WIS, WWA | In which I burn a sandwich
What I Spent
I am still adjusting to the heat of my new stove. It definitely runs hotter than my old one.
See?
I don't think I have ever made a sandwich that's the same color as my cast iron skillet.
(!)
I will get better at this with a little more practice, though.
On grocery shopping: I didn't really go this week.
I did a quick stop at Harris Teeter for $13.82 and then I spent $36 on a few grocery things at Target (I had to stop there for some other household items).
Plus, I spent $28 on Tuesday night's dinner via UberEats...see below for more details.
So, I spent $78 altogether.
September Grocery Spending
Week 1: $99
Week 2: $155
Week 3: $201
Week 4: $78
What We Ate
Saturday
Mr. FG and I did a takeout date night using the Local Flavor voucher I mentioned in this week's Five Frugal Things post.
(Through September 26th, you can get 25% off Local Flavor deals by clicking on this link. Sometimes my LocalFlavor site has some pretty good vouchers available, so take a peek at yours to see what's there right now.)
Sunday
I made panini with the bread I'd made from the yeast leftover from Zoe's science experiment.
See, I CAN make a sandwich that is not burnt:
This meal used up the odds and ends of lunch meat in the fridge, so I was pleased about that.
I always make Sonia's sandwich without cheese, which works fine as long as I use mayo inside the sandwich. That gives it a sufficiently creamy feel even without the cheese.
Monday
I made a main dish green salad using a recipe from Dinner Illustrated, and the girls voted for garlic pull-apart bread on the side.
Since I always have an extra pound of bread dough when I make that recipe (my dough recipe makes two loaves), I make one into garlic pull-apart bread and the other into cinnamon swirl bread.
This makes my girls doubly happy. 😉
Tuesday (an UberEats fail)
I got an email from UberEats offering me $30 off my first order.
So I was like, "Ooh! what a good deal."
We placed an order with Panera, but as it turns out, $30 is not that good of a discount.
Between fees and tips, the $30 discount turned into only a $12 discount as compared to doing regular takeout.
Plus, it took an hour for our food to get here, which is way slower than getting it ourselves.
AND, you can't do customizations through UberEats the way you can through the Panera app.
I don't really see myself using UberEats again, but at least now I tried it and I know it's not for me.
Wednesday
I was tired, my head hurt, and I was feeling kind of crabby.
These are not ideal conditions for making dinner.
So I threw a frozen pizza in the oven for Mr. FG, Lisey, and Zoe.
And since Sonia can't do cheese pizza, I made a pot of polenta for the two of us, which we ate topped with a fried egg.
Was this evening my best effort?
Nope.
But people were fed, and we did not get takeout. So I give myself a solid B+.
Thursday
This was sort of a random meal, based on stuff I pulled out of the freezer.
(This is what happens when you don't go grocery shopping!)
I made a main dish green salad with pan-sauteed scallops for those who like scallops.
For scallop-haters (and those who are allergic, aka Zoe), I made some quick pulled chicken.
And I mashed some potatoes to go along with our varied proteins.
Friday
I have not decided yet, but I do know that I am going to the grocery store. My fridge is getting way too bare to make more meals.
What did you have for dinner this week?
P.S. This is totally off-topic, but I noticed that ThredUp is temporarily offering a $20 credit to new ThredUp customers. Usually the new account credit is $10, so this is a nice bump up!
I am still making dishes that are four and end up having the same meal three nights running. This week I roasted pork and some chicken and cooked steak and it has lasted most of the week.
We are eating from the freezer.
Saturday- hot dogs and beans
Sun- left overs and salad
Monday- homemade thin pizza
Tuesday- tacos
Wednesday- Angel hair pasta, meatballs with HM pasta sauce,green beans
Friday- flounder and sweet potatoes
Hunting season soon.
