For dinner on Wednesday, I roasted three bone-in chicken breasts. I roasted some cubes of honey nut squash separately (lower temperature). Those honey nuts came from our garden and have been awaiting use. We also had microwaved frozen peas and carrots. We have leftover chicken to use in at least two more meals.
Mike--ah, practice makes perfect, a great reason to make them more often!
Thanks, all! I am going to give it a try with the lemon braid recipe, possibly with my sweet roll dough.
My cranberry sauce uses 12 oz. cranberries, 1 cup dried cherries, and 1 cup light brown sugar. It also has cardamom. It is still tart but in a sweet way, if that makes sense.
We ate the rest of the Turkey, Spinach, Mushroom lasagna.
The chicken looks great, Len!
A couple of my butternut squashes needed to be used, so I roasted them on Monday, then made Curried Butternut Squash Soup, which I had for lunch. I froze three individual servings for future lunches and refrigerated enough for the next two days.
I made yogurt on Sunday.
For Sunday dinner, I made Turkey, Mushroom, and Spinach Lasagna. We have enough for two more dinners. We had applesauce on the side.
I know that Christmas dinner will involve ham, applesauce, and pumpkin pie. I need to think about the sides.
On Saturday, I made maple granola.
For Saturday's dinner, I made Salmon and Couscous with Greek Seasoning. We had it with microwaved fresh broccoli.
Congratulations on your new kitchen tool, Len!
We had leftover hamburger stroganoff with rice, along with microwaved frozen peas and carrots. We also had applesauce.
Ah, such yummy baking from Aaron and Mike!
It has been a slow baking week for me, so I needed to do something about that today. On Friday, I baked Eggnog Barley cake in my Christmas wreath Nordic Ware Bundt pan. I replaced 1 ¼ cups of the AP flour with barley flour. I found a high quality "low-fat" (still 3.5 g saturated fat per half cup) eggnog (Organic Valley Reduced Fat Eggnog) when we were at Kroger earlier this week. The Kroger brand was lower in saturated fat, but it used high fructose corn syrup. The cake is excellent, as we each had a slice for dinner.
My husband's mouth is still somewhat sore, so I baked a double batch of my new recipe for Drop Sugar Cookies that use avocado oil rather than butter. I did two-thirds of the cookies by rolling them in combined red and green sugar and rolling the remaining one-third in red, green, and white sprinkles. It is nice to have a sugar cookie for Christmas again, especially for afternoon teatime.
For dinner on Thursday, I made my lighter version of my mother's hamburger stroganoff, which we had over a mixture of brown and wild rice. We also had microwaved frozen peas.
On Wednesday, I made dough for Whole Wheat Sourdough Cheese Crackers that I can bake early next week.
Thanks, Joan. It is better today, but he has to be careful how he eats.
I made applesauce on Wednesday as a treat for my husband, who is recovering from a dental procedure.
My husband had a dental procedure on Tuesday, so his mouth was too sore to eat last night's leftovers. I pulled out some chicken broth from the freezer and warmed it up for him. I decided to eat an improvised dinner of scrambled egg with onion, mushrooms, and low-fat mozzarella, with raw carrots on the side.
