May 6, 2018 at 11:49 am #12306
Haven’t decided what I’m doing for supper tonight, two possibilities are stuffed peppers or chicken on the grill.
Users who have liked this topic:May 7, 2018 at 9:22 am #12313
I bought 4 1 1/4 lbs. strip steaks from Costco. I marinated them in TJ’s Souvlaki sauce for 1 1/2days. Then I grilled them over high heat for about 14 minutes, turning once. This is where the Thermapen comes in handy. At 145* they were perfectly medium rare.
Users who have liked this topic:May 7, 2018 at 11:00 am #12314
Last night cleaning out left overs and made lima bean soup.tonight I’m cooking sausage,left over squash and green beans with potatoes in them.
Users who have liked this topic:May 8, 2018 at 5:08 pm #12321
Still using left overs…tonight I chopped up rest of smoked chicken and mixed with BBQ sauce ate that on top of toast with mashed potatoes and garden peas on the side.
Users who have liked this topic:May 8, 2018 at 9:20 pm #12322
I made stuffed peppers today, with these HUGE red bell peppers that I got at the store over the weekend. The two of us didn’t finish even one of them, but they should make great leftovers.
Users who have liked this topic:May 8, 2018 at 9:31 pm #12323
Red bell peppers are my choice of peppers to stuff!
Tonight I cut up leftover pork from what my husband cooked last night. I then sautéed chopped red bell pepper and sliced mushrooms in the drippings from last night’s pork and some I had in the freezer. I added the meat and the broccoli florets. In the meantime, I cooked half a package of soba noodles (these are partly whole wheat). I mixed the drained noodles and a bit of the cooking water into the vegetables, then added sliced green onion. We have enough for dinner tomorrow as well.
Users who have liked this topic:May 9, 2018 at 11:13 am #12331
It looks like a windy, rainy day, so I’m making soup, using some of the broth I recently made. I’m using a mix of lentils and some hull-less barley from Bob’s Red Mill. I had a bit of leftover, cooked ground turkey in the freezer, so that went into the pot. Before I started, I sautéed some chopped onion, celery, and a large yellow bell pepper, with a bit of garlic. I’ll let it simmer for 90 minutes, as the hull-less barley needs a longer cooking time.
Users who have liked this topic:May 9, 2018 at 4:48 pm #12335
Tonight I made chicken tenders,macaroni & tomatoes and fresh creamed corn.
Users who have liked this topic:May 9, 2018 at 8:36 pm #12339
Tonight I made a small pork roast and had it with macaroni.
Users who have liked this topic:May 10, 2018 at 4:00 pm #12349
For a potluck tonight, I made a salad with farfelle, spinach, black olives, red onion, and feta with Ranch dressing.
Users who have liked this topic:May 10, 2018 at 4:59 pm #12351
BBQ pork boneless ribs ,mashed potatoes and green beans.
Users who have liked this topic:May 11, 2018 at 6:07 pm #12358
Sauteed onions added flour and water made a little gravy added in a can of corned beef we’re eating that over rice and left over garden peas and green beans mixed with carrots.
Users who have liked this topic:May 11, 2018 at 8:52 pm #12359May 12, 2018 at 8:18 am #12360
My favorite use of corned beef hash–when I can find the reduced fat, less salt can–is to saute onion to add to it, then add ketchup. I stuff it into a red bell pepper (used to use green ones). I set it upright in a microwaveable dish, then microwave on high for a few minutes. It is not a dinner that I can feed to my husband, so I have not made it for a long time.
Users who have liked this topic:May 12, 2018 at 11:53 am #12361
I made “the thigh who loved me” recipe. It called for boneless skinless chicken thighs, ketchup, salsa ,honey…… Thighs are never dry like chicken breasts. My husband said it was a winner but that I would probably not make it again because I never make the same thing twice. (an exaggeration). I like recipes that you can cook in the oven. They are less messy, allow you to prep ahead (usually) and they give you a chance to sit down.
Users who have liked this topic:May 12, 2018 at 6:12 pm #12366
Tonight is baked skinned bone-in chicken breasts on a bed of mirepoix and red pepper, with some white wine, a little parsley and fresh thyme.
Users who have liked this topic:May 12, 2018 at 6:22 pm #12367
I roasted boneless chicken breasts that were smeared with mayonnaise and coated with panko, garlic powder, onion powder, freshly ground black pepper, and freshly grated Parmesan cheese.
I wanted potatoes with it, so I first cut up four medium-sized yellow potatoes, rubbed the pieces with olive oil, put them on a parchment-covered rimmed baking sheet, sprinkled with a bit of salt, and baked for 30 minutes at 400F. I then pushed the potatoes to each side of the pan, and put the two coated chicken breast halves in the center. I sprinkled any left over coating over the potatoes. I reduced the temperature to 375F and roasted for 30 minutes. It came out very well, and I will make it this way again.
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