Your Wednesday and Thursday are like my every day. 🙂 And my new stove runs hot, too. It doesn't really have a very low setting for things like simmering rice, which is annoying. In my case, though, I found after some research that a gas stove converted to propane--which is my situation--will run hotter because the propane is actually a more powerful fuel. I got a flame tamer for the smallest burner, which helps some.
Anyway, the food I cooked on that stove this week . . .
Saturday: Carnitas-style pork, rice, tomato and cucumber salad, mashed squash
Sunday: My parents had been here for a brief visit and left in the afternoon, so we had our big meal at noon--roast chicken, etc.--and then tuna salad sandwiches and tomato salad for dinner. My eldest son declared that he likes this old-fashioned meal schedule, and I can see the appeal especially when the kitchen is really hot by 5 p.m., but modern life, i.e., school and work--do not accommodate such a schedule. More's the pity.
Monday: Leftover carniatas pork, leftover pasta from the Sunday lunch, green salad with ranch dressing. Leftovers save the day on work days.
Tuesday: Pork country ribs with barbecue sauce, mashed potatoes, tomato salad, garlic green beans
Wednesday: Leftover pork and rice for the adults, chicken patties and leftover mashed potatoes and cheese for the children, cucumbers with ranch dressing for all
Thursday: Oven-fried chicken, rice, tomato salad (is it getting old yet? NEVER), green peas
Tonight: This is the only five-day week of school all year, and I have to work, so leftover chicken for the adults, breakfast sausage links for the kids, leftover rice, and probably cucumber salad.
We did a main meal at lunch for a while when Mr. FG worked 2pm-10 pm, and it was ok. The main issue is that I was always cooking on a deadline. Like, if normal dinner prep runs a little long, no biggie. But if your husband has to leave for work right after the main meal, you can't be late!
Feel like I make the same thing over and over, but with these picky people I live with, what am I going to do????
Saturday-DD had a soccer game 45 min away, so after we stop for outside dining at Houlihan's.
Sunday- Mom/Dad, pasta dinner for all the sept birthdays. dad/sister/cousin, Ice cream cake
Monday- Shrimp scampi, also a veggie for me Brussel sprouts.
Tuesday- Steak, baked potatoes, corn
Wednesday- Homemade Belgium waffles, sausage.
Thursday- Ds 1st high school Soccer game! hamburger/hot dogs, tater tots after.
Friday- think we are going to have pasta, salad.
I feel you. Trying to work around allergies plus five people's food preferences feels impossible sometimes.
This is the first week of being fully back in the kitchen after having a baby. I’m thankful for my kind friends dropping off meals a couple of times a week.
Monday: Clean out the fridge taco salad night. I love tacos for their ability to use up random produce, small amounts of meat, and almost-gone bags of chips.
Tuesday: Egg and veggie scramble with toast and fruit. We had our closing for our home refinance that evening at 5:30, so dinner was a quick ordeal!
Wednesday: Pork enchiladas from the freezer and raw veggies.
Thursday: Broccoli cheese soup using a new recipe (https://pinchofyum.com/broccoli-cheese-soup). It was the best I’ve ever had!
Friday: Pizza and family movie night. We’ve been showing my oldest daughter (2 1/2) old musicals (last week was Singin in the Rain), and she’s really enjoying them!
I am going to give in and go back to grocery shopping every week. It will be easier for Hubby and I to stay on track that way and going to the store is not near as annoying as it had been over the summer. This week:
Monday - Seasoned Chicken Cubes, butternut squash, small serving of seasoned rice
Tuesday - Tuna Salad on toast with sliced avocado, Hatch chili corn chips
Wednesday - Polenta* with bell pepper and onion marinara, green beans
Thursday - Crock Pot Roast Beef with carrots, onions, potatoes {freeze leftovers for a future meal}
Friday - Grilled Chicken Thigh, chard, baked sweet potato
Saturday - Hubby will cook a Dutch oven meal for dinner. Lunch is a pepper and cheese skillet queso with garlic bread
Sunday - Grilled Shrimp, brussel sprouts
Thank goodness for cooler weather - I can go back to using my oven!
