Meal Mastery
Meal Mastery
Apr 03, 2026
Spring steals time away from mastering meals. Gardeners tend to neglect the house and the kitchen. This month, I want to give you three easy recipes: ham, potatoes, and cabbage; pecan-crusted chicken; and double-stuffed potatoes. Easy prep and delicious—that’s what I love.
So this food blog will be just as quick, for the garden and the keyboard keep calling me.
Ham, potatoes, and cabbage is such an old favorite. You can leave the skins on the taters. I usually use reds, but any type will do. The broth is seasoned with the ham, and of course, years ago, Gram used the ham bone for flavor. With Easter, that may be so timely.
If you have to use diced ham, sometimes the flavor is lacking, so I fry up a couple of pieces of bacon, drain it, and cut it up. I never use extra salt in this dish, for as many of you know, I was the Heart Failure Coordinator, and salt can do a number on the heart and blood pressure.
Cornbread or yeast rolls go really well with this dish.
Then the twice-baked potatoes can also be made and refrigerated.
That recipe came from a minister’s wife over forty years ago. You can be creative with these taters as well. Sometimes I like them without the cheddar! Again, be careful not to overdo the sodium in the cheese and bacon.
The pecan chicken is quite amazing. This is before it was baked. As you can see
the chicken breast was huge. I pounded it down and it made several meals.
I love it with my cranberry-orange clove sauce. You can’t go wrong with these recipes. Eat hearty, and do what works for you and your family.
Get in the garden and do an assessment of what has signs of life. Today, I looked for my ferns, and they are coming up!
Have a great April.
Blessings and Joy. It is Easter and He has risen!
Donna
