We are having leftover Slow Cooker Chicken Stew made from a recipe in Slow Cooker Revolution by America's Test Kitchen. How I love my Slow Cooker!
What are you having for dinner?
We are having leftover Slow Cooker Chicken Stew made from a recipe in Slow Cooker Revolution by America's Test Kitchen. How I love my Slow Cooker!
What are you having for dinner?
I love my slow-cooker too!
I have been making veggie soups and lamb stews all winter!
Today though, I have pintos in there. Pintos and rice and an avocado will be dinner at my place!
I'm thing chili, no beans, several kinds of chilis. And a big salad, heavy on the Romaine, mixed greens, avocado, onion and garlic, with sour cream and mayo dressing. Maybe Green Goddess, a favorite.
Cold, wet, with the threat of snow. Haggis, neeps and tatties tonight!
Going out to eat for DH's birthday, to a place we have never tried. It's by the lake, so excited!
DH is on a low carb binge a tiny sirloin steak cut into strips and sauteed with a lot of onions and mushrooms. And a huge salad.
Black bean chili, salad and some purple corn chips.
Last edited by Mary B.; 2-18-16 at 10:56am. Reason: making it clear i wasn't eating a South American country
for dinner is a lovely green salad, roasted beets and a big Buddha bowl of brown rice, steamed brocolli covered in a beautiful white sauce made from cauliflower. Yum.
Wednesday is "stir-fry" (every day of the week has a theme to keep meals on track - which is easier and more forgiving than strict meal plans) - and the term "stir-fry" occasionally takes on a life of it's own based on what's available and what needs to be used-up. Sometimes it's a traditional stir-fry, other times it's just something that is stirred and fried (LOL). I'll be stirring and frying some cooked seasoned shredded pork (safely tucked away in the freezer, and a former Slow-Cooker Meal) to make meat and bean tostadas. It's the last portion of the 99-cent/pound pork riblets from October when I bought a 5# box).
When possible, I try to mix a small amount of meat with a low-priced meat alternative (beans in this case) and still get a full serving of protein without a lot of added carbs (like pasta, rice). That's how I can keep to a $10/week meat budget for two adults.
There will be enough left over for our lunches tomorrow, and quesadillas on Saturday (which is Soup and/or Sandwich Day - and quesadillas are extrapolated into the "sandwich" category.) Some shredded lettuce left from last night, and I'll add some home-grown micro-greens and chopped parsley and chives (which are growing in a sunny south window), plus a small amount of shredded cheese to melt on the top. I'll need to make some sprouted and dehydrated bean flakes into refried beans, which only takes a few minutes with hot water + spices. Dessert will be baked apples. Wednesday is my grocery shopping day, so I like to keep the meal Q&E after a busy morning.
Hamburger soup.
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