I usually make a white sauce using chicken broth as the liquid, leftover rotisserie chicken, a couple of chopped carrots, onion, a medium potato, and a handful of frozen green peas, place in buttered casserole dish and top with the crust or puffed pastry.
Salad & leftover pot pie. The maiden pot pie voyage was actually pretty good, but can absolutely get better with tweaking. I also discovered that--for all the kitchen gadgets I've accumulated over the years--I don't own something as basic as a pie/cake server. I've made plenty of pies & cakes, but always to take to the events of others. I ended up using an offset icing spatula to dig out a serving and then cleaning up the dregs with a big spoon. If I had my wits about me, I could have gone to my garage and gotten my trowel.
-Salad -Fettuccine with meatballs and marinara sauce -Garlic bread -Fudgesicle or cheesecake w/kiwi. I haven't decided.
Joined the home made chicken pot pie club tonight. It was good, because I used a store bought crust. It was both lunch and dinner, and will be breakfast tomorrow. However all of these meals sometimes run together.
I agree that mealtime is pretty much defined as what the clock says when I'm shoving food in my face. Lunches especially are running late these days, but it's because I've been doing work outside. I just finished dinner, and it's not the latest I've been eating. Regarding all these pot pies floating around on this forum: I was surprised that homemade tastes so much better than store bought, even if it's not "from scratch." I thought Marie Calendar was the best, but it's been bumped down the list. Like most homemade foods, mine not only tasted fresher that frozen, it also tasted less heavy, as though there was noticeably a lot less fat in it.
Spaghetti (also breakfast tomorrow) Ragu chunky sauce, add fried ground beef and onions, angel hair (don't like thick spaghetti ). Do y'all chop your spaghetti, OR keep it in long strings and drag it over your chin? At the grocery store they now have short spaghetti.
I break my spaghetti in half before putting it in the boiling water, but that's only because of the size of the pot I use. I'm not gonna boil a stockpot full of water for a single serving just to keep the noodles full length. But I don't chop it into smaller lengths. I like to twirl it around the fork. And I'm with you, I prefer the thinner noodles, excepting some recipes where linguine and fettuccini are preferred.
I've never got the hang of twirling, especially getting the right amount for a mouthful---either to large or too small. And then the beef falls to the wayside. I break mine into thirds, then chop it even more while eating.