Parsnip Totin Jack ★ Posted December 16, 2014 Share #1 Posted December 16, 2014 Last night I roasted an acorn squash with olive oil, garlic cloves,salt, pepper and rosemary. Drizzled a little balsamic vinegar after it came out of the oven. I also roasted a small head of cauliflower with olive oil, garlic cloves, salt, pepper and thyme. For lunch I combined equal parts squash and cauliflower and added some chopped roasted poblano pepper. Delicious. On the side I had a salad of romaine, spinach, broccoli, celery and radish with a home-made ranch dressing. What's in your lunch today? 2 Link to comment Share on other sites More sharing options...
Kzoo Posted December 16, 2014 Share #2 Posted December 16, 2014 Last night I roasted an acorn squash with olive oil, garlic cloves,salt, pepper and rosemary. Drizzled a little balsamic vinegar after it came out of the oven. I also roasted a small head of cauliflower with olive oil, garlic cloves, salt, pepper and thyme. For lunch I combined equal parts squash and cauliflower and added some chopped roasted poblano pepper. Delicious. On the side I had a salad of romaine, spinach, broccoli, celery and radish with a home-made ranch dressing. What's in your lunch today? It's just lunch. That's a lot of work. Grab a PB&J and get on with life. I love acorn squash - baked with maple syrup. Yummmmm! Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 16, 2014 Author Share #3 Posted December 16, 2014 It's just lunch. That's a lot of work. Grab a PB&J and get on with life. I love acorn squash - baked with maple syrup. Yummmmm! It's not work if you enjoy the preparation and results. Link to comment Share on other sites More sharing options...
Kzoo Posted December 16, 2014 Share #4 Posted December 16, 2014 It's not work if you enjoy the preparation and results. You win that one. Link to comment Share on other sites More sharing options...
KrAzY Posted December 16, 2014 Share #5 Posted December 16, 2014 I'm reheating hamberger helper Link to comment Share on other sites More sharing options...
Gump Posted December 16, 2014 Share #6 Posted December 16, 2014 We just got back from taking one of our coworkers out to lunch. Monday was his 25 year anniversary here. 1 Link to comment Share on other sites More sharing options...
Kzoo Posted December 16, 2014 Share #7 Posted December 16, 2014 We just got back from taking one of our coworkers out to lunch. Monday was his 25 year anniversary here. Today's Tuesday. You had this same problem scheduling your lawn maintenance. Link to comment Share on other sites More sharing options...
Gump Posted December 16, 2014 Share #8 Posted December 16, 2014 Today's Tuesday. You had this same problem scheduling your lawn maintenance. Had other appointments yesterday and the lawn maintenance problem wasn't a scheduling issue, it was a lawn boy issue. Link to comment Share on other sites More sharing options...
Kzoo Posted December 16, 2014 Share #9 Posted December 16, 2014 Had other appointments yesterday and the lawn maintenance problem wasn't a scheduling issue, it was a lawn boy issue. Oh! Link to comment Share on other sites More sharing options...
smudge ★ Posted December 16, 2014 Share #10 Posted December 16, 2014 Pot luck at work today. A CT tech is retiring, and this is a great department for good eats! I had a sloppy joe, funeral beans, an interesting fruity salsa, shrimp, some cheesy potatoes, and my date bars. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 16, 2014 Author Share #11 Posted December 16, 2014 Pardon my ignorance, but what the hell are funeral beans? Link to comment Share on other sites More sharing options...
Kzoo Posted December 16, 2014 Share #12 Posted December 16, 2014 Pardon my ignorance, but what the hell are funeral beans? It's like chili. Every one knows that you don't but beans in a funeral. Or is that, you do put beans in a funeral? I am so confused. Link to comment Share on other sites More sharing options...
