Leftovers can be exciting!

So you know I’ve been trying to branch out by trying new flavors … not just for dinner but for bbq’s as well, hoping to prove that eating healthy is yummy! There are plenty of skeptics out there but come over to the dark side, I promise you won’t regret it 😉

My new go-to dip is cucumber salsa – people stuff their faces and about 5 scoops in I hear “what is this… it’s awesome!”. Just note that you should really use English cucumbers. The last 2 times I have but the 3rd time I picked up regular cucumbers … let’s just say it became a soup! Regular cucumbers are full of so much water; I had to drain the salsa before serving it. Even 1 day later (I prepped the day earlier), having 2 drains, and serving it up in smaller bowls … each bowl was filled 1/2 way with liquid after an hour 😦 Spend the extra $1 and buy an English cucumber.
IMG_7980

Next on deck .. chicken wings! You don’t have to make hot wings/fatty ranch for dipping or greasy fried wings for football Sunday, check these out – no breading, no “bad for you” ingredients, just 100% yumminess! I forget the site I found this recipe on so here is the check list:
To make apprx 24 wings –
2 cups lime juice (1 large bottle)
4 tsp salt
2 tsp pepper
2 tsp crushed red pepper (use more or less depending on your tolerance of heat!)
4 tsp minced garlic (I used 3 medium garlic cloves OR you can buy pre-minced garlic & measure … either is fine!)
1 cup chopped cilantro
2 cups olive oil
MIX everything in a large bowl, pour over chicken, and marinate for 30 min-2 hrs
We grilled them or you can bake them … enjoy!
IMG_7924
IMG_7926

Ahhhh, the pasta salad. It’s such a familiar dish that you don’t even have to tell people what’s all in it … all you say is “there will be a pasta salad” and you know it will be devoured.  I don’t know what it is about this comfort food but everyone likes it.  This version is: 1 box of low carb rotini pasta (Dream Fields / black box), 1 medium “summer sausage” log cubed into even chunks, frozen corn (microwavable steam bag, cook for 6 min & let it cool), 1 large block of cheese cubed into even chunks (use your favorite cheese!), and roasted red peppers (I had a jar in my fridge already opened, may as well use them!), and top with Italian salad dressing (1/2 at prep time and 1/2 before serving it … mix well!).
Cook the pasta FIRST, drain/let it cool … then start slicing and dicing the ingredients. Once the pasta is cooled, combine ingredients into a large bowl & stir 🙂 EASY

IMG_7970

Now I’m just going to overwhelm you with a ton of photos … recipes will be in links!

IMG_7886 Tater tots! Toss tots with hot sauce, crumbled blue cheese, chopped celery and diced chicken.  I left the chicken out because I used this recipe as a side dish to smoked sausages … it was out cheat night 😉

 IMG_7900 IMG_7901
steak with french onion sauce! We have mostly red wine in our collection so I bought this cute picnic white wine cup; it was perfect for the recipe so if you are not a big wine drinker, look for one of these guys. Also have no fear if you can’t fine veal consomme … I used beef stock and it turned out a-okay 😉 Since the main dish took some extra energy (it was difficult but you have to keep your eyes on it!) I opted for canned green beans and frozen/oven baked bread sticks. An easy meal that you could order from a steak house … at your own kitchen table, LOVE!

IMG_7908 IMG_7909

It was cooler last week and I busted out my immersion blender to whip …er, rather blend up some sweet potato soup. It’s from my favorite magazine, Cooking Light. Do yourself a favor and buy one of these guys! Rather than pouring hot things into a blender and risk burning yourself just keep everything in 1 large pot and blend together. I paired a yummy smoked gouda grilled cheese sandwich and the dinner was perfect. In with the new … you don’t have to use Kraft singles for grilled cheese! I love using new cheeses each time we make grilled cheese – yes, a good cheese will cost a few more dollars but it’s so worth it as a splurge meal.

IMG_7939IMG_7941

Saw this on an episode of Barefoot Contessa and it couldn’t have been easier! Cripsy mustard chicken and cheesy grits (again I opted for microwavable veggie since the 2 other items took some energy). Another must have gadget, I love my pint sized food processor. It’s easy to store since it’s small and it’s perfect for our family (there’s only 2 of us) however if you only want to spend $30 and have a larger family – just make recipes in small batches & combine in a large bowl, you have to dump most mixtures into a bowl anyway! The grits will need your attention as it must be stirred every few minutes as to not burn on the bottom of the pot, it is an easy recipe though. I used those ‘5 minute’ grits – just not the instant (comes in packets), you don’t have to buy anything crazy. Trust the recipe and use 1/2 & 1/2, the grits are beyond creamy. These are 2 yummy recipes you can impress your guests with … hello, holiday season is around the corner!

