What We're Eating Sunday January 8 - Saturday 14 2023

medtran49

Well-known member
Gold Site Supporter
NOLA style crab au gratin with soldiers, roasted and marinated red bell strips and onions, pickled zucchini spears and green beans. I normally can't finish my serving of crab au gratin because it is rather rich, so I decided to serve with the veges. Ate every bit on my plate tonight.
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lilbopeep

🌹🐰 Still trying to get it right.
Site Supporter
Lunch was pasta salad.

Dinner – Tyson honey BBQ boneless chicken, crispy fries (precooked in the microwave then double fried in shallow oil), hot ketchup to dip fries, steamed cauliflower, and mushrooms (sautéed in butter & Maggi sauce).

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Sass Muffin

Coffee Queen ☕🌎🦋
Gold Site Supporter
This is Michael Angelo's three cheese baked ziti.
First of all, it's delicious.
However it did not come out as it should have.
The ziti shredded while stirring before serving 😐
I do like it when pasta browns while it bakes in spots, so that was okay.
The cheese was in no way creamy, but the flavour is there.
I'm debating on keeping what's left and topping it with spaghetti sauce for a future meal.
It's the family size serving.

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QSis

Grill Master
Staff member
Gold Site Supporter
This is Michael Angelo's three cheese baked ziti.
First of all, it's delicious.
However it did not come out as it should have.
The ziti shredded while stirring before serving 😐
I do like it when pasta browns while it bakes in spots, so that was okay.
The cheese was in no way creamy, but the flavour is there.
I'm debating on keeping what's left and topping it with spaghetti sauce for a future meal.
It's the family size serving.

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Looks good to me! As does your spinach salad. And candle.

Maybe if you nuke the leftovers with a little cream?

Lee
 
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