Week 8

This week I am reporting a total weight loss of 33.4 pounds.

25 Feb-I wanted to make Alice Springs Chicken but wanted to change it up. I had one box of Kraft macaroni and cheese in the back of the pantry and a new recipe was born. I cooked the 1-pound chicken breast as per usual, browned 150 grams chopped bacon and 8 ounces sliced mushrooms. I made the Mac N Cheese according to directions (with ICBINB and skim milk) then stirred in 1/4 cup Dijon mustard, 1 teaspoon lemon juice and 1/4 cup agave syrup. I like this better than the Alice Springs Chicken!

24 Feb-I had a bottle of Punjabi Butter Chicken sauce and a bottle of Tikka Masala sauce. I cooked 1 pound chicken breast and put half in each sauce. I served these with the frozen naan I had made, plus two cans of green beans and basmati rice. It made five servings.

23 Feb-I wanted to use some of those frozen meatballs in the freezer, so I found the linked recipe. I used butternut squash perogies from the freezer and low-fat mozzarella, bottled marinara and added 2 ounced low-fat cream cheese stirred into the sauce to cut the acidity.

22 Feb-I found a rib eye steak in the freezer and decided to make Cheese steaks with it. I sliced it thinly and stir fried it in a bit of oil with bell peppers and onion. I put it in a soft pita and topped with a slice of low-fat provolone cheese before microwaving it for 20 seconds. The Papa Pita bread was perfect for this!

21 Feb-I bought gyro meat from Winco. The brand name is Opaa! It isn’t the best meat I’ve ever had but it is easy to figure the calories for and fully cooked, so I just heat it and serve. I am using the ultra soft Papa Pita bread (4 g fiber) and sliced a roma tomato and romain lettuce and onion. For the sauce, I used this Tzatzki recipe.

20 Feb-One of my favorites tonight, chile relleno burrito. This is so delicious and filling.

19 Feb-When I saw this recipe on Niteshkumar’s site, SABKI MAGGI, I knew I wanted to make it. I followed the recipe pretty closely, though I used PB2 powdered peanut butter. It was interesting and very filling.

25 Feb 2018 Protein Bar  Cheeseburger Calzone  Alice Springs Chicken Mac N CheeseAliceSpringsMacNCheese.jpg
24 Feb 2018 Protein Bar  Cheese and Arugula Pita  Indian Feast
23 Feb 2018 Protein Bar Ham Stuffing Casserole  Meatball Ravioli CasseroleMeatballsRavioliCasserole.jpg
22 Feb 2018 Protein Bar  Swedish Meatballs  Cheese Steak PitaCheesesteakPita.jpg
21 Feb 2018 Protein Bar  Vegetable Lasagna  Gyros SandwichGyroSandwich.jpg
20 Feb 2018 Protein Bar  Turkey Pie  Chile Relleno Burrito
19 Feb 2018 Protein Bar Walnut Casserole  Thai RamenThaiRamen.jpg

Check out all the recipes HERE.

Week 7

This week I am reporting a total weight loss of 33.4 pounds.

18 Feb-I had a can of crescents and found the linked recipe at Pillsbury.com. I made marinara from canned diced tomatoes using this recipe. (The fresh thyme and basil came from my aqua garden.)

17 Feb-I made Fundidos again, using frozen chicken chimichangas. I used  4 ounces each of low-fat sour cream and low-fat cream cheese and 1 tsp garlic powder stirred together and spread over the six frozen chimis, then sprinkled 1 cup low fat cheddar jack cheese on top before baking at 350 for 25 minutes. They were very well received, and even The Pickiest Eater I Know didn’t ask for anything to be left off.

16 Feb-I had bookmarked Colleen’s Barbecue Ranch Chicken Casserole when she first posted it. Instead of tomatoes and BBQ sauce, I used 1 can diced tomatoes, 1/2 c agave nectar, 1/3 c vinegar, 1 tsp liquid smoke, 1/2 tsp each of onion powder, garlic powder, and paprika. I only used 6 ounces of macaroni, 1/2 c fat-free ranch, and low fat cheddar jack cheese blend.

