In Memory

 

Review: Stouffer's Rigatoni with Chicken & Pesto

 This quick freezer meal was quite tasty and quick to make.  

I won't be having it again tho as my pesto in the freezer is much better.  Doesn't take much time to whip this up to have better and more.

They Made It!

Our medical gifts have made it to the Ukraine!  Our prayers are that they make a difference and are an encouragement too. 

Yeah... SO feeling it!

Flash of Red

 

There's been a lot of activity outside my window... 

...one of the cardinals is nesting in the bush.

They are always hungry so Mama makes a lot of trips.  It's been fun watching them.  I'll miss them when they leave the nest in a few days.

Don't Waste Your Money

 I keep a few frozen meals in the freezer for those days I'm too tired or lazy to cook.  My selections have gotten a bit boring lately so I picked up a few new products to try.

This photo says it all...  It was disgusting.

Roasted Cabbage Steaks

 

Roasted Cabbage Steaks

2 small cabbage heads (small = more tender)

3 tbsp. olive oil (or as much as you need to completely coat them)

salt to taste

paprika

garlic powder

 

Instructions

 Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head. Place the cabbage steaks on a baking sheet that is lined with parchment paper, allowing some space between each one to even cooking.

 Brush the cabbage with the olive oil, coating them thoroughly. Then generously sprinkle the salt, garlic powder, and paprika on the cabbage steaks. Flip the cabbage over and repeat, brushing them with oil and sprinkling the seasonings.

 Bake the cabbage steaks at 400°F for about 30 minutes, until the leaves are browned and the center is tender. Serve hot out of the oven.