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Well I didn't get to Menu Plan Monday yesterday. Oh, well! That's just how life goes sometimes. I cannot stand when I steam veggies and they get mushy! Especially broccoli!! One key I've found that works is this: As soon as the water starts to boil and I notice steam under the lid, I turn the heat off and remove the pan from the burner. Then in the next 10-15 minutes the veggies are just right. If I'm not quite ready and I don't want them to continue cooking I'll remove them from the pan, or sprinkle some cold water on them to stop the cooking process. Same with sauteing them. I lower the heat and just let them set for the last few minutes. This was dinner from last night. Roasted potatoes with onion and garlic, and a few seasonings. We used pepper, garlic powder, parsley, a teeny bit of season salt and Italian seasoning. We also had lightly seasoned chicken thighs and asparagus sauteed in olive oil and garlic, with pepper and a touch of salt. Salad also accompanied the meal. I read Sonshines post on using her small Pampered Chef scoop for meatballs and it brought to my mind another use for their scoops...I use them for filling muffin and cupcake cups. They work perfect and there's no mess.