15 Feb-To use up the other stick of salami from the gift basket I went looking for a dinner recipe and found the link below. I couldn’t find ricotta salata, so I searched for a substitute and decided upon feta. I broke the crumbles into fine crumbs in my Magic Bullet blender. It was tasty, but the salami was a bit hard to chew. Cotto salami might have been a better choice.

14 Feb-We all agreed that Beef Wellington was what we wanted for Valentine’s Day dinner. Add some steamed asparagus on the side and dark chocolate drizzled strawberries for dessert and we are indulged.

13 Feb-I had a bunch of corn muffins that I wanted to use. I chopped 1/2 cup onions, chopped up 8 corn muffins, 6 all beef hot dogs and shredded 1 cup low fat cheddar jack cheese. This was all layered into a casserole with plenty of the cheese on the top. Then I beat 4 eggs and 1 cup half-n-half and poured it over the top. It baked 40 minutes at 350 degrees F. This made 6 servings. The sweetness of the cornbread stole the show. Everyone liked this, a few of us REALLY liked it, so this is a keeper. We also had steamed mixed frozen vegetables.

12 Feb-I found this recipe that uses popcorn shrimp. The picture on the site looks like the rolls were toasted, but I thought they were perfect as they were. These were so easy and tasted so good.

18 Feb 2018 Protein Bar  Turkey Enchiladas  Chicken Parmesan CrescentsChickenParmCrescent.jpg
17 Feb 2018 Protein Bar  Chicken Bacon Pizza  Fundido
16 Feb 2018 Protein Bar  Chinese Pork  Barbecue Ranch Chicken CasseroleChickenBBQRanchCasserole.jpg
15 Feb 2018 Protein Bar  Steak Souvlaki  Salami PastaSalamiPasta.jpg
14 Feb 2018 Protein Bar  Shrimp Sandwich  Beef WellingtonBeefWellington (2).jpgChocolateStrawberry.jpg
13 Feb 2018 Protein Bar  Beans and Ham  Corn Dog CasseroleCornDogCasserole (2).jpg
12 Feb 2018 Protein Bar  Pork Tacos  Shrimp Salad SandwichesShrimpSandwich.jpg

Check out all the recipes HERE.

Week 6

This week I am reporting a total weight loss of 34 pounds.

11 Feb-Andrea from Cooking With a Wallflower put quiche in my mind. So I grabbed my copy of The New York Times Cookbook and found Quiche Lorraine! How could I not make this classic? I used the basic pastry recipe from this same cookbook but used whole wheat pastry flour and butter-flavored Crisco. I did use low-fat Swiss cheese and half-n-half instead of cream. It is perfect for someone recovering from oral surgery too! It tasted fine, but whole wheat wasn’t a good choice, I think.

10 Feb-That bag of Bugles had to be used, so the chicken poppers were a good choice. Someone wanted honey mustard sauce to dip it in, but that would mask the cheesy filling.

9 Feb-I had a lot of pork filling to use up, so rather than freezing it and having it get lost, I decided to try it in the crescent roll bake that I usually make with ham slices. It was more difficult to handle, but still turned out fine. I think Someone just likes it because it is crescent rolls dipped in honey mustard sauce.

8 Feb-Oral surgery shaped tonight’s meal, easy to chew food. I had boneless pork chops and wanted to try to make really tasty slow cooker pork. After reading through numerous recipes, I decided to chop an onion, 2 carrots, garlic and put them in the bottom of the crockpot, place the chops on top and pour in 1 cup of chicken stock. I cooked it about 4 hours on low and then drained the juice and chopped it all in the food processor. We topped the tacos with lettuce, tomato, guacamole salsa, and sour cream. They turned out great (and easy to chew).

