Last week’s recap.
We are STILL eating chili from earlier in the week. We made a huge batch, so it fed us for several lunches, and also stocked the freezer.
The honey mustard chicken was amazing! I doubled the recipe and brought it to a mama that welcomed a new tiny at the end of October. She sent me an email raving about it, so it will be a keeper.
The pulled pork tacos turned into roasted pork tenderloin with blueberry sauce. I did not have any limes, and I needed to improvise. It was really tasty, and the kids gobbled it up.
Tonight for desert I pulled together a yummy cobbler with strawberries, blueberries, blackberries and apple. I squeezed a meyer lemon over the top of the fruit with a little zest, then drizzled honey on the top. I used this recipe for the crumble, using 2tbs honey mixed with whole plain yogurt instead of cane sugar. Yummo!
Here is what is in the plan for this week:
Monday: Brinner… Avocado, Bacon and egg wrap
Wednesday: Chicken tostadas using the left over chicken
Thursday: Cobb salad with egg, avocado, cheese, cucumbers and shredded carrots
Friday: Parmigiana Meatballs with steamed broccoli
Saturday: Minestrone soup in the crock pot
Eat well friends!