Looks yummy. Typically for recipes I would not bother to have unsalted butter (ie just use salted, omit salt). Would I be sorry to do so on the Tuscan Chicken, which calls for kosher salt?
I used salted butter in the recipe. I did use kosher salt, but didn’t use as much salt as the recipe called for and it turned out great. I never use as much salt as most recipes call for.
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I hate buying meat lately. I don’t even like a “hunk of meat” much but H does. The prices just have me 
!!!
I know some people don’t eat pork but today I bought some lean pork top loin chops at Costco. They are thick and I dislike a thick chop so I cut them in half thick wise. A $12 package ($2.99) was enough for me to make tonight and have enough for two dinners and then I froze 8 of them.
I’m marinating them today and will grill them. That will be fine. In the colder weather I like to brown them on the stove, make a sauce and have them over rice or orzo or something. Or I’ll lightly bread and bake them - again sometimes in a casserole
BUT, I’d love to hear some more pork chop ideas. At $2.99/pound, very lean, and H loves them I should maybe keep them as a staple.
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@abasket I like to brown the chops in a skillet, then add some potatoes ( cut into cubes) carrot slices and onion, salt and pepper and a little water. Turn down the heat and let cook about 45 minutes.
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For a great Fall/Winter recipe, google the David Tanis classic Pork Chops With Apples and Cider. My daughter made it last winter and it was very good.
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I am making this tonight. I like that all the assembly can be done ahead of time. The photo below is obviously before they are baked.
The recipe does not call for salting and rinsing the eggplant, but I do it anyway.
Well, shoot - link won’t post It’s Mario Batalli’s eggplant Parmesan. They are like eggplant stacks. We will have with a side of pasta, bread, and an arugula salad.
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Where is the YUM emoticon?! 
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My H was in the mood for soup this week even though it’s still summer. I gave this recipe a try and it was quite good! I used less oil and butter than called for. I used 2% milk. Read the comments and highly recommend topping with some fresh ingredients: chopped dill pickle (a MUST!), cherry tomatoes, diced jalapeño.
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I looked up the recipe because I need a vegetarian main dish for my son in law this weekend - if I can get some eggplant, I’ll try it!
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I just bought yellow lentils for the first time and am excited to try them. The recipe on the bag looks easy - saute with vegetables - and gives me a great excuse to visit the farm stand tomorrow morning.
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Nice! We’ll want a report on your results 
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The yellow lentils were delightful, and I’m glad I cut the recipe significantly because after adding some veggies and ground impossible, we’re going to get two two-person dinners out of the “one serving” I prepared! Much more delicate than what I think of as regular lentils. Now I’m wondering about the bag of red lentils that was next to it on the shelf…
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Yesterday I made an eggplant lasagna that was very, very good and a nice compromise between a regular lasagna and “just” eggplant parm type dish.
No real recipe (I saw someone make this on Instagram and just “copied” my own way but here’s what I did.
- Cut eggplant into 1/2 inch slices, put on parchment lined baking sheet. Drizzle olive oil , salt, pepper and some type of Italian seasoning. Roast at 425 for 25ish minutes.
- I also sliced some mushrooms, drizzled with olive oil and roasted at the same time as the eggplant.
- Submerge no boil noodles in hot water for 10-15 minutes to partially soften.
- Mix container of ricotta, 1 egg, salt/pepper, 1/2 c. Grated parm , some finely chopped herbs (basil, oregano, parsley is what I used).
- Jar of your fav marinara or homemade sauce. Pour maybe 1/4 c. Sauce in oil sprayed pan to cover bottom.
- Need a bag of shredded mozzarella or sliced provolone or your Italian cheese of choice.
- In the pan layer (I did 3 layers) noodles>eggplant>sauce>ricotta blogs spread out>light mozzarella. Top layer gets more mozzarella and a generous sprinkle of Parmesan.
- Cover with foil, bake at 400 for 30 minutes and then uncover and bake till browned on top maybe another 15 minutes. Let set out for 10-15 minutes before cutting.
That’s it. Really not that much hands on time. If you have someone who must have meat, make a meat sauce with the marinara or have some meatballs on the side.
Easy to freeze if you want 1/2 for now, 1/2 for later!
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Thank you for using ricotta instead of cottage cheese. 
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Try this sometime, y’all:
Perfect Pastrami (also works with turkey… which could be the Perfy Turkey…?))
- Smear some cream cheese onto a piece of bread – easier to use whipped cream cheese.
- On top of that, pile some pastrami and/or turkey
- Next, some sauerkraut. (optional – you could also use pickles or cole slaw. The crunch helps it I think)
- Finally, a couple slices of provolone or swiss.
- Top with the 2nd slice of bread, get a skillet warmed up, and butter the outsides of both pieces of bread.
- Turn the heat down to medium-low or even Low. Grill the sandwich about 4-5 minutes per side, using your nose to tell you if it burns. (or use a spatula to lift it up and check…)
- Once done, as it rests, mix equal parts 1000 island/russian dressing and mayo. Add it to the sandwich per your taste. I like to reserve some in a small cup for dipping.
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I need some ideas. My husband is a picky eater though he would deny it. He hasn’t been liking chicken lately and says it’s the texture. I have noticed that sometimes the chicken isn’t as good as it used to be. He will eat it if it’s in something like a tortilla or pita. He won’t he thighs or legs. He doesn’t eat fish or pork and beef also needs to be in something.
Which leads me to vegetarian meals. I’m struggling as I’m avoiding pasta and cheese. He doesn’t like tofu or mushrooms.
Any ideas?
My first question is what DOES he want more of??? What kind of direction is he giving you?
Does he like a rotisserie chicken? I find they can be less “rubbery” than your typical big breast of chicken. So many things you can do with rotisserie chicken!
How about ground chicken or turkey?
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Does he eat shellfish? How about a shrimp Thai curry or just a shrimp stir fry? If he doesn’t eat shrimp, how about a potsticker stir fry where he doesn’t have to see the meat (or sub veggie potstickers)? Or a Mediterranean or southwest quinoa salad? Or bean chili? If he will eat shellfish, the most decadent thing in my repertoire is a big bowl of lobster mashed potatoes. 
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No shellfish. He will eat ground turkey and chicken but he would say it’s not his favorite.
He isn’t much help! I made a lentil, garbanzo bean salad with homemade tomato vinaigrette which is fine for me but he needs something else with it or he’s hungry an hour later. I make a lot of bean salads but he would like something hot. He’s happy with a cheese quesadilla with it but I’d like to have more options.
He loves Mexican food and one night is usually a grain, black bean bowl. He’d love enchiladas but I’m avoiding cheese.
Once we get into soup season I will have an easier time. He says he’s not picky but I said that’s because I make things he will eat.
How about telling him that his meals are up to him now. Unless he wants what you’re having, he’s on his own. I eventually had to do that with DH when I decided it was time to lose weight. If he doesn’t know how to shop/cook, he’ll learn real fast. You’re not his personal chef. 
This really isn’t your problem, it’s his. Let him solve it.
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This made me laugh out loud. My younger son is a college sophomore and today is his birthday. As part of his birthday gift I am having a local person make and deliver his favorites - lasagna, garlic bread, roasted broccoli, and carrot cake. And after agreeing to all this she told me that she makes her lasagna with cottage cheese (we are firmly camp ricotta). I’m sure it will still taste great, but it did make me stop and give it a metaphorical side eye.
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