CraftyHope: Meal Plan and Recipe Review (3/24)

With Pat back in town, we spent the weekend enjoying each others' company and some wonderfully yummy food.

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

Dinners:

Baked Tofu w/green beans and red potatoes

Spaghetti w/salad

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.

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Recipe Review

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.

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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