What's for dinner?

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Originally Posted by happystuff

Trying a new recipe tonight - a rice, chicken, broccoli, cream of chicken soup casserole thing. Not one for canned cream-based soups, but I tend to make new recipes according to the recipe the first time though. If it turns out okay, I'll figure out some alternatives to the canned soup. LOL

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So, how salty was this?

I find myself complaining a lot lately about the saltiness of restaurant food. We had some last night from a restaurant… Salty. We had a board meeting at an Italian restaurant in the city last week and it was… Too salty.

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Originally Posted by iris lilies

So, how salty was this?

I find myself complaining a lot lately about that. She salty us of restaurant food. We had some last night from a restaurant… Salty. We had a board meeting and an Italian restaurant in the city last week and it was… Too salty.

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Taste-wise, it didn't taste salty to me at all. Actual salt would have come from the cream of chicken soup and the seasonings I added. It actually turned out quite well! I'm hoping to find a way around the canned soup. I have a couple of from-scratch substitution recipes that might work instead. But, overall, it was easy and enjoyed by all.

Happy stuff I've made a white sauce and added Better than bouillon Chicken flavor that worked well in place of cream of chicken soup. Also used Cream of Chicken herb flavored (campbells) that was better than the regualr.

Meatless Monday so...cornbread and bean casserole.

Quote:

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Originally Posted by iris lilies

So, how salty was this?

I find myself complaining a lot lately about the saltiness of restaurant food. We had some last night from a restaurant… Salty. We had a board meeting at an Italian restaurant in the city last week and it was… Too salty.

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I'm the same way. Since being diagnosed with HBP years ago I basically stopped adding salt to anything I cooked and got very cautious about how much sodium is in any packaged food. As a result a lot of stuff in restaurants tastes like the chef was cooking dinner for the National Association To Rally and Incite Use of soiuM.

I try to eat fish once a week, but it's a challenge. I don't like salmon and refuse to eat tilapia, so it's usually cod. So tonight it will be baked cod, baked potato, and steamed broccoli. I'm always on the lookout for a more appealing fish selection. Tuna salad or tuna casserole are the most common alternative.

I don't add salt to anything at home, so when I get canned or prepared foods sometimes the salt is overpowering. I remember my family dinners as a kid where salt and pepper got passed around before every dinner and liberal amounts could be use for many things. It's not something I miss.

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Originally Posted by nswef

Happy stuff I've made a white sauce and added Better than bouillon Chicken flavor that worked well in place of cream of chicken soup. Also used Cream of Chicken herb flavored (campbells) that was better than the regualr.

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Thanks nswef. That white sauce with bouillon is exactly what I was going to try next time!

It's been a food-prep kind of day. Made tortillas, cookies for the mechanics (my car is going into the shop), pizza for dinner tomorrow, baked tofu and couscous with a veggie for dinner tonight. Still have some chicken to cut up and prep for some easy meals this week and then make a salad for my work meals.

Brie and crackers and tuna salad (eaten with the crackers). I wanted easy.

I made split pea and okra soup.