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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of June 14, 2026?
BakerAunt.For dinner on Sunday, I roasted a large chicken that I had bought on sale and frozen. It was close to seven pounds. I started it with the bottom side up, roasting at 360 F for 40 minutes, then turned it over and roasted for another hour and 20 minutes. It was not quite done, so I gave it another 15 minutes. It came out just in time for my three loaves of bread to go into the oven. We also had roasted sweet potato chunks that I did in the countertop oven and microwaved frozen peas. I made gravy with the defatted drippings and deglazing, which we will have as part of tomorrow's dinner. All of this baking and cooking generated a lot of dishes. Scott helped me keep up on them, so the clean-up was manageable.
I had leftovers from the weekend pepper poppers and grilled chicken wings.
I made muddled mashed potatoes on Monday to go with the leftover roast chicken and gravy that I made yesterday. We also had microwaved fresh broccoli.
Roasted a boneless turkey breast, stuffing, gravy, cranberry sauce, salad.
Yesterday I made a hamburger and had it with fresh green beans, carrots and mushrooms.
I had chicken, sliced tomatoes and cucumbers.
We had more of the roast chicken and finished the muddled mashed potatoes and gravy. We had microwaved frozen peas. These past couple of weeks, we have had more thunderstorm warnings and watches than I can remember. Last week, there was an EF-1 tornado outside of Plymouth, the town where we do our big grocery trips.
I roasted a pork tenderloin, made a baked potato and had it with green beans, carrots and mushrooms.
I had a tomato sandwich and tomatoes and cucumbers on the side.
I made chicken salad from the rest of the roast chicken on Wednesday. We had some of it for sandwiches on the buns I baked earlier today.
We had sandwiches on Banh mi rolls, and followed that up with splitting a Chicago-style hot dog that a local restaurant has just started offering, pretty decent.
I made a small pizza with leftover pork tenderloin and onion. Had it with a salad consisting of shredded carrot, cucumber, tomato and lettuce.
We had chicken salad sandwiches on Whole Wheat/Rye/Semolina buns for dinner on Thursday. Yesterday, we topped the filling with mixed greens; today, we topped it with spinach.
We had take-out Chicago dogs.