 Welcome to another week of what's for dinner. My name is Andrea and in my household there's me, my husband, and our handsome little boy. On our channel I make simple meals using convenient pantry and freezer staples. Hey guys so for dinner tonight it is pizza night and so Howard and I both did our own individual pizzas. So this is the crust that I am using. HEV is a grocery store that's here in Texas. This is a two pack of crust. I'm using one. It is ultra thin and crispy. They have a thin and crispy then they have an ultra thin. So this is kind of like a cracker crust. So of course I've got my sauce on there and we are using this sauce. I've got cheese, red onions, pepperoni, and then I didn't have any fresh basil but I did have this. Let me try to show it to Gourmet Garden and this is what it looks like. It is a lightly dried basil and it comes in the refrigerated section. But Howard's Pizza is in the oven right now so I will show you his once it comes out. Okay so this is Howard's Pizza and he is using this flat bit flat bread crust from Aldi. We both really like it a lot. So he has just shredded mozzarella cheese or pizza cheese and then he has fresh mozzarella on top, the red onions, sauce of course, and pepperoni and he also used onion powder and garlic powder. So this is what we are having tonight homemade pizzas and we will see y'all next time. Hey guys so for dinner tonight we are having some grilled baby back ribs that I had in my freezer and I actually smoked them on my charcoal grill so you see that nice smoke green right there. So I seasoned the ribs with this Japanese barbecue sauce, sorry Japanese barbecue seasoning from Kinders and it is really very good and then for the sauce I used this Bibigo Korean barbecue marinade that I used a lot on our channel and it has a really nice savory Asian flavor. It's so good. I made some collard greens and I will record a video on how I make my collard greens and then I just doctored up a box of macaroni and cheese. I have made this on our channel many many times. I'll link the recipe in the description box but you just use a box of the macaroni and cheese, the kind with the cheese packet, the squeezed cheese and then to that you just prepare it according to package directions. To that you add a half a cup of sour cream and then the recipe calls for one cup of cheese added in and then also sprinkled on top. I use more than that. I use about a cup of cheese added in to the macaroni and cheese and then I just sprinkle a cup on top or any type of cheese that you want and then you just bake it for about 20 minutes or until that cheese melts. But anyway this is what we are having for dinner tonight and we will see y'all next time. Hey guys so for dinner tonight I am trying a recipe that I initially tried probably a year or more than a year ago. It's a speedy sausage and black-eyed pea skillet. So in my skillet I browned one pound of breakfast sausage and to that I added one chopped de-seeded jalapeno pepper and a half a cup of onions and what you just saw me add was just one can of black-eyed peas and the recipe says that you should drain the black-eyed peas which is what I did last time but I felt like it was too dry. So this time around I just added in the juice right along with the peas and then I'm going to season it with a little bit of onion powder and also some garlic powder. I'm not going to worry about adding in any salt because that sausage has plenty of salt. So all I'm going to do is just stir this up really well and then I'm going to cover and cook this for about maybe half an hour because I do want those peas to get nice and soft. Okay so here is everything all plated up. I'm serving mine over some basmati rice. If I didn't mention it I'll make sure to put the recipe in the description box. The recipe doesn't mention this but it's really important to let those peas simmer down with that meat. So I'll let mine simmer for about 35 minutes and they're nice and tender and serving some cornbread on the side just some good old jiffy cornbread that I had in my pantry and if you're not a fan of black eyed peas this would really be good with black beans and also pinto beans as well really quick and easy weeknight dinner. So this is what we're having for dinner tonight and we will see y'all next time. Hey guys so for dinner tonight we are having taco salads and I am using this meat that I picked up from HEV a while back ago when it was on sale and it is really very good it's already diced and seasoned it's chicken thighs chopped up and it's seasoned with hatch and jalapeno green chilies they have different flavors but like I said I bought it on sale a while back ago I couldn't beat the deal and I just stuck it in my freezer until now but I wanted to show you how I make my version of a quick and easy Mexican rice. So in my sauce pan here I have about three tablespoons of oil and about I don't know less than a half a cup of onions to that I just added some jasmine rice it's one cup of jasmine rice I'm just gonna stir it around just a little bit. Okay so the rice has gotten a little bit brown to that I'm adding one packet of this Mia Rose I found this at Walmart you can find it at other places too I think I've even seen it at the Dollar Tree but each box comes with four little packets and so that's what I'm adding in right now. Now if you happen not to have Mia Rose I have also used this it is really good it's nor bullion it has chicken and tomato flavor all in one and it's really good so if I don't have the little packets then I use two teaspoons of this bullion and it is so good and then after that you're just gonna add the rice needed for your the water needed for your rice and you're just gonna give it a good stir and cover and let the rice simmer until it's cooked. Okay so everything is ready to be assembled let me show you the rice here it is nice and fluffy I also made some refried beans and added some cheese on top here is the chicken and it is really very good like I said and then here are our taco salad shells and this is the brand of taco salad shells that I use and if you've been with our channel for a while you know I talk about these things all the time my mom started making them when I was younger or buying them I should say when I was younger and so I have continued the tradition they're just super hard to find now but here they are and they just bake in the oven on a little former that comes with them very easy to make I did kind of over bake them just a little bit but let us get our taco salad assembled and then I'll show you how it all turns out. Okay so I've got everything all plated up this is Howard's plate he has everything on there and he added salsa cheese and sour cream this is my plate I have everything as well not as much as he does but I've got everything on there except for sour cream so this is what we are having for dinner tonight and we will see y'all next time. Hey guys so for dinner tonight we are having these sirloin steaks I have these in my freezer I got these on sale from Kroger a while back ago and I've actually made them on my channel before but I couldn't beat this deal you get two sirloin steaks for 288 can't beat that so I do remember last time that I didn't really feel like these steaks had a lot of flavor so I am going to be using this five pepper five salt seasoning from Adams my cousin told me about this seasoning and he likes to grill and cook and he said this is one of his go-tos so I am going to be trying out the seasoning on the steak tonight so I will be back once I get everything all plated up okay so here is everything all plated up here is the steak and it looks absolutely delicious serving it with a side of fresh broccoli that I stir-fried and a baked potato that I made in the air fryer I always bake my potatoes in the air fryer for an hour at 400 degrees and it's perfect every time there is some butter that's already melted into the potato some salt and a little bit of sour cream so this is what we are having for dinner tonight and we will see y'all next time