It’s true, I find myself in the kitchen every time there is something I don’t want to do, like paperwork, matching my socks, or staring into my magnified lighted makeup mirror! 😱 Here’s what I cooked this week:
Turkey meatballs but with ground chicken
Vegetable fried rice with asian salad
Tortillas
Dark chocolate fudge brownies
No knead whole wheat bread
Spaghetti with meat sauce + salad
Almond butter
Salmon patties with steamed potatoes & beets
Rice pudding
Orange chicken with broccoli
Lemon chicken with green beans (much better than my orange chicken)
Oatmeal muffins
Egg salad
Breaded lemon chicken cutlets with roasted vegetables
Custard pudding
Taco salad
Thank you to everyone who wished me a Happy 80th. ❤️
We have a crouton crisis in my kitchen. The new way I’m making them is so good, someone keeps sneaking them before dinner. I won’t say who, but that person has a mustache. Oh wait… that could be either one of us! 😀 Here’s what I cooked this week:
Soft croutons
Spinach fried rice
Lemon blueberry loaf
Soft oatmeal raisin cookies no butter
Creamy chicken & broccoli pasta
Granola bars
Oatmeal muffins
Cabbage soup
Linguini with broccolini & mini squashes
Taco salad
Chocolate pudding
Chicken tenders with roasted potatoes, sweet potatoes & peppers
Almond butter
Dark chocolate cashew clusters
No knead whole wheat bread
I have a new way to make my croutons! I bake a loaf of no knead white bread, and after it’s cooled, I slice the whole loaf into croutons and freeze them. Then… before dinner, I remove a handful, let them thaw a little, put them in a plastic bag, drizzle with olive oil, salt & pepper and bake them on an ungreased pan in my toaster oven at 350 for about…. oh crap… I forgot to write down the time, but I think it’s about 15 minutes, until they are golden and crispy but still soft on the inside. I will post them soon as a new recipe with the exact time.
My husband loves these too… so much so that I caught him sneaking some before I made the salad. Busted! 😳 I now have a new plan: I count them before toasting. If I start with 16, then I put 8 on my salad and he gets the rest. If there’s only 3 left, it’s his problem. 🙂
Please forgive my imperfect pictures. They are only snapshots taken right before we eat, and I’m usually hungry! I grab one or two shots and then we can eat. But you might as well see what things really look like in this busy kitchen – a bit messy sometimes. Here’s what I cooked this week:
Simple meat sauce over rigatoni + salad
Oatmeal muffins
Almond butter
Plain jambalaya with chicken and shrimp + steamed beets
Taco salad
Spinach pesto – I always make and freeze – so handy for a quick pasta dinner
Beef stew + salad + crispy focaccia from the freezer
Apple pudding, still a work in progress
Lemon chicken cutlets with rice and steamed broccoli
