Tonight we had smoked pork chop,creamed corn,boiled okra and buttermilk biscuits.

I sautéed some onions and peppers and chicken tenders with TJ’s simmer sauce. Yo make it my own I sprinkled several of the spices I bagged before leaving home ( in Fl. for 3 mos.) and it turned out HOt Hot HOT. I guess without the labels you don’t know what your getting.

For Tuesday night dinner, I made a stir-fry combination of cooked ground turkey, mushrooms, carrots, broccoli, green onion, ½ tsp. dried Penzey’s garlic, ¼ tsp. celery salt, black pepper, and half a package of mushroom noodles bought at Aldi’s. My husband liked it. I found it a bit bland, and I think that I’d like it better with some sort of sauce. I thought of trying to make a yogurt sauce but decided that experimenting in a rental kitchen without my usual assortment of pantry items might not be a good idea. The combination was still good, and it gave me the assortment of vegetables that I had been craving.

Navlys--that's why I keep the small sample bottles from Penzey's; they are perfect for travel. Otherwise, write on the baggies. 🙂

Dinner Wednesday night was tomato soup and vegetarian lasagna from the freezer, and the crusty gruyere loaves I made yesterday. Perfect for this snowy, windy, below zero night.

Tonight we had chicken tenders,stewed squash and thickened potatoes.

For dinner on Thursday, I roasted cubed Yukon Gold potatoes rubbed with olive oil and sprinkled with Penzey’s Sunny Paris. I also roasted 6 chicken thighs, which I drizzled with olive oil and sprinkled with Penzey’s Greek Seasoning, an idea that I got from Chocomouse. Because this oven is so small, and I only had a large rectangular Pyrex dish and a square one, I had to roast the potatoes for an hour, then roast the chicken. As the oven seems not to be heating as high as it is set, I used a temperature of 425F, which worked well. We had microwaved peas as well.