I am barely able to stay awake at eight or nine pm. Husband used to come home from the factory at 4:30 so I had dinner ready then. Tonite we are having crock pot rabbit with green and yellow sauteed summer squash and boiled burdock root (my favorite) with carrots.
Loaded baked potato. When in Colorado I called it dinner, in Texas supper, in Montana dinner, and Oregon either one.
I went to a local farm to buy some eggs and ended up buying a locally-raised steak as well. I'm gonna brave the cold and fire up the grill. Probably have salad, baked potato, and fresh asparagus.
Twice-baked Idaho Russet potato with butter, salt, pepper, hot paprika, shredded cheddar cheese, chopped Walla Walla sweet onions, sour cream, then smothered liberally in country gravy.
Every few days I get an email from the Forks Over Knives website, and it always has some menu ideas with the link to the website. Of course, they want me to spend the $5 and get their recipe app, which I don’t ever do; but I do sometimes look at the recipe ideas. Today they had one for a rice bowl that looked interesting and simple to make. Of course, their version had veggies that I do not usually have all the time (like edamame ); and also made with black rice, which I never have had. So, I substituted for what I did have and used their rice bowl idea. It is basically like a stir fry, except it also has some quick vinegar-pickled red cabbage (which I did happen to have). You just put the cabbage in the vinegar/sweetener brine, and leave it stand while you are cooking the rice and the veggies, and then it is ready to add in. (I had a cup of Oolong tea, and that was the perfect accompaniment for the rice bowl.) It really adds a great new taste to the stir fry, so I will probably do this more often now that I know how to do it . (Maybe I should spend that $5 for the app ? ) This is their picture, not what mine looked like.
I have half a steak left from Friday night's dinner. I don't know if I'll eat it as-is for the main course, or if I'll put it on a salad and make my own version of Outback's Steak Salad with candied pecans and a blue cheese & vinaigrette dressing.
I tried a new twist tonight to stuffed cabbage -- most recipes have tomatoes in them. I used a mixture of ground beef and pork, and baked them with a chicken-based broth. When finished, I drained off the broth and thickened it with flour and then added sour cream. I like it better than the 'mater-based stuff!
I had a 20% protein shake and natural unsweetened applesauce. Preparation and cleanup time were minimal.