meal plan

food lately

Here are some of the meals we’ve eaten lately:

tomato pie (I used greek yogurt instead of mayonnaise and made a cornbread crust) – we loved this recipe!

roasted cauliflower, leek, and garlic soup – I thought this was pretty lackluster.  Leo loved it the first night, but denied leftovers of it.

pasta with alfredo sauce – Dave had a hankering for alfredo and we liked that this one didn’t have tons of cream.  I don’t think I like alfredo nearly as much as I did growing up, but Dave thought the sauce was really good – he just wanted double the amount.

roasted vidalia onions with breadcrumbs – these were incredible.  Really easy but so delicious.  The onions were soft and sweet and the breadcrumbs gave just the right amount of crunch and salt.  Oh my goodness.

bean burgers – my friend Chad sent me the link to these.  They were really delicious and even held together pretty well (I have a chronic issue with bean burgers falling apart on me).  Leo dug them, too.  He ate a whole burger himself!

homemade magic shell – yep, it’s true.  You can totally make your own magic shell using coconut oil and chocolate chips.  And it’s delicious.

Because Leo and I were in Michigan this past weekend I didn’t do meal planning or grocery shopping for the week yet, so help me out!  Comment with a link or give me ideas for meals this week!

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5 thoughts on “food lately

  1. Mexican Rice Casserole – best new recipe we’ve tried lately. From the cookbook How to Boil Water.

    1 onion, diced
    4 cloves garlic, diced
    2 tsp. kosher or sea salt
    1 tsp. oregano
    1 tsp. cumin
    1/4 tsp. black pepper (this might just be 1/8 tsp. – I’m typing this from memory)
    1 14.5 oz can fire roasted tomatoes
    1 5 oz can diced green chiles
    2 c. cooked rice
    12 oz. shredded monterey or colby jack cheese

    Optional:
    – other veggies like bell peppers, corn, etc. (we used a diced green bell pepper and cooked it with the onion and garlic)
    – cooked meat or meat substitute (the recipe suggested chicken, which we used, or ground beef – you could probably sub tempeh)
    – beans

    Preheat your oven to 350 and grease an 8 x 8 baking dish with cooking spray.

    Heat 2 T. olive oil in a large skillet. Saute the spices, onion, garlic, and any other veggies you want to soften over medium heat for about 5 min. Add the tomatoes and chiles and turn the heat up to high. Simmer for about 5 min. to thicken.

    Add the cooked rice, cooked meat or meat substitute, and/or beans at this point and stir together. Add the shredded cheese, stirring until melty, and then transfer to your baking dish. Bake for 30-35 min. until warm and bubbly. Let sit for 10 min. out of the oven before serving.

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