7 Feb-I had to trim the basil plant again and made a little pesto sauce. I found the linked recipe but cut it in half and used frozen mixed stir-fry vegetables, chicken breast cooked as usual and the pesto sauce that I made using the Arugula pesto recipe (1/4th recipe).

6 Feb-I made another batch of Macaroni Gratin. This is in keeping with my need to eat things I really like. It is as easy as making a white sauce, boiling macaroni, and topping with grated cheese and broiling for a few minutes. But it tastes really special.

5 Feb-I am starting this week right. Tonight we will have Italian Chicken. It is definitely one of my favorites. If making the nuggets is too much for your busy schedule, buy frozen, and canned mushrooms, throw it all in the casserole dish and bake it. It will still be great. The Pickiest Eater I Know left a helping of Meatball Sub Casserole in the fridge, so I had to have that for lunch, it was delicious!

11 Feb 2018 Protein Bar  Chicken Korma  Quiche LorraineQuicheLorraine.jpg
10 Feb 2018 Protein Bar  Pork Tacos  Chicken Jalapeno Poppers
9 Feb 2018 Protein Bar  Lasagna  Crispy Deli Rolls
8 Feb 2018 Protein Bar  Quick Pizza  Pork Soft Tacos
7 Feb 2018 Protein Bar  Swedish Meatballs  Pasta with Chicken and PestoChickenPest.jpg
6 Feb 2018 Protein Bar  Chicken Korma  German Macaroni GratinMacGratin.jpg
5 Feb 2018 Protein Bar Meatball Sub Casserole Italian Chicken

Check out all the recipes HERE.

Week 5

This week I am reporting a total weight loss of 32.4 pounds. (I have been sneaking snacks without reporting them. I need to make sure I am excited about the menu! I really have no wiggle room.)

4 Feb-Chili Dog Pie! Pillsbury caught me again. I used Mexican chorizo instead of ground beef making the spices unnecessary, and added 1/2 chopped onion,  1 cup (dry) cooked pintos beans, and made my own corn bread (amount calling for 1 egg) to which I added cheese. The salsa must have been very spicy, because I wasn’t expecting as much as there was.

3 Feb-Picky Eater and I threw this Meatball Sub Casserole together for dinner. Instead of store-bought biscuits, I used Todd Wilbur’s Popeye’s Biscuit Clone and used my pizza sauce for the jar of sauce.

2 Feb-The Pickiest Eater I Know and I got left home alone. So, what else would we have but Honey Walnut Shrimp, without the walnuts. It was as simple as throwing rice and water in the rice cooker, the shrimp into the oven and stirring the sauce ingredients together. We are both stuffed, and happy. I want to try it one day with frozen popcorn chicken, I think it might be just as good.

1 Feb-I am excited to share this with you. If you think tamales are too much work, even the very delicious cheese tamales, then I have a solution. I made the dough from the original recipe, by placing everything in the food processor and blitzing until a dough formed (adding water if necessary). I lined a 7X11-inch glass pan with parchment paper, leaving flaps to cover the tamales completely. Half the dough was pressed into the pan, the filling got spread over that layer. For the top, I crumbled the rest of the dough evenly and used the parchment flaps to press the top layer flat. I then microwaved it for 5 to 10 minutes, or until the dough was very firm. They tasted just like the original. You can even slice it lengthwise to look more like a tamale.

31 Jan-I made meatloaf again, but this time decided to try it in the crock pot. I used the Quaker Oats recipe, pressed it into the crock pot and cooked it low for about 5 hours. I thought it was better oven-baked. To go with it and use up some cabbage, I made Colcannon. But I used potato flakes (2 cups dry, prepared as directed), sauteed onions in a little butter, and I added 2 tablespoons low fat ricotta cheese. It was quite tasty.

