- This topic has 27 replies, 7 voices, and was last updated 11 months ago by
.
- You must be logged in to reply to this topic.
Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of February 16, 2025?
Joan Simpson.I made chicken salad with rotisserie chicken and had that with crackers.
We're having chili from the freezer.
I made stromboli and tomato soup, using frozen tomatoes from last summer's garden.
I had more of the black-eyed peas with brown rice and ham that I made last week. My husband did not eat dinner, as he had a very bad vertigo attack. There have been too many fluctuations in the barometer.
I made a pork chop, rice and brussels sprouts.
I soaked 2 cups of black beans overnight, then used them to make Black Bean and Pumpkin soup on Monday. I froze three servings and left two servings for lunches. As my husband has a problem with black beans, onions, and assertive spices (cumin in this case), the soup is for me. I cut the cumin from 1 Tbs. to 1 tsp., which is plenty for me.
For dinner tonight, I will have some of the spaghetti squash casserole. My husband thinks he has recovered enough to have sone of the black-eyed peas with brown rice and ham.
BA glad to hear your husband is better. Tonight I had a BLT and yogurt.
Yesterday I made a crispy chicken and broccoli salad, a recipe I got from Southern Living, but it turns out is no longer on their website. The base is broccoli, red onion, halved grapes, toasted sliced almonds and grated cheddar tossed in a cider vinegar vinaigrette - I didn't have honey so I used maple syrup. I let it sit in the fridge most of the day (recipe says 2 hours or overnight). I cheated and bought a bag of Perdue breaded tenders on sale and each night I bake two of them in the toaster oven to chop over the salad. The two nights I've had it, I've really enjoyed it. I have enough for a couple more days.
I took some rotisserie chicken out of the freezer and had it with pasta and broccoli.
I made chicken soup today with the leftover rotisserie chicken. It hit the spot.
That's a fine-looking soup, Joan.
I made yogurt on Tuesday.
We had more of the spaghetti squash casserole for dinner.
We had creamed tuna on biscuits.
Although I had more broccoli salad, I wasn't feeling it tonight so I had cheddar cheese, some mixed greens, a little mayo and mango chutney on toasted Will's sourdough - it was just right.
We had a pork loin roast for dinner, with potatoes, carrots, and onions roasted in the same pan. I seasoned it with Penzey's Justice and some smoked paprika.