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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of August 2, 2026?
RiversideLen.I made soup for dinner on Sunday. I used some broth from the last batch I made, and I boiled up the bones from the split chicken we had last week to add to it. The soup was my usual with the Bob's Red Mill mixture of brown and red lentils, split green and yellow peas, and barley. I used browned ground turkey and sauteed carrots, celery, a yellow bell pepper, and a few leftover mushrooms. We have plenty to alternate with other meals this coming week.
Dinner on Monday was the leftover shrimp and fettuccini from Saturday.
Yesterday I had a smoked chicken plate that a friend brought to me, today I had a hamburger and chips.
Made a cheesesteak with fried onions, cheese, oregano on buns I made the other day. Lots of ketchup!!
Dinner tonight was ham steak, with sauteed sliced zucchini and yellow summer squash; and leftover pasta salad with a lot of veggies stirred in with the Italian dressing.
Today I had rotisserie chicken with a salad and ice cream 🍦 for dessert.
Yesterday I cooked a couple of pork tenderloins on the grill.
Tonight I made a grilled tenderloin sandwich on rye with pepperjack cheese.
Tuesday night's dinner was some of the soup that I made on Sunday.
I needed to use up two pickling cucumbers that Scott missed in the garden, so the skin had yellowed. I pared them, then cleaned out the seeds before dicing them. I mixed them with a can of Del Monte tomatoes with Hatch chilis, then added some chopped onion. It needed some punch, so in went two tsp. of Penzey's Salsa & Pico seasoning. I bought a large bag of Tostitos at the grocery store, so I will be having the salsa and chips along with my lunch.
We found three large bone-in chicken breasts on sale at the grocery store yesterday, so for dinner on Wednesday, I roasted them. I think that most people do not want to deal with the bones, but Scott cuts off the meat after I roast the pieces, then I freeze the bones for broth, so that is a win. Scott harvested more of our green beans, so I made our favorite Green Bean, Cherry Tomato, and Greek Cheese salad. Most of the cherry tomatoes were from the farmers market, but four of them were from our plants.
After dinner, I made another jar of refrigerator dill pickles, using our pickling cucumbers and dill from our garden.
Went out with my friend tonight Buffalo Chicken tenders, fries, fried pickles and we shared a slice of chocolate peanut butter pie with a few drinks ...it was delicious!
Chicken thigh with peaches, squash casserole and salad.
Thursday night was more soup for dinner at our house. That was good because it gave me time for my baking project.
I had hamburger steak with mushrooms and onions and a salad.
Cheese enchiladas, refried beans, lettuce, sour cream.