Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of March 24, 2024?
Italiancook.I do feel like I'm on chopped sometimes. However I don't cook with exotic ingredients that I never heard of.
I had a chef salad with rotisserie chicken and an ear of corn.
We had chicken thighs, an assortment of roasted veggies, and asparagus from the freezer. We should be getting fresh asparagus from the garden in another four weeks.
On Wednesday, I roasted my last two large butternut squashes (I still have a small one) and made Curried Butternut Squash Soup. I mixed the puree with 3 ½ cups chicken/turkey broth and about 1 ¾ cups apple juice that I froze in December after making applesauce. I used a tablespoon of Penzey's Now Curry. I was able to freeze five 2-cup containers for future lunches, and I had some for lunch today, with enough for two more days.
For dinner we had more of the pea soup I made earlier this week.
I had a big salad from the Aerogarden with some turkey on it. Diane had some corned beef on a keto bun.
I made a stir fry consisting of carrots, celery, thin sliced brussels sprouts, red bell pepper, and pork tenderloin. Had it with rice.
Another chef salad with rotisserie chicken and corn on the cob.
I'm making a big pot of onion soup today, using 10 pounds of onions and 3+ quarts of chicken stock.
On Thursday, we had Crispy Oven Baked Fish and Chips with the remainder of the dill tartar sauce and coleslaw.
We had onion soup and a small slice of the apple pie I baked last night.
I had pork tenderloin, broccoli, carrot and mashed potato.
We finished off the BBQ beef on some keto buns that I had frozen.
I made a large pot of clam chowder today, so dinner was a bowl of chowder with rolls from the freezer.
We finished the pea soup on Friday, so all leftovers are gone.
Yesterday I had salmon loaf, leftover mashed potato, brussels sprouts and carrots.
