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.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.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.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.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.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.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.May 9, 2018 at 4:48 pm #12335
Tonight I made chicken tenders,macaroni & tomatoes and fresh creamed corn.May 9, 2018 at 8:36 pm #12339
Tonight I made a small pork roast and had it with macaroni.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.May 10, 2018 at 4:59 pm #12351
BBQ pork boneless ribs ,mashed potatoes and green beans.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.May 11, 2018 at 8:52 pm #12359
Pancakes for supper here tonight.May 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.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.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.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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