It was Italian week at our house!
Sat: Meatball Subs for the fam and I made some Broccoli Chesdar Soup for me.
Sun: Cuban Sandwiches with Sweet Potato Chips
Mon: Pork Chops, Mac and Cheese, green beans and creamed corn
Tues: Chicken Parm with Angel Hair Pasta and Salad
Wed: Go Hardee’s fast food
Thurs: Baked Ziti and Bread
Fri (tonight) - not sure yet
Thanks for the heads up on the fees for Uber Eats! I got the same coupon and I was thinking of using it on Saturday. We are hosting people for lunch and I don’t think I will want to cook Saturday night. I may still use it, if they have a restaurant that sounds good, but I’ll expect a smaller price reduction.
Let's see if I can remember it all.....
Sunday - I made a large pot of chili and a pan of cornbread since cooler temps arrived and we had homemade applesauce.
Monday - Baked potatoes to go along with leftover chili; my son had greek yogurt, a baked potato and some corn that I made for him using the last of a bag of frozen stashed in the freezer.
Tuesday - I made mongolian beef with some skirt steak, steamed broccoli and rice. The flavor of the dish was excellent but the meat was super tough even though I sliced it against the grain. I have never had this issue with skirt steak so not sure what happened there.
Wednesday - My little guy asked for a cheeseburger on the way home from school and as it has been a grueling week I caved and spent $14 for cheeseburgers for us all. Not healthy physically but man oh man did I need that break mentally.
Thursday - Chicken thighs baked in bbq sauce, sweet potatoes, corn on the cob, and sour cream muffins.
Friday - Not sure yet but pizza is sounding like a really good option So perhaps we will order from a local spot to spur small business and enjoy a night without cooking.
Enjoy the weekend ahead everyone!
We are in our second week of "vacation" - without traveling far due to corona. Instead we kept us busy with some major rearrangement and sorting in our basement. It was laborious but also liberating to have more space and to know what we keep in the basement. However, I did not have much energy and time for cooking from scratch.
Saturday: We helped friends renovating their home, visited IKEA for some sturdy shelfs for the basement and eat at Mc Donald's as it was getting late.
Sunday: Fish sticks, mashed potatoes and creamed spinach.
Monday: Linguine with lentil bolognese sauce
Tuesday: We visited a cold water geyser, spend the late afternoon at a lake side and had dinner at a local brewery. I was very happy for this short trip as I fear that we will have more corona limitations in the foreseeable future.
Wednesday: We tried a new receipt: salad made with roasted potatoes, cucumber and garden radish.
Thursday: We build up the last shelf and brought many cardboard boxes to the recycling station. Afterwards, we celebrated with some Vietnamese take-out.
Friday: We will eat leftovers from fridge to avoid food waste.
Ooh, that sounds like a super rewarding project! I love doing things like that.
Saturday we were at camp & I had brought strombolis (bought from a fundraiser) and we had store potato salad. The strombolis were awful so we took a ride & got a pizza.
Sunday- we had worked late at camp & didn't leave until dinner time (ride is an hour back home) so we picked up burgers and sides at Dairy Queen
Monday - Turkey cheesy/salsa meatloaf, sauteed zucchini, macaroni & cheese
Tuesday: baked fish, garlic mashed potatoes, green beans
Wednesday: chicken salads, cheesy bacon breadsticks (from Aldi's....these were really good)
Thursday: spaghetti and meatballs, bread (some of it garlic bread)
Friday- tonight we are heading back to camp and I'm taking some mini pizzas we have in freezer so we don't buy takeout.
I have found that cast iron on a glass top retains too much heat for too long. So I bought a very good nonstick, Scanpan from Sur le Table, for those sandwiches we eat on occasions.