30 Jan-I used to make Chicken Alfredo Pizza all the time. It was Someone’s favorite. I used canned chicken breast and instead of store-bought dough and sauce I used this dough recipe and this sauce recipe (with only half the milk to make it thicker). As always, the smell of the crust cooking was so wonderful. I thought, “a bakery would really draw people in with this smell wafting out their doors.”

29 Jan-Today I ate normal food all day after the bug last week. I decided to make a batch of Spaghetti All’ Matriciana because the hydroponic herb garden I got for Christmas needed pruning. Someone always comments, “this is better than usual” whenever I use fresh basil rather than dried and this time was no exception. But it was even nicer, since I grew the basil from seeds. I really love having fresh herbs. So much so that I ordered a second unit to grow…arugula!

4 Feb 2018 Protein Bar  Bastilla  Chili Dog PieCornDogCasserole
3 Feb 2018 Protein Bar  Bacon and egg crepe  Meatball Sub CasseroleMeatBallSubCasserole.jpg
2 Feb 2018 Protein Bar  Turkey Enchiladas Quick Honey Walnut Shrimp
1 Feb 2018 Protein Bar  Chili Size  Cheese TamalesCheeseTamales.jpg
31 Jan 2018 Protein Bar  Penne Alfredo with Bacon & Sundried Tomato  Meatloaf and ColcannonMeatlofColcannon.jpg
30 Jan 2018 Protein Bar  Samosas and Bubble and Squeak Chicken Alfredo PizzaChickenAlfredoPizza.jpg
29 Jan 2018 Protein Bar  Ham and Stuffing Casserole Spaghetti All’ Amatriciana

Check out all the recipes HERE.

Week 4

This week I am reporting a total weight loss of 33 pounds.

The last two days of this week were dominated by nausea, echincea tea and toast. Yep, I caught the bug from Someone. I am glad I had that English muffin loaf in the freezer. Sliced thinly and toasted, it was the perfect thing to nibble on. The echinacea tea was instantly soothing as well. Someone bought bananas for a sweet, high-calorie treat that was easy on the tummy. I survived without anything but queasiness. The Pickiest Eater I Know stopped in for 1 night and went home with the bug. I hope she is better today.

Here’s an easy new recipe I found, Slow Cooker Tater Tot Casserole. Just layer everything in and turn it on! I used only 3/4 cup fontina cheese, and added onions and bell pepper because those are great in hash browns. I got 7-8 servings (Someone is still a bit ill so had a small serving) and it was filling and even The Pickiest Eater I Know liked it.

We ate up all the pumpkin Gnocchi, and everyone loved it. So I had to make another batch. The original picture was good, so I didn’t take a new one.

A 24-hour bug hit, leaving Someone unable to eat normal food. I ended up heating soup and having a meal from the freezer.

I had one last crazy day and ate from the freezer. But all our out-of-town loved ones are gone and we had a quiet evening. When I heated my pizza rolls, Someone asked, “Are there more of those?” It was a little pitiful. And since I have more pepperoni to use up, I am making another batch and am having it two nights in a row.

28 Jan 2018 toast and banana  toast and banana protein bar  toast and banana
27 Jan 2018 Protein Bar  Chicken Enchilada Soup  toast and Banana
26 Jan 2018 Protein Bar  Hungarian Goulash  Cheesy Chicken Tater Tot CasseroleTaterTotCasserole.jpg
25 Jan 2018 Protein Bar  Steak Souvlaki  Pumpkin Gnocchi in Tomato Mascarpone Sauce20170919_130049
24 Jan 2018 Protein Bar  Fish and Scalloped Corn Roulade
243 Jan 2018 Protein Bar  Samosas and Bubble and Squeak  Pizza RollsPizzaRolls (2).jpg
22 Jan 2018 Protein Bar  Chicken Aioli  Pizza Rolls

Check out all the recipes HERE.


Week 3

This week I am reporting a total weight loss of 32 pounds. I keep expecting a slow-down in weight loss but I keep on losing!

