do you put anything on your cottage chhese? I like pineapple, used to have catalna on it, or season salt.
We cook mostly at home. I'm still a a little paranoid about bacteria and the portions are always so big. The kids have gotten used to that and we love the dinner table time. Silly but true.Last night my oldest daughter and I made paninis with my new press and grill; fresh turkey and provolone. They were delicious.
We managed to make it in to the Olive Garden before the witching hour hit last night. Here the witching hour is when people cram the restaurants to capacity and you're looking at a long wait.Anyway I did spaghetti with meatballs, salad, and breadsticks. Finished the leftovers at midnight.
Chicken Stirfry with sugar snap peas, mushrooms, baby button squash, onion, red capsicum, celery and roasted cashews. With Teriyaki sauce served on rice. mmmmmmmmm
Taco salad night here - I like mine with catalina dressing on the taco meat. I'm even going to be good with the cheese - only a teeny bit! My dietitian would be soooo proud!
I made the brisket last night and it was so yummy! Very tender and flavorful. Here's the recipe in case anyone wants to try:3 1/2 - 5 lb of brisket1 can of whole cranberry sauce1 packet of dry onion soup mixPour cranberries over the brisket, then pour the onion soup mix over. Cover with foil, cook at 325 degrees for 4-5 hours (you want to make sure the liquid doesn't burn in the pan).I know this sounds gross, but it is sooo good. You don't taste cranberies or onion soup, but it tastes YUM!
Oh my gosh. I'm supposed to go to Red Lobster this weekend, I hope we make it, the weather is not cooperating so far!Yesterday I had food to cook up, so I made bbq ribs in the crockpot, stuck a pork roast in the oven (sloooow!), and made somecheesy potato soup.I ended up eating two bowls of soup, and a hunk of the ribs. Good stuff!!!!!