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Old 01-20-2020, 05:59 PM   #1
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What's for dinner Monday, 1-20-2020

We'll be having spinach salads and tuna melt sandwiches. What's going down onto your kitchen table?
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Old 01-20-2020, 06:01 PM   #2
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Spaghetti & Meat Sauce, Garlic Bread, Mini Shells & Spinach, tossed with Grated Parmesan & Italian Dressing...


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Old 01-20-2020, 06:06 PM   #3
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One pan baked garlic/honey chicken thighs with veggies.. Served with white rice..

Jeannie baked sesame seed cookies for dessert.. Love those things..

Ross
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Old 01-20-2020, 06:27 PM   #4
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Tonight’s dinner will be turkey noodle soup for SO and tomato soup and a tuna sandwich for me.
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Old 01-20-2020, 06:49 PM   #5
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Slow cooker wine-braised lamb shanks with brown rice and sauteed spinach.

I was disappointed with the braising sauce. (I was following a "classic" recipe).
It used much more wine than broth, and it also piled on the crushed tomatoes. I should have followed my instinct to switch the proportions of wine and broth, and cut WAY back on the tomatoes. I think the recipe author, who offered the slow cooker version as a variant, didn't make enough allowance for the difference in technique.

Still it's made! And it only requires reheating. And I'll get 3 meals out of it one way or another!
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Old 01-20-2020, 07:18 PM   #6
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Cod, green beans, rice, and tossed salad.
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Old 01-20-2020, 07:30 PM   #7
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Wonderful sounding dinners, everyone. Stuffed bell pepper here this afternoon - garlicky toasted sourdough bread for a side.
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Old 01-20-2020, 09:18 PM   #8
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Chicken Noodle Soup

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Old 01-20-2020, 09:21 PM   #9
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Chicken wings from Costco..I got the Grandpappy out and made fries and onion rings..we also had Cesar salad..
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Old 01-20-2020, 09:39 PM   #10
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I made an unusual sambar tonight, unusual because I added some quinoa to it, to thicken it some, and add some nutrition, but also because I used a vegetable almost never seen in Indian cooking: Brussels sprouts. I had some that I had to do something with. So I cleaned them up, sliced them in half, and microwaved them for 3 min, then chilled them quickly in running water. I substituted this in a sambar that originally had cauliflower, but instead of cooking them for too long, as well as cooking more when reheating (almost nothing worse than overcooked Brussels sprouts!), I simply cooked the sambar, and ladled some on a serving of the blanched Brussels sprouts in a bowl, and let it sit a couple of minutes, before eating. Turned out great! And I'll repeat this by stirring some of the Brussels sprouts into reheated leftovers, and no overcooking.
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Old 01-21-2020, 12:38 AM   #11
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We ran out of spoons, so frozen tortellini with Classico roasted garlic and onion pasta sauce. It was tasty.
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Old 01-21-2020, 06:28 AM   #12
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In between grinding 12# of pork shoulder and 12# of beef knuckle, I managed to make beef stew.
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Old 01-21-2020, 07:55 AM   #13
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Veg roll, honey chilli potato and cold drink....
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Old 01-21-2020, 08:22 AM   #14
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The VERY last of the vegetable soup, and grilled cheese sandwiches. Salads on the side.
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