This weekend, we celebrated a 90th birthday in the family which had me eating in a restaurant and from the freezer. So the last new recipe is Chicken and Peppers with Pasta from the Land-O-Lakes website. I used ICBINB (sorry LOL) and low fat mozzarella cheese, and only 1/2 cup of the half-n-half and 1/4 cup skim milk. This was another keeper that was nicer tasting than I expected.

I found the recipe for the stuffed pasta shells on the Betty Crocker website. It smelled wonderful and made 8 servings of 6 shells, with 4 left over so I made 7 with 6 shells and 2 with 5. I used dry alfredo mix and made it with ICBINB and skim milk. It was a little dry, so it could have used more sauce. But every one liked it and it was filling. I also used part skim ricotta and made the chicken in my usual manner. The calorie count was around 450.

I realized I had nothing Sweet and Sour on my list, but I didn’t feel like chicken or pork. But I did have a huge bag of meatballs from Costco. These are seriously delicious. So I cooked up this Taste of Home recipe for dinner.

Whoo hoo! The new flavors of Costco protein bars arrived. I ordered the peanut butter with chocolate chunks and the cinnamon roll. I tasted half of each one. I liked the cinnamon roll, but I LOVED the peanut butter (can’t say I tasted chocolate in there). But the sloppy joe was kind of small, so I could afford the 190 calories.

I whipped up a batch of English Muffin Loaves and made that Egg McMuffin Casserole, but this time I used some nice salami I got in a food basket. I thought that since I like salami and egg sandwiches, this would be great. I had a couple of slices of the other loaf for my sandwich at lunch and I just love this bread!

I had a couple of jars of Punjabi Butter Chicken cooking sauce so I cooked a 500 gram chicken breast in my usual way and chopped it up and added 2 cans of french cut green beans. I thought it was really tasty, though it was a bit spicy for some.

21 Jan 2018 Protein Bar  Italian Fondue with bread and bell pepper dippers  Chicken and Pepper PastaChickenPepperPasta.jpg
20 Jan 2018 Protein Bar  Meatball and Rice Croquettes  Pumpkin Gnocchi in Tomato Marscarpone Sauce
19 Jan 2018 Protein Bar  tacos  1/2 Fundido
18 Jan 2018 Protein Bar  Quick Pizza Carbonara Chicken Alfredo Stuffed ShellsStuffedShells.jpg
17 Jan 2018 Protein Bar X 2  Sloppy Joe  Sweet and Sour MeatballsSweetSourMeatballs.jpg
16 Jan 2018 Protein Bar  Meatball Sandwich  Egg McMuffin Casserole


15 Jan 2018 Protein Bar  French Dip Monkey Bread  Butter ChickenButter Chicken.jpg

Check out all the recipes HERE.

Week 2

This week I am reporting a total weight loss of 30 pounds.

Colleen at Leen Cuisine came up with another recipe I wanted to try, a turkey kielbasa and gnocchi casserole. I got 6 430-calorie servings. It tasted great and was very filling and satisfying. Thanks, again, Colleen.

Mashed potatoes are high up on my list of comfort foods. Add ground beef in a rich garlicky sauce (I used Progresso Garlic Recipe Starter instead of soup) and throw in frozen mixed veggies for nutrition, top with a bit of cheddar cheese for richness and it makes for a quick, simple, rib-sticking meal. Divided into 6 450-calorie portions!

One of the recipes I’ve chased is one for baguettes. I have never had them come out with the crisp crust and soft interior, so I used the ice cube trick that worked for brotchen. And the recipe linked below couldn’t have been easier, though time consuming; but making this perfect bread was so satisfying! I used frozen meatballs, heated up in a jar of spaghetti sauce for the filling and topped it with low-fat mozzarella.

I have so many cookbooks, it’s time to scour them to find new meals. They might be good, they might be bad, but until I know, I will be excited to try a good-looking recipe. So from Mabel Hoffman’s Crepe Cookery, I decided to try Chicken Divan Crepes. My crepe batter made 16 crepes, so I made 16 to serve 8. They completely filled my lasagna pan! The serving is around 450 calories. The sauce was excellent.