Ralphie ★ Posted December 17, 2014 Share #13 Posted December 17, 2014 Pardon my ignorance, but what the hell are funeral beans? lmgtfy! Funeral Beans Recipe © Denzil Green A classic North American 1950s dish to make and take to feed a crowd at gatherings. It was dubbed "Funeral Beans" because it was a stand-by crowd-pleaser for gatherings after funerals. Tastes amazing with the pineapple in it. And even though it's made by assembling store-bought stuff, owing to the variety of beans in it no one will think you just "opened a tin." It definitely looks homemade. Number of servings: About 10 cups (2.5 litres) Estimated Prep Time: 20 minutes Estimated Cooking Time: 1 hour 30 minutes Cooking at: 350 F / 180 C / Gas Mark 4 Ingredients 1/2 cup Bacon (chopped) 1 cup Onion (chopped) 4 cups Baked Beans 1 can Red Kidney Beans about 14 oz / 400 ml 1 cup Chickpeas 1 cup Pineapple (crushed) 2/3 cup Ketchup 2 teaspoons Mustard 1/2 cup Brown Sugar 1 teaspoon Worcestershire Sauce Salt Ground Pepper Directions Fry bacon until crisp in a frying pan. Remove with a slotted spoon. Add the onion, fry until tender. Mix everything together either in an ovenproof casserole dish or in the crock of a slow cooker. Bake in oven for 1 1/2 hours, or on low in a slow cooker for 2 to 4 hours. Stir once or twice while baking. Comments 1/2 cup of chopped bacon is 3 to 4 slices before chopping. Tip: kitchen scissors make quick work of this. 1 cup onion is about 1 good-sized onion before chopping. Drain and rinse the kidney beans and chick peas; chuck the pineapple in undrained. Use whatever flavour of canned baked beans you prefer. 4 cups is 1 quart / 32 oz / 1 litre. That'll be 2 or 3 tins, depending on the tin sizes available where you are (2 x 14oz tins will do it.) Don't drain these, tip them in with their sauce. For the mustard, you can use either dry, or prepared. Nutrition Notes 7 Weight Watchers PointsPlus® per cup (250 ml.) There are 65 points in total based on using canned baked beans that are 9 points a cup. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 17, 2014 Author Share #14 Posted December 17, 2014 Interesting, thanks for the recipe. I don't think I'll ever make it though. I'm Irish, we serve whisky at funerals. Link to comment Share on other sites More sharing options...
Longjohn ★ Posted December 17, 2014 Share #15 Posted December 17, 2014 I grilled some chicken breasts, cooked so carrots, wild rice, my wife made coleslaw. It was snowing and blowing, the snow made a lot of steam when it hit the grill. Nice lunch. Link to comment Share on other sites More sharing options...
Dirtyhip Posted December 17, 2014 Share #16 Posted December 17, 2014 Beans and rice today with some leftover ground beef that is taco seasoned. I'll have an avocado with it and some fruit. Link to comment Share on other sites More sharing options...
Chris... Posted December 17, 2014 Share #17 Posted December 17, 2014 Is that Chili? 1 Link to comment Share on other sites More sharing options...
Chris... Posted December 17, 2014 Share #18 Posted December 17, 2014 Todays Lunch 1 Link to comment Share on other sites More sharing options...
Square Wheels Posted December 17, 2014 Share #19 Posted December 17, 2014 You need to learn how to use a camera. Link to comment Share on other sites More sharing options...
Kzoo Posted December 17, 2014 Share #20 Posted December 17, 2014 Todays Lunch photo.JPG Pizza that stands up on it's own. That's a lot of gluten. Link to comment Share on other sites More sharing options...
Parsnip Totin Jack ★ Posted December 17, 2014 Author Share #21 Posted December 17, 2014 Today's lunch was the same as yesterday's, delicious. I had a side of bourbon balls for dessert. With my coffee. Link to comment Share on other sites More sharing options...
Pokey Posted December 18, 2014 Share #22 Posted December 18, 2014 Pot Bellies "Wreck" everything but the pickles, Harvest Cheddar damnit Chips, a coke and a cookie. Link to comment Share on other sites More sharing options...
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