IMG_7961 IMG_8022 IMG_8010

Okay these 2 dinners are buddies … one night it was garlic shrimp & potato/onion pouches and the other was meatloaf with the same pouches.  I made 2 pouches to be grilled on the same night so I could have a plan ahead dinner 🙂 Who says everything has to be cooked fresh each night?! Yeah so this meatloaf was the bomb dot com. Yes, I went there 😉 A little over 2lbs and we still have leftovers! I have found a dish that has outsmarted my husband, lol! I made/cooked the meatloaf earlier in the day (Friday morning) and reheated it for dinner; I hid the leftovers in the back of the fridge so we’d have dinner for Sunday … he had no idea! Plus we still have 1/3 of it left. Leftovers can be fun, take these open-face meatloaf sandwiches: toasted bread, thinly sliced tomatoes, meatloaf (reheated first), a fried eggs, and ketchup or gravy.

IMG_7968 Pizza night! My husband got spicy Italian sausage and I got mild … everything else was the same: sliced red bell pepper, moz & parm shredded cheese, sauce… done. I love pizza night & trying new toppings!

IMG_8023 Okay this was our splurge meal last night … a 3lb brisket ($20!) which was actually a good deal but it’s the smallest guy I could find so I took it. Into the slow cooker it went and 6 hours later, dinner was ready. We had leftover pasta salad and veggies … I love clearing out the fridge.

Last but not least … brats simmered with onions and beer. One of my husband’s favorites (that he actually cooks! I’m not allowed to help w/ this one… okay 😉 !)
IMG_7985
Simmer for 30 minutes and throw the brats on the grill to crisp the skin … pour the leftover ‘sauce’ (beer/onions) into a large dish, place grilled brats on top, and let people serve themselves. Oh, I should mention we cooked this up for a bbq (along with the pasta salad & cucumber salsa). I also made burgers and they were devoured. We had 2 sausages leftover so of course we took the cheesy grits and cubed the sausages for breakfast the next day. I LOVE LEFTOVERS.

It’s been a good few weeks of leftovers … It was a bigger grocery trip than usual HOWEVER we had and still have meals ready to go. Whether it’s making over a dish (meatloaf turned into sandwiches) or just throwing things together (sausages in grits), don’t think leftovers have to be boring. Same for dishes that you’ve made 10 times … try a new sauce or seasoning. Making something seem “new” can make dinner or any meal for that matter, exciting!

Advertisements

It’s like a game of Tetris

As tradition would follow, our latest pizza night was “ham and pineapple”! Add a cute decoration of BBQ sauce and we’ve got a winner! We made 2 differently built pizzas … 1: BBQ sauce as a base and 2: BBQ as a pretty design on top.  The 2nd one was waaaaaay better; the sauce made the dough soggy. So there’s that experiment figured out 🙂

IMG_5466

Italian night … cut the casings off of sweet Italian sausages and slice into bite size pieces to make life easier. Next add thinly sliced veggies (green and red bell pepper and a white onion), pour in the crushed tomato sauce and let that baby simmer for 30-ish minutes. I love soggy veggies when using bread to soak up everything. I added some extra spices to boost the flavor, not necessarily needed depending on what sauce or sausages you buy but we like big flavors. A one pot dish makes for an easy dinner and easier clean up.

IMG_5467

 

On Sunday my lovely husband kindly reminded me we were going to have a guest over for dinner, THAT NIGHT. He is so amazing, I just love how he has the best memory. Clearly, sarcasm 😉 . I love him to pieces but I can’t remember his life and mine. Anyway, he has a friend in town from NoVA (due to work) so he came over for a home cooked meal. Really simple, throw it together in minutes, kind of BBQ. The weather is holding true and is as whacky as ever.  It was 75 over the weekend and today I’m shivering since it’s 40. WTH. I’m so over this.

