robirdstx

The very last of the leftovers from Saturday's restaurant delivery. Chicken with Garlic Sauce "soup" with the remaining onions from the Mongolian Beef

Perhaps this will happen again this year. As Luck Would Have It, Bishops Allow Meat on St. Patrick's Day http://www.washingtonpost.com/wp-dyn/content/article/2006/03/15/AR2006031502340.html

Dinner tonight was not very romantic. We are finally using up (most of) the last of the leftovers from Saturday's restaurant delivery. (At least the BBQ sauce on the ribs was red!) Happy Valentine's Day Everyone! Bar-B-Q Spare Ribs and Broccoli

Steak, Egg and Cheese Breakfast Taco with a little bit of Salsa

Yellowtail scad? https://en.m.wikipedia.org/wiki/Yellowtail_scad

Maybe try using the method from the DeBragga web site: https://www.debragga.com/p/recipes/how-to-cook-a-rib-chop/

While running some errands the other day, I noticed an Asian restaurant in a little strip center not far from our home. I looked them up online, saw that we were within their free delivery zone ($20 min. order), they had many good reviews on Yelp and their lunch menu was good through 4:00. Not feeling like cooking today, I called and placed our order and we had an early dinner delivered in 20 minutes, all for $30 including tip. Way too much food, so lots of leftovers to be had in the next couple of days! We ordered two appetizers: Pan-fried Pork Dumplings (10) and B-B-Q Ribs (5) The Dumplings got a bit steamed in the styrofoam but were very good. These are the leftovers. We did not even touch the ribs. They should be good reheated tomorrow. The Mains came with soup, an egg roll and rice. We both chose the Hot and Sour Soup. The Eggrolls were full of pork and vegetables. I chose the Chicken with Garlic Sauce with Fried Rice. And my husband had the Mongolian Beef with Steamed Rice.

Speaking of tuna casserole, that reminds me of the Kraft Mac and Cheese with Tuna and Peas I used to make for my siblings when I was a teenager. We all loved it then, but I'm pretty sure it should just be kept as a fond memory from long, long ago.

Grilled Beef Rib-eye and Baked Potato with butter, sour cream and black pepper

One less casserole dish in the freezer! This morning I pulled out one of three Beef Rib-eye Steaks to defrost. It will be grilled and served with a Baked Potato and a Salad for dinner tonight.

I prefer tuna canned in oil, rather than water, but I can not find it on the shelves at my regular grocery stores.

Thank you Porthos! The Tex-Mex Enchilada Casserole I pulled from the freezer for dinner tonight will be served with Avocado and Sour Cream, plus a side salad.

This is the one I have on hand: http://www.worldfiner.com/nfi.php?upc=0-70670-00059-4 Only five ingredients - Anise, Ginger, Cinnamon, Fennel and Black Peppper. I think I only use it when making Martin Yan's Five-spice Broiled Pork Chop recipe.

In the past, I always cooked this sandwich like a grilled cheese and was going to do it that way when I found a recipe for the baked version and must say I liked it, as everything was warmed through and I did not have to mind the stove top.

A cool salad for a ridiculously warm day in early February! Tuna and Egg Salad with Avocado, Black Olives and Radishes on Butter Lettuce

Seeded Rye, Uncured Corned Beef, Baby Swiss and Homemade Russian Dressing Lightly Toasted Rye with a smear of Russian Dressing and Baby Swiss sandwiching slices of Uncured Corned Beef... ...wrapped in foil and baked in a 400F oven for 15 minutes... ...served with potato salad.

Bit the bullet and purchased a license for the MacGourmet Deluxe program today. Got a coupon code worth just under $15 for switching from LC. Also bought the mobile app and all of my recipes are now synced on all my devices. Total cost just under $37.00. Much easier to navigate than LC.

Super Bowl Dinner! New England Clam Chowder and Grilled Wings

Super Bowl Meatball Sliders ~ Pregame Lunch: I used some of last night's leftover Meatballs and Marinara on garlic butter toasted buns and topped with mozzarella and parmesan.

Linguine with Homemade Meatballs and Marinara Sauce with Grated Parmesan. Considered making my own pasta but ran out of time.

Leftovers! Reheated in the toaster oven.

I had been using LC for years, but last year I went from Windows to a Mac. I hadn't played with the LC program in some time but recently decided to do some checking around for another. I read lots of reviews and decided to give MacGourmet Deluxe a trial. I exported my LC recipes to our home server and have successfully imported the file into MacGourmet on my Mac. I spent several hours today going through the User Manual and playing with the various features. I think I will be purchasing this software sometime in the next few days. My main purpose in having this type of program was to make a Cookbook, which I did with LC, and plan to update and expand with MacGourmet.

Pizza Night! Ready to go under the broiler on a steel that had been preheating for over an hour: Pepperoni, Pork Sausage, Onion and Jalapeños And 3 1/2 minutes later!

Mushroom Quesadilla and Radish with Guacamole, Salsa and Sour Cream

Anna, I did the same thing a few days ago. I now have an inventory and have it posted on the door of the fridge. Having the list right there in front of me helps when deciding what to make and reminds me to use some of this before I buy any more! I did toss a few things while doing the inventory! I have the inventory sheet on my iPad, so I will update it every once in a while and print a fresh copy.