Not sure what I'll be cooking this weekend. Spaghetti with meatballs had crossed my mind and I have homemade meatballs in the freezer. With salad makings and some garlic bread, it could be a tasty weekend :-)

I also have some apples to bake. I am not wild about pies - I dislike pie crust - so I most often resort of crisps or cobblers. But I'm sort of burned out on apple crisp, so will probably just stick with baking. I had also considered making sweet dream bars. If I am going to be stuck at home for most of the next week or two, I might as well make something indulgent to snack on :-)

Yesterday it was snowing & 26F outside. I made a pot of red chili. Brownies with walnuts in the oven right now.

Today I am making a pot of soup. Tomorrow after I pick up a few ingredients, I will be making pizza rolls and freeze some.

Crab cakes, fried shrimp, slaw, and french fries.

ETA: I detest planning, shopping, and cooking. I like to eat and he hates going out. So I cook. I detest cooking. He also won't eat anything in a frozen dinner. He also will not eat most of what I cook and I never know what he doesn't like at any time. What is okay one day is barf the next.

Picked up two rotisserie chickens the other day and made chicken salad with part of it this morning.

Making "Lemon and Artichoke Oven Roasted Chicken" for dinner tonight. Have made it once before and we enjoyed it a lot. Easy and tasty. Recipe here: (Scroll down quite aways) https://enchantedhome.com/blog/2020/02/23/seven-on-sunday-227/

Chicken and rice.

DH will have to make do with reheated leftover chicken and rice from the other night. Not sure if I can keep anything besides Ensure down. I had plans but my body has other plans :-(

Leftovers tonight. I roasted a chicken, and yesterday DH cooked crab a friend had brought over live...18 of them, dispersed among friends and neighbors but plenty for a big salad again tonight. Maybe a roast chicken sandwich with it ;0)

I could eat crab every day. DH loves the process of cooking and sharing it, but doesn't eat huge amounts, only a little and usually in a tossed salad or occasionally crab cocktail. Go figure.

Edie, just noticed your post. You are ill? I hope feeling better soon....You said 'keeping down', please stay hydrated.

Eggplant parm. with a salad & garlic bread for hubby, for me a cube steak & french fries. Made a new recipe for a coffee cake & it came out good, this will be a keeper.

Pork chops, fresh corn on the cob and fresh asparagus.

I cooked some pork, made some gravy to go with it. Put some over a potato, and had green beans for a side. I may get ambitious tomorrow and make some potato soup. I haven't done that in a long time.

Reading all this makes me hungry! I've got herbed red potatoes and broccoli in the oven roasting. When it's done I'll turn on the broiler and broil up some lamb chops drizzled with olive oil, salt, pepper, garlic powder, oregano, thyme and lemon pepper. Can't wait. I've already had my ONE martini a week. (triglycerides.) I shouldn't have even the one but if the apocalypse happens I'll regret not having one every time I wanted one! LOL! If anyone has a good argument about drinking martinis with high triglycerides by all means let me know.

I'm on my own for a while. Tonight is going to be leftover pizza and I'm going to make a salad to go with it in an attempt to make my dinner somewhat healthy. I will eat mostly salad and limit myself to one slice of pizza.

We are grilling some burgers and have coconut chess pie.

Tonight, we had leftover vegetarian lasagne. It was really delicious - I created the recipe by adapting an old Weight Watchers recipe together with my regular, high calorie version. With it was sauteed sugar snap peas and grape tomatoes; Magnum ice cream bars (2!) for dessert.

I made a huge batch of Chili yesterday. We had some for dinner last night on a bed of rice. I froze the rest, enough for six more meals.

Stacey, Would you mind posting both recipes and including kinda what you used of each? I have made a cheesy one, no meat, for years. One I found online with meat and my FIL's hamburger one. None is exactly what I want now.

ETA: I like the three cheeses, parm, mozzarella, and ricotta. mushrooms, maybe some meat, and I would like to sneak in some vegetables. I love them, but the green veggies hating hubby doesn't.

Making corned beef and cabbage today...

Annie, I would like to come eat with you. Hubby won't eat corned beef or cabbage.

