catadams

Thank you all for the info

mabres

Love this thread, food talk is always welcome! Lately, I’ve been craving avocado toast with chili flakes, but I have to be mindful because of my diabetes. I have a great opportunity to get Mounjaro online now. And since starting it, my cravings have dialed way down, which helps a lot. I still enjoy cooking, though, especially veggie stir-fries and low-carb soups.

Drjohnrock

It's a little early to be talking about Thanksgiving, for those who celebrate it. But I thought I would share this Thanksgiving casserole recipe a friend sent me. The "I" references starting at paragraph numbe 1. are from my friend.

I made this casserole for Thanksgiving dinner for my immediate family during the pandmic, since having people over/going to others' home wasn't practical. It was really good and a nice change of pace from a multitude of courses crowding the dinner table. Of course, you don't have to celebrate Thanksgiving to make and enjoy the recipe:

1. Make the stuffing first: I used one standard bag of cubed Stouffers herb stuffing. Prepped it per the directions: melt four TBSB butter, add 2 cups chicken broth, bring to boil, then fold in the stuffing cubes and toss until they are all moist. I then added one bag of Jimmy Dean turkey sausage crumbles, and set it aside. (The sausage crumbles were a new product this year and worked well; in the past, I have browned and crumbled about 12 ounces of bulk sausage in a separate skillet and then folded them in).

2. Butter or grease up a deep casserole tray. Ours is a 13" x 9" by 2.5" ceramic one and the quantities described here filled it perfectly. Pour in and press down half of the stuffing mix to cover the bottom of the tray. Next layer: one 16-ounce container of Bob Evans' traditional mashed potatoes. Heat per instructions, then layer atop the stuffing mix. I then put a little bit of gravy (I used low fat pre-made bottled gravy) and a little bit of shredded cheese atop that.

3. Next layer: turkey. I got a pound of Boar's Head hickory smoked turkey, sliced thin, from the deli. Then diced it into small pieces. Spread it out atop the potato layer.

4. Next layer: the mac and cheese. I used a box of standard sized (not the family sized) Velveeta's Queso Blanco Shells. Make them per instructions, and layer it all atop the turkey.

5. Final layer: Drain one 15 oz can of white shoepeg corn and mix it in with the remaining stuffing. Spread this atop the mac and cheese layer. Then use a piece of parchment paper or other no-stick material to cover the whole thing and press down to get the casserole dense and of consistent depth, so it will bake into firm squares. I covered it with the parchment paper still on top and put it in the fridge to set for a couple of hours before baking. It always seems firmer when I do it that way.

6. Pre-heat oven to 350 degrees. Bake covered for about 45 minutes. Then remove cover and bake for about 30 minutes. Then add shredded cheese and broil for a couple of minutes to melt/brown the cheese. Remove from oven and let it set/cool for about 5-10 minutes before serving so it firms up. Cut into squares and serve with the remainder of the bottle gravy, warmed, as a side to be poured on top.

It is really tasty and hearty . . . but it seems to create manageable portions in ways that the giant table full of 10 different dishes never can. It fed four of us comfortably at dinner, with two good-sized squares leftover for lunch the next day.

tantietie

I’m craving some plum‑flavored fried pork ribs.

Drjohnrock

Do you have a recipe for them you can share?

Coddy23

I'm craving a really good Nashville hot chicken sandwich. Like, the kind that makes your eyes water.