Unstuffed pepper casserole.

Just finished the prep. Cooked the rice and chopped all the vegetables.

It is made with ground turkey do less calories than ground beef.

I made Peruvian street chicken last night. It was really good and pretty easy.

I have a tee ball game to go watch my grandson play and I have decided I am having a grilled burger the concession stand cooks. I very rarely eat hamburgers, maybe once or twice a year so I am looking forward to the burger

Pretty low-key. Meat loaf and company potatoes (hash browns, butter, cream soup, etc). And a veggie, not sure what yet.

I didn’t plan, so it will be a thrown together sort of pasta primavera using a variety of veggies in the fridge, pasta, olive oil and parmesan cheese.

Chicken pot pie

Tonight is soup night at church (Wednesdays during Lent). Yesterday I made 1 gallon of vegan/GF cannellini bean, rice and veggie soup. I'm neither vegan nor GF, but volunteered to take one for the team. It's actually pretty tasty. For dessert: lemon bars, neither vegan nor GF, nor particularly Lenten austere.

Roast chicken thighs with Italian seasoning, rice and sauteed cabbage with garlic, balsamic vinegar, etc. Bunny - lemon bars, one of my absolutely favorite desserts. Lent or not, enjoy!

Sour cabbage and rice. I’m just about ready to pop it in the oven.

Lazy holopchi!

Lunch was our big meal. I pan fried, breaded boneless skinless chicken breasts. Then put them on Kaiser buns with mayo, lettuce & avocado slices. I sprinkled mine with sea salt.

Just dusted the lemon bars with powdered sugar. Today was the first time I made a parchment paper sling in my baking dish. The whole batch lifted up and out as one, and cutting was soooo much easier. Lemon is not close to my favorite flavor (compared to, say, blackberry), but I die for lemon bars. It takes the sharp lemon to stand up to all that butter and sugar.

Bunny, I love lemon squares. I’ve always used parchment paper.

Roxsol, I love lemon squares *and* parchment paper. This was also the first time I didn't run the crust partially up the sides of the baking dish. What a pain that was. The filling doesn't run down and under the bottom and the center pieces have nothing on the sides anyway.

Bunny can you please share your lemon bar recipe?

Bunny, I don’t think that I have ever seen lemon squares with crust higher on the edges. It seems to me it’s always just a flat shortbread type base. Either way, they are delicious.

I happen to have a half bag of lemons in the fridge. I was thinking about baking lemon squares. Dinner tonight will be simple, rib eye on the grill and steamed broccoli.

We had green beans, hamburger sliders with curry mayo and caramelized onions, and fresh silver queen corn on the cob.

“This was also the first time I didn't run the crust partially up the sides of the baking dish.”

Bunny, I’ve never done that even when that’s what the recipe instructed. I use Ina G’s Lemon Bar recipe the most, and it calls for ”…building up a 1/2-inch edge on all sides” with the crust. I’ve just never found the need. I also stopped using parchment paper. All the butter in the shortbread crust makes it easy to cut and remove from the pan. I probably make lemon bars more than any other baked good due to DH’s complete LOVE of them (mine, too!). Good thing we have a lemon tree!🍋💛

At the school where I work, in winter each department takes a turn to bring in soup and bread to share with the rest of the school on Wednesdays. I always make a kind of vegan minestrone, with lentils and heaps of diced vegetables. It’s popular with everyone and the vegans and vegetarians among us can join in and not have to make a song and dance about their food choices.

As for running the crust up the sides of the pan, the very first recipe I used for lemon bars said to do that, so I did. It's liberating not to have to do that. Here's the recipe for Eld:

Crust:

1/2 lb. butter, room temperature

1/2 cup powdered sugar

2 cups unbleached flour

1/8 tsp. kosher salt

Filling:

4 extra-large eggs, room temperature

1-1/2 cups white sugar

1-1/2 tsp. lemon zest

1/2-2/3 cup freshly squeezed lemon juice

1/4 cup unbleached flour

1 tsp. baking powder

Preheat oven to 350. Prepare 9x13-inch baking pan by making parchment paper sling with enough left on each side to hold for removal. Spray parchment with oil.

For crust, cream butter and powdered sugar in stand mixer with paddle attachment. Combine flour and salt and add to butter/sugar mixture. Mix till just mixed. Dump dough on floured board and gather into ball. Press into 9x13 inch baking pan, just on the bottom.

Bake crust for 20-30 minutes, until lightly browned. Take out of oven, leaving oven on.

While crust is baking, prepare the filling. Whisk together eggs, sugar, lemon zest, lemon juice, flour, and baking powder. Pour over the still hot crust and bake for 30-35 minutes, until filling is set. Let cool to room temperature.

Lift uncut bars out of pan and set on cutting board. Cut into squares, rinsing knife between each cut. Dust with powdered sugar.

