Boiled lobsters, steamers and corn on the cob!
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Boiled lobsters, steamers and corn on the cob!
I'm coming to your house!!Quote:
Originally Posted by rosarugosa
It's in the 90's and too hot to cook. I am having radishes dipped in almond butter.
Veggie burgers.
Made scrambled eggs with onions and crimini mushrooms.... my new favorite. Never had them before but they were in the CSA batch in June. I froze some and they work great thawed and reheated. I love the taste.
Joining neighbors - outside, distancing - for bbq. Will have hamburgers, grilled portabella mushrooms, tomato & mozzarella salad, watermelon, little wine and I'm not sure what else. Mainly - I'm not on the grill!!!!
A mix of yogurt, oatmeal, walnuts, olive oil, lemon juice and stevia.
Last night was tacos. Tonight will be mushroom patties with sweet potatoes. Not sure how I want to cook the sweet potatoes yet, but I've found a couple of recipes I may try.
Turkey burgers and a caprese salad. The basil I planted two years ago is still going strong and the mozzarella is the leftover from last night’s chicken parmesan.
Quote:
Originally Posted by rosarugosa
No kidding! That sounds more fun than our dinner!Quote:
Originally Posted by catherine
Roasted beets dipped in cream cheese.
First time ever- sausage, peppers and onions. Not something I eat, but the family said it was really good. :)
Chickpea curry.
Sloppy joes.
Eggplant in a curried tomato sauce over rice.
Oh that sounds good! We have beats rolling in from the garden and I’m overwhelmed with them. I need to rest some.Quote:
Originally Posted by Yppej
I believe you can make hummus out of beets.
My sister in law pickles here, which is kind of the only way I like them. I once had this giant beet crop and realized NO ONE in the family even liked beets. I learned my lesson.
Made a tomatillo salsa for the first time. It was good... different. Had some today on chicken fajitas.
I have a coupon for a free large pizza at a really great restaurant. We are going there today.
A jumbo tossed salad including roasted sunflower seeds.
It is SO hot that nothing sounds good except watermelon.
Wild rice with tomato sauce and Mexican blend cheese.
Steak and mashed potatoes. So my son grilled the steak and made the potatoes. We couldn’t stop eating them. Turns out that he used a stick of butter, sour cream, Parmesan cheese and salt. Good thing he doesn’t cook a lot.
Me: pork chop slow-cooked in soy sauce, (fake) brown sugar, and minced garlic, with farmer's-market-fresh green beans on the side.
DW: salsa chicken -- chicken breasts cooked in salsa and topped with mozzarella cheese.
We'll probably switch in a couple of days to finish up those meals. Tomorrow: roast chicken or ground-beef-filled zucchini boats.
Steve what is your fake sugar? Colored stevia?
Last night was eggplant pizzas. Tonight will be something with zucchini as we have been gifted some fresh from the garden.
Steve, mind sharing your beef-filled zucchini boats recipe??
It's "Brown Sugar" Swerve (erythritol). Comes out of the package remarkably like the real thing (except that it hasn't yet caked into a rock-like mass). I've used it a few times for non-baked-goods duty and it has worked out just fine.Quote:
Originally Posted by Yppej
That said, I'm brining a brisket to make corned beef and I used real brown sugar for that. The amount of sugar used is minimal for five pounds of meat but the cost of five pounds of brisket is not minimal, so I don't want fake sugar to be what screws it up. :doh:
I don't mind at all. It's DW's turn to make dinner so she's using a recipe I don't yet have. I have, however, made these, which turned out very well:Quote:
Originally Posted by happystuff
30-MINUTE ZUCCHINI PIZZA BOATS
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
SERVINGS: 4
CALORIES: 429 KCAL
AUTHOR: INSPIRED BY THE GIRL ON BLOOR blog
INGREDIENTS
4 medium zucchini
1 Tablespoon olive oil
Salt and pepper to taste
8 ounces italian link sausage, casing removed <== I just buy bulk Italian sausage. So much easier than undoing links.
14 ounce jar pizza sauce
1-1/2 cups shredded mozzarella cheese
1 cup sliced button mushrooms, optional
1⁄2 green pepper diced
1⁄4 cup diced red onion
2 Tablespoons sliced olives
1 Tablespoon chopped fresh basil, optional
1 teaspoon red chili flakes, optional
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Cut each zucchini in half horizontally, then scoop out the seeds. If they don’t lie flat, trim a thin strip from the bottom. Place them on a baking sheet or in a 9x13 casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
3. Heat a large skillet over medium-high heat. Add sausage and cook until browned, 4-6 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in pizza sauce and heat for 1-2 minutes longer.
4. Add sausage mixture to each zucchini boat, then top with cheese, mushrooms, green pepper, red onion and olives.
5. Place into oven and bake until the zucchini is tender and the cheese has melted, about 12-18 minutes.
6. Serve immediately, garnished with basil and red pepper flakes, if desired.
Ooooooo butter! I had to give it up when ?I started WeightQuote:
Originally Posted by Teacher Terry
watchers 6 months ago. Now, for this sweet corn season, I use trace amounts.
IL, we would be in trouble if he cooked very much. After losing weight 5 years ago I am careful and weigh myself everyday.
Thanks, Steve!! Subbing ground meat for the sausage, but this is dinner tonight.Quote:
Originally Posted by SteveinMN
A zucchini onion omelet with cheese.
I made something similar recently.... WONDERFUL!!!!Quote:
Originally Posted by SteveinMN
The zucchini dinner turned out great last night! Family definitely wants a repeat - LOL.
Glad to hear that, happystuff! DW's new recipe didn't turn out quite as good as this one, so I think the one I posted here will be the zucchini boat recipe for us, too.
Hamburgers and homemade French fries.
chicken thighs in the air fryer and corn on the cob.
I have "Everything Soup/Stew" in the crockpot... all the leftovers from the fridge. LOL. It's always different and always pretty good!
An omelet with lots of fresh basil from the garden and cheese with a Triple Zero peach yogurt for dessert.