Onebyone

I love shrimp scampi! We have a family run Italian restaurant close by that makes the best shrimp scampi. It's easy to make but they are so close. LOL Tonight will be Chicken Cordon Bleu, bought frozen, rice, and mixed vegetables also from frozen.

Iceblossom

More freezer cleaning, took a ham bone and portion of ham out of the freezer so I'll have room for an after-Easter Ham markdown. Have simmered the bone in chicken broth and will add celery and onions and cook for a bit more. Once hubby is on the way home, I'll add the chopped up ham and frozen green beans and soup will be ready.

We both really liked the multi-bean mix type bean soup with ham. This is our keto/low carb friendly version.

Edit/PS: Temps have been going up and down. It will still be good soup weather here most days next week or two

tropit

I cleaned out my freezer the other day too and made a soup broth. Mine was Asian inspired, which I made a nice soba noodle soup with veggies and shred of scrambled egg. I also gathered up all those bags of bread heels and ground them up in the food processor, then put them in the oven to dry out. Now I have a big bag of WW bread crumbs for recipes. It felt good to get all that stuff out of the freezer space.

It's a town day today, so I probably won't do much cooking.

SusieQOH

My hubby is making a Sicilian pizza tonight. Don't ask about my weight loss journey. It's non-existent since his back is bad and all he can do is cook. Surgery isn't until May 21.

GingerK

Susie, you could suggest that he fills the freezer with precooked meals for the time after his surgery. It would give him something to do and would be great to have on hand. Then he can come fill mine

aashley333

I have been craving pizza for weeks. Both Papa Murphy's Pizzerias closed, and I don't want Dominoes. I think I'll have to dust off my low carb recipe for homemade. The "crust" is parmesan and eggs.

tropit

That's interesting. Do you just mix eggs with parm cheese? Any flour at all?

Iceblossom

This is on our regular rotation and I've posted it before. When we buy a pork loin, we typically cut it into three sections that I will do different things to, so usually 1/3 gets turned into pork chops, 1/3 gets made into something like Chili Verde, and 1/3 gets roasted in some way.

This is based on the Steven Raichlen Recipe for Pork Pamploma, but he uses the smaller tenderloins. I typically cook in the oven at 325.
https://barbecuebible.com/recipe/pam...rk-tenderloin/

The pork loin can be dry but adding the cheese layer helps. After a couple of attempts, butterflying the meat to roll it isn't a big deal. You can also cut sort of a star shape by cutting wedges (don't go all the way through), which can look really festive too. Being cheap/frugal/whatever I typically don't want to spend more than about $2 for the cheese, this one I did have actual Boursin on markdown, but I'll use store brand cream cheese and chives type spread if its on sale too.

edit/ps: Butcher's twine is essential for this! Skewers will not make a tight enough roll.

tranum

Last night it was Swiss steak, raw vegetables and dip, cottage cheese and calico beans that were warmed up from a birthday party. Tonight ? Unsure at this point. Note: I prefer to prepare our dinner in the morning and put it in the refrigerator so I can pop it in the oven or reheat it later in the day. That way, my afternoons are “mine” with no cooking interruptions.

tropit

Looks good, Iceblossom!