[RiversideLen]

Tonight I made pizza, sausage, pepperoni, red bell pepper and mushrooms.

Thanks for the compliment, Joan and BA. I've always felt that you taste food with your eyes before it gets into your mouth so it should look good.

[RiversideLen]

I had a burger, no bun, mashed potato, green beans and carrot.

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[RiversideLen]

A stuffed pepper, pasta and green beans.

[RiversideLen]

I made stuffed peppers. Had one with brussels sprouts and toast.

[RiversideLen]

That pie looks great, Joan. I haven't made one in some time.

[RiversideLen]

That's another nice looking pizza, Mike.

I had chicken, roast potatoes, green beans with carrots and sauteed mushrooms.

[RiversideLen]

I got a USA quarter sheet pan today (you can't have too many quarter sheet pans) so I decided to try it out, just to make sure it works, plus I had a box of brownie mix that has an Aug best date that I wanted to use. As I often do, I added a half cup of oats soaked in a half cup of milk. Plus, I replaced part of the oil (used walnut) with buttermilk. If those modifications don't make it a health food, then I don't know what health food is! I usually use a 9x9 aluminum pan for brownies, they baked up pretty fast in the quarter sheet pan, 25 minutes.

The USA pan is fairly heavy at one pound 12 ounces, as compared to my Nordic Ware aluminum pans at about one pound.

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[RiversideLen]

I've been a little lazy about posting here this week.

On Monday I made a small, easy lasagna. I made it in a pyrex baking dish. I used the no boil noodles, 2 to a layer with some overlap. Sauce was from a jar, I had some ground beef that I had cooked a couple of days prior. I used Ricotta cheese that I mixed in a little oregano and parsley flakes. I used 4 layers of noodles. When it was almost done I uncovered it and topped it with some mozzarella and finished it on the convection mode (the pan was too full to top it with the mozzarella and cover it from the outset). It came out good.

Yesterday I bought a rotisserie chicken and made tostadas and had it with brussels sprouts.

Tonight will be chicken with mashed potato, veggie to be determined.

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Joan, your plate looks perfect!

I had leftover chicken, rice and green beans and carrots.

[RiversideLen]

I spatchcocked a chicken and roasted it. Had it with noodles, green beans and carrot.

[RiversideLen]

I made the sour cream raisin muffins, a half order. I followed the recipe pretty close but using light sour cream. I used the full amount of coffee granules and spices. My raisin count was a little short because I used up the contents of an open box and didn't want to open another one just to make up the little difference. I added some mini chocolate chips just because everything is better with chocolate. Finally, I sprinkled a little maple sugar on top just prior to popping them in the oven.

Fresh from the oven, they taste good. The cloves dominate the other spices but it's not objectionable. Still, I think the cloves could be cut back a little. The coffee flavor is in the background. If I make these again I will reduce the coffee by half. The raisins go very well in the muffins. The muffins are sticking to the cupcake papers something terrible, probably due to the low fat content. If I do these again I will either grease the tins and skip the papers or give the papers a shot with cooking spray.

Overall, provided you like raisins in muffins, it's worth giving a try.

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[RiversideLen]

I agree, Chocomouse, those Danishes look and sound great, cream cheese and blueberries, what's not to like?

This afternoon I made a batch of burger/sandwich buns, 6 of them, and held out some dough for a pizza.

[RiversideLen]

When I want to hold a lid slightly askew, I often make a little gap thingy out of aluminum foil. I make it so it's attached to the pot and then the lid sits on it. That way I don't have to be concerned about the lid sliding back on to cover the entire pot.

Glad about your good news concerning your Rival pot, BA. You never know, sometimes customer service is a zero and sometimes a ten. I use Bakewell baking powder and with my last purchase I noticed the sodium content listed on the label had changed from 4mg to 199mg per 1/4 tsp serving. So I wondered whether the formula had changed (the listed ingredients were the same) or if the 4mg claim had been wrong all along (the more likely scenario). One of the reasons I would buy Bakewell was the low sodium content even though it costs more than other brands. Anyway, I sent then an inquiry via the "contact us" form on their website. The next business day the owner of the company phoned me (got me out of bed, *grumble*)
and told me that he doesn't know where the 4mg claim came from. Originally that kind of info was not listed and when they started putting it on the container they found it somewhere in their records, but again he didn't know where it originated from and the formula had never been changed. He had it tested a couple of years ago and test came back showing 199mg. I was impressed that the owner of the company phoned me and that he was honest about it.

[RiversideLen]

^^^^^^^^
All those dinners sound delicious!

I had quesadillas again, this time with rice, green beans and carrot.

[RiversideLen]

Thanks, Joan. Tonight's dinner is more of the same except I roasted the potatoes and had a salad with it.

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