Ok, back to the BBQ. I cubed baby red potatoes, diced a large sweet onion, cubed butter, and threw that thing in the oven for 40 minutes on 375 (covered for the last 15 min or so because the onions were done, like charred done). I added more butter once it came out to keep things juicy 🙂 .  I had asparagus leftover so I threw those in the grill basket, sprinkled S & P plus grated parm – boom, another stellar side dish prepped in 2 minutes.  A total cheat: store bought salmon burgers – jalapeno and cheddar cheese salmon burgers to be exact. I love these things. Set out sliced tomatoes, lettuce, cheddar cheese, and red onions – dress that burger to your heart’s desire.  I made a quick community salad as well (BIG BOWL, you serve yourself): dark greens, sliced mushrooms, cubed tomatoes, grated swiss cheese, and croutons … let everyone pick their own dressing (plus this won’t make the salad soggy and depressing – which makes for a bad table presence).

IMG_5469IMG_5452

There you go. Fast, healthy, and delicious meals.

This week is all about leftovers (I mean it this time) … I’m going out of town and leaving Josh with as much food as possible.  I am making 6 servings for each meal, our fridge is beginning to look like a game of tetris. Don’t mess with my stacking system! Not only does this work if the main chef ever goes on vaca but this could work if you’re super busy during the week.  Cook large, multiple meals on the weekends or whenever your free day is – store those dishes for their specific night and you have complete meals ready to go! Make extra and have some leftovers for a real lunch the next day (PB & J or ham sammies get old, REAL FAST).  Those are my tips – use ’em or whatever 😉 .

I’ve linked my IG account to the blog so we’ll see how that works … I’m still trying to figure this technology thing out.  I mean, I’m not a dinosaur but sometimes I feel like crap changes overnight and I find out 5 months later. I still refuse to use my iPad to blog post; I do use it as my cook book though! I like typing on an actual keyboard, can you blame me?

Whirlwind Weekend

The Higby Hacienda Housewarming Weekend is complete and was a semi-success.  I stuck to my favorite finger foods and maybe those were a bit too successful because everyone chowed down on those instead of my dinner so needless to say I’ve got a ton of leftovers.  I don’t mind though, it means I won’t have to make a grocery run for this week (I’ve got some frozen chicken that I can bust out in a few days when the pulled pork runs out).

I was scared to use a new slow cooker recipe on the pork but I loved the root beer base – yes it was a bit sweet but I prefer sweeter BBQ. I had Stubb’s smokey BBQ sauce to mix in and for adding extra as you build a sandwich.  I guess I could have only bought 1 tenderloin but you know if I did that, everyone would have ate and then I would have ran out of food. So buy more and be prepared it’s the safest way to go.

IMG_5103IMG_5119

I totally cheated on the sides – went to Rudy’s BBQ for cole slaw and potato salad… got 2 quarts of each and only 1/2 of 1 quart was eaten.  I actually just had some to go along with my lunch, nom nom nom. More for me 😉  Josh’s sister had sent these cute glass ornaments filled with seasoning to make dip mixes with.  What an awesome and clever idea! They were tasty and everyone loved them; bowls were almost scraped clean. I put out 2 brands of crackers (1 gluten free rice / 1 rosemary & olive oil Triscuits). Always provide options!

IMG_5107 IMG_5104

Other finger foods offered: pizza balls and zucchini bites. I’ve previously blogged about those 2 recipes, feel free to search for them 🙂

Guests brought plenty of desserts and a few other apps … beer was plentiful (got some good use from the beer drawer, lol!).  After all was said and done, belly’s were happily full with food and adult beverages.

To cure any grumbling stomachs the next morning (we had a couple guests stay the night who traveled from Austin), I prepared a light brunch recipe adapting something from Giada De Laurentiis.  That girl has more time and money on her hands so I clearly changed a few things … this is a close cousin to the classic lox and bagels.  Which is actually funny because she didn’t even mention that in the TV episode she prepared this dish on. So yeah, I purchased pre-made pizza dough, whipped cream cheese, smoked salmon, and capers. It was budget friendly, simple to make, and a 10 minute dish.

IMG_5120

 

**I felt the need to add a disclaimer – I had a fabulous time (as did my husband) with our guests this weekend.  We were so excited to see our friends … being able to catch up and just chill.  I am not calling the overall party/those who attended a “semi-success”, it is only referring to my food … the reason I blog.

do not pick up a bottle by the cap

How many times has your mother told you this little tid bit of knowledge … gah, well, I forgot and wound up with olive oil on me, the counter top, two cabinets, the floor, inside a grocery bag, and then almost in Ella’s belly (such a good helper, wanting to clean up after me … we got her away from it in time, don’t worry).

