Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Mmmm, cheesy broccoli and new potatoes sound good too :)
I came home at 7:00pm. Sis offered me her microwavable spicy chicken wings. There was only 4 pieces left. I took 2. She cooked so little rice and ate her half of the rice pot section. Tonight, I practically took most of my half of the rice pot. I knew that I would still be hungry with just 2 small pieces of chicken wings and rice. So, I opened a can of corn to help fill up my stomach. Then snacked on a small bag of Doritos. And then a fudgsicle... I'm still hungry...
my car didn't want to start when I left work (late again and alone in the dungeon parking lot) - I hate technology sometimes - don't know if it's the battery or the remote key fob for the push button starter or what but alone at 10 pm in downtown with no one to call was bothering me - grateful that after several tries it turned on
Tonight, I came home. Sis - dinner was .. hot dog. Hot dog is not dinner. It's a snack. I opened a can of chili. Might as well make it chili dog. Still didn't fill me up. I don't like hot dog. Can't force myself to eat a 2nd one. I think I will go have a fudgesicle.
But your recipe looks good anyway :)
Ingredients
1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
Directions
In a bowl, combine the first seven ingredients. Add beef and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts
1 serving: 421 calories, 21g fat (6g saturated fat), 70mg cholesterol, 1317mg sodium, 34g carbohydrate (9g sugars, 2g fiber), 24g protein.
Originally published as Porcupine Meatballs in Taste of Home October/November 1995
No porcupines are harmed in the making of the meatballs of the same name! ;)
My family has sensitive tummies and we often have very simple diets, when our tummy is hurting. Everyone loved the soup! Cornbread is good with it.
Goodnight everyone!
poor little porcupines
😹😹😹😹😹
Today was deeper and deeper into the f.o.g.; there is hot heat; smokey bad air quality, I forgot that I just had a cinnamon applesauce snack, where is my mind
gone off to? Later, this will all change in my kitchen with dH home, my sous chef.
Getting my big frying pan out, zucchini, yellow squash, fresh Kale, lentil or pea soup for flavor, purple onion, brown rice, oh, and start with sauteeing turkey tenderloins? Cannot start it yet, must leave soon to go get him.
Yeah but, that is so much the same as all this week......thinking on it.
Cans of chili?
I also use some frozen products...but watch the salt content- just because I am irritated with too much sodium and husband will salt AND pepper everything anyhow.
Our local IGA does great deep friend (battered just enough so the fish is the product) on Fridays and I often time it so I can bring that home.
And, with fresh vegetables I often do just those...summer squash steamed (with onion) in some chicken broth and then toss in cut up previously grilled brat...a custard cup of pickled beets and dinner is ready.
I make my own "bowls" and can use all sorts of things as base: golden grits with fresh corn off the cob on top and then a few sweet peppers for color. The other night it was golden grits and broiled shrimp...too hot to go out to grill.
Taco salad...build your own is summer staple and now that tomatoes are finally ripening BLT makes a meal. So I do not have to fix bacon each time, I bake 5 pounds of bacon and freeze it in portions sizes then nuke it for 30 seconds and it is crisp and hot.
Being a constant caregiver means making some thing easier for me too.
You are right, it is refreshing to talk about something else!
We are all handling so many things and doing it so well...meals might as well be on that side of the ledger too.