on this week’s menu is a hearty ham and potato soup.
Tonight is Cornish pasty night. They’re like pot pies without the pot. Chopped skirt steak, potatoes, turnips, onions, and a bit of salt, pepper, butter, all wrapped up in a pastry crust. One of those with some HP Sauce and a beer and I’m a happy man.
Whenever I hear about pasties, I always think of them as “the original Hot Pocket”! 
Tonight at our house, mudgirl wanted to cook; she wants to make her first slow-cooker meal. So we’re having the ubiquitous-but-super-simple potluck dish of mini smoked sausages in a sauce made by combining equal parts grape jelly and chili sauce! She’s also boiling up some egg noodles, and steaming some garlic baby peas with mushrooms.
Last night was grilled cheese sandwiches and tomato soup, as it was very cold and very rainy. Tonight we are hitting The Hat for something huge. My guess is either Pastrami Chili-Cheese Fries or a huge couple of burgers. Something to carry the wife over while she flies back to Boston for a week.
Took 3 russet potatoes and washed them, then cut multiple times to about 1/4" from fully cutting through (“fanned” them).
Then placed in cooking dish and added garlic salt and Mrs. Dash, then covered in butter and cooked 30 minutes at 425F.
Now I’m going to add more butter and black pepper and cook 15 more minutes.
Then I’m going to add cheddar cheese and cook an additional 5 minutes or so.
I’m craving potatoes something awful and hope this comes out well.
Just got back from the market. I bought a half-pound of green beans, a small hand of ginger, low-sodium soy sauce, some green onions, and a pound of wild prawns.
Roomie had the 2200 to 0630 shift this morning, and she didn’t go to bed until 2:30 or so this afternoon. No telling when she’ll wake up. The stir-fry should be quick, and also a light meal after the biscuits and gravy I made for breakfast.
In case anyone is interested:
Whisk together 1/2 cup of chicken broth, some soy sauce (I’d have to look up the quantity), a teaspoon of Chinese chili-garlic sauce, and some cornstarch. Heat some oil to shimmering over medium-high heat. Cook ginger, cut into matchsticks, for about a minute. Add the snow peas (or tonight, green beans since snow peas are not to be had) and cook for about two minutes, browning the ginger slightly. Add the peeled, de-‘veined’ shrimp and stir-fry for about a minute. Add four small scallions, cut diagonally, and cook for 30 seconds or so. Whisk the sauce and add to the pan. Cook for about a minute, until the shrimp are fully-cooked and the sauce thickens. Serve over rice.
Roomie’s up! I’ll have to ask her when she wants dinner.