We had many leftovers plus! We had a big birthday last weekend so had plenty of food from that, mostly breakfast foods, as that is my hunnys favorite type of food. Also a huge amount of roasted broccoli was saved. I made a massive, to me, veggie gratin with the leftover broccoli, cauliflower, small about of frozen peas, carrots and some baked potatoes. All combined with a béchamel and then garlic breadcrumbs on top. So very good! And vegan and gluten free!
The only other meal I have cooked this week was a broccoli cashew tofu, using up more of the roasted broccoli. They just took the last of that for todays lunch and dinner tonight is baked potatoes and salad. and we have leftover bacon and sausage for those who want it tonight with their pots. Whew! All we had left before shopping was a quarter head of cabbage and some unripe avocados. Those are for Sunday.
I have a scanpan that I love too!
Monday: nacho sauce from slow cooker on tortilla chips with lots of fixins.
Tuesday: Cannot remember. But I cooked something.
Wed: salad for dinner with honey wheat pretzels and cottage cheese
Thurs: salad for dinner ( leftover ) with turkey pastrami sandwiches.
Fri: brown rice with red sauce
( like spaghetti sauce). Steamed veggies.
It's always so hard for me to remember, but here goes:
-Friday - burgers & peach/mozzarella/basil salad
-Saturday - we went to an outdoor dining area & had Greek food
-Sunday - stuffed peppers
-Monday - leftover burgers + a 2 person meal prep (free referral) delivery service of taquitos. It was quite good, but would be pricey if not a referral, & too much waste with the packaging
-Tuesday - tacos
-Wednesday - bulgogi meatballs, jasmine rice, roasted carrots (meal delivery service)
-Thursday - taco salad (me), salmon (husband), pasta/meatballs (kids)
Not sure what today will bring, but I should definitely sort it out.
My stove, now about a year old, surprised me with being hotter, too. It takes a bit, but you will get the hang of it before you know it. I have a glass top that replaced a glass top, too, and I was really startled at how fast it heated up and cooked. I wonder if our old stoves were actually cooling down as they got older? They used to be made less hot? I don't know if that is even possible, but maybe...?
And I burnt a grilled cheese sandwich to a crisp, too. I use my cast iron pans on it now, though, with no problem.
I spent a surprisingly smaller than usual amount last week, a little over $70, but then, I don't have an Aldi. Yet. We still hear there is one coming.
What we ate:
Hamburgers and fries. I had a cauliflower bread-bun, but I did eat the white potato fries.
Pork chops with honey-rosemary carrots and green peas
Meatloaf with nomato ketchup topping, sauteed kale, leftover peas for the man who hates kale, applesauce and lastly, roasted, seasoned radicchio, which we did not like at all. I'd read that roasting it takes out a lot of the bitterness, but it wasn't nearly enough, even for my bitter-friendly husband.
On a really busy night, he got a frozen vegetarian pot pie and I ate leftovers.
Pressure cooker beef stew with sweet, not white, potatoes.
Roasted bacon with roasted delicata squash and a green salad.
Boiled shrimp from the freezer with roasted asparagus and something else.
Tonight is anyone's guess till I go to the store.
I wondered that too...did my stove used to be hotter when it was new?
We will never know!
I leave my settings at 3 on my glass cook top when I'm making fried eggs or sandwiches on my cast iron pan. I pre-heat for 3-5 minutes.
4 is too hot.
With the cooler weather, we enjoyed two dinners by the fire pit this week 🙂
Saturday: Hamburgers, sweet potato fries/tater tots and wedge salad.
Sunday: Hot dogs by fire, baked beans, hardboiled eggs and green salad
Monday: Loaded nachos
Tuesday: Crab cakes (and bean cakes for those of us who don't eat shellfish), potatoes, salad
Thursday: Baked macaroni and ground beef casserole (macaroni and lentil for vegetarian version), green salad
Thursday: Angel hair pasta with thyme and parmesan, grilled butternut salad with nasturtium greens, flowers and goat cheese
Friday: Take out Mexican, most likely
Let's see ...
