I made up an actual menu plan for this whole week! My sister is making an unplanned visit today, but luckily I have enough food for everyone. Tonight's dinner is going to be bison burgers (I'm debating on whether or not I should try to slip 1/4lb liver into the burger meat...think anyone will notice?), cole slaw made with red cabbage and jicama and carrots, and sweet potato oven fries. I'm splitting one sweet potato among 3 people, so it shouldn't be too many carbs.

Last night-pot roast cooked in broth and wine with sauteed kale on the side. Apple for dessert.

Tonight-Natural spicy italian sausages, homemade saurkraut, and maybe a salad or cooked veg (still deciding)

I wish I could do that -- make a menu for the whole week. But, unfortunately, I get some sort of cheap thrill by deciding what's for dinner AFTER I've already started cooking something.

Not much time & not much left in the refrigerator, but hungry!!

I took out the stew pot & threw in a package of frozen broth, chopped up the leftover tomatoes, & celery out of the refrig (no onions left), diced two carrots, chopped two handfuls of green cabbage, opened a can of tomato paste, added some water, a large amount of shredded turkey meat from the freezer, boiled this for a bit - to cook the carrots, seasoned & it was very good, with enough left for another meal or two. What made it really good was that I had as much turkey as veggies. I think for leftover it would be good sprinkled with some crisp bacon... I am on a bacon roll, so to speak

I keep dehydrated onion flakes around for those times when I don't have any onion on hand!

That sounds really good though.

Tonight we had pot roast w/a pan gravy that I made with arrowroot as the thickener, sauteed summer squash, and salad (salads lately have all been lettuce, carrot, radish, almonds, and raisins or apples).

Linda's meatloaf and salad

Nancy, I only use fresh garlic & fresh onions, If I am out, I do without... I make a few concessions & do keep a couple of dried herbs, to supplement my herb bed. Organic dill for one, I love that stuff...

I do not use bouillion cubes either. I pretty much cook from scratch with minimal processed foods...

Cool! I am such an onion freak that I use dehydrated flakes. I figure removing water from food is pretty minimal processing and has been used as a means of preserving food for a very long time.
I've also been using dehydrated mushrooms at times.

I'm definitely not a "super taster" so these things don't seem to affect any qualities I can perceive.

Thai green curry made with chicken, squash, and okra. Squeeze of lime, sprinkle of cilantro, and you're good to go.

Hog jowl. Beef "meatballs" with beef "gravy" and onions.

steak and lettuce...............MY FAV!

Celery, blue cheese dip, and 3 lbs chicken wings from my wonderful Portuguese chicken lady. I never get to have chicken wings bc most places deep fry them in the same oil that they fry gluteny stuff in. She calls me whenever they drain and clean their fryer and replace the oil, so I can partake...and she keeps that fryer turned off until I order. Oh I love her.

I am embarrassed to admit what the rest of my dinners have been over the past month or so - I haven't been off the wagon so much as been dragged behind it at high speeds over a rocky dirt road. Felt it too...got every cold going around in December. Back in full swing now Proteus' tales of hog jowl have enticed me.

Welcome back, Sis! Mmmm, chicken wings.... Must. Have. Frank's.

Chicken salad:

Whole baked chicken cut up and mixed with garlic, chili powder, mayo, and bacon. Mmmmm good!