And that was only Wednesday afternoon … I still had to get through the rest of the day! So much for being excited that it was ….

humpday

I’m clearly behind on blogging so today’s will be longer but hopefully sticking to a paragraph for each day, Monday-Thursday.

Monday:

Originally scheduled were leftovers but Chelsea offered to cook up her family’s recipe of sausage and peppers … wowzers, definitely a keeper. The pictures say it all … think of it as a picture book 🙂 We all loved those as kids, no words! Easiest read over.
IMG_4050 IMG_4051 IMG_4052  IMG_4053 IMG_4055 IMG_4056

Tuesday:

Tilapia burgers (store bought – FRESH seafood counter), veggie medley (red & green peppers, red onion, zucchini, and yellow squash + herb/garlic marinade), and whatever fries were in the freezer: waffle & sweet potato.

IMG_4058 IMG_4059 IMG_4060

 

Veggies were done in the AM so the marinade would really set and coat the veggies.  We needed a “sauce” for the burgers, Chelsea & I combined forces and came up with: sour cream as the base, garlic, green onions, and lime juice.  SO DELISH.  See, 2 blondes are better than 1 … wait, what?! 😉

Wednesday:

Slow cooker BBQ pork sliders – I used the same recipe as before but turned them into sliders – super easy creations. Broccoli bites for a side and you’re set! I added a TON of cheese this time to the bites and they were 100% better.

IMG_4072

 

Thursday:

I should just stop cooking after Chelsea made dinner last night … double wowzers, she hit this one out of the park!  I even busted out my Thanksgiving serving tray for this meal.  Presentation is key!

Sword fish steaks with a tomato/caper/fennel/onion/garlic “sauce” + grilled asparagus (I heated up some leftover orzo/broccoli since I do not share the same passion for asparagus as the others do).

IMG_4086 IMG_4084

IMG_4087IMG_4085

Boys were busy doing their thing, the steaks were cooked to perfection and we popped the asparagus in a foil pouch (a la camping style cooking) on the top rack.

Obviously this is not an everyday meal, we have Chelsea & Cory staying with us this week before they move into their downtown loft. I’m not going to complain if another person offers to cook, a night off is always welcomed. Or in this case, two nights off!

——–

So if you ever wondered what a fridge would look like with food for an entire week, to feed 4 adults, here it is.  Plus that darn Chillow, I hate that thing. Mostly I hate how small our fridge is.

IMG_4057

 

It’s funny because I lived with 4 people before and our fridge was never this full … that was also in college where most of our meals consisted of fast food and beer. Oh what a diet!  Boy how the times have changed.

farfalle … ain’t nobody got time for that

Another day of rain … good grief.  At least yesterday was BEAUTIFUL! It was a bit chilly in the morning but the afternoon warmed up nicely. The last 3 days we’ve had the windows open and AC off, I love this kind of weather! I was telling Josh the other night, San Antonio summers last longer than Vegas summers. Vegas is in a valley and when cold weather swoops in, it stays put and gets incredibly windy. We’re talking 30mph winds, trash cans flying around streets and dust storms blinding you. While it’s not super chilly, the wind is a total buzz kill; you can’t open windows or gritty sand will soon be covering your window sills and floors.   Even though I’m absolutely ready for cooler temps I’ll take crisp mornings turning into 80 degrees over 30mph dust storms any day.

So with cooler temps we usually start cooking “winter food” – think, stews, chili, soups … hearty dishes. Josh cooks up a mean chili and I can’t wait for the perfect day for him to make it. I asked him a few weeks ago and he reminded, you can’t rush perfection. Trust me though, when he makes it, he’ll have an entire blog post dedicated to him.

For today, it’s my creations 🙂  I dipped my toes into the water for a few “winter dishes” …

A hearty mushroom and spinach pasta (Wednesday) and gnocchi with chicken breasts (Thursday).

These are such easy dishes …

Saute diced onions, garlic, sliced mushrooms, and spinach while boiling the pasta in a separate pot.

Image

Once the pasta is al dente and the mushroom/spinach mixture is mostly cooked down, add the pasta and let everything finish cooking … be sure to stir! Educational moment: if you see a recipe call for “farfalle pasta” … it’s bow tie pasta! I wish they’d just use the names you’d see on a store shelf.  Good luck looking for a 6 oz. bag of farfalle 😉 .

