Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
www.agingcare.com/questions/support-group-dieting-for-caregivers-187897.htm
Tomorrow will be a hamburger/mushroom mixture baked into bread dough ("stroganoff loaf"), a creole salad with orange segments and blue cheese, pickled beets, and a small pound cake with fresh berries.
Years ago I bought 2 cast aluminum 6-cup Bundt cake pans (in other words, half size.) Just perfect to make one batch of batter and then keep one and give one!
If a recipe calls for 2 cups of cooked chicken, what difference does it make if you cooked it just for that recipe, or you cooked it yesterday and ate part of it then? Glad he liked what you made!
Two tablespoons olive oil in bottom of crock
4-6 chicken breasts (frozen or fresh)
1/2 c ranch dressing
1/4c teriyaki sauce
1c shredded cheddar
10 pieces of crumbled cooked bacon
Put olive oil in bottom of crock
Place chicken on top of oil
Mix ranch and teriyaki together and pour on top of chicken
Put shredded cheese on top trying to distribute between chicken pieces if possible
Add crumbled bacon
Cook for 4-6 hours on low or 3-4 hours on high depending on thickness of breast pieces and if frozen or not.
Never made it before, but sounded so good. I think I will serve with Uncle Ben's Basmati rice that cooks in micro in 90 seconds. This is the only one of his microwave rices that I can stand. Also salad with ranch dressing.
I also was out of the various bottles of sauces -- Szechuan, Asian stir-fry, mandarin orange, etc. -- that I often rely on. So I found a recipe for which I had all ingredients on hand, and made it last night. It was very good! Will probably do it again, with some variations. I got it from the Food website. In case there are other stir-fry fans here --
Ingredients
1/4 cup soy sauce
1 1/4 cups water
1 tablespoon grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sugar
4 teaspoons cider vinegar
2 tablespoons dry sherry or 2 tablespoons rice wine
3 tablespoons cornstarch
Directions
Combine all ingredients except cornstarch in a small bowl or a 2 to 4 cup liquid measuring cup.
Place the cornstarch in a separate small bowl, and whisk in a little of the mixture from step 1.
After the cornstarch is disolved, mix it into the entire sauce mixture.
Just before mixing in to vegetables and/or meat, whisk the mixture one more time.
Add about 2/3 of the way through stir frying.
Enjoy!
The other half of the leftover chicken will be in a veggie stir-fry tomorrow. I just discovered that the cauliflower I thought was in the fridge has wandered off, and there is no trace of the frozen bag of stir-fry veggies. It is 2:30 am. I'm trying to decide if a trip to the all-night grocer is warranted. All I have on hand is celery, carrots (nice, from farmer's market), colored bell peppers, onion, and frozen corn. Hmmm. Oh, and some kale. Is that too strong-flavored for stir-fry? I'll have to give it some thought.
I LOVE having everything prepped when I start dinner shortly after waking up in the afternoon.
For tonight I have a whole chicken roasting. Smells good! Maybe worth it for the aroma in the house. I'm not sure I've roasted a chicken since local stores started selling rotisserie chicken.
Elizabeth, I've been thinking of lasagna lately. Haven't made that in a long while, either. Tell your husband he inspired one of my meals for next week!
Clean up is harder because there is a baby powder trail to prevent ant crossings.
Dinner, as always, is going to be late!