Kitchen

[Sooner]

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@ECBG wrote:

@Sooner 

I make the big fluffy dumplings which we call drop dumplings.  I have heard of people using refrigerated biscuits that weren't "flaky" but I never did.

I usually put big pieces on onions and thinly sliced carrots in the broth.

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@ECBG Now you have me thinking lunch.  It got really cold today!  We don't normally put veggies in ours, but have occasionally. 

We've made those Bisquick dumplings with broth, half and half, and sometimes dried Italian herb mix in them!  We cook 'em 13 minutes lid off, 13 minutes lid on!  

[Nightowlz]

We made some bourbon chicken with rice Sat & baby back ribs & bbq baked beans on Sun so we have leftovers.

I also made some blueberry bread.

We always make more on the weekend so we have some leftovers so we don't have to cook every night.

DH made some bbq meatballs that were pretty good. I just ate 2 with some pineapple. DH took some to work with beans for lunch.

DH wanted to make a breakfast casserole he found online but he has not been able to find any tator tots. 

[tiny 2]

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@ECBG wrote:

@Sooner 

I make the big fluffy dumplings which we call drop dumplings.  I have heard of people using refrigerated biscuits that weren't "flaky" but I never did.

I usually put big pieces on onions and thinly sliced carrots in the broth.

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@ECBG, Do you have a recipe for the big fluff dumplings. I have never made those.

[ECBG]

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  @tiny 2 wrote:
  

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  @ECBG wrote:
  

  @Sooner 

  I make the big fluffy dumplings which we call drop dumplings.  I have heard of people using refrigerated biscuits that weren't "flaky" but I never did.

  I usually put big pieces on onions and thinly sliced carrots in the broth.

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  @ECBG, Do you have a recipe for the big fluff dumplings. I have never made those.

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@tiny 2 

Drop dumplings are very easy.

Just mix up a recipe of biscuits.  I no longer use shortening,  I use oil and self rising flour. 

Have your chicken pieces in the thickened broth at a simmer.  (Thickening with self rise causes over flows).

Dip a large spoon in the hot broth, then into the dough bowl.  Release into the pot.(Remember that they will increase in size.).

Baste all with hot broth.

Add lid.  The heat will slightly increase. 

Simmer 10-12 minutes.

[JeanLouiseFinch]

Lots of chicken this week, but we don't mind.

Mon. - steak fajitas, pork rinds w/guacamole 

Tues. - bbq'd pulled pork, broccoli cauliflower salad 

Wed. - Florentine chicken, green beans

Thurs. - chicken bacon broccoli ranch casserole, keto biscuits 

Fri. - eating out- pizza tops and salad

Sat. - leftover Florentine chicken, green beans 

Sun. - grilled chicken Caesar salad

[ECBG]

@Sooner 

So very sorry I didn't see your notices and our chat got interruped!

Noodle Bake is one of my fav dinner casseroles.  Everyone asks for the recipe where I take it.  It reheats in the microwave like a dream!

This can be made the night before!

Noodle Bake

 2 lbs. high quality ground beef

1 ½ tsp garlic

2 14.5 oz cans tomato sauce

1  12 oz  pkg  medium egg noodles

1 Tbsp butter, plus 2 Tbsp.

1 16 oz sour cream

1 lg softened cream cheese

Optional: 2 Tbsp. chives

In large skillet, brown and well drain ground beef.

Add tomato sauce, and garlic and simmer about 20 minutes .

Butter 3 qt casserole and place a side.

In bowl, mix sour cream and softened cream cheese.

(I use my hand mixer).

Hand stir chives in.

Cook egg noodles aldente with oil in the water to prevent clumping.

Drain and toss lightly with 2 tbsp butter.

In buttered 3 qt casserole layer:

1/2 of the noodles

1/2 of the cheese mixture

1/2 of the meat mixture.

Repeat layers in same order.

Sprinkle with cheddar cheese.

Bake at 350 degrees for about 45 min.  Cheese may be covered to prevent browning.

May be made a day ahead, refrigerated and cooked for 1 hour.

[JeanLouiseFinch]

@ECBG  Your casserole sounds good.  The only change i would have to make is an alternative to the pasta. Everything else Inis always in my fridge or freezer.  I may give it a try soon. Thanks for sharing. 

[qualitygal]

On my 2nd week of Nutrisystem.  Boy is the food good!!!!  7.6 gone so far.  Ten years ago I did this too, food wasn't quite as good.  This is and I'm thoroughly enjoying it. Not through QVC this time.  

In 2020 I had just started 2019 Dec., WW.  Then Covid hit!!!  So I feel I owe myself.  Feeling good, and it's working.  Can't beat it.

[Sooner]

@ECBG Ha ha.  Thanks for the recipe!  It looks like a winner!  Our chats never really end do they?  

One odd thing that I do is sometimes instead of noodles I use a layer of polenta.  (Actually, in our house it is white stone ground grits that are leftover because you can't make a 2-person batch of grits!  LOL!!!).

I can either slice them when cold, or crumble them for a topping--with a little cheese on top.  

[novamc1]

Squash and carrot casserole (includes yellow and zucchini squash, onions, herb dressing)

Smoked sausage and shrimp gumbo

Pacific salmon burgers from Costco

Pork tenderloin roasted with  baby gold potatoes and carrots

Have some beef meatballs in the freezer but haven't decided how I'll fix them---maybe meatball/penne pasta Alfredo.