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I made fake cornbread in a skillet the other day. It’s OK. It’s probably going to be better with the chili I make soon.

Base is homemade turkey bone broth, sauteed carrot, onion, bell pepper, garlic. Then I browned sliced turkey kielbasa, added some tomato, basil, oregano, crushed red pepper flakes, Tony Chachere’s seasoning, and salt & pepper and simmered all, served hot with fresh zucchini.

Thanks to Marty Kendall. Fantastic work.

Been up to nothing really exciting in the kitchen lately. I haven’t been inspired much, just creating the same meals and having them on repeat. Nothing wrong with that! But it’s almost fall and I’m craving soup like mad. So I’ll be trying some keto things with soup (not necessarily new, just new to me) soon.

Pictured are some dinner rolls I made not too long ago that turned out pretty good (recipe coming soon) and the last of the beef stew I had for lunch (made in July, it freezes beautifully, I just added some fresh sliced mushrooms).

And now that I’ve placed my grocery order (I always shop by season and buy what’s on sale), I can get my meal planning done, and this time I’ll include soups, since it’s nearly that time of year:

Cream of broccoli soup with cheddar

Smoked turkey kielbasa & summer squash soup w/homemade turkey bone broth

Braised cabbage skillet (beef & pork mince, tomatoes, herbs)

Collard greens with bacon

Stuffed peppers (maybe)

Taco salads (pretty much my lunch on days I have no leftovers or nothing planned)

Mushroom, bacon & smoked Gouda quiche w/shallots

Bacon-wrapped filet

Dinner was 80/20 burgers on the grill done to medium. I also roasted some baby Brussels sprouts. Power went out on our block for a half hour or so, before the oven was finished pre-heating, but I was able to finish the grill work outside. By the time the veggies were done, dinner was over & I was already full, but I popped a couple in my mouth to make sure they were OK. Lots leftover for later 🙂