I baked a sirloin tip roast today,browned it then put in oven for 3 and a half hours with 2 cans of golden mushroom soup and a package of lipton onion soup mix.with that we had rice,sliced tomatoes and green butter beans.I had enough roast and gravy for 4 more meals in the freezer.

Last night I made a sheet pan dinner with chicken sausage with gouda in it, cauliflower, red pepper and onion. I tossed everything with olive oil, balsamic vinegar, a nice Mediterranean herb blend a friend had given me, S&P. It was nice and light - perfect for this heat.

Yesterday I made burgers and Italian sausage on the grill. Leftovers for tonight.

Janiebakes I'm glad ya'll liked the stew over corn bread.One of our favorites.

Will was planning to grill hamburgers, but with the torrential rains, he had to change plans. Based on what was quickly available he made a different sheet pan, his version of arroz con pollo using chicken sausage and he made brown rice.

That means from both dinners we have enough for leftovers tonight.

I made chicken fajitas and fried cabbage. It's my first time ever cooking or eating fried cabbage! I very much dislike cooked cabbage, but I have 6 huge heads of it (some I will give away). I liked it cooked this way! As did my husband. My only complaint is that is has a lot more fat (bacon and butter) than I usually eat, so hoping my tummy doesn't rebel. Next time, I will cut back on the bacon (but hopefully retain all the flavor) and cut the butter in half.