What was the last meal you cooked?

Geez, I can't remember the last time I actually cooked something. I live alone and travel a lot so I'm real bad about eating already prepared meals. I think the actual last thing I actually took the time to cook was some veggies and Alfredo chicken.

I'm cooking right now. Seabass with kale and jerusalem artichoke salad.

Made a homemade baked chicken parmesan with a side of penne tossed with leftover sauce and steamed garlic broccoli. c:

I don't know that I'd call it a meal, but I made macarons this evening. Just the shells - I have no real desire to make a filling this evening, but I'm eating one with lingonberry jam right now.

Tonight (Monday): a chilly evening calls out for some chile. This is a slowcooker recipe for "fiesta chicken" that I tinkered up a bit for stovetop prep, as I was a little pressed for time before dinner (including dicing/browning, total was about 1:30 rather than 3:00+ hrs in the slow cooker). Simple recipe: rough diced chicken breast, canned low-salt black beans and red kidney beans (rinsed/drained), a bag of frozen corn, a couple jars of chunky salsa, a dash of chicken stock, fresh diced onions and peppers, and additional flavorings: cumin, chile powder, granulated onion and garlic, black pepper, oregano and cilantro (all to taste; the salsa and cheese provided enough - or more - sodium than we needed). Moist enough to warrant a bowl, when drained suitable for a tortilla. Dicing the chicken is important, as the small pieces allow quick cooking.

1. Prepared (yes, that's the vessel of my large, old, jiggle-top slow cooker; there's enough for 2 nights' family dinner and a couple of take-to-work lunches).
2. Served in the tortilla format (ready to fold).

Spaghetti squash with ground sausage, tomato sauce, Italian seasoning and cheese.

Sunday for brunch I made the misses and myself a cheese steak omelette with sauteed mushrooms and onions. With freshly grated parmesan and smoked provolone cheeses.

Another "soup season" entree ... pumpkin/white bean. Very easy to make, filling, warm for a wintry storm night and somewhat sweet (uses apple cider) ... makes a good counterpoint to the leftover savory "fiesta chicken" chile made last night. Unfortunately for photographic purposes, though, this is "orange thick winter soup number 42 (LOL)," but here it is anyway ...

NSthingoldline wrote: »

I meal prep the day before I go back to work for 4 back to back 12 hr shifts.
Yesterday, I made slow cooker chicken tikka masala (served on basmati) and spicy thai chicken coconut soup.
Sorry, no photos but SOOOO delicious!

DROOLING! Love tikka masala and also anything thai!!!!! Ive been craving chicken panang but my local wegmans stopped carrying thai basil and its just not the same without it

Last night was chicken and tortellini soup with parmesan cheese bread...it was scrumptious and the kids and the hubby loved it. I made enough that the hubs and I can eat leftovers for lunch the rest of the week. Yeah

BBQ chicken wings and sauteed veggies.

Cooked is maybe a stretch, but dinner last night was meatballs from the grocery store (made in house) browned and then simmered in tomato sauce with gnocchi (from another grocery store - also made locally). I'd had the gnocchi before, but I had never had those specific meatballs or that tomato sauce. It ended up tasting shockingly good. I figured nothing would be bad, but I didn't think it would be nearly as good as it was.

Another "Soup Season Entree" - Chicken Barley Stew, slowcooker version. Good for this winter's night, and a couple more. With previous soups leftovers, this means I'm done with primary cooking for a few days, and as a "legacy of Superstorm Sandy" (we lost power for a week), I now have nutritious stuff prepared that I can reheat if the power goes wonky over the next couple of days (we have an electric stove - so I can fall back onto the portable butane stove from our boat for reheating).

Most recent new recipe was a pair; Crab Cakes and Potato-Kale Cakes.



Most recent overall was Spaghetti Squash w/ Minced Chicken and Marinara Sauce. My 6yr old loves it and it’s practically effortless, so it’s become a go-to meal for nights when he has evening sports practice.

I'll see if my wife has pics, but last night we made Shrimp and Pasta. My wife is gluten free and dairy free (except goat, sheep and A2/A2 varieties on rare occasion), so making Shrimp Scampi has been a challenge in the past. Though there are some pretty great GF pastas now, making a sauce that's not just vegan butter or Olive Oil has been my challenge -- I do all the cooking.

Found a keeper last night. Used my InstaPot. Took half a large onion, five cloves of garlic, a red pepper and a tomato. Sauteed it in some olive oil in the IP. Added in some Oregano and Basil, salt, a TBS of sugar and a splash of Balsamic Vinegar and salt to taste (around a tsp) and some Cayenne (just a small pinch). Cooked down with lid for around 15 minutes.

Took a pound of portabello mushrooms and fresh spinach and put in a large, deep saucepan with vegan butter (2 TBS or so) and Olive Oil. While that started, boiled the water and put on GF Fettucini.

After the spinach cooked off a bit with the mushrooms, add in the red pepper/onion mixture from the Instapot. Formed a nice thick sauce. When pasta hits around five minutes, threw in a pound of prepped, raw shrimp. I bought frozen raw that were already cleaned/deveined and shelled.

Drained pasta, added into to saucepan just when the shrimp turned pink. Garnished with fresh basil. Grated up a bit of Pecorino for garnish (sheep parm that my wife can handle).

It was amazing.