Very well plated, Len! You and Joan both do an excellent job.
We had leftover roasted chicken breast for dinner on Wednesday. I made noodles and mushrooms to go with it. I sauteed the mushrooms in avocado oil and added some dried sage. I cooked a mixture of white and spinach noodles in chicken broth from the freezer, then added it to the mushroom mixture.
I agree with BakerAunt that plate looks great Len. Tonight I'm having a sandwich. I've had my niece that's more like a sister to me all week and we've had a great time. I have kept up with ya'll but just haven't posted.Every thing is back to normal now.
I had one last zucchini from the farmers' market a few weeks back, and I used it to make Turkey-Zucchini Loaf with Peach-Dijon glaze for Friday night's dinner. I used some peach jam that I canned in the summer. We had it with the last of the noodles and mushrooms and the last slice of the Mostly Whole Wheat Maple Buttermilk Bread (pumpkin shape), which we split.
We had keto-friendly creamed tuna on biscuits. The biscuits were made with CarbQuik, they were OK but the keto-friendly biscuits I made a few months ago were better. I made them using some cream, next time I might try using butter. I also used Carbalose for the roux in the creamed tuna, it didn't get quite as thick as flour does, but it tasted like creamed tuna (though it needed more salt, probably not enough chicken bouillon.)
I made yogurt on Saturday. I also roasted some cubed potatoes tossed in olive oil to go with leftover turkey-zucchini loaf and microwaved frozen lima beans.
We had our steaks (filet for Diane, NY strip for me), plus a small baked potato (< 4 ounces), sauteed mushrooms and the last small pieces of apple pie.
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