Monday: Had a "clean out the fridge" night with leftovers from the weekend.
Tuesday: Made a nice steak dinner with mashed potatoes and tossed salads. It was a "treat ourselves" kind of night. 🙂
Wednesday: Went out to get family photos. I had some issues but we ended up at Cracker Barrel. It was nice but my daughter was upset that they no longer have crayons or the peg game on the table.
Thursday: Wife came home with a migraine so she went to bed. I was lax and basically let the kid eat her leftover chicken, a biscuit and some yogurt. I also had worked 2.5 hours of OT so I was exhausted and I did my best.
Friday: Leftovers I suspect. We have some beef leftover. I might make them into sandwiches. We'll see.
Hi! I’ve just started writing what we’re *actually* eating in my planner, as opposed to what I planned. So I have a few days I can mention:
M- Leftovers. Dd homemade veggie-heavy sauce with pasta, me Tandoori chicken & rice, Dh takeout bean & cheese burrito
T-Instant Pot marinara sauce with pasta and spinach salad with garden (yay!) cherry/pear tomatoes. Sweet Italian sausage added on for Dh & me
W-We went to a socially-distanced movie. My Dh & Dd got Rubio’s (Mexican seafood) takeout afterward. I was too full from the popcorn & treats.
Th-Dd made a pasta salad for herself using up some already cooked pasta from T and cooking up a partially used box of elbow macaroni to bulk it out. She discovered that using leftover brine from the kalamata olive jar in the dressing (along with vinegar & a little oil) tastes really good! Dh & I had a slow-cooker ATK chicken & couscous meal. (Dd eats mostly vegan.) It was ok—I probably won’t make it again.
Thank you, Kristen! Through reading your blog and seeing how you and your commenters approach leftovers and food waste I’ve been inspired to try to use up and be more conscious of what we have and how we shop. 🙂
We purchased a new stove about a year ago. One of the features was a quick boil. First time I used it I burned my food too. It took a while to adjust
I just got a new stove too. The burners cook WAY hotter than my 20 year old stove, and the oven seems to cook much cooler. I can't tell if my old oven was just cooking too hot or if the new one is miscalibrated, but I am having a heck of a time getting anything to brown. It is a convection oven, but I haven't even tried wading into those waters yet. This weekend I'm going to buy an oven thermometer and do some convection research.
Good to know about your Uber Eats experience! We got a coupon in the mail, but hadn't used it yet.
Saturday - Chicken broccoli alfredo (which my 6yo picky eater LOVED, so YAY!)
Sunday - Took cooked carrots and macaroni and cheese to our small group meeting
Monday - Grilled brats, broccoli with cheese, and watermelon
Tuesday - Fajitas and pineapple
Wednesday - Sheet pan dinner (chicken and leftover brat, broccoli, butternut squash, green beans, asparagus, a little summer squash) and cantaloupe
Thursday - A rice/chicken/veggie mixture, pineapple with grapes, and donuts
Friday - Cheeseburgers, asparagus... maybe kiwi and potato chips or macaroni and cheese... time will tell.
Correction. People fed, no takeout gets A. 🙂
Sunday: Random leftovers from the weekend
Monday: brats with peppers and onions and toasted corn. Broccoli for the veggie
Tuesday: Papa Johns pizza (not my finest moment)
Wednesday: chicken tacos with corn salsa
Thursday: leftover thicken tacos
Tonight: I think we’re eating at our friends’ house. I’m not sure what we’ll bring yet.
WWI: $11.00 WWA:
the first 4 night, I spent at my parent's house. They survived Covid by my dad gardening, so all produce from first 4 days was from the garden
Friday: roasted salmon with blistered cherry tomatoes, capers and white wine; Ina Garten's goat cheese and zucchini tart (used summer squash because that is what the garden had given us).