Image

Since pasta is a “bad food” item for Josh and his diabetes, I added a side salad made up of dark greens. Now, spinach and mushrooms are “good food” items so overall, the dish balances itself out. Top the pasta with shredded parm and a garlic knot – there ya go. A hearty dish prepared, cooked, and served in maybe 20 minutes.  No sauce is needed – white or red … salt the pasta water accordingly while it’s boiling and add s/p to the spinach/mushrooms. There’s enough flavor from that for you to not miss a sauce.

Here’s another easy one, the gnocchi takes some supervision but only while they’re boiling.  Once you add them to the separate pan for the corn and onions to be added, you can relax … You should have already put the chicken in the oven … multi-task for quicker dinners!!!!

Image

Chicken first: butterfly 2 chicken breasts (decreases the cook time 🙂 who doesn’t like that?!)  I didn’t want just plain s/p chicken so I coated them in Stubb’s bbq sauce. Pop in the oven for 25ish minutes around 375-400 (depending how finicky your oven is, mine is a POS).

Image

Boil the gnocchi just like a pasta – once they float to the top, they are done.  Drain and move them to a separate pan, add corn and green onions. Salt and pepper that pan up! Gnocchi are globs of potato dough = NO FLAVOR. I used canned sweet corn and the onions are a necessary boost of flavor. Let that sit for the remaining time of the chicken, keep the stove top on low-ish. I wouldn’t cover it though, it’d probably turn the gnocchi and corn soggy from the steam.

Chicken’s done … plate it up – 35 minutes from start to finish. A filling and flavorful dish that I’m sure anyone would love.

Even with diabetes looming over our house, this isn’t a horrible dinner.  Chicken is a great source of protein which means it balances out the usage of corn and gnocchi – both of those are “bad starches”; actually not just for Josh but for humankind.   Just be sure your weekly menu isn’t filled with crap, if you eat 3 or 4 healthy meals per week, 1 or 2 “bad” meals won’t hurt you.

—–

Even our furbabies got some tasty treats the other night … marrow bones for the 2 big dummies and a pig’s ear for my little nugget.   QUIETEST NIGHT IN OUR HOUSE. The dogs kept to themselves for the entire evening, it was amaze-balls.  We must remember this for when we have guests over.

Image

kids need music … and P.E.

Things are a’changing around this house, the last few weeks have brought exciting news 🙂

First, Josh and I are purchasing our first home! You know what this means? A BIGGER KITCHEN! A fridge that cools and a freezer that won’t defrost; doors that don’t let rain in; a garage door that closes; blinds that are functional; walls that have wood studs and insulation; this list could go on and on and on and… you get it. We’re looking at a mid-November closing date. Gosh, I am so excited.

Second, I accepted a teaching position at a private school, classes start on the 26th!  This will be school #2 that I get to start a music program at.  Maybe that’ll be my “thing” – I go to school’s that don’t have a music curriculum and start one. Every school should have a music program, I could seriously go on a 10 page rant about kids needing a creative outlet in school. And P.E. … kids need P.E.; after all, San Antonio is the most overweight city in America.

Speaking of overweight, back to the blog topic… This recipe was passed along to me and who could resist a name of “chicken bombs” when thinking “I wonder if I’ll make this?” I made it the week after seeing it! The chicken was full of flavor and cheese oozed out; super easy to make and incredibly tasty.  I left off the bacon … originally planned on using turkey bacon for a healthier option but figuring I’d have to cook the dish inside, I didn’t need my house filling with smoke. I think I’ll nix the bacon even if we do cook it on the grill in the future, I can never get bacon wrapped items to turn out right.  The bacon is either soggy or burnt, no thanks! I love bacon but you know what, you don’t need it to survive.

Image

Josh requested a fresh veggie side, I hadn’t made steamed broccoli in a while so I knew it was time to get back to it.  Buy 1 head of broccoli ($1.50! CHEAP!), I added an onion that was already in my pantry. That’s it! It takes maybe 1 minute to prep and 10 minutes to cook. No complaining that you don’t have time! For flavor, I sprinkled on veggie seasoning, ex. Mrs. Dash … whatever you prefer.  I did add a SMALL dollop of butter just to coat the veggies once transferred to a serving bowl.

Image Image

For the chicken you’ll see I placed the cookie rack on a foil lined casserole dish.  Since the chicken needed to be basted a few times while baking, I didn’t want the BBQ sauce pooling around the chicken, making it soggy or turning in to burnt edges.  With a deep dish under, the sauce was able to drip off nicely.

