Georgia So this week was my choice and as per my norm asked the husband if there was anything in particular he's like to see on the menu this week. His response was soft cheese. Months before we moved (after we made the decision to move back) Randy made reservations at our favorite little French restaurant on Old Town Albuquerque called Le Crepe Michel. Our appetizer was brie en croute served with jam and a salad. Delicious, just as I remembered NikitaThis is called Real.Life. I started a new job last week, and we are still adjusting to the new hours as a family. Technically, you'd say my hours shifted in our favor because now I work the normal Monday -Friday 8am-5pm routine. The difference is the drive. Now I drive an hour each day which means I have to leave earlier in the morning; this time used to be carved out to make dinner for the family. So on Sunday, we decided to pull together some Freezer Casseroles to throw in the oven. I incorporated an amazing recipe for Cream Cheese Mashed Potatoes to top two beautiful Shepherd's Pies, and I still had left over taters to reheat as a side. I even cleaned out the ole freezer fortress that may have had one or two unidentifiable meats from last year! While the Shepherd's Pie was delish, we were able to whip out a Chicken & Rice Casserole Friday night when we had company over. When I apologized for heating up a "backup meal", he said "Wow, you're backup meal is an amazing casserole when my backup is frozen chicken nuggets." JenI went with cottage cheese for the “soft cheese” challenge this week. I usually eat cottage cheese plain or topped with raisins, so it was fun finding some other ways to eat it via Google. I settled on a recipe that uses orzo and peas since I already had those on hand as well. I made this dish for a lunch while my hubby was at work, and both daughters approved. They’re not fans of cottage cheese normally either! I didn’t bother offering some to my husband because he scrunches up his face when cottage cheese is mentioned. :) Amy This was an easy one! I had the ingredients on hand. I made this on July 4, so I topped it with the berries to make it more patriotic. So I made ricotta cheese blintzes and here's a good recipe for them. I used Splenda though...so...
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