My mother-in-law used to make Family Casserole with only the tomato soup, no chili powder, but everything else the same as the linked recipe. I had a can of “ground pork” that I bought but never used for the camping trip last summer. It was more like a canned pork roast, or even pulled pork. But I thought it would go well in this recipe. And I used whole wheat penne. It was satisfying and tasted fine, but nothing really special. It did make 8 decent portions.

14 Jan 2018 Protein Bar  Napa Valley Chicken Salad Pie  White Bean Sausage Gnocchi Bake
13 Jan 2018 Protein Bar Apple Sausage Sweet Potato Casserole  Garlic Mashed Potatoes and Beef Casserole
12 Jan 2018 Protein Bar  Salmon Sandwich  Meatball Sub Baguettes
11 Jan 2018 Protein Bar  Chicken Marsala Chicken Divan Crepes
10 Jan 2018 Protein Bar  Chili Size  Chicken Schnitzel with mixed veg
9 Jan 2018 Protein Bar  Beef Burgundy  Family Casserole
8 Jan 2018 Protein Bar Tuna Noodle Casserole Eggplant Parmesan


Check out all the recipes HERE.

Week 1

As the first week of the new year comes to a close I give the list of foods I ate (with photos of any new recipes) below. Also, I am reporting a total weight loss of 29 pounds. I am back to my strict adherence to my plan. I am quite surprised and delighted that holiday eating slowed but did not derail my progress.

In general, I have lunch from the freezer and make dinner fresh each day. I found a few new recipes this week. As I had expected, Someone LOVED the Crescent Roll Lasagna. Megaman returned home, leaving the nest empty once more (and making me forget to eat breakfast). The White Chili was well received and it tastes better than the ingredient list might make you think. I had forgotten about a Japanese favorite, Tonkatsu and found recipes for it and the sauce, though it is not Bulldog Sauce, unfortunately. Someone hates dry pork, but loved this Tonkatsu. And the week began with a great Thai Salad from Colleen over at Leen Cuisine.

One thing I learned over the holidays was that making my favorite desserts is not a good idea. I am better sticking to ice cream. I love the flavor of these ice creams and find a 120 calorie portion satisfying. Having a treat I can afford really helps. I also need to find a good light that will allow me to photo my plate when I wait until dinner to take the picture.

7 Jan 2018 Protein Bar Rice Croquettes Tonkatsu with Sauce
6 Jan 2018 Protein Bar Cauliflower Cheese Souffle Pepperoni Pasta Salad
5 Jan 2018 Forgot to eat! Prawn Toast
and corn bread stuffing
White Bean Chicken Chili
4 Jan 2018 Protein Bar Chile Relleno Burrito Crescent Roll Lasagna
3 Jan 2018 Protein Bar Panko Breaded Fish and Scalloped Corn Yellow Thai Curry
with mixed frozen veggies instead of potatoes
2 Jan 2018 Protein Bar Samosas & Bubble & Squeek Sausage Pizza Rolls
1 Jan 2018 Protein Bar BLT Salad
omitted cheese and avocado and added olives
Thai Chicken Salad
thanks Colleen!



Check out all the recipes HERE.

Pasta with Broccoli and Italian Sausage


We saw something like this on a food show. I used unsalted butter rather than olive oil and used marsala instead of the broccoli cooking water. I used a full pound of Sweet Italian Sausage and all the fresh broccoli left from Christmas, about 3 cups I would guess. The pepper flakes can be added by each person if they want. I will cook the whole wheat angel hair pasta and heat it all together right before dinner. The Pickiest Eater I know tasted it and thought it was marvelous, so hurray!


I will post my plate photo and opinion after dinner. For lunch I had Tacos from the freezer with romaine and picante sauce.


