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Three siblings have blue eyes.  Their names are Suzy, Jack and Bill.  What color are the sister's eyes?:

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Topic Summary

Posted by: becca
« on: March 11, 2020, 06:43:19 PM »

Hezz, and Bensmom, those both look great! 
Posted by: GoingNuts
« on: March 08, 2020, 10:18:50 PM »

That looks great, Bensmom!
Posted by: BensMom
« on: March 08, 2020, 09:06:36 PM »

I made this tonight. I used fully cooked chicken asiago sausage, red and green peppers, broccoli and the gnocchi. I seasoned with salt, pepper, a little basil and a very little bit of garlic powder and sprinkled some asiago over it for the last few minutes. It was good and something a little different. I'll definitely make it again.

https://skillet.lifehacker.com/sheet-pan-gnocchi-is-an-amazing-weeknight-meal-1842058536
Posted by: Janelle205
« on: October 30, 2019, 12:38:30 AM »

I generally cook with boneless, skinless thighs, but I have better luck with breasts if I pound them out to a more reasonable thickness before cooking.
Posted by: BensMom
« on: October 29, 2019, 06:49:54 AM »

Just regular boneless skinless. I thought about slicing them in half lengthwise so they wouldn't be so fat, but thought they might cook too fast compared to the veggies. I have a similar recipe for the stove. I'll just stick with that :).
Posted by: becca
« on: October 28, 2019, 02:30:58 PM »

Bensmom, what kind of chicken do you buy?  Iíve started buying organic, no hormones breasts, and they are smaller and better.  I find the ginormous breasts that go on sale cook up with a weird texture.  They fatten them up too fast or something.  Iíve thrown some away before because of that texture.
Posted by: BensMom
« on: October 27, 2019, 08:33:10 PM »

This looks good:  Iíd sub cauliflower for potatoes...

https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/

I made this tonight with potatoes AND cauliflower. I didn't have high hopes because baking chicken never works for me. And it didn't. Baked chicken always comes out weirdly rubbery and stringy and that's what happened. The veggies were good. I'll use the rest of the chicken for chicken salad.
Posted by: becca
« on: October 08, 2019, 09:12:32 AM »

Youíve got me looking!  This looks good:  Sheet Pan Fajitas

https://www.allrecipes.com/recipe/255038/sheet-pan-chicken-fajitas/
Posted by: becca
« on: October 06, 2019, 05:50:37 PM »

Who doesnít love potatoes, sigh...barring allergies of course.  I think if I get back down to a normal BMI, I might have better metabolism for some carbs.
Posted by: hezzier
« on: October 06, 2019, 04:55:05 PM »

I love them but try not to eat too many of them.
Posted by: becca
« on: October 06, 2019, 04:45:13 PM »

Yes, that one looks good.  DS would be unhappy if I skipped the potatoes.  Plus with as much as both kids eat, I only get a small portion of potatoes...I also don't cook them very often.

Lol...I didnít mean to suggest you shouldnít eat potatoes.  They make my blood sugar too high these days.  😕
Posted by: GoingNuts
« on: October 06, 2019, 04:20:42 PM »

I've had this at my friend's house and it's delicious.  I've copied and pasted from the NYT recipe site because, paywall.
You could probably substitute any other quick cooking protein source for the shrimp - like even use chick peas and service with pasta/rice/potatoes.

Shrimp and Feta with Tomato

1 garlic clove
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
2 tablespoons olive oil
 Black pepper
1 Ĺ pounds peeled shrimp
 Chopped tomatoes, for serving
 Crumbled feta, for serving

PREPARATION
Turn on the broiler, and position the oven rack close to the heat.

Mash garlic clove with salt until it forms a paste. Add chopped oregano, lemon juice, olive oil and lots of black pepper. Rub paste all over 1 1/2 pounds peeled shrimp.

Spread shrimp out on a pan and broil, 2 to 3 minutes per side. Served topped with chopped tomatoes and crumbled feta.
Posted by: hezzier
« on: October 06, 2019, 12:55:25 PM »

Yes, that one looks good.  DS would be unhappy if I skipped the potatoes.  Plus with as much as both kids eat, I only get a small portion of potatoes...I also don't cook them very often.
Posted by: becca
« on: October 06, 2019, 10:26:28 AM »

This looks good:  Iíd sub cauliflower for potatoes...

https://damndelicious.net/2016/09/24/sheet-pan-bruschetta-chicken/