We're grilling chicken thighs on the patio this evening and will be cooking enough to have leftovers for several days. I might freeze some of them, if necessary. We also have asparagus and broccoli, and so I think we'll grill some asparagus as well.

I could live on a diet of crab, ahi tuna, and shrimp, but I haven't found a good seafood market in Coachella Valley, but I'm still looking. In L.A., we generally buy seafood at Bristol Farms, but I don't know whether the one in Palm Desert will have as good a seafood selection as the one in Westchester.

I finally got my turkey chili made. It was too late for some of the stuff I was going to use up, but it did get several good sized zucchini and some ground beef. :)

tigereye, that's why there are diners...DH loves liver and I won't cook it, so he orders it when we eat out.

The corned beef came out delish. I love it and can never figure out why I only seem to prepare it once a year...you'd think I'd do it more often.

Chicken pot pie.

I made a grocery store run today. Tonight we had a roast chicken with lemon and herbs with a side of roast zucchini with parmesan. I’ll use the leftover chicken to make some chicken salad tomorrow.

Corned beef and cabbage!

DH and I are at the riverhouse. I concocted a quick dish of shrimp, onions, garlic, sesame oil and sweet chile sauce over sushi rice. it was yummy.

So true- liver and onions is a favorite diner menu item.

I made egg noodles tonight, and let the 3yr old grandson turn the crank on the pasta maker. Served with carrots, onions, and celery sauteed and cooked in pork stock. The stock and left-over roast pork was from the freezer. Blanched frozen green beans in the water from the noodles.

Corned beef with steamed Cabbage and fingerling potatoes

Tigereye - I would like to attach links to my Vegetarian Lasagne and Delicious Lasagne recipes but have no idea how to do that, so I'm including them here. I have lost track of the Weight Watchers copy, but it is similar to my Vegetarian recipe; the vegetables in their recipe are raw (they cook while the lasagne bakes), whereas I cook mine before layering (I think they're tastier that way). They use spaghetti sauce and I use tomato sauce. They use regular, uncooked noodles (as does mine) and their recipe was smaller as well.

Vegetarian Lasagne: To prepare the vegetables: toss 4-6 cups assorted cut up vegetables in 2 tbsp. oil. Pour onto pan and roast in oven at 400 degrees until done as you like. In separate bowl, combine 3 cups canned tomato sauce, 1 1/2 tsp. dried basil, 1 1/2 tsp. dried marjoram, 1 1/2 tsp. Worcestershire sauce and 1/2 tsp. pepper. To assemble: Pour 1 1/2 cups tomato sauce mixture into a 9" x 13" baking dish, lay 4 uncooked lasagne noodles evenly onto sauce; then add in layers the cooked vegetables; 3 cups part-skim ricotta cheese, another 4 uncooked noodles, and lastly, evenly pour the rest of the tomato sauce on top. Add a bit of water if needed. Cover the pan and bake at 350 degrees for about 1 hour or until noodles are cooked.
Remove the pan from the oven and sprinkle 3 oz. shredded low fat cheddar cheese and 2 oz. shredded parmesan cheeses on top. Set under broiler until the cheeses are melted and slightly toasted. Makes 10 servings; 7 WW points per serving.

I'm not able to post my other recipe; I get alerts telling me the message is too long, even when I make it smaller. I will try another time.

I have decided to name my meals Isolation Dinner # whatever; yesterday was #3. So far they have not only tasted good, but also were picture worthy, and so I've beeen posting those to my family as well. I guess I have the time to make the meal look nice.

Yesterday was Cream of Mushroom Soup made with some aging mushrooms I found in the back of a refrigerator drawer. That and a salad made up dinner #3.

Tonight will have to be a grilled aging lamb steak (?) with what ever veggie appeals.

last night- turkey roast, sweet potatoes and a big salad

tonight: stuffed sweet red peppers & stuffed long hots - ground beef, sauted mushrooms and cauli-rice, topped and cooked in red marinara, topped with mozzarella for last 1/2 hours. served with italian bread and a big salad!

