Now, I stayed so busy making my meal plan and getting photos of the recipe below that I just didn't get a chance to share either of them with y'all yesterday. I'm not going to let all that hard work go to waste.
Breakfasts: Smoothies; Yougurt w/granola & berries; Juice; Freezer meal (waffles, pancakes, or egg sandwich); Eggs w/bacon, toast, & fruit; PB&J croissants
Lunches: Cheese quesidillas w/salsa & fruit, Soup w/grilled cheese, Bean burritos, Chicken salad sandwiches w/veggies & string cheese, Cheese pizza w/salad, Hummus pita w/veggies, Leftovers
Pasta with Creamy Mushroom sauce w/Caesar salad
Roasted broccoli cheddar soup w/bread
Ravioli in marinara w/ salad
Chicken Caprese cordon bleu w/smashed potatoes & peas
I'm going to try to link this up to Menu Plan Monday at I'm an Organizing Junkie, but since it is Tuesday....we'll see.
- Spicy honey roasted chicken: This was really easy to make and was quite tasty. I will admit that I don't eat the skin and that's where all the spicy honey flavor was so I didn't really get any of that. I may make this again.
- Easy blueberry muffins: These were really delish and LOADED with blueberries. I think I want to try them with wheat flour next time, but otherwise they were great!
- Wild mushroom pattitsio: This was really kind of blah. I read all the reviews and a few said the same thing, but I didn't believe them as all the ingredients sounded yummy. It wasn't BAD per se, it was just bland and boring without much flavor. I thought I fixed that with some white wine and additional garlic and ground mustard, but nope. Bland as all get out. I'm pretty sure I won't make this again.
- Beef with snow peas: I have made this recipe several times before. It is always quite yummy and will definitely be made again.
I absolutely love avocados, but since the hubby isn't fond of them I don't include them in a lot of meal plans. I do tend to add them to the side of some dishes if possible though. However, they often ripen before I remember I have them. When that happens, I make this yummy veggie dip. It's pretty much a version of this Greek Yogurt dip recipe but with more avocado, less yogurt, and onions added. It comes together pretty quickly. I like to make it in a plastic container to keep the mess down as well as to go ahead and stash it in the fridge.
Avocado Veggie Dip
Ingredients: (all to taste)
Lime (juice from 1/2)
Plain Greek yogurt
Salt & pepper
|I know there aren't any exact measurements, I just tweak it according to my taste and what I have on hand. In this case; I used 2 avocados, 3 grape tomatoes, 1/4 an onion, and 1/5 a cucumber.|
1- Dice the avocado(s) in their shells and scoop the meat out. Then, mash the avocado.
2- Dice the other veggies fairly small and add them to the bowl.
3- Squeeze in some lime juice (this just keeps the avocado from browning and looking nasty).
4- Add yogurt (I probably added about 1/3 to 1/2 a cup) and mix. Add more until you get your desired consistently.
5- Add salt, pepper, garlic, and dill to taste.
6- Store in fridge for at least 30 minutes to let flavors meld, though eating it right away isn't unheard of.
I like this dip on wheat crackers or other veggies, though I could probably just eat it by the spoonful.