We tried out a few new restaurants (Cornerstone Kitchen that I reviewed yesterday and ACME Oyster House that I might also review.) and grilled out a little to boot. Now that he's home, it's time to get serious about the food and stop re-heating leftovers. So here's what I've got planned.
Breakfasts: Smoothies, Conecuh sausage and mushroom omelet, Cereal, Hashbrown baskets, Cinnamon rolls (pizza dough experiment)
Lunches: Cheese quesidillas, Pizza (from freezer), Tuna noodles, PB&J, Bean burrritos, Soup w/grilled cheese, Leftovers
Baked Tofu w/green beans and red potatoes
Broccoli, bean, and cheddar soup w/bread
Black bean burgers w/sweet potato fries
Crockpot ham w/cauliflower & field peas
I'm linking up at I'm an Organizing Junkie for Menu Plan Monday.
Enchilada Lasagna: As soon as Pat took a bite of this he said, "Mmmmm, that's good." Now, as always, I altered the recipe. To begin with, I used whole wheat flour tortillas (fajita sized) instead of corn. I also did NOT use 5 1/2 cups of cheese. That seemed a little redonkuous. Instead, I used one 8oz bag of shredded Mexican cheese. As well, instead of sour cream I used plain Greek yogurt. Lastly, I seasoned the chicken with some chili powder, granulated garlic, and adobo as well as the salt and pepper before cooking it in coconut oil instead of vegetable oil. There's a good chance I will make this again with the same alterations since the hubby liked it so much.
I've failed to mention in my last few posts that I've got a few new items in the Etsy shop - specifically these wire and bone earrings that I adore
|Caged Bones Earrings|
|Subtle Warmth Necklace|