We had some leftover chicken from when I made stock a few days ago in the Instant Pot. Of course the meat is totally done to smithereens after being cooked for 45 minutes under pressure, but we find a way to use it up anyway.

Today I decided to try using the shredded chicken in enchiladas. It's a quick recipe from the America's Test Kitchen Family Cookbook. Canned enchilada sauce, shredded cheddar, shredded Chihuahua cheese with jalapeno, and corn tortillas.

Also had some Mexican street corn that I picked up at Costco. Frozen roasted corn with a spicy sauce, and you sprinkle a packet of cheese on it after you heat the corn in the microwave.



So simple. And really good. The chicken was perfect for this dish. The enchilada sauce and cheese that I tossed it with before filling the tortillas worked perfectly.

Next time I'll get some guacamole and will chop up a bit of fresh lettuce for crunch....I was out working in the yard all day and was in a rush to get dinner on the table...

No photos, but this is what I made:

Garlicky Cashew Broccoli Tofu

Didn't quite make it vegan. I used real butter instead of vegan butter.

Yum on both accounts!!

We had the "stupid-easy" pasta salad!!

Plus cherry seltzer water, very refreshing for an 86 degree day!

Burger patties from Omaha Steaks. Had their steaks the other day.
Foiling Bob's attempts to become a vegetarian once again.

Sautéed cabbage with kielbasa. Twas awesome. Really liked the recipe which added caraway seed, a little cider vinegar and whole grain mustard. Had a bit of a Reuben sandwich taste without all the fat.

https://www.thekitchn.com/kiel...age-skillet-22997419

Noodle in herbal chicken soup.

We made fake lasagna with the three leftover bits of pasta in the pantry. It was a nod to Samin Nosrat’s “Everybody make lasagna on Sunday” this afternoon. Such a sweet idea, but I can’t imagine making a lasagna as rich as hers.

Samin Nosrat’s lasagna party

We had chicken souvlaki with a Greek village salad and homemade tzatziki. We only eat meat about once a week and it’s amazing how delicious it is now when we do have it!

That all sounds delicious!

I baked a chicken a few days ago and had a little bit left. The CSA bag had a purple cabbage and some spring onions, so I used those, some mayonnaise and some bread-and-butter pickles I made last summer to make some coleslaw. And some squash I froze last summer went into a casserole.

'Twas tasty!

Today, I'm going to make chicken tenders using almond flour and cook some snow peas from the garden. I'd never grown them before, but they're one of Quirt's favorites so I gave it a shot. They're small but tender and tasty and there's a bunch of them out there. I have a feeling it's going to be too hot too soon for them to last long, but they're good for now.

quote:

Originally posted by Mary Anna:
That all sounds delicious!

I baked a chicken a few days ago and had a little bit left. The CSA bag had a purple cabbage and some spring onions, so I used those, some mayonnaise and some bread-and-butter pickles I made last summer to make some coleslaw. And some squash I froze last summer went into a casserole.

'Twas tasty!

Today, I'm going to make chicken tenders using almond flour and cook some snow peas from the garden. I'd never grown them before, but they're one of Quirt's favorites so I gave it a shot. They're small but tender and tasty and there's a bunch of them out there. I have a feeling it's going to be too hot too soon for them to last long, but they're good for now.

Nice! My mom used to grow snow peas every year alongside the south-facing garage. So delicious! Eventually they’d go to seed, and she’d save some seeds for the next year. She doesn’t garden any more, but it was fun while it lasted!

It's not Sunday.