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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of May 4, 2025?
Mike Nolan.Yay I've finished up the chicken and rice!
To go with leftover Turkey-Zucchini Loaf on Wednesday, I made a farro stir fry with turkey broth from the freezer for cooking the farro and used olive oil to saute chopped carrots, celery, an orange bell pepper, sliced green onion, and a pound of sliced mushrooms. I do not usually use so many mushrooms, but our local store only has the older mushrooms out on the morning that we do our shopping, and these mushrooms (from Ontario, Canada), were not keeping well, even though we bought them yesterday, so into the stir-fry they went.
We had takeout salads for supper.
I had a hamburger and chicken veggie soup.
I had a steak and corn on the cob.
We had ham sandwiches and coleslaw for dinner again. I am liking these sandwich and salad suppers.
We had leftover spaghetti with some cheese toast made on yesterday's honey wheat bread.
we're having a rotisserie chicken for supper tonight
I made a small pork loin roast yesterday. I'll have more of it tonight but haven't decided what to have with it.
I made skillet chicken fajitas from a recipe from the Washington Post. It's a keeper with a couple of minor tweaks.
We finished the turkey-zucchini loaf which we had with more of the Vegetable-Farro stir-fry.
I found a Chardonnay chicken recipe I will be trying at some point, it uses a white wine cream/mustard sauce using Chardonnay. Good way to use up part of a bottle.
Supper tonight was chicken salad on croissants (from Sams), using some of the leftover rotisserie chicken from yesterday.
Recipe:
1 chicken breast, diced
1 rib of celery, diced
1 kohlrabi, diced
24 red grapes, quartered
1/2 teaspoon mustard
4 prunes, diced
1/2 cup miracle whip (more or less)
salt and pepper
We tried both margarine and cream cheese on the croissant, both were good, I preferred the margarine, Diane preferred the cream cheese. (They help the chicken salad stick to the croissant, too.)
Interesting choice of fruits for your chicken salad, Mike. I've heard of grapes but not prunes.
I roasted two large bone-in chicken breasts for dinner on Saturday. We had some of it with the rest of the vegetable farro stir-fry, which I revitalized with some sauteed Bok Choy from today's farmers market, the first market of the outdoor season. I also came away with more asparagus, some curly kale, and mixed salad greens, as well as more eggs and a new large jar of honey.
The prunes were Diane's idea, as was the cream cheese. The recipe we normally use calls for a can of mandarin oranges, but we were out.