What are you eating Sunday, 12/7/2025 to Saturday, 12/13/2025?

[Luckytrim]

Souper Tuesday ;
Chunky Steak & Potato Soup
Ham & Cheese on a Sub Roll
w/ L. T. Red O. & Mayo
B&B Slices

 

[Johnny West]

More of the same soup here, too.

 

[Johnny West]

More of the same soup here, too.

Tonight was more of that Italian sausage soup. There was a bowl of juice leftover from when I did that beef roast in crock pot which Nancy added. It’s still spicy hot but tolerable.

 

[Sass Muffin]

Chicken strips and coleslaw for dinner.
Greek yogurt and nut mix for work lunch tonight.

 

[Embryodad]

Tina has a pot of beef stew cooking for supper... Smells great.

 

[Johnny West]

Tonight aim making a Polish pork and sauerkraut recipe. The recipe called for neck bones and I was going to sub a butt but Nancy got me a pork loin roast. I’m sure it will be good … kraut, all spice berries, bay leaf, caraway seeds, onions, and potatoes….

 

[Johnny West]

Tonight aim making a Polish pork and sauerkraut recipe. The recipe called for neck bones and I was going to sub a butt but Nancy got me a pork loin roast. I’m sure it will be good … kraut, all spice berries, bay leaf, caraway seeds, onions, and potatoes….

Nancy got the roaster in Soufflenheim, Fr back in 91. We have a larger one we use for French Farmhouse dinner parties - this one I don’t think was ever used. I never made the trip to Soufflenheim, sorry to say.

Tonight’s supper is Polish/ Czech pork roast. The recipe called for neck bones but Nancy got me a pork tenderloin Rost - $5! I added the potatoes after the last picture. Normally a French cook would put a braid of bread dough around the lid to keep moisture in. I covered the top with tin foil, then put the lid on. I’ll take the lid and foil off for a half hour at the end.

 

[Luckytrim]

Pasta Night ;
Chicken Patty Parmesan
Mac 'n Cheese

 

[QSis]

Nancy got the roaster in Soufflenheim, Fr back in 91. We have a larger one we use for French Farmhouse dinner parties - this one I don’t think was ever used. I never made the trip to Soufflenheim, sorry to say.

Tonight’s supper is Polish/ Czech pork roast. The recipe called for neck bones but Nancy got me a pork tenderloin Rost - $5! I added the potatoes after the last picture. Normally a French cook would put a braid of bread dough around the lid to keep moisture in. I covered the top with tin foil, then put the lid on. I’ll take the lid and foil off for a half hour at the end.

View attachment 79610View attachment 79611View attachment 79612View attachment 79613

Beautiful roaster! My favorite color.

Lee

 

[QSis]

Pasta Night ;
Chicken Patty Parmesan
Mac 'n Cheese

View attachment 79618

I love my chicken patties exactly like that. Good idea, Larry - haven't had one in awhile!

Lee

 

[Johnny West]

Beautiful roaster! My favorite color.

Lee

Our big one is blue.

 

[dansdiamond]

Pasta night- Olive Garden Night.

 

[Embryodad]

The beef stew was really good. The meat just melted in the mouth.
Archway oatmeal cookies for dessert.

 

[Johnny West]

The Polish pork was excellent! I made a gravy with the pan drippings, our cranberry sauce is on the side. The only thing missing is white bread.

 

[rickismom]

Vegetarian chicken patty with cauliflower rice and cheese. 12gr of carbs

 

[Sass Muffin]

Thinking about making Italian chicken meatballs in spinach Alfredo sauce.

 

[Sass Muffin]

I used Rosina brand Italian chicken meatballs.
Normally, I make my own.
These are very good.
Did them in the air fryer until browned and hot.
Added them to a pan of Alfredo sauce and fresh spinach, then sprinkled in some nutmeg and black pepper.
Carrots on the side.

 

[QSis]

I used Rosina brand Italian chicken meatballs.
Normally, I make my own.
These are very good.
Did them in the air fryer until browned and hot.
Added them to a pan of Alfredo sauce and fresh spinach, then sprinkled in some nutmeg and black pepper.
Carrots on the side.

View attachment 79650

Looks lucious!

Lee

 

[rickismom]

I used Rosina brand Italian chicken meatballs.
Normally, I make my own.
These are very good.
Did them in the air fryer until browned and hot.
Added them to a pan of Alfredo sauce and fresh spinach, then sprinkled in some nutmeg and black pepper.
Carrots on the side.

View attachment 79650

I like those Rosina meatballs too!

 

[Ginny]

I've got some l/o Coconut Rice thawing and some chicken breasts marinating in a sauce I use for chicken satay. I think I'll cook the chicken on my panini press. To fill out the plate, I'll do a quick stir-fry for a couple of zucchini and we'll have a salad too. Oh, and I already made some warm peanut sauce to use with the chicken and/or the salad.

 

[QSis]

I've got some l/o Coconut Rice thawing and some chicken breasts marinating in a sauce I use for chicken satay. I think I'll cook the chicken on my panini press. To fill out the plate, I'll do a quick stir-fry for a couple of zucchini and we'll have a salad too. Oh, and I already made some warm peanut sauce to use with the chicken and/or the salad.

This particularly sounds good to me tonight! Enjoy, Ginny!

Lee

 

[Luckytrim]

Short - Cut Thursday ;

... w/ Sweet Potatoes
Veggie Blend

 

[Ginny]

This particularly sounds good to me tonight! Enjoy, Ginny!

Lee

I make a few different versions. Today's:

 

[QSis]

I make a few different versions. Today's:
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Copied to a thread of its own. Sounds delicious!

Lee

 

[Embryodad]

Tina made pasta e fagioli and for dessert, she made a lemon chiffon pie.

 

[QSis]

Just realized that almost all of my dinners this week were inspired by NCT members. Lora and Sharon earlier this week, Lucky tonight. Chicken patty with leftover vegs.

Next week, John and Nancy's Marry Me Chicken soup!

Lee

 

[QSis]

Tina made pasta e fagioli and for dessert, she made a lemon chiffon pie.
View attachment 79660

Jimmy, what does Tina use for sauce?

Lee

 

[Sass Muffin]

Jimmy's using his signature 3 prong fork.
I love when it makes an appearance
I want one !

 

[Embryodad]

Jimmy, what does Tina use for sauce?

Lee

Just tomato sauce seasoned with garlic, water.

 

[Embryodad]

Jimmy's using his signature 3 prong fork.
I love when it makes an appearance
I want one !

The reason I use a 3 prong fork, is a 4 prong is too heavy, and cools the food too fast.
Also, it is too much metal in my mouth. I am very fussy with my silverware. I take my own tools when we go out to eat in a restaurant too. The kids call me "Sanitary Dad!"