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OK, I have 2 totally different photos in this post, LOL!
I actually HAD teriyaki chicken for dinner ... I was so worried about finding a teriyaki flavor replacement for the Shake & Bake teriyaki glaze that I LOVED but that they stopped making many years ago (yeah, seems nuts now ) that I keep trying different teriyaki sauces, marinades, glazes, etc., etc., and most of the ones I've tried recently have been GREAT, which has been rather reassuring.
That ^^^ was teriyaki chicken thigh with wheat noodles and a SeaPak shrimp roll (delicious, and about half the cost, by weight, of the shrimp rolls I've bought at my local favorite Chinese restaurant). I have the chicken with teriyaki sauce and the shrimp roll with sweet chili sauce. Yum, yum, yum.
Tonight, since I had the oven going to roast 3 pieces of teriyaki chicken (for 3 meals, basically), I figured I'd also bake manicotti with sausage/tomato sauce/etc ...
So that ^^^ is what the manicotti came out looking like. I haven't even EATEN any yet (LOL, that um dip in the bottom center? that's me testing to make sure the manicotti is fully cooked, I swear!) but it looked great. I let it cool down, then put it in the refrigerator -- will try it for dinner tomorrow. (I figure I am pretty safe, given that things like spaghetti and lasagna typically taste EVEN BETTER on day 2 than on day 1, right?!)
The manicotti was simple, actually -- I'd made plain ol' pasta sauce with sausage, onions, mushrooms, and fresh tomato a couple of days before, and it was great with rigatoni, but I had never tried to do manicotti before. So I poured half a can of tomato puree (slightly thicker than tomato SAUCE) into the bottom of a small baking pan, then got out 5 manicotti shells and stuffed them (uncooked!) with the pasta sauce and placed them on top of the tomato puree, then added more puree and lots of mozzarella cheese on top. Then baked for about 45 minutes in a mostly-350-degree oven.
Again, I'll see how that turned out tomorrow when I try it for dinner! HA!, wish me luck!!
My 3.25 year old cooked our scrambled eggs last night. I cracked all of the eggs into the bowl, but she whisked them and added her own tiny hands version of pinches of salt and pepper, and did the whisking. I got the frying pan plus butter hot when she gesticulated towards the dry thyme and oregano bottles left near the stove recently. She would took a pinch of each and indicated she was ready to cook. Her eggs were better than mine.
Tonight’s dinner is baked chicken thighs, mashed potato, fresh asparagus, and cheater gravy.
Club sandwich and a salad with slices of grilled chicken and balsamic dressing
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) that I keep trying different teriyaki sauces, marinades, glazes, etc., etc., and most of the ones I've tried recently have been GREAT, which has been rather reassuring. 
