Pieces of pepperoni, Hawaiian and Greek pizzas, and salad. Lemon drops, some hours later, for dessert.
Congratulations! That must be some damn good chili.
Tonight it was salmon kebabs from a WAPO recipe. Salmon chunks tossed a mixture of hoisin sauce, honey and sriracha, skewered with orange segments and scallion pieces, sprinkled with sesame seeds and cooked in a 425 oven for about 10 minutes. Also had some brown rice and lentils, and a leftover yam.
Marinated steak, fried potatoes, and spinach.
I’ve mashed up the rest of the pinto beans I made, added a little oil, cumin, and salt, and we’ll have refried beans with dinner. For the main course, I’m going to mix up sour cream, chopped onion, sliced mushrooms, minced chipotle chiles (with juice), and some salt. I’ll cover a salmon fillet with it, seal it up, and bake it in the oven. And I’ll steam some broccoli.
Nothing special this week, but that other thread has me looking at recipes for German food. We both have German ancestry, and there aren’t any German restaurants around here, so that should be fun. Especially if I don’t buy a spaetzle maker.
I have a ricer.
I have a strainer that I think will work. Doesn’t have to be perfect; like I said, I’m the only game in town. 
We had leftovers tonight. Had enough taco meat for a half dozen tacos, a little piece of ham, some leftover cheesy noodles and broccoli and a couple fried eggs.
Baked mac and cheese and a ham steak.
Turkey drumstick (large! more than enough for one person) slow-cooked for about eight hours. Nummy!
I’ve got a pork roast cooking low and slow in the oven. I’ll make mashed potatoes and have some apple sauce. I’ll also throw some veggies together.
Last night I made jalapeño poppers. Usually I cut off the tops and hollow out the inside, then stuff them with whatever cheese is on-hand – which is invariably cheddar. Last night I cut off the tops and then cut them in half to make little ‘boats’. Much easier to de-seed that way. I stuffed the halves with cream cheese. Then it was the usual practice of rolling in corn starch, dipping in beaten eggs, rolling in bread crumbs, letting them rest for about 10 minutes, dipping in egg, rolling them in bread crumbs, and frying in oil.
I’d bought a bag of six peppers from Trader Joe’s, yielding 12 poppers. We ate half of them.
Did the cheese stay in? Seems like it would escape.
Yes, it stays in with both cheddar and cream cheese. The breading keeps it from melting out.
Tex-Mex Cheese Enchiladas, very, very good.
We had the leftover jalapeño poppers for dinner last night. Except last night, I put Tabasco jalapeño sauce on mine.
Pierogi and a Ben’s half-smoke.
Last night was the spaetzle experiment. They turned out really good! The only drawback was that pressing dough through tiny holes over a pot of boiling water on a warm Florida night was not as much fun as it sounds.
I also made red cabbage and my husband grilled a pork loin, so altogether it was pretty awesome.
Sloppy joes, rice, carrots and green pepper.