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Old 01-30-2016, 05:23 PM   #31
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GG, looks like we've been on the same wave length on this thread a couple of times now.
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Old 01-30-2016, 05:28 PM   #32
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Old 01-30-2016, 05:41 PM   #33
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All right we're getting there.

I do have cream of mushroom soup.

So far dinner tonight is.
Twice baked taters with butter, S&P, Parm cheese and Chives.
Browned Chicken Thighs simmered in cream of mushroom sauce.

Anything else?
If you have it in the house, dice a strip or two of bacon and brown it with the chicken.
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Old 01-30-2016, 06:35 PM   #34
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Chicken Caruso came to mind for the thighs...
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Old 01-30-2016, 07:32 PM   #35
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Sort of an ends-and-pieces kind of meal for us tonight. We're going to have the rest of the grilled ham slice from last night, along with the last of the Gouda grits, a dab of cranberry sauce, and some buttered Brussels sprouts. Gets quite a few little containers out of the refrigerator so we can begin the week with a relatively clean slate.
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Old 01-30-2016, 09:11 PM   #36
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Yes, Z, definitely something green. Do you have any green beans in your pantry?

------------------------
Tonight's dinner for me will be a loaded up salad again. I can't seem to get enough salads these days - plus, I have a ton of produce to use up.
If you have a can of peas, use the liquid for the COM soup and add the peas to the mixture.
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Old 01-30-2016, 09:41 PM   #37
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I made some pork chops. Dipped in egg and battered with Shake N Bake and I seasoned it with salt, pepper, garlic salt, fresh garlic.

Then I made some mashed taters and some roasted veggies to go with it.
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Old 01-30-2016, 10:32 PM   #38
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.....Tonight's dinner for me will be a loaded up salad again. I can't seem to get enough salads these days - plus, I have a ton of produce to use up.
YUM! Carrots, celery, tomatoes, cucumber, radishes, hard cooked egg, beets, and somewhere under there is a pile of red leaf lettuce and iceberg. Croutons and ranch to top. Bigger than it looks in the pic - I could barely finish it all. Sliced mango on the side.
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Old 01-31-2016, 12:14 AM   #39
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I'll take your word on the lettuce, Cheryl.

*****************************************

I ended up making the soup. The recipe needs a little work. I'm not much of a rosemary fan, finding it useful in just a few recipes. I thought it really didn't work here. Next time I'll sub basil and oregano, and probably switch out granulated garlic for the fresh. I suppose remembering the grated cheese would have helped, too.
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Old 01-31-2016, 05:14 AM   #40
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We had a take-off of Publix's currently featured Apron Meal. They used frozen breaded shrimp baked in the oven. I used some Key West WC shrimp we ran across yesterday, S and P, and sauteed in just a bit of oil until just slightly underdone. The Publix sauce had OJ, orange marmalade, rice wine vinegar, soy, ginger, sriracha, and green onions cooked together for a bit, then tossed with shrimp. I added some garlic that I sauteed for a bit in the pan after I took the shrimp out, then added the rest of sauce ingredients and cooked. I added a bit of sesame oil as well and doubled the sriracha, although I personally regretted doing that, a bit spicy for me. Served over jasmine or basmati rice. We had a side of snow pea pods, onion, and baby corn.

It was pretty good, maybe not a make again though as we both agreed we like the red pepper jelly similar recipe we have better.
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