I have taco soup in the crockpot.

Jody was in Florida for 9 days, came home not even a week, and decided to go back. While he was gone, I made my favorite sausage and potato soup and tacos and I plan to make them both again. I also want to try a chicken recipe I found on Pinterest that is grilled onions, chicken breast and provolone. Will make a small version to see how I like it. I also plan to make cookies....pecan meltaways and the mocha chocolate ones. I went out yesterday and stocked up on horse feed cat food and litter, and groceries. I shouldn't have to leave the house until he comes home.

Am planning on a rare roast beef in Instant Pot (IP) on Sunday. Haven't prepared rare roast beef in the IP yet, although I have cooked pot roast in the IP. Am going to start it in the frozen state.

some type of soup, not sure what yet. I pretty much live on soup and salad in the winter.

I made a pot of red/ground turkey chili. It's a little on the spicy side! And chocolate chip cookies for dessert....

Saturday when I'm off I'll make some burgoo. Most of it to freeze for work lunches.

Tomorrow I'm planning to make some homemade tortillas/pitas and stir fry some chicken and peppers to make fajitas. Other than that, I'm not sure.

I had a ham bone so 15 Bean Soup is in the Instant Pot.

Working all weekend, so I will only for sure be cooking breakfast when I get home in the mornings. If I do cook for SO on days i work, it's always something simple:a burger, a tuna melt,spaghetti, hamburger steak with mashed potatoes, simple things that dont take very long. For now,he has leftover pot roast,potatoes,carrots and rolls to tide him over for at least today. I doubt he will be home before I have to leave for work this afternoon. :(

I may be cooking in the kitchen at my workplace. I get tired of takeout and frozen meals. And I dont really like to bring things from home and have to remember to bring my dishes home. Easier to stop by the store for a few ingredients and whip something up there,especially on the weekends when it tends to be slower.

Not sure what I will cook this weekend or anything at all. Perhaps a meatloaf. Yesterday I made tomato sauce with sausage served over linguini. This morning I cooked a pot of chicken soup and this afternoon I will bake an orange loaf which I will slice and freeze after I have a piece or two.

We are on the road. Tonight we will be eating seafood in Morro Bay, CA. Tomorrow, we'll be checking into the condo we've rented in San Diego and will be eating out until we have a chance to go grocery shopping on Sunday. I figure we will prepare about half of our meals (mostly breakfast) at the condo and will eat out the rest of the time. Better for our figures that way.

We’re having a combo Christmas/January birthday celebration on Sunday. My daughter’s family was visiting in-laws at Christmas and her two children have January birthdays. We finally found a date that worked for everyone.

My son’s wife and daughters are gluten-free, dairy-free, and egg-free due to health considerations, so I’m working on appetizers that will be OK for everyone. So far I’ve made vegan Ranch dip, GF/DF Chex Party Mix, and BBQ sauce for crock pot sausage chunks. Tomorrow I’ll cut up the vegetables for a crudités platter. I’ll put together a layered taco dip on Sunday with guacamole and shredded cheese served on the side. I’ve found a couple of good vegan dips/spreads made with cashews, so I’ll serve those with GF crackers.

It can be a challenge, but it’s always fun to discover new products, and I enjoy being able to offer my granddaughters and daughter-in-law alternatives.

Baked an acorn squash for lunch today. I haven't had one of these in years, so I bought it for my lunch. Now I need to make some kind of soup for next week's lunches.

Italian sausage with peppers and onions tonight, then sloppy joe's for a couple of days.

Picked up Korean marinated thighs at Sprouts today. Something new to try. Plan to roast golden beets and steam haricot verts. Have leftover sweet onion pudding from the other day, so that'll round out the meal.

I'm actually not sure! I finished off some homemade vegetable/lentil soup today, made from the stock from the Christmas turkey.

I seem to be craving something kind of Asian/spicy, so maybe a dish of spicy noodles with shrimp and veggies.

I made a huge pot of corn soup with pork Stew meat and a few other veggies yesterday. We had some again tonight and it was even better. I have a small beef roast I need to cook this weekend.

I roasted a chicken for dinner tonight. Tomorrow, it will become a big pot of chicken noodle soup. I like to keep chicken soup in the freezer for the winter. At the first sign of a cold, I want "Jewish penicillin".

Made a big pot of chicken & wild rice soup. We're good for a day or 2!

Trying something new tomorrow - cauliflower hummus. Then roast chuck and veggies for supper.

Tonight we had a ham steak accompanied by the yummy green beans & potatoes I got in my Misfits Market box. Tomorrow night we are having Mexican. We are under the gun tomorrow, weather-wise, so I told DH that even if we lose power he can take my cast iron skillet and cook the filling on the grill. So I haven't planned Sunday dinner yet.