Don’t want leftovers? I used 2 large chicken breasts and cut them in half (as directed), you can see it made 2 chicken bombs per person. One disagreement I have with the recipe, it says if you don’t care for spicy peppers then you should opt for green bell peppers instead of jalapenos.  Guess what, removing the seeds and ribs (as instructed in the recipe) leaves you with a bland pepper.  That’s where the “spice” is typically found. I hate spicy peppers and handled the rib-less/seedless jalapenos just fine.  Get your facts straight, Leslie. 😉

This one’s a keeper!

Remember playground slides? Those were the days.

Wait, whoa, it’s already Monday? How did the weekend go by so quickly?!  Shoot, running a 2 day yard sale is exhausting; I mean, I’ve been planning it for a few months already!  Saturday was a freakin’ hit and then Sunday was so horrible that I packed up two hours early. It seems that Friday & Saturday are the days to sell, Sunday is taken very seriously out here as a day of rest. I figured that as people came home from church then they’d stop by and look around but I guess not. Hey at least I met some of my neighbors, we’ve only been here since November. One guy even offered to by the house for $500 and I said “Sure, why not?!” He looked at me funny and then I said “I don’t care, we’re just renters, HA!” (I wasn’t sure what his reaction would be….) He goes “dang mija, I was about to get my check book… but I’ll take this *points to an item* for my lady” then he chuckles. PHEW!  I love meeting random people WHO have a sense of humor.

Let’s see… I’m starting to get feedback on the recipes I blog about – if you try something out, leave a comment! I want to hear if you stuck to the recipe or tweaked it, even a little bit.  I like finding out new tricks 🙂  If you think the recipe sucked, well I guess you don’t know how to cook. JUST KIDDING!  Seriously though, go back and make it again – things don’t always turn out right the first time. You’ll usually have less cursing the second time around as well (going off of my experience!).

Ok, so we had fajita’s on Friday courtesy of Kathy for watching Miss E again. That kid is so stinking cute and all she wants to do is “read”.  I learned the proper way to cut skirt steak, WITH THE GRAIN! DUH! You’d think I’d know that little piece of info… The first time I attempted fajita’s cut against the grain, the meat was so difficult to chew we ended up with fajita bowls (i.e. Chipotle status). Thank you Kathy for enlightening this blonde. Ha!  Other than that, I made a side of pre-packaged fajita rice which Josh was allowed to eat because we had so much protein in the main dish. P.S. can you tell that Kathy is a teacher? So organized with baggies, I love it!

ImageImageImage

Something to add to my “to do” list… buy a vacuum sealer. K & J have one and they love it.  That gadget & my mandolin can be besties.

Saturday we attended a BBQ and I brought along a classic cold pasta dish. SO EASY and SO DELISH!
Spiral or bow tie pasta… boil/drain/refrigerate (I used the leftovers from Thursday’s dinner, remember – I boiled 2 bags…)
Italian salad dressing (zesty is even better), cube 2 blocks of cheese (I used cheddar & swiss), pre-sliced canned olives, halved grape tomatoes, canned corn, ham cubes (leftover from Thursday’s dinner as well)  Sorry, no pictures… I forgot 😦
STIR THAT SH*T! DEVOUR IT! You won’t have any leftovers, promise!

On to Sunday, we had dinner with Josh’s former boss’ (while at the Pentagon) family.  They have the cutest family, dinner with them is always relaxing and last night was educational… learning about Rome & France from their travels with the AF.  Makes us want to live overseas but A) we’d have to sell just about all of our furniture and B) more than likely couldn’t take our dogs. I don’t mind living through their photos 🙂 Anyway, they had purchased a chicken STUFFED with stuffing (I don’t care what food experts say about that, it was so good and no one got sick), they also made potato wedges seasoned with crushed rosemary and I provided broccoli bites … Josh picked out a PB & chocolate pie to bring as well; don’t worry, insulin was ready to go. The B.B. were a success, I doubled the recipe to feed 4 adults, Josh of course ate the leftovers (only 2!).  Adults are more than allowed to eat veggies in a fun way too, plus they are quick & easy to make, same concept as a meatloaf or meatball.  Josh told me to promise I’d mention him because he did help with the B.B., what a good husband.

Image

You’ll find out about tonight’s dinner in tomorrow’s blog… courtesy of Kathy [If she keeps preparing all these delish meals she might just find herself a full time sitter 😉 ]; I had Miss E all day, we went down slides together.  It’s nice to be reminded how much fun and simple a child’s life is.