What was the last meal you cooked?

I made chicken/turkey stock for matzo ball soup. I'll make the matzo balls tomorrow. Because turkey necks and wings are on sale I got two necks and a wing and then I also deboned a chicken (al la Lady and Pups' "boneless turkey purse"). I roasted the bones as well as some of the vegetables and ended up with two and a half quarts of stock.

Pulled chicken enchiladas with a greens salad and sweet potato on the side

Yesterday: matzo balls and latkes. The latkes turned out better than usual which was nice.
Plans for tonight: Garlic rice stuffed chicken.

Grilled cheese with dill pickles. Butternut squash soup.

Making dinner now. A half roast leg of lamb studded with garlic slivers done in the air fryer with duck fast roast potatoes. Will have a tomato salad dressed with orange vinaigrette with that.

Pepper stuffed cajun chicken with spicy quinoa

I've got four gratin dauphinoise baking in the oven. One is for tonight with last night's leftover roast leg of lamb. The others will go in the freezer for quick weeknight meals. This is such an easy gratin recipe but needs to be made in a non stick pan. I lightened it with whole milk instead of the milk and cream mixture.

https://www.greatbritishchefs.com/recipes/gratin-dauphinois-recipe

Made a huge batch of chicken casserole with no potatoes as I'd ran out.

Down side means it's really low calorie so I'm going to have to hit the nut butter

My roommate got a Turkey as a holiday bonus so I have been recruited to make it for dinner tomorrow night lol. I'm making an oven roasted Turkey, grilled asparagus, butternut squash, homemade cornbread, and mashed potatoes with homemade gravy (mashed and gravy are for them). Even though its going to be a huge meal, I'm going to make it all as healthy as possible using lots of herbs for seasoning rather than a ton of butter and fat. I can't wait!

I made a beef & cabbage vegetable stew. It came out pretty well. Its cubed beef, onion, celery, carrots, potatoes and cabbage in beef stock with a can of tomato sauce and some red wine. I added a bit too much black pepper, but neither my fiance or I mind it because we love spicy food.

Salmon - flesh side rubbed with salt, pepper, garlic powder, ground coriander, and smoked paprika. I seared the skinside (which was seasoned with salt and pepper) before putting the pan in the oven.
Served with roasted brussels sprouts and brown rice.

Breakfast was steel cut oats cooked in the rice cooker (yay for the cook later setting) to which I added salt, a few tsp of brown sugar, and some dried cherries.

I made homemade ramen last night. I made a broth with beef stock, fish sauce, soy sauce, sesame oil, sliced mushrooms, garlic, and spices & herbs. I then added the ramen noodles. I baked a peppercorn pork loin in the oven and sliced it to put on top. Added sliced hard-boiled eggs on top as well.

This is a pretty common dinner for my fiance and I. We usually have it at least every other week. I sometimes switch out the meat component and use different veggies.

Tonight (Thursday): appetizer of white bean/pumpkin/apple cider soup, entree of roasted bone-in chicken thighs, mashed sweet potatoes, steamed broccoli. The "gravy" in the potatoes is leftover au jus reduction from apple cider-braised slow cooker pork shoulder on Tuesday. "A" is for "Apple Autumn," LOL.

1. Soup, served.
2. Entree, served.

Scrambled eggs and toast with avocado

Baked brown sugar and garlic pork chops with spicy bulgar, black beans, mango and peas and steamed broccoli