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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of May 17, 2026?
cwcdesign.Sounds like a disconnect between the system that creates the labels for the chicken and the checkout system.
I've seen the bone-in chicken breasts labeled 3 or 4 different ways over the years.
I did Lemon Chicken from "Chinese Casserole Cookery" by Lilah Kan. I've found many of her braised recipes can be adapted easily for slow cooker or pressure cooker. This time I did four chicken drumsticks in the pressure cooker. It was very good. I have plenty of lemon sauce left over so I think I'll have to repeat the recipe very soon. Any ideas for lemon sauce -- lemon juice, sugar and thickened with a little corn starch -- besides more braised chicken?
Having a chicken thigh and potato salad I made this morning. I'm done in from planting herbs and several tomato plants.
We had more of the roasted chicken breast and ate the rest of the vegetable stir-fry. The bok choy is rather strong, and Scott prefers that I not buy any more of it.
I had some of the ragu with mashed potato, green beans and carrots.
For dinner on Friday, I made Split Pea soup, using a large ham bone that I had bought and frozen a couple of months ago. Our weather has been cooler, and it is very breezy this evening, so the soup was a perfect meal, with leftovers for future dinners.
I had more chicken salad, leftover roasted vegetable with and a nice bowl of mixed berries for desert along with my ounce of dark chocolate.