Saturday: grilled Greek chicken thighs; Serious East easy spanakopita (using chard); sautéed summer squash; marinated cherry tomato salad
Sunday: Lebanese lamb arayes; mint & garlic yogurt; leftover tomato salad turned into Greek salad with added cucumbers and peppers
Monday: homemade pizza with scape pesto, broccoli, spinach and pepperoni
Tuesday: Spent at work apartment: pasta with feta, lemon, and thyme. The pantry was BARE, and this was surprisingly yummy.
Wednesday: toast. (see above)
Thursday: quesadillas (King Arthur tortilla recipe) with cheese and black beans; avo, salsa and salad
Friday: Grilled chicken thighs, rice, sautéed veg & salad. Pear tart
Has it already been another week?! Never has life gone so slow and so fast simultaneously. We ate:
- Impossible burgers with green beans
- Stewed lentils and tomatoes
- Spaghetti noodles with marinara sauce and broccoli
- Scrambled eggs mixed with leftover noodles and broccoli
- Lovely restaurant meal
- Leftovers from lovely restaurant meal
- Popcorn and fruit
Lisey and I were just saying last night that this past year has been a weird time warp. Like, somehow it's been simultaneously the longest year ever, but also, last September seems like just yesterday.
Our garden is toast except for sheltered lettuce, hardy kale, and new green onions. But the freezer is full to bursting and I've run out of jars to can stuff with.
So really small shop this week: half-price raisin bread, half-price 2 qt box of nectarines, milk, and two 1-kg jars of crunchy peanut butter (baking season is starting up again!), about $21 CDN.
Meals:
Sat - burgers (with buns and fixings) and grilled veggies
Sun - chili -- some odds and ends of salsa, canned tomatoes, and carrots went into it
Mon - Burritos with the chili and extra cheese
Tue - Cooked rice and made chicken curry (lots of veg!)
Wed - Leftover chili with fruit salsa and cheese over corn chips for nachos
Thur - beef and broccoli stir-fry over the rest of the rice
Fri - sausage with home-canned sauce and veg over pasta
Mon -
Last Friday, my husband told me was cheeseburger day. We had seasoned burgers in the freezer. I fried up some onions and opened a can of baked beans.
Saturday was my grandson's birthday party. My daughter asked me to make mac&cheese. There was enough left to feed my husband and me for a couple of meals this week and I added a different side dish each night--corn on the cod, leftover baked beans, falafel with kale.
Wed. night I made a pasta salad to use up some more kale. The dressing was a pesto vinaigrette, which was tasty, and I added other vegetables to the dish.
Thursday when we had the leftovers, we added some Ranch dressing because the vinaigrette was soaked into the pasta. I found some pepperoni so I chopped it up and added it.
Yesterday was the CSA and today the Misfits order. So it will be vegetables next week. Tonight I am doing eggplant parm and squash ravioli with a brown butter sage sauce. Next week I am thinking about a vegetable and potato gratin and also about a butternut squash lasagna (maybe rollups).
Side note on UberEats: just want to share that ubereats offers pickup too (not sure if it's every location, and sometimes kind of tricky to find out who is offering, but on the home page (on mobile) you can select "Pickup" it's right next to the filter and below the ASAP->address line.
I will say that some coupons/offerings from them are for delivery only or pickup only so keep an eye out for that language!
Dinner? I'm finally getting better at meal planning, so we had enchiladas, pesto pasta, and leftover pizza filling almost the week and cooking Thai red curry for dinner tonight -- should make for even more leftovers 🙂
Oh man, I should have looked for that option! It would have been faster and cheaper.
Oh well. Readers, take note if you have a $30 UberEats code.
You make me feel better about myself, Kristen. We rented 2 different VRBO rentals this past summer on our vacation, and boy do I have problems getting food to cook properly when I'm unfamiliar with how hot the burners run (and we were at a higher elevation which also messes up my cooking vibe). Not that I was cooking anything elaborate .... but even getting the temp right for pancakes was, shall we say, a trial and error experience (no griddles where we were).
