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For some reason, my intro in the first post did not come out correctly, so I have fixed it.
I noted some food marketed for backpackers came up--probably freeze dried, as Mike noted.
Like S. Wirth, I was concerned about canned chicken, as I keep it on hand for when we travel or if I need a quick meal. However, as Mike notes, so far, it is not showing up. There is another kind of chicken base, other than the Penzey's, Essenhaus,, that was on the list.
Best wishes Skeptic on the restrictive diet and the colonoscopy.
Speaking of white bread: I was given a hard baguette by someone who did not want it wasted and, as I’m a cook and baker, she decided that I could use it. That was the perfect impetus to try King Arthur’s Holiday Breakfast Strata:
https://www.kingarthurflour.com/recipes/holiday-breakfast-strata-recipe
I put it together on Wednesday evening and baked it Thursday morning to have at lunch. I made a half recipe in an 8x8 inch Pyrex dish. I used just 3 eggs, since I didn’t want to split an egg or use one more. I don’t eat sausage anymore, so I substituted diced ham. I also used 8 oz. of frozen, chopped broccoli rather than fresh. I used less cheese and I used 2%. 1 3/4 of the milk was 2% that the same people gave us, and I wanted to use it up. I added some sliced red bell pepper for the second half of the bake. Because I halved the recipe, after the initial 45-minute bake, I checked it at 25 minutes, and it was done. It got a little brown on the bottom, so I would probably cut the first cooking time down next time as well. It’s a bit bland. I should have realized that would happen when I substituted ham for sausage and used sweet curry powder instead of dried mustard. I will have an additional three lunches from it. Although somewhat higher in saturated fat for my normal lunch, it is excellent in calcium.
To go with leftover boneless pork for Monday dinner, I roasted an Acorn Squash, using part of a recipe from Food and Wine: https://www.foodandwine.com/recipes/healthy-chicken-and-roasted-acorn-squash It was ok, but it didn’t wow either my husband nor me. I’m trying to find more squash recipes to take advantage of the autumn harvest and the nutritional value of squash. We also had bulgur cooked in turkey/chicken broth and microwaved broccoli.
Beginning Friday night, we have had fall weather for the first time. No 70s for us in northern Indiana! It has been nice to use our wood stove again. We missed it when we were living in the apt. last year during our renovation.
On Monday, I baked another batch of my adaptation of Ken Haedrich’s Whole Wheat and Oatmeal Zucchini Bread. This time, I used my four-well Nordic Ware Bundt loaf pan. It’s older, so it has the darker finish. I reduced the baking temperature to 325F. I baked them 10 minutes longer, as these are larger loaves. They turned out very well. I plan to freeze these four.
I also baked my seeded crispbread. This time, I put the baking shelf up one notch, which seems to work better for crackers and cookies than the one below it that I use for breads.
For dinner on Saturday, my husband cooked some boneless pork in a skillet on the stove. I roasted some cut-up sweet potatoes from the farmers market a couple of weeks ago, drizzling them with maple syrup halfway through. Next time I will cut the roasting time, since the sweet potatoes from the farmers market are more tender than what I find in the stores. We microwaved fresh broccoli as well. We ate dinner by candlelight on our enclosed porch while watching the moon rise. In the adjacent front room, we have a fire in the wood stove. Today is its first use of the season, a sign that fall has now arrived.
