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Old 11-07-2019, 09:12 PM   #29781
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Quote:
Originally Posted by nycfem View Post
angel hair spaghetti with tomato sauce and parmesan cheese - so delicious!
That's what we are having tomorrow, it's my ultimate comfort food!
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Old 11-08-2019, 10:46 AM   #29782
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Default

Garden salad with freshly made balsamic dressing.
Quorn 'chikn' patty, as well.

Carrot cake for dessert (Trader Joe's cupcakes).

Water to drink, herbal tea after supper.
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Old 11-08-2019, 06:30 PM   #29783
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Lemon pepper wings from Wingstop and a glass of prosecco. It was on my way home, I don’t have to cook, and they’re good. Maybe I’ll make a green salad. Probably not.
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Old 11-08-2019, 06:53 PM   #29784
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Default Veggie Roast!

Cubed:

Yellow summer squash, zucchini's, mushrooms, red onions, celery and red potatoes-

Tossed with:

Minced garlic, rosemary, parsley, sea salt, fresh cracked black pepper-

All marinated in:

Splash of olive oil and Italian dressing for 4 hours-

Roasted in the oven!

Bottle of Rose' Wine-

ks-
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Old 11-08-2019, 08:33 PM   #29785
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I had a big bowl of Grain Berry cereal with sliced banana and fresh blueberries. Almond milk in the bowl and water to drink.
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Old 11-08-2019, 11:33 PM   #29786
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mint chocolate chip ice cream... not that it is my favorite flavor but that was all i have time for atm
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Old 11-09-2019, 02:25 PM   #29787
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Default Dinner

I am cooking up a storm. Making pork roast, sweet potatoes, corn on the cob, yellow squash, cornbread, and chili for mom's chili mac.

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Old 11-09-2019, 04:20 PM   #29788
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Taco Salad...so far..i'm afraid the pie may have to wait until tomorrow...the day just flew by....tomorrow i will most likely practice pumpkin pie...trying to figure out a way to make it amazing...
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Old 11-09-2019, 04:34 PM   #29789
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I'm not sure. My late lunch of Impossible burger, onion rings and cheesy tots (gross!) has me still fairly comfy. It might wind up being cereal again.
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Old 11-09-2019, 06:00 PM   #29790
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Spinach Alfredo Pasta Bake

(I totally made that name up but it was those ingredients...)

Twas yummy.
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Old 11-09-2019, 08:23 PM   #29791
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Default Additional info requested below-

Quote:
Originally Posted by ksrainbow View Post
Cubed:

Yellow summer squash, zucchini's, mushrooms, red onions, celery and red potatoes-

Tossed with:

Minced garlic, rosemary, parsley, sea salt, fresh cracked black pepper-

All marinated in:

Splash of olive oil and Italian dressing for 4 hours-

Roasted in the oven!

Bottle of Rose' Wine-

ks-

425 degrees for about 30-45 mins- I used a sheet pan to spread it out evenly. The *char* made it so tasty! As a side note: I tasted it before I baked-and easily could be a fresh *salad* as well.
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Old 11-10-2019, 07:36 AM   #29792
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I had the last of the pasta with vodka sauce and parmesan, plenty of water and then some holiday Nerds for dessert.
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Old 11-10-2019, 08:00 AM   #29793
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Default Mopsie, please post recipe!

This made-up recipe of yours sounds delicious. You named it "Spinach Alfredo Pasta Bake"

Would you mind sharing it? Specifics please, I am not a great cook ... but do have great skills in other areas.

Thanks,
Jan
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Old 11-10-2019, 08:14 AM   #29794
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Arrow

We had pizza last night. Pete can’t eat dairy, so I got her a vegan pizza at the supermarket and she picked up a cheese pizza at what passes for a pizzeria in Western Mass. She loved hers and I enjoyed mine too.

I’m making chili today with pinto beans and ‘chorizo’ crumbles. I’ve cooked a lot in the last few weeks, and the chili has been the coziest and the yummiest.
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Old 11-10-2019, 08:43 AM   #29795
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Default Recipe for Rock On

Spinach Alfredo Pasta Bake

Ingredients

One pound pasta any kind (I used spaghetti)
Two jars alfredo sauce (each jar 15 oz)
One package frozen spinach (can be 10 or 16 oz your choice)
One package pre-shredded cheese any kind (2 cups total - I used Italian blend cheeses)

Directions

Defrost the spinach.
Then squeeze all the liquid out of the spinach that you can.
(I used my hands but you can use a colander if you prefer)

Put the spinach and the alfredo sauce in a pan. Mix it together and warm it up.

Meanwhile cook the pasta according to the directions on the box. If you're using spaghetti I recommend breaking it in half before cooking. This makes it easier to mix later on.

Pre-heat your oven to 350.

Once the pasta is done and you have drained it mix everything together except the cheese.

Put this in a 9 x 13 pan that you have already sprayed with Pam or olive oil. Then sprinkle with cheese on top.

Cook for 20 to 30 minutes - I checked it starting at 20 minutes to make sure the cheese didn't burn.

Now it's time to eat and enjoy!
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Old 11-10-2019, 12:18 PM   #29796
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Quote:
Originally Posted by Chancie didn’t mean to lie. View Post

<snip>

I’m making chili today with pinto beans and ‘chorizo’ crumbles. I’ve cooked a lot in the last few weeks, and the chili has been the coziest and the yummiest.
Pete is digging up the last of our potatoes, so I’m making Potato Carrot Soup. She took out the last of our butternut squash, so I might make chili tomorrow.
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Old 11-10-2019, 02:15 PM   #29797
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Default Dinner

Lots of BBQ chicken wings and potato puffs. Iced tea.
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Old 11-10-2019, 04:18 PM   #29798
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Default

I made spaghetti squash for the first time. Served it with marinara and grated some parmesan over it. It definitely doesn't replace pasta. I also roasted some asparagus wrapped in prosciutto. It was awesome.

If you make spaghetti squash how do you eat it? I am thinking butter and garlic would be good. Something simple and light.
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Old 11-10-2019, 04:48 PM   #29799
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~~


Whatever Mary feels like rustling up..

I do know she has New York strip steaks in the refrigerator so I'm hoping those..... anything else is gravy,no pun intended!
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Old 11-11-2019, 01:11 PM   #29800
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Quote:
Originally Posted by homoe View Post
~~


Whatever Mary feels like rustling up..

I do know she has New York strip steaks in the refrigerator so I'm hoping those..... anything else is gravy,no pun intended!
H, steaks? .. in my freezer wouldn't last

lol
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