Hubby is grilling brats tonight, since I worked and he's working from home. He also made carnitas one night. Meanwhile, I made tacos last night, chicken tikka masala with rice one night, and a sheet pan supper with sausage and assorted veggies.
Ooh, that's so true. I am forever struggling to cook on vacation. The combo of a different stove + unfamiliar pans (and usually crappy ones at that) makes for challenging cooking!
Dinners...
I had a whole chicken that's been in the freezer too long and needed using....so it was a week of "how many ways can I use this bird"
-Roast chicken with potatoes, onions and carrots
-chicken orzo veggie soup
-chicken Sammies (that used up the last of it)
-potato, navy beans, tuna salad to use up the extra roasted potatoes
Tonight it's quiche because I've been talking about quiche for a while and I have 1 pie crust left (made blueberry pie last week, I always double the crust recipe so I have have one ready). Plus I have a carton of eggs that needs using up out of the freezer.
So, quiche with the last of the roasted carrots and onions, adding in kale, and the last of the cherry tomatoes. Side of tomato soup (one of those microwave bowls).
It's been a week of....use that thing up/get that thing out of the freezer.
I think there was maybe one day of, too tired/drive thru....
Chicken tetrazini, spinach salad
Chicken pot pie, 2 nights
Pork ramen noodles with carrots, green peas, green pepper and onions
Sirloin pork roast with Okra succotash and rice, 2 nights
I can remember what we ate this week.
Monday: salmon for two, basa for the other two, with rice, broccoli and sweet potato, and salad.
Tuesday: honey teriyaki chicken and vegetable stir fry with rice.
Wednesday: one-pot spaghetti bolognese.
Thursday: leftover spaghetti bolognese.
Friday: lamb stew, rice, and bread and butter.
.thankful for. ..chicken cooked in cream chicken soup with sour cream and water blk pepper 1.5 hrs at 375 over 2 bags asst minute rice.... thankful for grocery store deliveries. Also for giant salads at mellow mushroom. Neighbors that mow...
I spent $31 at the grocery store this week. Here's what we ate:
Saturday - Chicken shawarma pita with french fries.
Sunday - Cheese, onion and pepper quesadilla.
Monday - I ordered a pizza from a local place that has a $10.99 Monday two-topping special.
Tuesday - Italian sausage with cheese, peppers and onions, coleslaw and chips, Italian cream cake with lennon mousse filling.
Wednesday - Chicken patty sandwiches, garlic mashed potatoes, green beans.
Thursday - Tuna salad sandwiches with potato chips.
Friday - Lemon pepper rotisserie chicken, mashed potatoes, corn and applesauce and raspberry turnovers.
Just a quick question about your glass top cooktop. My owners manual says not to use cast iron cookware. Is your cooktop a different design that makes it ok to use cast iron? I noticed that some people who commented also said they use cast iron on glass cooktops. I used a cast iron griddle on my old glass cooktop and it stopped working even though there were no cracks or obvious signs of breakage. I assumed that the stovetop overheated? and broke some inside mechanism due to the heat that built up in the cast iron griddle. I have cast iron cookware that I use in the oven and on the grill but not the stove.
I know it's not recommended, but I thought it was mostly for fear of accidentally breaking the stove or scratching it from the weight of the cast iron. I just try to be really careful with mine...gentle when I set them down, and I lift them instead of scooting them around.
I'd been using cast iron pans on my stove for many many years with no ill effects...I just broke the stove from trying to get a lid off that was suctioned on. Ha.
That said, if your manufacturer says not to use cast iron pans, I can't recommend it to you. I can just tell you I've done it for years. 🙂
Thanks for your insight. I might get brave and try a small pan on low heat to see how it goes. The griddle that was the cause of the broken stovetop was heated to high to grill meat so that may have been the problem. I will proceed with caution if I decide to try again.