What's For Dinner - Sunday May 3rd - Saturday May 9th 2026

The last of the cod along with my Keto broccoli bacon salad
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Sass Muffin said:
I guess the thing I don't like about some of the KFC chicken I've had in the past is that slimey fat under the breading, mostly the extra crispy.
This chicken is full crispy skin, with the chicken cooked to perfection.
The only other chicken I've had to compare is Church's.
But that's all the way up in Toledo.
I wasn't about to make that drive lol
Especially with only having 3 hrs of sleep since I got home this morning.
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Our KFC was doing that slimey thing too, for a bit, but they have fixed it, thank goodness! On the subject of KFC, we have 2 in town. One of them once told us, "oh, we're not KFC!" Ya fooled me! Sure looks like a KFC... o_O
 
Embryodad said:
Didn't feel like cooking, but DD made Taco's. We ate them, and had pulled pork that was in the crock pot on warm all night. I didn't feel like having any more of anything. Tummy was in a twizzle.
Now, I will have some warm milk, and hit the rack... after the news.
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Hope you're feeling better today, Jimmy. I was going to have tacos, too, yesterday, but I was also kind of queasy all day. Very unusual for me. I had scrambled eggs and a piece of toast for dinner.

Better today.

Lee
 
Jusa said:
I baked 3 cheese macaroni n cheese with crabmeat, bacon, and Panko breadcrumbs topping. Sauteed spinach on the side. Yum!
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I make something similar....is it anything like your recipe?

Mac & Cheese - Cougar Gold with Crab
From WSU
Servings: 6 is what they say (it is a lot! I make 1/2 and it is still a lot!)

INGREDIENTS
• 1 pound elbow macaroni
• 4 tablespoons butter
• 6 tablespoons flour
• 2 1/2 cups milk
• 3/4 tablespoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 4 ounces cream cheese
• 12 ounces Cougar Gold cheese, shredded
• 6 ounces Monterey Jack cheese, shredded
• 12 ounces Dungeness crab meat
• 4 ounces Parmesan cheese, shredded
• 2/3 cup panko bread crumbs

STEPS

1) Cook pasta until al dente and drain. Preheat oven to 350 degrees.

2) Melt butter over low heat. Add flour and stir to combine. Cook for 2 to 3 minutes until smooth. Whisk in milk to avoid lumps. Turn heat up to medium and cook until thick, about 5 minutes. Add Old Bay, salt, pepper and garlic. Add cream cheese and whisk until smooth.

3) Remove from heat and, with a wooden spoon, stir in Cougar Gold and Monterey Jack cheeses. Stir in crab meat. Stir in pasta.

4) Pour mixture into a 9 x 13-inch glass or ceramic dish and level the pasta mixture.

5) Mix Parmesan cheese with the panko bread crumbs and sprinkle evenly over the pasta mixture. Bake for 20 to 25 minutes until golden brown on top.
 
Ginny said:
I make something similar....is it anything like your recipe?

Mac & Cheese - Cougar Gold with Crab
From WSU
Servings: 6 is what they say (it is a lot! I make 1/2 and it is still a lot!)

INGREDIENTS
• 1 pound elbow macaroni
• 4 tablespoons butter
• 6 tablespoons flour
• 2 1/2 cups milk
• 3/4 tablespoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 4 ounces cream cheese
• 12 ounces Cougar Gold cheese, shredded
• 6 ounces Monterey Jack cheese, shredded
• 12 ounces Dungeness crab meat
• 4 ounces Parmesan cheese, shredded
• 2/3 cup panko bread crumbs

STEPS

1) Cook pasta until al dente and drain. Preheat oven to 350 degrees.

2) Melt butter over low heat. Add flour and stir to combine. Cook for 2 to 3 minutes until smooth. Whisk in milk to avoid lumps. Turn heat up to medium and cook until thick, about 5 minutes. Add Old Bay, salt, pepper and garlic. Add cream cheese and whisk until smooth.

3) Remove from heat and, with a wooden spoon, stir in Cougar Gold and Monterey Jack cheeses. Stir in crab meat. Stir in pasta.

4) Pour mixture into a 9 x 13-inch glass or ceramic dish and level the pasta mixture.

