Hedi Mitchell
Well-known member
Cut up big chicken breast, will fry it,,oven cooked sweet potatoes fries. too hot for much else
What's for supper?
- Thread starter Beth Gallagher
- Start date
Marie Miller
Well-known member
Pork/beef burgers, homemade buns, a big green salad. Scooby snacks and Merlot first.
I made sandwich from the Bojangles chicken for lunch, so dinner will be a salad and something light (probably cheese & crackers.) Or maybe I'll make SOS.
Beth Gallagher
Well-known member
Waiting to see what granddaughter wants today. We may pick up BBQ or chicken fried steak from the local joint. I'm not cooking so they can figure out what to pick up. 
Marie Miller
Well-known member
Grilled pork loin with a hot/fruity glaze, rice a roni with orzo and basmati, a huge bowl of garden tomatoes and romaine.
Krystal Shay
Well-known member
I'm not sure yet. I still have a few slices of meatloaf left in the freezer; maybe meatloaf sandwiches.
It's been awhile, since I have cooked anything. I kind of liked not having to think about what to fix every day.
It's been awhile, since I have cooked anything. I kind of liked not having to think about what to fix every day.
When I was going to night classes, I got in the habit of cooking and freezing my meals for the coming week. It was out of necessity. For a variety of reasons, I kept the habit of batch-cooking and freezing portions in vacuum bags. I'll rarely make a single-serving meal unless it's a steak or something like that...but even then I'll often do a large one so I can freeze. leftovers. Of course, I also have raw meats frozen in vacuum bags.
Even in my retirement years I do it because I don't have to make a dinner decision early in the day. I can decide what I feel like in the moment and have it on the table quickly. Everything (including raw meats) defrosts quickly by putting the vacuum bag in a large bowl of water. I even do this with sides. I have servings of white rice, Spanish Rice, Curry Rice, fried potatoes, scalloped potatoes, etc in the freezer, as a result of cooking large quantities when I'm making a side dish. Heck, I prep a week's worth of salad greens and keep them in a large 1 gallon vacuum canister and have onions, carrots etc prepped in Tupperware containers so at dinner time I just assemble.
Krystal Shay
Well-known member
I generally have a few easy prep meals in the freezer. Years ago, I did prep meals all the time. I just don’t make as much of it now as I use too because it still requires planning, shopping, cooking, properly wrapping, and cleanup. I’m getting old and tired, and I just don’t wanna.
I still take spells where I will cook up a storm, than the storm passes. I use to make a variety of types and sizes of pizzas, chicken pot pies, hamburgers, quesadillas, meatballs, sauces, BBQ Pork, and the list goes on and on. I also usually always have homemade bread of some kind in the freezer.
Beth Gallagher
Well-known member
I generally have a few easy prep meals in the freezer. Years ago, I did prep meals all the time. I just don’t make as much of it now as I use too because it still requires planning, shopping, cooking, properly wrapping, and cleanup. I’m getting old and tired, and I just don’t wanna.
Same. Plus I look at what's in the freezer and don't want any of it. Last weekend I filled a huge cooler with meat from the upright freezer in our garage and sent it home with my son. All my meat hoarding from sales was getting ridiculous for just the 2 of us.
Same.
It was ice cream again today………
Krystal Shay
Well-known member
YUM! that looks good!
Very nice presentation.
Lois E. Winters
Well-known member
Grilled sword fish. Don't have that too often due to the price and mercury, but I love that fish.
Hedi Mitchell
Well-known member
Corny dogs, pork beans ( for me ),, tea
Chopped up some fried chicken, a spare rib and a hard boiled egg. Threw it on a big salad. Made honey mustard dressing. Heated up a biscuit. Then had a Dreamsicle.
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Beth Gallagher
Well-known member
Granddaughter will choose so it will probably be pizza or Chick-fil-a again, which is fine with me. I can get a good salad from either place.
Hoot Crawford
Well-known member
I would not get near a salad of any type these days from anybody, anywhere. YMMV
Beth Gallagher
Well-known member
I like to live on the edge, Hoot.
I always use 2 types of lettuce that I process myself.
The first one is a 4 pak of small Artisan lettuces grown in California and Texas.
The second one I roll the country-of-origin dice with and get a head of romaine or red leaf.
The cryptosporidia issue is almost always with bagged lettuce, and almost always from Mexico. The stuff is bulk-chopped, so one human-feces head contaminates the entire production run, and maybe the machines. It's like a pound of ground beef being comprised of cuts from thousands of cattle (Mad Cow Disease spread rapidly from burger, not from steaks or roasts.) Fast food places and many restaurants used bagged lettuce (Taco Bells in 5 states have been identified as being a current problem.) And this parasite has also been traced back to some bagged lettuces sold in the grocery store.
I cannot live without a daily salad. I can feel it when I miss a day, and can tell that I need it when I have the next bowl. So while you cannot completely eliminate the parasite just by rinsing, you can greatly reduce it. I always thoroughly rinse my lettuce. I have on rare occasion bought a bag of lettuce when Walmart is out of the bulk lettuce, and I always rinse it...but I don't think I'll be buying anymore of that. You forget the risks until a major event happens again, and the risk is always there to some degree.
And just in case, I picked up some Imodium to have on hand.
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