There are many similar recipes online. Many do not use baking powder. I’m not sure what it does or if it’s really needed, but I keep using it. Also, most recipes use granulated sugar for the crust but I’ve always used powdered and it makes for a fine, tender crumb.

Bunny, I pretty much gave up baking lemon bars when I discovered Trader Joes were every bit as good as what I made from scratch. But someone told me recently that they are no longer as good. So your recipe is tempting me to make at home again!

I had my large meal around 1pm-- so dinner may just be an apple with pb or similar.

I had a full day of meetings to I ordered this heat and eat meal from wegmans ... patagonia scallops, bok choy and brown rice-quinoa. It was tasty but not worth the $17 it cost for one serving. It was a nice treat on a busy afternoon though!

Oly, this recipe started as Ina Garten's, but I have modified it slightly, cutting back on the sugar and eggs mostly. It's a balancing act making sure the filling is luscious without being oozy or too firm. This one seems to fit the bill.

Tonight we had my mother over for dinner and also present was our two year okd grandson Tommy, who has been with is since we came home frkm Chattanooga. We had chicken curry casserole and a big salad with romaine, tomatoes, steamed green beans and fresh corn steamed and cut off the cob. It was all good and my mother and Tommy both had seconds on everything. I was happy to see both of them eating; she’s uninterested in food in general and he is more interested in snacks than food.

Last night we were at my high schooler’s late lacrosse game. We left the house at 6:15 and didn’t get home until a little after 10:00. We had warm-ish Chick-fil-A sandwhiches from the concession stand. DS had his team dinner before they left school and then ordered two pizzas to be waiting for him when he got home at 10:30. Teenagers!

Tonight we're going out for Mexican with friends.

@Kswl Will you share your chicken curry casserole recipie?

I am also interested in your curried chix casserole, Kswl. It sounds appetizing Good to hear that your mom ate some real food. Link?

In past couple of days: Salad with feta; chicken w veggies; fish sandwich.

I have some Rana ravioli I need to use, so that with dressed up Rao‘s vodka sauce (I saute minced garlic, mushrooms, sun-dried tomatoes, and spinach in butter to add to the sauce, then sprinkle with red pepper flakes). DH will make garlic bread.

Friday nights are Pizza Nights for us while watching a couple movies on tv. @ Jilly, we use Rao’s sauces, too!

Grandkids will be staying over tonight…pizza for us, too!

Jilly, I always have some Rao’s in the pantry.👍🏻 Two-pack is $9 at Sam’s Club.

Cheesy Mushroom Thyme Fettuccini (link). Got everything I need, except the sherry, so I'll use white wine instead.

Bunny, that looks so good! Saving it, thanks!

Bunny, my DD is vegan and made us pot pies our last visit … it had white beans and other veggies in it. It was so good! Your soup sounds wonderful.

Pot pies: https://plantyou.com/veggie-pot-pie/

Jilly, that pot pie recipe sounds yummy. I don't have any food allergies or restrictions; I pretty much eat everything. However, I really love veggie-based dishes and pies rule anyway.

I made us an old childhood favorite, Corned Beef Hash on a Bun”. I think it was one of those Kraft recipes my mom used to see on tv. It was always a favorite of mine and my sibs. Now my hubs and kids like it, too:
Fried canned CBH piled on a toasted hamburger bun half that was spread first with (Kraft) Miracle Whip; then topped with thin circles of dill pickle and, finally, topped with a slice of cheddar cheese. Put under the broiler for just a minute and served with a side of sweet potato fries and salad.

We had Broccoli Cheddar Chicken Noodle Casserole (from Half Baked Harvest). Always good!

Barbara Bonbon is spamming. There's a hidden link.

I'm looking forward to a large salad with avocado. I've been buying more avocados lately and enjoyng them.

Baked chicken and mashed potatoes.

Leftover baked chicken will become white chicken enchiladas with a red sauce. https://www.thepioneerwoman.com/food-cooking/recipes/a11534/white-chicken-enchiladas/

And chicken taquitos that I will freeze, using someday when I'm too tired to cook and as a splurge.

Okonomiyaki. i have made once previously but I think this is a different recipe, it uses panko instead of flour. We’ll see…

I am trying to eat out of the freezer this week. Tonight it was frozen pork & mushroom dumplings, cooked with more mushrooms, peas, kale and a little bit of chicken bouillon granules, soy sauce, rice vinegar and a dash of sesame oil to make a broth. Mandarin orange on the side.

I got some shaved ribeye. I made SO a philly cheese steak sandwich and fries. I took some of the steak with some cheese melted on it to work. And I ate it with some broccoli and cauliflower with cheese.

We had Mongolian chicken with broccoli over rice.

Cheeseburger with pickled onions I made for the first time.