5) Mix Parmesan cheese with the panko bread crumbs and sprinkle evenly over the pasta mixture. Bake for 20 to 25 minutes until golden brown on top.
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Copied this post to put in the Pasta forum.

I did a search on "Macaroni and cheese" and saw some incredible recipes by our current and former members. Fryboy (Doug) posted one that looked delicious with ham and green chiles - yum!

Lee
 
Cheesesteak tacos!

I had half of my strip steak leftover. Sliced it thinly, reheated the slices, put them on top of warmed lo-carb tortillas with a bit of mayo, thinly sliced red onion, shredded cheese and cilantro. Wonderful!

Had to trim the tortillas after the photo as they were too big, but otherwise, fantastic! Will do this again!

Lee

Dinner.jpg
 
Ginny said:
I make something similar....is it anything like your recipe?

Mac & Cheese - Cougar Gold with Crab
From WSU
Servings: 6 is what they say (it is a lot! I make 1/2 and it is still a lot!)

INGREDIENTS
• 1 pound elbow macaroni
• 4 tablespoons butter
• 6 tablespoons flour
• 2 1/2 cups milk
• 3/4 tablespoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 4 ounces cream cheese
• 12 ounces Cougar Gold cheese, shredded
• 6 ounces Monterey Jack cheese, shredded
• 12 ounces Dungeness crab meat
• 4 ounces Parmesan cheese, shredded
• 2/3 cup panko bread crumbs

STEPS

1) Cook pasta until al dente and drain. Preheat oven to 350 degrees.

2) Melt butter over low heat. Add flour and stir to combine. Cook for 2 to 3 minutes until smooth. Whisk in milk to avoid lumps. Turn heat up to medium and cook until thick, about 5 minutes. Add Old Bay, salt, pepper and garlic. Add cream cheese and whisk until smooth.

3) Remove from heat and, with a wooden spoon, stir in Cougar Gold and Monterey Jack cheeses. Stir in crab meat. Stir in pasta.

4) Pour mixture into a 9 x 13-inch glass or ceramic dish and level the pasta mixture.

5) Mix Parmesan cheese with the panko bread crumbs and sprinkle evenly over the pasta mixture. Bake for 20 to 25 minutes until golden brown on top.
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I’ve never bought Cougar Gold.
 
Ginny said:
I make something similar....is it anything like your recipe?

Mac & Cheese - Cougar Gold with Crab
From WSU
Servings: 6 is what they say (it is a lot! I make 1/2 and it is still a lot!)

INGREDIENTS
• 1 pound elbow macaroni
• 4 tablespoons butter
• 6 tablespoons flour
• 2 1/2 cups milk
• 3/4 tablespoon Old Bay Seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper
• 1 clove garlic, minced
• 4 ounces cream cheese
• 12 ounces Cougar Gold cheese, shredded
• 6 ounces Monterey Jack cheese, shredded
• 12 ounces Dungeness crab meat
• 4 ounces Parmesan cheese, shredded
• 2/3 cup panko bread crumbs

STEPS

1) Cook pasta until al dente and drain. Preheat oven to 350 degrees.

2) Melt butter over low heat. Add flour and stir to combine. Cook for 2 to 3 minutes until smooth. Whisk in milk to avoid lumps. Turn heat up to medium and cook until thick, about 5 minutes. Add Old Bay, salt, pepper and garlic. Add cream cheese and whisk until smooth.

3) Remove from heat and, with a wooden spoon, stir in Cougar Gold and Monterey Jack cheeses. Stir in crab meat. Stir in pasta.

4) Pour mixture into a 9 x 13-inch glass or ceramic dish and level the pasta mixture.

5) Mix Parmesan cheese with the panko bread crumbs and sprinkle evenly over the pasta mixture. Bake for 20 to 25 minutes until golden brown on top.
Click to expand...
Wow, that is a lot! I don't really follow a recipe. I measure my pasta in handfuls, and it was probably 1/3rd pound of macaroni since it was a 1 pound box. The crabmeat was a half pound package of jumbo lump from Omaha Steaks. I use Cajun seasoning and lemon pepper instead of Old Bay. I used heavy cream and half n half with a little Velveeta for the base sauce (no flour), and mine had smoked Gouda, white sharp cheddar, mild yellow cheddar and the bacon, panko and parmesan topping. But yours sounds very yummy!
 
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