- Six chicken breasts sprinkled on both sides with 1/2 envelope of dry Good Seasoning's garlic-italian dressing mix and the chicken laying on a bunch of large chunks of onion. Bake 40 minutes.
- A half-bag of frozen corn, cooked and then a can of creamed corn added to it. I like creamed corn, but the canned junk has gotten pretty stingy on the corn, so I just make my own thick corn with a bit of cream mixture. It was a surprised to find yellow and white super sweet corn ("candy corn" that nearby Zellwood, FL is famous for), in the freezer by Pictsweet (guessing this is an Albertson's brand).
- Mahatma brown rice, cooked in the pressure cooker. Here's how: pour about 2 T oil to coat the bottom of the pressure cooker pot. Stir-fry 2 cups dry brown rice in the hot oil to open the flavor of the rice for a couple of minutes, then add two 14-ounce cans of boiling chicken broth. Secure pressure cooker lid and bring to a full screaming hiss, then lower the temp enough (low worked for me) to allow the pot to make the occasional sputter. Cook this way for 25 minutes. Turn off and allow the cooker to depressureize on the stove while the chicken finishes cooking.
- Fire roasted chopped tomatoes out of the can for my tomato-loving sweetheart. I added a half teaspoon of sugar to balance the acid in the tomatoes. Mark puts this on rice. I may too.
So, nothing green because I didn't want brocolli and that's all we have in the freezer. I really need to go shopping! Looks like beige and blood.
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