Pizza tonight because its Saturday.

For tomorrow, I've got some pork curing in salt, brown sugar, curing salt and molasses. Tomorrow I'll sous vide it with orange juice, brown sugar and Madeira wine.

I think it's going to be this Ota Abe Stew from Bon Appetit. Looking at other recipes for it, it seems like it's traditionally made with offal, but I'm going to follow BA's lead and go for chicken leg quarters. I'll probably sub-in palm oil, though, for authenticity and depth of color. We've got snow on the way, so it'll be good to have a big batch of spicy stew improving in the fridge.

I want to try a recipe I saw this week on TV - Southern fried cabbage. So I'll make that and some German hamburger patties, one of DH's favorites.

It's unseasonably warm here, so no soups or stews on the menu. We did make some pizza on the Weber last night, always a favorite for the Sprites....and for us, too.

It's ferociously windy today already and will only get worse (batten down the hatches, Alabama!). I'm making some ham salad this morning with my old cast iron meat grinder this morning, a buttermilk chocolate buttermilk cake is in the oven, and some yeast rolls are rising.

rhizo_1 sure hope you escaped unscathed. We had torrential rain and lots of wind but no damage here between Grant & Swearengin although we lost power for a while. My son & his family live over on Sand Mountain and they got off pretty lightly also.

Chipotle Butternut Squash & Sweet Potato Pasta.

I'm making teacup cookies decorated w royal icing. I think I will have to do a round two; i haven't done piped cookies for a while and it shows!

I have the beef roast cooking with onion, fresh mushrooms, and white potatoes. I will cook rice and make a nice brown onion gravy to go with it.

Banana Bread!

Made SO 2 cheeseburger sliders on some leftover dinner rolls and a polish sausage with fries this afternoon when I woke up before work. I got to work and made myself a chicken stir fry with brocolli, red bell pepper,mushrooms,green onions,lots of garlic and riced cauliflower.

Most of my cooking these days seems to be about chopping and I make mango salad almost daily, grilled chicken almost daily, seed pomegranates, make bean salads, that sort of thing all the time but I also made hot fudge sauce, caramel sauce, and many cappuccinos.

Looks good, Jasdip. But then, much of what you prepare does.

We had a u-bake pizza last night, chicken and garlic ranch style. Yes, I did take the easy way out after checking several things off my to-do list then cleaning cupboards in three baths and the hallway bath storage closet. I filled two bags of expired or had not been and never would be used things.

This afternoon, I'm baking a half ham, I think will bake potatoes to go with since the oven will be on. Plan is leftover ham for bean soup tomorrow or Tuesday, it sounds like a soup week.

Chipotle Butternut Squash & Sweet Potato Pasta.

Is that pasta made with the veggies or served with? I love chipotle anything!

Jasdip, your tortillas look great. I tried that a couple times with mixed results.

Burgers on the grill tonight with baked beans and confetti corn. Instead of using red serranos I'm going to try Peppadew peppers. Bought a full case last week. Love those little peppers!

https://peppadewusa.com/

Dinner tonight. Sea scallops off the boat, risotto and carrots. So yummy.

I made breakfast when I got home this morning. It was a typical Sunday breakfast,which is bigger than normal as it is usually SOs only day off of the week. Rice,scrambled egg with cheese, homemade heart shaped biscuits,bacon,sausage,and fried potatoes for SO, just a piece of bacon and 2 scrambled eggs for me.

Stopped on the way to work got a rotisserie chicken and some brocolli. I will eat some of the white meat and give the rest of the chicken to the little stray cats around here. SO says he will be in later(he comes through my workplace in order to do his job) and if he does,I'll make him either a chicken sandwich or a fish sandwich, his choice,and probably some fries to take with him when he goes. I bought him a pack of Grandmas peanut butter cookies on the way to go with it.

I had to make a dessert for a meeting I was the host of yesterday. I wanted to make a Cherry Cha Cha. I looked for a recipe on the internet and there were so many,, except the one like my DM made. So I made a graham cracker crust and baked it for 10 minutes on 325. I mixed together whipped topping and marshmallow fluff and an 8oz cream cheese. I spread half of it on the cooled crust and made it half cherry and half blueberry with the canned pie filling. then I put the rest of the cream filling on it, and put the rest of the reserved crust crumbs on top. Everyone said it was really good.

Made cabbage and sausage soup for lunches.

I'm making Ina Garten's chicken pot pie for tomorrow, but I am going to make it in extra large filo cups. Also adding mushroom since I happen to have them. I will probably use a jumbo muffin tin to bake the filo. I roasted chicken breasts, tore off the meat, and now I am simmering everything to make stock for the sauce. Smells so good.

I am baking acorn squash with butter and brown sugar and will add cubed ham to the center and bake another 15 after that.