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I pulled a chicken stuffed pepper from the freezer and my last container of tomato sauce from last years garden. Had it with pasta, broccoli, cauliflower and carrot.
Several years ago, I tried Beyond Burgers a few times. Put on a bun with the usual fixings and it was really pretty good. I would not mistake it for real beef but it was pretty good. I think they have changed, improved, the formula since I tried it. But considering the fat content and sodium, I'm not sure it has any advantages over real beef, except of course to the cow. And with real beef, I have control over the sodium content.
I made chicken stock from some bones I had in the freezer, so dinner was chicken veg noodle soup with a hamburger.
I had some leftover chicken, pasta and brussels sprouts.
I roasted a chicken in a cast iron pan. Seasoned it with olive oil, salt and paprika. It was juicy and tasty.
I made a pizza with ground chicken and a little pepperoni.
I had a cheeseburger, oven fries, broccoli and carrot.
I have a pizza stone, a wood peel and a steel peel. When I got the steel peel I stopped using the wood one. I build my pizza on a sheet of parchment and slide it onto the preheated stone using the steel peel. After 2 1/2 to 3 minutes I gently slide the peel under the pizza, just a little, and use my other hand (gloved) to pull out the parchment. The pizza finishes directly on the stone. It works very well.
I made hamburger gravy using ground chicken and seasoned it with taco seasoning. Had it with pasta and carrots.
I had an Italian sausage, leftover mac and cheese and broccoli and carrots.
If you're interested in old recipes, there is a guy on youtube, Glen and Friends, who does recipes from old cook books, some of them are quite old. And Emmy Made In Japan often does depression era recipes as well as more modern odd recipes. She has also done prison recipes. I find them interesting.
I made mac and cheese following an ATK recipe. It is a one pan recipe, you take 1.5 cup of water and one cup of milk, bring it up to a simmer and then add 8 ounces of mac and cook it 6-8 minutes. Do not drain, then add 1 cup shredded American cheese (from a deli block that you shred yourself as the pre-sliced singles are often made from a different recipe) on the heat and stir until melted, then take it off the heat and add 1 cup shredded cheddar, stir in, add 1/2 tsp Dijon mustard, cover and let the cheddar melt. Now it's ready but you can prepare a simple bread crumb topping it you want.
It's all pretty simple but I don't keep American cheese on hand so I subbed mozzarella from an package that was opened from my last pizza. That, I believe, is where it went wrong, maybe I should not have used the mozzarella and doubled up on the cheddar. As you can guess now, I was not real happy with the results. I'll have to give this recipe another try, this time using the correct cheeses.
Yeah, put it up on a wall and throw a dart at it.
Actually, if you review what you are doing you should be able to narrow it down.
Welcome aboard, Janiebakes! We are a small but good group and we will all benefit from your presence.
I made a pizza in a cast iron pan for dinner.
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