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September 26, 2025 at 7:49 pm in reply to: What are you Cooking the Week of September 21, 2025? #47412
After work, I went to Harris teeter to pick up something frozen - they had 4 Stouffers for $10 so I now have a small stash in my freezer.
The reason for this is that I went to my foot doctor today as my right foot was very sore and I was having trouble walking. I'm also supposed to leave for Chicago on Thursday - I hope this storm is gone by then. Turns out I have a stress fracture - so I have this lovely designer (not) shoe to wear for at least the next two weeks. My doctor said it would help with getting through the airport and such and I must say it does keep my foot from hurting too much.
So for dinner I had stouffer's Mac and cheese with frozen peas - lots of carbs but definitely comfort food
September 24, 2025 at 7:07 pm in reply to: What are you Cooking the Week of September 21, 2025? #47396I had chicken salad, the rest of the zucchini and an English muffin. It was hot today - fall has yet to arrive on the coast of Georgia
September 21, 2025 at 7:55 pm in reply to: What are you Cooking the Week of September 21, 2025? #47372I made chicken salad from the rotisserie chicken I got yesterday. I sautéed shredded zucchini for my vegetable
September 19, 2025 at 6:42 pm in reply to: What are you Cooking the Week of September 14, 2025? #47354Last night I had English muffins with cheese and a mandarin orange. Tonight I brought home a blackened piece of salmon that I needed to finish cooking - it was perfect! I had it on a salad with honey mustard dressing from a recipe from Real Simple - the balance in the dressing is perfect. It was published as a honey mustard sauce made with mayo (also good) but it had a variation with olive oil which is what I make.
September 14, 2025 at 8:13 pm in reply to: What are you Cooking the Week of September 14, 2025? #47330I made chicken piccata meatballs with brown rice and green beans. As BA says, I have planned overs for the next few nights.i adapted a recipe from Southern Living. I baked the meatballs instead of sautéing/frying them. While they were in the oven I made the sauce, to which I added the meatballs q when they came out of the oven. Last time the meatballs were perfect, this time overcooked - not sure why. But I wonder if the ground chicken I used last time had more fat. Might have to look into that.
September 11, 2025 at 6:59 pm in reply to: What are you Cooking the Week of September 7, 2025? #47307I made tuna salad with a green salad and tortilla chips
Happy Birthday, Mike! I hope you had a great day!
Calabrian peppers are known to be hot - they're actually an Italian chili pepper. I tend to steer away from them
I've been busy cooking the last two days - must be the "cooler" weather - amazing when the 70's feel cool.
Yesterday I made a big batch of roasted vegetables on 2 sheet pans - zucchini, eggplant, portobello mushrooms, onion and assorted peppers. It took a long time as I had too many vegetables that were watery. It tasted better today than last night. Last night I had them with some pasta and cheese. This morning I made a crustless quiche to cut up and freeze in portions - I had one for lunch - it's good but I like my other recipe better. I also made a big batch of baked oatmeal for this week and some for the freezer. I was trying to decide if I wanted to get another rotisserie chicken, but I went with a small meatloaf instead - I do not remember the last time I made meatloaf, but it was a nice change.
I had an open faced turkey sandwich on an English muffin with a little mayo, arugula and Monterey Jack cheese melted under the broiler. I wasn't feeling well last Sunday, so I bought some Thomas' muffins on sale - I tried the sourdough and they tasted more like Thomas' used to taste, not ushy like the regular ones do now - I was pleasantly surprised. I still want to make more myself when I can ever find some time
I made regular chicken salad with the other half of the rotisserie chicken I used for the pasta salad. The carcass went into the freezer for stock.
I made a chicken Caesar pasta salad - yum
I am annoyed with myself - I overproofed the bread. I checked at an hour and thought it looked good, but then thought maybe I should give it another ½ hour (recipe said 2 hours). I need to learn to trust myself more
Thank you Aaron and Mike.
Mike, I have a particular brand I've been using for a few years that I originally got at the local health food store. There are not many places that carry it, especially in the larger size and Vita Cost does. I've had to increase my dosage as my hip has just gone over the edge to osteoporosis. This brand at a lower dosage took care of my spine, on the last scan and my most recent. So we're trying this before medications.
I've got dough sitting on the counter for KAF's No knead Harvest Fruit Bread. I will bake it in the morning
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