Because it’s that time of year (and on sale everywhere), I made corned beef and cabbage in the Instant Pot last night. This recipe is a keeper! 
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Made @garland’s Spinach-Artichoke Chicken Stew in the Instant Pot last night. It’s a keeper!
Made cheese crisps and sourdough discard crackers today to go with @taverngirl 's Creamy Enchilada Soup that I’m making tonight:
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OMG, Creamy Enchilada Soup is a keeper, too. Yum!!!
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I agree, my husband loved it.
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“Scrolls back up to save the enchilada soup recipe…” 
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Have you shared elsewhere the recipe for your sourdough discard crackers? If not, could you? Thanks!
Sure. The pic I linked was baked using a King Arthur recipe with 1/2 cup shredded sharp cheddar instead of herbs. You can flavor these any way you want.
I also like this recipe (click on the Jump to Recipe to bypass a lot of description and ads) that uses only discard with no additional flour—super easy, crispy, and tangy but took a bit of experimenting to get them baked just right.
Thank you!
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Lordy mercy, I made a Crack Cream Cheese Chicken Chili and …WHAMO. Yes, it is tasty but it is so darned rich, we can hardly eat it. You’re full after a few bites. It was good and would be comforting for many but I won’t repeat it.
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92 degrees today here in the SE Phoenix valley. We’ll be having the first gazpacho of the season and enjoying these last six weeks before we return to Maine for the summer.
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I made some great vegan jackfruit mango soft tacos last night. Used the Smoky BBQ Jackfruit from Trader Joe’s. It’s more like mole sauce rather than bbq sauce to me. Chopped up some mango and avocado and peppers and I used cucumber for a little crunch but could’ve used radishes. Added some TJ’s bottled jalapeño sauce too and a squeeze of lime.
Tonight I am totally going easy with frozen ravioli.
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I made this last night with a few revisions based on what type of peppers I had and also what H is willing to eat (not black beans!) I wasn’t sure he’d go for it (he’s not a casserole type person and there were a fair amount of veggies in it) BUT he did and in fact he ate way more than he should have! Very easy, good alternative to “same old same old” tacos (though I love them)
I topped mine with avocado, shredded greens and hot sauce- and a little sour cream. I also used the Siete Gluten Free chips (I get them at Costco) - I just think they are a lighter, less heavy chip - I actually prefer these most times for tortilla chips! But Doritos would also be AMAZING (but less healthy).
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I made a Pinoeer Woman recipe this week too. It was a sheet pan chicken, chickpea and broccoli with turmeric and other spices. Served in lettuce with a tomato cucumber salad and yogurt topping. It was really good. I’ll look for the recipe online.
The funny thing was my husband told me about it. He has Physical therapy exercises that he does every morning. On Saturday and Sunday’s he does them while watching Food Network. He is now weekly telling me about things he would like.
https://www.foodnetwork.com/recipes/ree-drummond/spiced-chicken-sheet-pan-supper-18232811
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I made homemade English muffins! They were super easy and quick. After that I made them into freezable egg sandwiches for dh and ds (jalapeños and eggs with cheese and meat). Throw in the fridge the night before and heat in the microwave or toaster oven in the am.
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They look great!! Pass the butter!!
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I don’t know why I’m questioning my method for cooking a pot roast but here goes…
I’m gifting a dinner to someone who had surgery. I gave a few options and she chose pot roast.
I think I’ll do it in the slow cooker (well, instant pot browning first and then slow cooking) since I have to work that day.
Often I just add the vegetables right at the beginning after browning. Is it worthwhile for me to have the vegetables prepared but ask H to add them to the pot 1/2 way through the day? I personally don’t mind them soft - and I think they give lots of flavor to the broth/gravy.
Any special items or tips you do to make your pot roast excellent?
I have one recipe I like to do that is normally for an oven pot roast but I’m sure I could do in the slow cooker towards the end…you mix up 1/2 cup of the broth with some brown sugar and salt/pepper (!?) and add it in the last hour or so. GIves a little sweetness to the broth/meat/vegetables.
Share your pot roast secrets. 
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I’m sorry I don’t have any suggestions for pot roast, but I wanted to give a thumbs up to @mom60’s link to the spiced chicken sheet pan recipe a few posts up. I made it last night (with carrots instead of evil chickpeas), and it was delicious, definitely a keeper. I especially like that it’s a main and salad in one.
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This is my family’s absolute favorite pot roast recipe. A little different in that it doesn’t simmer with veggies, but the gravy is SO GOOD. Even H, a mushroom-hater, loves it (and picks out the mushrooms). I usually serve with mashed potatoes, but it’d also be good with rice or whatever.
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I almost always put some mushrooms in my pot roast!
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I’ve always put carrot and onions (usually sautéed) and potatoes in my crockpot pot roast. In recent years, I’ve started adding celery too (usually sautéed) if we have some in the fridge.
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