For Sunday’s dinner, I made the “Pizza Beans” from Smitten Kitchen Every Day. I first made this recipe last fall, but at the time, my husband requested that next time I make it, I add ground turkey, so I did. I had mozzarella on hand, thanks to Mike Nolan’s helpful advice that it can be frozen. (I freeze it in 4 oz. amounts, tightly wrapped in saran, then sealed in a baggie.) I decrease her amount of cheese from 8 oz. to 4 oz. and use one made with part skim milk. I cooked my own large lima beans from scratch. I do not have the Italian type she uses, so I just used the large lima beans sold by Bob’s Red Mill. We like this recipe, so it will stay in the repertoire. It was particularly nice on a cold day in which it snowed heavily all afternoon.

To use up some leftovers, we had quesidillas for dinner tonight - green peppers, onions, tomatoes, black olives, thin sliced pork, salsa, Monterey Jack and pizza blend cheese. Not quick and easy, with all the prep and standing at the stove, but tasty and warmed up the kitchen on a cold and snowy night. We've got a prediction of 12 inches.

Tonight we had meatloaf,macaroni and cheese and fried okra.

On Wednesday, I was going to make a stir-fry using leftover pork that my husband had cooked for dinner on Tuesday, but I got busy on something else, and next thing I knew it was nearly 6:30. So, last night, we each had a pork chop sandwich with a slice of bread each and steamed broccoli. Tonight, I will make sure that I get dinner preparations started in a timely fashion, and we will have pork stir fry with celery, broccoli, red bell pepper, mushrooms, de-fatted pork drippings, onion (turns out we had no green onion), and soba noodles.

• This reply was modified 5 years, 9 months ago by BakerAunt.

We had cubed steak,garden peas and carrots and macaroni and tomatoes.

Tonight we had Taco salad,I rolled mine in a flour tortilla to make like a burrito.Easy.