What are you Cooking the Week of November 16, 2025?

[BakerAunt]

We finished the last of the Turkey, Mushroom, and Kale lasagna for dinner tonight.

[RiversideLen]

Tonight I had something completely different, a burger with sweet potato and green beans.

[Joan Simpson]

Tonight I had a salami , cheese and tomato sandwich with dill pickles.

Cwcdesign I like the use of leftover veggies and chicken too!

[BakerAunt]

We had more of the roast chicken breast and finished the leftover roasted cubed sweet potatoes and honey nut squash. We also had microwaved fresh broccoli from the farmers market, which is so much better than what we get in the store.

[cwcdesign]

So tonight I made bbq chicken salad and had it with spinach and avocado. I was too tired after work to make pizza - it's been a long week so far and next week will be busier.

[Mike Nolan]

I had a salad for supper with some sliced turkey on it.

[RiversideLen]

I had spaghetti, a meatball and green beans.

[BakerAunt]

The holiday season is never easy for retail workers, CWCdesign. Hang in there.

I made spaghetti squash and mushroom quiche on Friday afternoon. I will have it for lunches, beginning tomorrow. I used 100 g of pastry flour and 140 grams of whole wheat pastry flour in the crust.

For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We also had microwaved fresh broccoli.

[cwcdesign]

That sounds delicious, BA. And, thanks for your encouragement. The RSM golf tournament is going on this week and in past years, we've been fairly quiet as people head over to The Lodge and stay there - the traffic in the south end of the island is horrendous. For some reason, this year we have been much busier - obviously it's good for business. And having just put out our Christmas stuff, people are excited (it looks really good this year). I'm pleased with what Michelle my GM and I selected and we have this team member who does a really good job of merchandising.

[Mike Nolan]

We did a lavash pizza tonight, with some tomato sauce, artichoke hearts, pepperoni, havarti cheese and some 'melting' cheese from Sams that is mostly fontina, I believe.

[BakerAunt]

For dinner on Saturday, I made an entrée with 8 oz. whole wheat rotini pasta, which I added to sauteed sliced carrots, celery, green onion, mushrooms, and spinach, along with a large can of fire-roasted tomatoes, and the rest of the roasted chicken breast meat.

As a side dish, I roasted a 2 ½ lb. delicata squash that I have had for over a month, using a recipe that the vendor texted to me. The recipe called for coating a large, rimmed baking sheet with olive oil (I went ahead and lined my pan first with parchment paper), then sprinkling grated Parmesan and garlic atop it. I cut the Parmesan down to 2 oz, but reserved ¼ cup as stated. I did not use fresh garlic because it would burn. Instead, I sprinkled a teaspoon of garlic powder over the Parmesan. Half moon rings of the squash, cut ¾ inch thick, are then laid on the Parmesan bed. The tops are rubbed with a bit more olive oil, then the rest of the Parmesan is sprinkled on top. It bakes at 425 F for 30 minutes, but I probably should have pulled it out at 25, since some of the Parmesan overbrowned. This delicata squash recipe came out better than my previous attempt, and from what I read online, high heat for a shorter period of time is ideal. The skin was still a little chewy but acceptable. I do not know if the chewiness is because it has been lying around for a month or because it is large. The original recipe called for a 1 ½ lb. squash. I also wonder if it used the commercial Kraft Parmesan, since there is no way that 1/3 cup freshly grated is 1 ½ oz.

[Mike Nolan]

I had some soup.

[RiversideLen]

On Saturday, I roasted 2 pork tenderloins. I think I have enough there to take me through Wednesday. Yesterday I had some with pasta and sugar snap peas.

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