I made broccoli-cauliflower salad for part of Sunday's dinner. I used my broccoli salad recipe. I always delete the red onion, in deference to Scott's digestive system. I use half non-fat Greek yogurt and half low-fat mayonnaise in the dressing. I omitted the bacon, as we have none. I had a partial bag of "salad toppers," which is sunflower seeds, pecans, and dried cherry and cranberry (a Marshall's buy), which I used instead of adding just sunflower seeds and dried cranberry, although. I added some additional dried cranberries and more chopped pecans. It tastes great! We had it with more leftover turkey.

I also roasted sweet potato chunks. This time, I tossed them in avocado oil and roasted them for 30 minutes at 400 F, and they came out perfectly, so higher temperature for a shorter amount of time is desirable.

I made a simple ground beef stroganoff, had it with spaetzles, sugar snap peas and carrots.

Oh, Joan, I am so sorry. Sending you a virtual hug.

For dinner on Monday, we had salads with mixed greens, on which we put some of the broccoli-cauliflower salad from last night, a few cherry tomatoes that ripened inside, and turkey on top. It was a great fast meal. Scott finished the applesauce, and I had more of my cranberry-dried cherry relish.

Joan, I am sorry for your loss - it's never easy.

On Sunday, my friends came for dinner and I made pizza. I made the 72 hour dough from Baking Steel which is always good. I made 3 smallish pizza's - sauce just crushed tomatoes with a little olive oil and a little salt and oregano. We all had mozzarella. Sue had pepperoni and green peppers. Richard and I had anchovies, green pepper and olives (I went to slice my onion and it was bad, so no onion). Sue took half hers home (Richard ate all his) and I had half of mine for lunch today. Good friends and good dinner.

I'm sorry for your loss, Joan. Losing a loved one is never easy and when it happens around the holidays, that makes it even more difficult.

Today I'm roasting a boneless turkey breast. I seasoned it with salt, a little garlic powder and thyme. It's starting to smell pretty good in the house right now.

Mike;
Do you do single or double crust pot pies? My chicken pot pies only have a top crust because it is easier. I think I was trying to reduce either fat or flour when I started doing that and just continued out of laziness. They do sound good.

Those pies sound great, Mike.

I made salmon patties for dinner on Tuesday, which we had on the buns I baked today. We also finished the Broccoli-Cauliflower salad.

Earlier, for lunch, I improvised a mushroom soup, playing with a recipe that I tried once before and decided needed some work. I needed to use up 8 oz. of mushrooms. I sauteed them with onion in olive oil, then added 2 Tbs. of whole wheat flour, 1 cup of frozen chicken broth, then used up some evaporated milk left over from last week's pie. I added 2 Tbs. flax meal to thicken it, then a generous dash of sherry. It made one hearty serving. I will continue to play with this recipe.