Here is my bowl. I liked this very much and think it is a nice variation of spaghetti. Here is the inside of the cake:


It was very good, as I remembered it. The fondant wasn’t even bad at all.


New Baps

My Quiet Child did not think the last baps I made were soft enough. And since she and her husband are the ones who supply me with their homemade English bacon, I wanted to accommodate her. I found this new Bap recipe and thought it was much better. I buttered one bap and gave everyone tastes. The Pickiest Eater I know said it was the best homemade bread she’s ever had and Someone named me ‘Star Baker’ (too many episodes of the Great British Baking Show lately). It was kind of nice that it uses a bread machine since mine gets little use when I am on a diet!


So it will be Bacon Butties for dinner and for lunch I am having German Roulade from the freezer. (I am going to finish the cake tomorrow.)

Marshmallow Fondant Icing

I couldn’t find the original recipe I used when I made the cake before, but this is similar. It takes a bit of muscle to knead it until it isn’t sticky anymore. It is now in the fridge until tomorrow, when I hope to cover the cake and add decorations. I will take a picture then.

Today was full of running around. We had frozen buffalo chicken egg rolls from Costco for lunch, along with more of the raw veggies from Christmas. Dinner was more veggies, ham and a nutella crepe from Costco for dessert.

It is hard to cook when we have house guests, but I will try to come up with something tomorrow.

White Velvet Cake

Today was a mad rush. I made omelettes with butterkase and black truffle rub for breakfast (I just had my customary protein bar) and got this cake in the oven so it would be done before we had to run across town for the day. I had Christmas leftovers for lunch as well as dinner and they are about finished off. I have made this cake before and it struck me as the best non-chocolate cake ever. We have a New Year’s Eve birthday to celebrate so I wanted to make it special. I had to stick it in the freezer before I left and now I can’t take a picture for you, but I will post it once it is finished. I will slice each of the two layers in half and fill with boysenberry jam, then frost it with a rolled fondant icing and I hope decorate it with fondant flowers. I will provide the recipe for the fondant when I make it.

Sorry that I have no meals or photos to share but I got to spend the afternoon playing a virtual reality game from the makers of Myst. (I loved Myst and all the sequels!) It was quite an experience, even watching when others were playing, though I did get a headache. And now I have to figure out how I can play more without driving 45 minutes each way to My Quiet Child’s house.

Chicken Marsala 2

I tried to link with the Chicken Marsala recipe I had tried but the link was bad. I found a new one to try and made it today. It may have been the same as before but I didn’t dredge the chicken the first time. I followed this recipe exactly this time (except I didn’t pound it so thinly and cooked it covered for a bit longer). Megaman chose this for tonight’s dinner and also helped make it. I am going to reheat it in the oven while the bow tie pasta cooks and we will have raw veggies with it.


You can’t really see much here, I will take a photo and post it after dinner with my opinion.

The pictures from my plate didn’t turn out. But, as far as a critique, I am not sure how vital it is to use shallots over onions, but the fresh sage was so perfect. I tend to not like sage that much but it was so delicate and blended perfectly with the mushroom/marsala flavor.

For lunch, I had turkey and stuffing with gravy and raw veggies and a couple Christmas treats.

Turkey Roll

Merry Christmas! It is very early morning as I type this. I want to just add the pictures and post this once all is prepared. I saw this by Nick over at Blogtastic Food and thought it would be a great way to serve turkey for Christmas. It was a bit challenging to cut the breast from the bones and pound it; but then I filled it with boxed cornbread stuffing (with sauteed onion and celery), rolled and tied it and before popping it into the convection oven, oiled and covered it in bacon. It cooked for 1 hour at 325 degrees F. (Cooked to 165 degrees F, it turned out so soft and moist, convection never lets me down!)


I copied this tray idea, sorry I can’t find the actual page.


Here are the dishes I started on previous days:




And here is the complete setting:


My cupcake tree re-purposed as a Christmas treat tree: