AngryViking

I'm Norwegian on my Mom's side and when I'm grouchy my husband calls me the angry viking. With love, of course.
My hooker name is Daisy Loch Lomond. lol

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

I love this idea so hard. I mostly lurk these days, but the idea of a Vet's Forum is very appealing. I'm 2 years out next month and my needs/questions/concerns are much different now from when I was a newbie.

Yup. THIS is the perfect reason that we need the vet forum

I love capers. LOVE.

Like most of you, I miss being able to eat what I want, as much as I want. Like pizza and tacos and stuff like that.
I don't miss being afraid to sit down someplace new thinking I was going to break the chair.

Like most of you, I miss being able to eat what I want, as much as I want. Like pizza and tacos and stuff like that.
I don't miss being afraid to sit down someplace new thinking I was going to break the chair.

Like most of you, I miss being able to eat what I want, as much as I want. Like pizza and tacos and stuff like that.
I don't miss being afraid to sit down someplace new thinking I was going to break the chair.

Like most of you, I miss being able to eat what I want, as much as I want. Like pizza and tacos and stuff like that.
I don't miss being afraid to sit down someplace new thinking I was going to break the chair.

Like most of you, I miss being able to eat what I want, as much as I want. Like pizza and tacos and stuff like that.
I don't miss being afraid to sit down someplace new thinking I was going to break the chair.

This is my lunch go-to; I eat it almost every day and never seem to get tired of it:
Buffalo chicken salad
Shredded chicken breast, about 9 oz. (I usually poach my own, but I've also used canned or the Perdue Short Cuts)
2 oz. crumbled blue cheese
5.3 oz container plain Greek yogurt
chopped celery/onion
garlic powder/dried dill/S&P to taste
Frank's Red Hot until it's at your preferred spice level.
This lasts me all week, and I typically eat it with Pork rinds or 34 degree crackers.

Great list; looks very similar to my own at this point! I love to take peel and eat shrimp with a little cocktail sauce to work for lunch. My co-workers think I'm fancy. Which I am.

Parmesan Roasted Acorn Squash
- 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes

Parmesan Roasted Acorn Squash
- 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes

Parmesan Roasted Acorn Squash
- 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes

Parmesan Roasted Acorn Squash
- 1 (2 pound) acorn squash - halved lengthwise, seeded, and cut into 3/4-inch slices
- 1/4 cup grated Parmesan cheese
- 8 sprigs fresh thyme
- 2 tablespoons olive oil
- 1/2 teaspoon Kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Preheat oven to 400 degrees F (200 degrees C). Toss squash slices, Parmesan cheese, thyme, olive oil, salt, and pepper together in a bowl until the squash is evenly coated; spread into a jelly roll pan. Roast in preheated oven until golden brown and tender, 25 to 30 minutes

@@AngryViking - Just made this Buffalo chicken salad today. SO good! Exactly what I needed! I love buffalo flavored stuff! I have been craving the chicken salad I used to make but it has nuts and grapes in it which I can't quite tolerate yet. This was a good (but different) substitute. Thanks! Now to try out some of the other recipes on here. Keep 'em coming!

This is my lunch go-to; I eat it almost every day and never seem to get tired of it:
Buffalo chicken salad
Shredded chicken breast, about 9 oz. (I usually poach my own, but I've also used canned or the Perdue Short Cuts)
2 oz. crumbled blue cheese
5.3 oz container plain Greek yogurt
chopped celery/onion
garlic powder/dried dill/S&P to taste
Frank's Red Hot until it's at your preferred spice level.
This lasts me all week, and I typically eat it with Pork rinds or 34 degree crackers.

This is my lunch go-to; I eat it almost every day and never seem to get tired of it:
Buffalo chicken salad
Shredded chicken breast, about 9 oz. (I usually poach my own, but I've also used canned or the Perdue Short Cuts)
2 oz. crumbled blue cheese
5.3 oz container plain Greek yogurt
chopped celery/onion
garlic powder/dried dill/S&P to taste
Frank's Red Hot until it's at your preferred spice level.
This lasts me all week, and I typically eat it with Pork rinds or 34 degree crackers.