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.
Actually-it was not complete at all, it was severely missing in the nutitional aspects of chocolate.
ive been eating canned potatoes , reheated , drained , then hit with velveeta cheese . im not sure it gets much tastier than this .
The night before, I made a new experiment in the crockpot. I took 4 frozen chicken breasts, put it in the crock with Mojo and salt pepper and garlic. Then a I just left it. Served with rice, and steamed broccoli.
Cook 6 slices of bacon nice and crispy (2 minutes in microwave)
In 9" glass pie plate: spray with oil, add a roll-out pie crust.
In a blender: 1 cup milk, 5 eggs, an onion, 1/2 red pepper, 1/2 cup Bisquik.
Pour that into the pie shell. Top with 1 cup shredded mozzarella and crumbled bacon. Bake at 350F 40 minutes. The center should be risen into a nice dome shape. Cool ten minutes. Serves 4. The texture is soft enough to eat without your teeth in. :-).
With this infection I lost all desire for what I usually love to eat: juicing veggies, raw veggies. I even had pretty much given up bread but now I seem to be addicted to it while sick. But the joy of eating a perfect grapefruit or honey tangerine! I heard Bromelain is good to take for a supplement with this. Instead I am drinking lots of pineapple juice. Feeling better slowly.
Started back on track after almost a full year of paying more attention to Mom and her needs than my own. (And boy, does it show - that scale and I are having a love-hate relationship.) I've started doing some cooking in batches and freezing meals ahead, so I can stay on track. Made a really nice low-carb green smoothie yesterday, picked up some hard salami, cheeses, raw veggies and salad stuff to make it easier to stay on track. My FoodSaver has been getting a workout. :-)
Going to make some meatballs tonight to freeze, but dinner tonight will be pork steaks grilled on the GF grill, along with some steamed veggies, or maybe some salad. Also going to bake up a couple batches of Christmas cookies (which I didn't get done before Christmas) and give them away - just so I can use up the ingredients I bought and get them out of the house.
Oh well....I need to plan better I guess. It's been raining and storming all day. I guess I'll have to make do with a tuna salad sandwich and vegetable soup (from the can).
That recipe sounds great, low sodium, too.
Made vegetarian lentil soup yesterday. When my MIL was living with us, she would ask to help and was able to cut up the celery and carrots. (Even though DH didn't want her to because she might cut herself - thankfully she never did! Ans she was SO happy to help.)
Here's how I make it: (You can saute the vegs in some olive oil for 5 minutes if you want to, or just throw everything into a pot and turn it on! Ha!)
6-8 stalks celery cut into 1/2' pieces
3-4 carrots, scraped & cut bit-size
1 large onion or 2 medium chopped
2 parsnips, scraped and cut into bite size pieces
1 16 oz can diced tomatoes (seasoned or not - I prefer the fire roasted)
1 qt. box low sodium (preferably organic) veg broth
2 rounded cups washed lentils
1 can black beans with liquid
1-2 capfuls Colgin's smoked hickory liquid seasoning
Herbs you prefer: I used about 1 tsp oregano and 1/4 tsp lemon thyme from my garden that I'd dried, and some fresh parsley chopped, fresh ground pepper and Mrs Dash salt substitute
1/2 cup red wine if you like - adds another level of flavor and the alcohol cooks off
1-1/2 qts water to make as "soupy" as you wish - or add another 1 qt box of veg broth
Put all in 5 qt soup pot.
Turn on med high and bring to boil - stirring occasionally so it doesn't stick.
Once it boils, reduce to simmer.
Cook on low for 1 - 2 hours (longer is better - for flavors to meld)
Serve with some crusty bread (and some cheddar cheese on the side if you like).
This will make about 8 servings - so you can have it for dinner/lunch several times. Being vegetarian it will keep for 4-5 days with no problem! Freeze some for later.
I made this the last time I visited my own parents and my mother was surprised at how good it was without any meat. (Here's the question we have been asking at my house for the past several years: Does someone have to die EVERY time we sit down to a meal? The answer we have arrived at is "no". )
Hope you enjoy it!
SusanA43, sounds yummy! Must smell wonderful.
My taco soup is in the freezer (with some in the fridge for me to eat tomorrow), bean soup is bubbling merrily away in the crock-pot and turkey breasts are in the oven, snoozing under their wine, butter & herb-soaked blankets of cheesecloth.
:-)