What are you Cooking the Week of June 29, 2025?

[Mike Nolan]

No dinner plans yet here.

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[Joan Simpson]

I had breakfast for supper, sausage,eggs and hash browns with onions.

[BakerAunt]

I was happy that all the jars sealed from my two jam making sessions yesterday. I picked more berries today at one of our woodlands, but I do not yet have enough for a fourth batch. I also need to buy more canning jars.

For lunch, I combined my leftover roasted asparagus, mushrooms, and cherry tomatoes with cooked wholegrain penne. It worked very well, with no sauce needed. I have enough left for a second lunch tomorrow.

Sunday dinner is a re-run of roasted chicken breast meat, more roasted sweet potato chunks (done in the countertop oven), and microwaved broccoli for both of us.

[cwcdesign]

The salad was better last night, still think it needs regular pasta.

I just canceled my Post subscription - changing the crossword was the last straw (I didn't need much after they lost so many good writers) I feel lighter now.

[Joan Simpson]

I had fresh, green beans, squash and creamed corn with sliced tomatoes.

[BakerAunt]

On Monday, we did more of the roasted chicken breast with the rest of the sweet potato chunks rolled up and microwaved mixed vegetables. I'm hoping for cooler weather tomorrow.

[RiversideLen]

I made a salad and an Italian sausage sandwich.

[navlys]

I froze leftover pork meat from some baby back ribs that I had cooked in the crockpot. (my husband loves the meat falling off the bones). So I defrosted the pork, added bbq sauce and made pulled pork sandwiches. Because I had some meat leftover I heated it up and served it over rice the next night. I was so proud of myself.!!

[Joan Simpson]

I love using up leftovers!Good job Navlys! I had bacon and tomato sandwich.

[BakerAunt]

I enjoy hearing how people re-purpose leftovers into new meals. Nice job, Navlys!

I made chicken salad on Tuesday with the rest of the roasted chicken breast. We had it as open-faced sandwiches for dinner, along with some raw carrots for me, and some German pickles (Aldi's) for my husband. We did our big shopping trip to the small city/town, then finished with the local grocery store, which gives a senior discount on Tuesday. So, an easy meal was great!

[RiversideLen]

Yesterday I made meat sauce for pasta. I browned some ground beef, with diced carrots. I added 2 large Roma tomatoes that I chopped, then a half can of tomato paste and enough water to make the right consistency. A little bit of fresh garlic and enough oregano. Also added some Greek olives.

Had it with a simple salad. I have enough for tonight and tomorrow.

[Joan Simpson]

I had more leftovers of squash, creamed corn and green beans.

[Mike Nolan]

We got our first tomato from the outside garden today (appropriately, a '4th of July' variety) and although it was pretty small, we sliced it thin and had it on sandwiches.

[cwcdesign]

That's exciting Mike! I hope you enjoyed it.

I made tabbouleh today in stages. I cooked the bulgar before I headed in to work. And then prepped the rest when I got home. I had cilantro and mint in the fridge, but by the time I got to use them, they were gone. I salvaged a tablespoons worth of the cilantro and then added Penzey's dried parsley and mint. It will be better tomorrow when the herbs have hydrated. Because of the dried herbs I added and extra tablespoon of lemon juice and olive oil. Then I had ice cream for dessert 😁

[BakerAunt]

How exciting to get the first tomato, Mike! I bought two packages of turkey bacon on our big out-of-town shopping trip on Tuesday and stuck them in the freezer, so I can be ready for tomato sandwiches or broccoli salad, whichever comes first!

I found the first zucchini of the season at the farmers market last Saturday, so dinner on Wednesday was Turkey-Zucchini Loaf with Peach-Dijon glaze using jam I made last year. I hope that peaches will show up at the farmers market again this year. I also needed to use up a pound of mushrooms, so I sauteed them in avocado oil, then added some frozen peas, then mixed in brown and wild rice cooked in chicken broth from the freezer, along with half a cup of cooked rice I had frozen.

For the rice, I used my new Green Pan rice cooker. I bought it online at their factory sale. I have been pleased with their pans. I chose the traditional style (push the tab down and wait for it to pop up when the rice is done). The liner is ceramic, and it washes up nicely. It is supposed to be a 6-cup model, but it seems a bit small. However, I rarely cook that much rice, and it is nice to have a rice cooker that gives me the option of cooking just a small amount. I can always use the old one if I need to make a lot of rice for some reason, but the old one will likely become our travel pot for heating up soup in motel rooms when we travel or making rice if we go for another stay in Florida.

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