 My name is Andrea with Foodimentary Adventures in Food. In my household, there's me, my husband, and our adorable two-year-old little boy. On our channel, you'll find simple and tasty dinners using everyday ingredients. So Howard is outside grilling our chicken for tonight and I am working on our side. I am going to try something new with cabbage. Normally when I make cabbage, I make fried cabbage in a skillet with bacon but tonight I am making um called cabbage steaks and so I had a small head of cabbage and I just sliced it across as you can see probably about an inch thick or so and I have a baking sheet that I sprayed with cooking spray and now what I am doing is just sprinkling this seasoning um on top of the um cabbage and by the way I did as you can see I sprayed the cabbage with some more said cooking spray but it's really like a grape seed oil that's what I'm using and then I am just going to bake this in the oven at 400 degrees for about 40 minutes. I think I'll turn it over and do the other side too. Okay so here is dinner, here is a chicken, it is a boneless skinless chicken breast um that I marinated with this, I really like it. It used to be called Bibigo and now it's CJ Foods but it's the same thing. They have a chicken and pork marinade, they also have one for beef um and then I also made a side of macaroni and cheese. I picked this up on a recent HEB haul and I'll link it in the description box and then here is the cabbage steak. So this is what we are having for dinner tonight and we will see y'all next time. So for dinner tonight we are having this rising crust pizza from HEB. This is our first time having it. I picked this up on a recent HEB haul, never had it before. This is what it looks like um but you get uh let's see it's meat trio when you have Italian sausage, uncured pepperoni, and ground beef. So quick and easy dinner tonight and we will see y'all next time. It's a beautiful day here in Texas and Howard is grilling his famous Korean short ribs. Also got a few hot dogs on there, I had some in the freezer, we needed to use them up so he's grilling these up so that we can have these um for lunch during the week. As you can see it's so pretty. What's how hot is it out here? I'm not sure it's in the 80s. It's in the 80s so it's absolutely beautiful. Okay so here is everything all plated up. I used the same Korean marinade that I used the other day on the chicken and then we're eating the leftover cabbage steak but it's been chopped up a little bit and then we're also having some fried rice. This is the fried rice that I like a lot Bibigo and um you can microwave it or pan fry and I always pan fry it and it comes with peas but y'all know how I feel about peas I always take them out before I cook the rice. So this is what we are having for dinner tonight and we will see y'all next time. So for dinner tonight our meal is coming from HEB. I went and did a grocery haul from there and you'll see that on Thursday but I wanted to try their meal simple line and they had a special going on by to get one free. So I popped in the oven this basil pesto shrimp and here it is right here. Howard and I thought it was okay it's not something that I would need to buy again. By the way these are single serving containers single serving containers and Howard and I were just going to split these but we just thought this was okay nothing special I probably would not buy it again it does come in this metal container and you're supposed to cook it in the oven which I did for about 20 minutes at 400 degrees and then this other one that I picked up is shrimp with white cheddar and macaroni and cheese and we both like this one it is very very tasty and then the third meal simple entree that I got was this kale salad let me try to find the front of it for you here it is savory kale salad and there is Parmesan cheese in there lemon juice and I'm not sure what else I like it Howard is not a big fan of it so anyway this is what we are having for dinner tonight and we will see y'all next time. So I wanted to show you all what we are having for lunch today because it's a little bit different this is the Tex-Mex queso with brisket that I picked up from HEB on a recent haul and I actually got this for free so you can either cook this on the grill or pop it in the oven and I'm going to pop it in the oven comes in the same type of metal tray that we had with those mill samples earlier this week and then to this you were supposed to add either a half a cup of milk or a half a cup of beer and I am going to add milk to it but I just wanted to show you what was in the tray before I cooked everything up so cheese pico and then some brisket okay so here's the dip and Howard and I both tried it and it is actually pretty good I told you that I got this for free I think it's good enough to where I would buy it next time and this container was about $10 it is very tasty though and then while the dip was in the oven I popped these tortilla chips in the oven as well to get them nice and crispy and warm so this is what we are having for lunch today and I will see y'all at dinner. So I am trying out a new recipe for dinner tonight it is called broccoli cheese casserole I had to make some modifications based on what I have and I'll let you know what they are as I go along and of course I'll make sure to leave the recipe in the description box but I have a 9x13 pan here and what I'm doing is just putting in my cream of chicken soup into the bottom of the casserole dish and then I'm going to add in my chicken stock and I'm actually using this bouillon it's a low sodium bouillon I'm going to put it in and then I'm going to whisk everything together now I'm adding in two packages of the cheddar broccoli sides it actually calls for one package of the broccoli cheddar and one package of chicken but I don't have chicken I just have broccoli cheddar so that is what I'm going to use and then once you pour it in you're supposed to give it another good stir now I'm going to take my broccoli and sprinkle it on top the recipe actually calls for frozen broccoli but I had fresh in my fridge that needed to be used and that's what I'm using so I took about a head of broccoli florets and then I just chopped them up and now I'm going to take my chicken tenders that I seasoned with this buttery poultry blend blend excuse me and I'm just going to lay my tenders right on top of that broccoli next I'm going to take my cheese and sprinkle it on top and then I'm going to cover it tightly with foil and then it says bake it for about 45 minutes I'll probably take the foil off and bake it for an additional 15 minutes just to make sure that cheese is nice and gooey and that chicken is done the recipe calls for a Mexican blend of cheddar cheese but again I'm just using what I have and I think this is sharp cheddar cheese I already had it in my fridge and I needed to use it up okay so here's our plate so I did end up baking this for 45 minutes covered and then I uncovered it and baked it for about another 25 minutes the reason I baked it so long is because there was still liquid in the pan and it seems seemed like it wouldn't absorb I think next time that I make it I would probably add half water half broth even though I did use a low sodium broth because I thought it was kind of salty I think it's kind of salty and I would probably I don't know if I just said this but I would use less liquid because I don't really like when my rice gets overly overcooked and kind of puffy which is kind of how I feel like this rice is I would try it again and make some modifications so with it I'm just serving some garlic breadsticks from HEB so this is what we are having for dinner tonight and we will see y'all next time