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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of February 15, 2026?
Mike Nolan.I'm roasting some chicken backs for a batch of chicken stock.
Dinner tonight will be ham and cheese omelets, with fresh baked English muffins.
We wound up doing tomato soup and fried cheese sandwiches.
I made chicken stock today and I was supposed to go out to dinner with a friend, but we had a thunderstorm and she decided to do it later this week - so I came home from church and had pimento cheese (homemade) and pretzels 😂
I had a grilled bologna sandwich on fresh sourdough, with chips.
Our Sunday dinner was more of the turkey, spinach, and mushroom casserole that I made last week. That gave me plenty of time for baking.
On Monday, I made chicken broth from the bones of the chicken from Saturday, along with some from a bone-in chicken breast that was in the freezer. I was down to my last cup of chicken broth. We had very warm weather today, with temperatures in the upper 50s. Quite a change!
We had leftover roast chicken and dressing, with microwaved mixed vegetables, for dinner
Joan - your grilled bologna reminded me that one of my best friends growing up loved fried bologna sandwiches - it was one of the few things she would eat.
Cwcdesign I love me some fried bologna with charred edges and I like it thick! Tonight I had rotisserie chicken and broccoli and for a snack my friend told me about this...sounds not so good but trust me it was...Ritz crackers with mayonnaise and a slice of cucumber, peppered mine and it was good I was surprised.
One of the first things I cooked when I was a kid was bologna fried in about a half stick of butter! That's good eatin!
My mom used to make an appetizer for holiday get togethers, Ritz crackers with mayonnaise, topped with a slice of cucumber and a shrimp. Those were good!
Tonight I made a pizza topped with sausage, mushrooms, red bell pepper and Greek olives. I have enough left for tomorrows dinner.
We had leftover steak pieces with seasoned Asian vegetables and a little curry sauce from TJ's. Served this with TJ's organic jasmine rice.
Len adding the shrimp on top sounds good!
I repeated the rotisserie chicken and broccoli.
Dinner on Tuesday was Oven Crisp Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw. We had pumpkin bread from the freezer for dessert.
All this talk of fried bologna brought back childhood memories of frying the bologna in the pan, without any grease, then putting it on toasted bread and melting some cheese on top.
After I got home from my dental checkup and cleaning on Wednesday, I made a large pot of Turkey, Butternut Squash, and Black Bean Chili. I had a small bowl for a late lunch, then froze six one-serving containers, an act for which future me will thank past me. I have enough for three more lunches. Today's weather did not lend itself to soup or chili, as we had a high of 67 F, but I needed to use some of my store of butternut squashes, and temperatures are supposed to return to freezing on Friday, which may save the lake ice if there is no wind.
For dinner, we had the rest of the turkey, spinach, and mushroom lasagna.