mussels and char tonight, as well as sauteed spinach, wild rice casserole and baked beans.
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I managed not to gain any weight over Xmas and New Year this year. I was pretty happy about that Jan 1st-3rd, since I am usually up around 5-7 lb/ 2 - 3 kg from Oct 31-March 17th, and I usually take that weight off over the spring and summer.
Unfortunately, I reached a higher weight yesterday, my highest weight in 4 or 5 months. I have been hovering around the same weight, give or take 0.5 kg/1 lb since Oct 31st
I gained around 1 kg over the past week. Could partly be water weight from the potato chips last night. LOL
I’m dealing with a fair amount of stress and that will continue for the next month or 2.
I’ll be buckling down with a more Mediterranean meal plan which usually works better for me, for maintenance.
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For a simple low salt chicken main, I have been roasting chicken in white wine and fresh lemon juice lately. Sometimes I add herbs and spices, butter, or olive oil.
Other times, I just add the wine and lemon juice.
Sometimes, I roast the chicken with lemon juice, alone.
When the chicken is about 3/4 cooked, I take the schmaltz and juices out of the pan, and reserve. I return the chicken back to the oven and keep roasting until the skin is golden.
I use the juices for Avgolemono or other chicken soup, and the schmaltz for other stuff.
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Lentils with brown rice. Homemade. I’m batch cooking lentils and beans and trying to eat more of that sort of thing.
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Damn! The cause of a lot of problems 
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I made cod, topped with drained Rotel tomatoes (canned tomatoes with onions and peppers, a Tex Mex or Texan thing ), some Aleppo pepper, olive oil, cumin and oregano, baked around 25 minutes at 350 ⁰F.
Saffron rice. Baked beans flavoured with curry powder, dried apricots, and Major Grey chutney on the side.
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Oooh - like that idea for dressing up baked beans with curry/apricots/chutney. Were you starting with canned baked beans, or canned plain beans, or dried beans cooked then baked?
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I soaked around 1.5 cups cannellini beans overnight,rinsed them, and cooked them for an hour in a saucepan, then added the curry powder, a bit of maple syrup, some chopped dried apricots and 2 tbsp of chutney, transferred to an ovenproof dish, and baked for an hour or so.
Could certainly sub 1 or 2 cans of beans that have been rinsed, which would be much quicker.
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I’m still learning to be an adequate lasagna architect. The ones I’ve made so far are tasty but look like a mess. This is my attempt at a healthier vegetarian lasagna - layers of homemade tomato sauce, vegetarian mince made of chopped chestnut mushrooms and crumbled tofu, homemade white sauce, torn up baby spinach and slices of grilled aubergine. I think the spinach made it watery but I’m sure the liquid will soak up as it cools.
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Have you tried using the oven ready lasagna noodles? There is an oven ready egg noodle lasagna noodle that is available, and has a good texture, that absorbs the sauce as the lasagna bakes. Maybe there’s an equivalent noodle in the UK.
https://voila.ca/products/farm-boy-oven-ready-egg-lasagna-sheets-500-g/642759EA
I like this product better than the regular grocery store oven-ready lasagna egg noodles without eggs, which tend to be thicker.
Because I’m not good at meal planning, I use dry lasagna noodles that last an eternity in the cupboard 
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These last an eternity, they are also dry.They cook in the sauce, in the oven, and absorb excess liquid.
They save water and a pasta pot. And time.
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Will have a look round the supermarket pasta section next time I’m shopping. My current box is a non-egg noodle. I think my problem is I make too much filling and overstuff my layers.
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If you consistently have wet lasagna, either don’t cook the pasta at all first, or perhaps only par cook it. Be sure to cover it with foil in either situation.
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Sheet Pan Crunchy Crumb Cod on Frozen Peas from Rozanne Gold’s Radically Simple. H.O. tells me I posted this link a couple of years (2/24/24) ago here. Still good. The recipe says to serve with boiled small potatoes, which would be “healthier” than the macaroni and cheese I prefer as a side.
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Gift links! I got gift links!! Fresh, healthy gift links!!! 
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The article gift link is good, but they don’t allow opening of individual recipes without an account.. Sigh.
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The article is free for anyone to read.
I was offering links to the actual recipes. Happy to share any you’re interested in 