I bought lots of fresh veggies yesterday asparagus was only 88c a lb. I have 3 bunches, yellow squash, Broccoli crowns, Cauliflower, mushrooms, onion, potatoes, several avocado, and Roma tomatoes, salad. There wasn't much meat available but that's OK I have some in the freezer.

Tonight I think I will fix squash, asparagus, and smoked chops.

I made corned beef and cabbage, potatoes and carrots yesterday and there are leftovers for tonight.

I was waiting for payday to go grocery shopping so will be having corned beef and cabbage tonight. One day late doesn't make any difference to me :-) And I got a big hunk of brisket so there will be lots of leftovers. I see Rubens and corned beef hash in my future!!

Odd how food supplies are so variable based on location. Plenty of meat available here and some good sales so I stocked up. And tons of fresh produce of all sorts.

Delicious Lasagne

Cook 1/2 of a 500 gram box of
lasagne noodles (11-12 noodles) in salted water; drain. Meanwhile, in
skillet, crumble and cook 1 1/2 lbs. ground beef and 1/3 cup chopped
onion in a small amount of oil. When beef is no longer pink, drain fat
and add to pan 3 cans (7 1/4 oz each) tomato sauce, 1 tsp dried basil, 1
tsp dried marjoram, 1 tsp Worcestershire sauce and 1/4 tsp pepper. Let
simmer for 5 minutes, stirring occasionally. In a separate bowl, combine 1 cup cream cheese, 1 cup cottage cheese and 1/4 cup sour cream. Set aside. Shred mozzarella cheese to yield 1 cup. To assemble lasagne: lay 1/2 of the cooked noodles in a baking
dish; spread cream cheese mixture over; then the remaining noodles, the
mozzarella cheese and lastly, pour meat mixture on top. Cover and bake
in 350 oven for about 35 minutes or until bubbly.

made cookies. my brown sugar was rock hard. Shoulda put a slice of bread in the sugar bag and waited ... or just made some [1 cup sugar and 1 T molasses] in the KA.

You can soften brown sugar by laying a damp paper towel over it and microwaving in 20 second intervals. Just keep trying to break with a fork in between. You can do it again if it goes hard before next use.

Have chicken tenders marinating in Italian dressing (first time I have done this) for tonight. Will have those along with eggplant and rice and maybe beans.

The other trick to keep brown sugar (or Demerara) soft is to wrap a chunk of apple in tinfoil and include in the package. The apple doesn't rot....it sort of mummifies as the sugar absorbs the moisture and stays soft and separated.

I have done this for many years :-) And sometimes there are weeks or even months before I need to use the sugar.

Thanks for the brown sugar remedies. Lunch: beans and franks, a reward for my husband who is doing some serious remodel work in one of the bedrooms. Dinner: baked cod with lemon, capers, and butter/olive oil, a salad, and rice.

Last night was cauliflower with cheese sauce, to go with the leftovers from Tuesday. My son-in-law took the last of it in his lunch today, so I need to cook tonight--probably chowder with cod. I have some fresh cod that expires in two days, but it's already smelling a little 'fishy'.

We just got back from Mexico yesterday and found some bananas that were past their prime. So in the oven are 2 loaves of banana bread with frozen blueberries thrown in.

I had a bag of frozen shrimp in the freezer and I decided to make shrimp scampi with linguine. I already made some slaw and I also had some homemade pita bread today to make some garlic toast to go with it. I made the pita bread to have with my second batch of goat cheese that I made today. I'd never made pita bread (or flatbread for that matter) and I made this one on the stove-top in an iron skillet. The next time I make it I'm going to try baking it in the oven. I do this kind of experimental cooking when I'm tired of quilting or cleaning, etc. and there's no life out there anyway so I cook.

since we are trapped inside ... it's chili!

let the 'battle' begin => barking spiders.

I make my own shake n bake and am using it on cod filets tonight.

Cod here too.

Isolation meal #6 was Chili Relleno made with a huge Pablano; cheese inside was Jack. I always sautée mine. Yummy!

Salmon plus sweet potato and macaroni and cheese. It is the first time I will have macaroni and cheese and sweet potato with salmon (usually have asparagus and baked potato). Saw someone here on gardenweb, I believe, post the combination, so decided to try it.