What did everyone cook today?
-
Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
RafterW That’s a mighty fine meal for being right out of the gate. I’m guessing you’re going to do fine. Enjoy that little one … They grow up way too fast.
-
Did a very quick/easy Creamy Garlic Dijon Chicken.
-
Did a very quick/easy Creamy Garlic Dijon Chicken.
Jamieson22 Darn YOU!!! My tastebuds just displayed a drool out of the right side of my mouth.
-
Did a very quick/easy Creamy Garlic Dijon Chicken.
Jamieson22 Did you serve that suppleness over anything?
-
Jamieson22 Did you serve that suppleness over anything?
HerbcoFood said in What did everyone cook today?:
Jamieson22 Did you serve that suppleness over anything?
This was one of those “quick” unplanned meals so just had a leftover baked potato. Ideally mashed potatoes or buttered noodles would be great.
-
HerbcoFood said in What did everyone cook today?:
Jamieson22 Did you serve that suppleness over anything?
This was one of those “quick” unplanned meals so just had a leftover baked potato. Ideally mashed potatoes or buttered noodles would be great.
Jamieson22 Yeah buttered noodles would have been a solid choice.
-
Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
RafterW Good job, you’ll get used to menu planning fast. I cook every night even though my wife works from home now. When we were both working I still cooked since I got home first, her commute sucks in the evening, sometimes it was two hours (52 miles each way). Of course my youngest now is 34 and out of the house, so I don’t have to worry what someone might be into or who might be under my feet. Remember the old adage, Happy Wife, Happy Life!
-
Did a very quick/easy Creamy Garlic Dijon Chicken.
-
-
johnsbrewhouse the old adage is my credo, however I still stray from it from time to time.
RafterW When I do, it seems to create some up-happiness in my life and cost me with some sort of quilting equipment.
-
Light snow here in Wichita but things are getting hot with this Gigawatt Hot with Ghost Pepper High Temp Cheese leftover snack stick meat burger on whole wheat toasted bun!!! A little warm.
-
Light snow here in Wichita but things are getting hot with this Gigawatt Hot with Ghost Pepper High Temp Cheese leftover snack stick meat burger on whole wheat toasted bun!!! A little warm.
JohnG5 might be warm but man does it look tasty
. -
Yes it does and I love the heat.
-
Well the wife started a new work schedule with the new year, she’s working evenings every day so supper is now
on me during the week. Things may be getting more simple in my kitchen, I’ve got an 1.5 year old to occupy as well.For my first home-alone cook, earlier in the week it was a pesto and Parmesan pasta with roasted brussel sprouts and venison sausage, sided with a frozen vegetable mix and garlic bread.
RafterW My hat’s off to all of you that are raising a new family these days!!
-
RafterW Good job, you’ll get used to menu planning fast. I cook every night even though my wife works from home now. When we were both working I still cooked since I got home first, her commute sucks in the evening, sometimes it was two hours (52 miles each way). Of course my youngest now is 34 and out of the house, so I don’t have to worry what someone might be into or who might be under my feet. Remember the old adage, Happy Wife, Happy Life!
johnsbrewhouse Get er done John !
I do most of the cooking, momma does the reheats. Seems to work.
-
My wife decided that she was craving some fried chicken thighs and pasta roni.
-
Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
Matt W.
-
Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
-
Than you gus4416. It didn’t disappoint!
-
Well so much for keeping it simple lol. I had half a package of manicotti shells from an appetizer I made for NYE, smoked shotgun shells, and some burger that I had cooked and froze to use up. I made a simple Alfredo sauce and added in the burger, quartered and roasted Brussels sprouts and some garlic to the sauce. Stuffed the shells and baked them. If I did it again I’d make 2x the sauce to really drown the shells in it and thin that portion of the sauce out a bit, the sauce for stuffing was the perfect consistency. I used the larger sprouts for the side and of course I added garlic bread to my continual carb load lol. I’ve never seemed to have a problem with carbs, but I don’t eat large portions. What you see on the plate is all I ate for supper.
RafterW I wouldn’t say no to that.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
