Yum.
I made Southwestern bowls tonght. Quinoa on the bottom, and then a bunch of stuff for topping - cubed chicken, baked tofu, avocado, cilantro, sautéed peppers & onions. Salsas & chipotle ranch sauce. Take what you like. I probably should have put our some black beans but this was all enough!
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Very pedestrian Sloppy Joes with coleslaw. Yummy.
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Didn’t take much cooking skill but I picked up a simple ramen kit with pork from Costco last weekend and made it tonight adding a little more vegetables and a jammy egg and drizzle of chili crisp. Totally worth the $7 ish dollars fed 2 of us and still have one more package for an extra meal for us!
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We got 3 pounds of frozen dumplings from Rush In Alaskan Dumplings 
House last weekend. Perfect comfort food on a blustery, cold night! Yum. Still have a pile left in the freezer.
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Easy comfort food here tonight… frozen mac and cheese. Still a little tired from having been sick, so it’s nice to “eat down the freezer”.
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Instant pot chicken cacciatore over cauliflower rice here tonight.
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Having this tonight–we were able to buy and freeze 5 pounds of bay scallops. These are the tiny scallops, which IMO are much tastier than sea scallops. This is a great way to serve them. Also, I substitute the dried pasta for fresh, which I bought at Whole Foods. I think the fresh pasta makes a huge difference.
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Kid asked for Ribs for birthday dinner, and our favorite takeout place for ribs happens to be closed on Mondays. Any suggested foolproof recipes (ideally instantpot or crockpot) ?
My H likes his ribs more on the dry side, not saucy and grilled. (I love sauce so I just do ours separate or sauce mine on the side). Are you doing a country style rib or a baby back?
I generally do baby back. I will cut in pieces raw, then cook in the instant pot with either a cup of water and a tablespoon of apple cider vinegar or a cup of root beer or a cup of apple juice - depending what I have on hand. Maybe 12-15 minutes in the instant pot. Then grill and sauce as usual.
If you’re doing country style ribs my mom always said “low and slow”. Oven or crockpot.
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I’ve made crockpot ribs many times- cut the slabs in half, season with rub or whatever you like and layer them in crockpot for 7-8 hours on low, sauce at the very end. Meat falls off the bone. I do not add any liquid.
I’ve also done in oven for several hours on low temp and finished on the grill.
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Yes, no liquid in the crockpot! But instant pot liquid is a must. 
Also good call on seasoning/rub- I forgot to mention that in my post!
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I make ribs in Instapot per the recipe provided by one helpful CCer here in one of our cooking threads. I roll up a slab or two of pork ribs into a roll and pack it into the instapot standing rib style. Add a cup of water and cook on high pressure for 25 minutes and let the pressure release naturally if I’m not in a hurry. Then I cut the cooked slab into individual ribs and generously baste them with favorite bbq sauce. Grill on foil sheet, indirect heat,
checking often. Baking the sauce on also works.
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You people are making me want ribs, but we are having lasagna. Probably the last time at home til it gets cold again.
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Thanks for the Ribs ideas…. saving for another day. Due to new snow making morning grocery shopping idea harder and hubby’s lack of enthusiasm on the home cooked ribs… we will probably switch to an alternate dinner plan.
If that happened in my house, I’d call 911. He’s clearly very ill.
I use this recipe/process:
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Today is the first time that I’ve picked up “4 for $19.99” meat packs at Safeway. It is older stock (one dated tomorrow, 3 dated three days from now), but it seemed worth a try. Two packs went to the freezer.
These seasoned bones chicken breasts are too thin for grilling (a common cooking method at our house). My thought is to just sauté them and serve with rice. Or maybe bake. Any more imaginative suggestions? I do have an Instapot but haven’t used it much.
I wouldn’t do instant pot for this cut and shape, personally. What do you mean by too thin to grill? I would think it would be a nice fast grilling, able to handle very high heat without burning. Or are you worried that you will have overlooked the piece to achieve the level of char/caramelization desired?
This cut looks like it’s great for piccata - pound it even thinner, coat with salt/pepper mixed with cornstarch or wondra/flour, pan fry in olive oil with aromatics (sliced garlic and maybe shallots), then use the fond in the pan to make a sauce with lemon zest, lemon juice, and capers.
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Also butter and wine to finish sauce if desired.
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Sheet pan dinner. Cut in strips or bite sized pieces - throw a bunch of vegetables on a sheet pan with olive oil and seasoning. Roast at 400-425 and add chicken to sheet pan depending on how long it needs to cook for the size you cut it in.
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