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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of March 22, 2026?
BakerAunt.Wrong thread.
I made Crispy Oven Fish and Chips with Dill Tartar Sauce for Sunday's dinner. We also had microwaved frozen peas.
Either a hamburger, grilled cheese or chicken tenders. I can't stand all the excitement in deciding! Lol
I stayed on the go this weekend, sandwiches and chips Saturday, steaks and potatoes Sunday and today I had smoked ribs and creamed corn.
My husband made it clear that he had no desire to eat any of the two acorn squashes that I bought last autumn, so it fell to me, on Monday, to use one of them for lunch. I was able to go with all sorts of ingredients that Scott cannot or will not eat. I cut one horizontally and roasted it. I also cooked a pot of black beans that I had soaked overnight. To stuff the squash, I made bulgur (1/2 cup to 1 C water) that I mixed with sauteed onion, red bell pepper, and garlic, a can of Del Monte tomatoes with hatch chilis, black beans, and ½ tsp. of Penzey's new spice blend, Resist. I mounded filling in each squash half, added 2 Tbs. low-fat shredded mozzarella to the top of each, then roasted another 10 minutes. The result is tasty. I will warm up the other squash half for lunch tomorrow. I have enough filling to stuff the second squash when I roast it later in the week, as well as some to eat plain.
I do not usually make two big dinner projects in a day, but I still needed to cook for Monday's dinner. I thought that I had a package of six chicken thighs from the freezer, but it turned out to be eight, although one was small, which caused me to scramble my plans and use a 12-inch diameter pan. I decided to riff off of my recipe for Chicken Thigs with Broccoli and Orzo, which I had adapted from a recipe that Aaron Hutchinson developed for The Washington Post. I did not have broccoli to use, so I sauteed some mushrooms that needed to be used up and sauteed some kale as well. It came out very well, and I would do it again, although I forgot to add the thyme. I skinned the chicken, smeared each piece with mayonnaise, and coated the top in toasted Panko. The orzo in my pantry turned out to be whole wheat, which was a nice surprise.
We had salami and tomato sandwiches using a tomato from the hydroponic garden.
I had a roast beef sandwich with fruit.
I made an unexpected trip to the doctor's office on Tuesday morning after discovering late last night a tick embedded in my lower back. Scott tried to remove it, but part of it was too firmly attached, so I needed the doctor to do it. I am now on an antibiotic for the next week as a precautionary measure. I probably picked it up last Friday when we did a walk in our woods. I realized, as we were walking that day, that I had not thought to spray myself with Picaridin, but Scott said it was too early for ticks to be out. Apparently not.
I made yogurt after we got home. For dinner, we had more of last night's chicken, the rest of the goat cheese pasta, and microwaved fresh broccoli.
BakerAunt hope is all well with the tick bite.You can rub them with dish soap and a Q-tip and they will pull right out.
I had smoked ribs and mushrooms with onions.
I picked two smaller tomatoes today, enough for some tuna melts. 🙂
Hamburger yesterday and tuna sandwich today.
Sounds delicious, Joan.
I roasted my second, and last, acorn squash on Wednesday, then stuffed it with some of the leftover filling from when I did the first one. Again, it was lunch for me, and I will have the other half tomorrow.
For Wednesday's dinner, I made Crispy Oven Fish and Chips again, which we had with the rest of the dill tartar sauce and microwaved frozen mixed vegetables.
Joan--I am hoping I won't need your tip about dish soap and Q-tips, because I am going to try VERY hard not to get another tick, but if it happens, I'll now know what to do.
Beef stroganoff for dinner tonight.