How was your weekend? Ours was lovely, ugly, busy, slow, emotional, exhausting. In other words, it was real life. I'm sad to see the potential of the weekend over, (is there anything more beautiful than Friday at 4:30 with all the possibilities of a wonderful weekend stretched out before you?), but ready to be back on an even keel. Unbelievably, we had ice cream for dinner twice (!!) this weekend with potato skins and Asian wings on the other night. I'd count it as a parenting fail, but you know what? sometimes it's just okay to break all the rules. Sometimes it really is.
It's finally supposed to get a little more fall-like in our temps, so for dinners sometime in the near future we'll be eating:
Chili spaghetti (spaghetti topped w/chili, onions and cheddar) w/garlic bread
Dutch baby or Belgian waffles w/ham and sauteed apples
Meatloaf w/parsley potatoes, roasted carrots
Grandma's chicken and rice** w/broccoli and wheat rolls
Pork chops w/baked sweet potatoes and brown sugar butter and green beans
Chicken Noodle Soup, grilled cheese
Tacos, refried beans, corn cake
A little farther out I've had Chicken and Dumplings and Chicken Pot Pie requested, I'll have to fit those in soon. I've also got Halibut, and Paiche [make fish tacos--1 lb. paiche, 1/4 cup canola oil, 1 lime, juiced, 1 tablespoons ancho chili powder--marinate for a bit, grill, flake and serve in tortillas with cabbage tossed with salt, lime juice and cilantro. Delicious!] in the freezer and City Chicken will have to make an appearance soon.
I'm also hoping to make some banana bread, cranberry orange bread and pumpkin bread, as well as make applesauce an apple pie, some popcorn balls and some kind of cookies for the cookie jar. No, I don't have the week off work, so we'll see how that goes.
I made the best veggie dish I think I've ever made last week. I got it from My Recipes. Delicious! Heat a medium skillet over high heat until very hot. Combine 2 cups sugar snap peas,1/2 cup sliced
shallots, and 1/4 cup pine nuts in a small bowl; add 1 tablespoon oil, tossing to coat. Add pea mixture to pan; cook 3 minutes or until
peas are bright green and blackened in spots and nuts are lightly
toasted, stirring frequently. Awesome! I'm hoping to make that again soon.
Another good one to pass on. Jacob and Julianna have been taking wraps to school for lunch. I start with a multi-grain wrap (12g of fiber!), grilled chicken, romaine for Julianna, spinach for Jacob, goat cheese, carrots and apples for Julianna and a little bit of vinaigrette on hers as well. Roll it all up, wrap it in parchment and it's good to go. Yes, sometimes I wish my little darlings would just eat a PB&J already or, I'd settle for Mac & Cheese too, that recently has made the "will not eat at school" list, but I also must admit that it's nice to see them make such healthy choices. They take lunch every day, it gets challenging coming up with ideas they'll eat. These wraps were a big hit.
Well, that's about all I've got. I'm working on getting my cooking mojo back. These temps that have gone on and on and on have rendered me mute cooking-wise. This week is supposed to be cooler, and I'm hoping I'll be able to get back in the game. It's time.
I'm also hoping that this week brings a calmness that we all need. It's time for that too.
I hope you have a good week. I hope we all have a good week.
**Grandma's Chicken and Rice
Meaty Chicken parts
2 cans cream of chicken soup (healthy version is fine)
2 cans cream of celery soup
2 cans Golden Mushroom soup
1 can water
11/2 cups long grain rice
Combine soups, water and rice. Put in bottom of 13x9" casserole. Top with chicken parts. Bake at 300 degrees for 3 hours.