Sunday: Pork stir-fry, rice
Monday: Breakfast for Dinner. Eggs, Hashbrowns, bacon
Tuesday: Butternut Squash Risotto, breadsticks, salad
Wednesday: Birthday Dinner!
Thursday: Scott cooks. Chicken Quesadillas, grapes
Friday: Pizza Night, salad
Saturday: Bacon Wrapped Jalapeno Chicken bites, potato wedges, vegies
I also need to make some banana bread and probably some toasted coconut, toffee bit and chocolate chip cookies!
I also made a fantastic potato soup last Saturday. The recipe was from an Arizona cookbook my parents had given me a while ago- Basically, cooked 2 strips of thick cut bacon until brown, removed from pan and added 1 diced onion,4 cloves of garlic and 6 large (or 12 small) peeled and diced potatoes to the drippings. (I actually started the onions and garlic first, then added the potatoes after they sweated a little). Add salt and pepper to taste. (I also added dried chives and parsley here- but in the summer, I would definitely add fresh before serving!) Add enough liquid to cover (I used chicken stock and half and half) and simmer until potatoes are tender. I used a potato masher to break up some of the chunks of potato. While the soup was cooking, I finely shredded 8 ounces of extra sharp cheddar cheese. Reserve about a fourth of the cheese for serving. When soup is ready, stir in the cheese a handful at a time to incorporate. Ladle into bowls, topped with cheese and bacon pieces.... YUM! It's not quite Chili's Baked potato soup (Scott's favorite), but it was pretty good and definitely a redo recipe! (though next time, I might add the small can of green chilis that was in the recipe to give it more of a SW flair- I just didn't have any in the cupboard!)