Week Two

The second week of 2016 is in the books. I don’t know if I’m going to keep doing these weeklies but for now let’s just go with it. 

One of the things I want to do more of is really sit and plan my meals so that we waste less food. And wasting less food means more money. Win. Here’s what we ate the last week:

   Spinach and mushroom lasagna rolls – all the lasagna deliciousness, so much less fuss.

 Vegetable lentil soup with short ribs aka bowl of Southern comfort LOL!

   Baked potatoes and salad because zzzz

 Woke up early and made an egg sandwich for The Ethiopian with tomatoes, spinach, jalapeños & a little cheese.

   Used those short ribs (cooked in the slow cooker with just onions, garlic & a sprig of rosemary to flavor) to make chipotle short rib tacos with black beans and tex-mex corn cake 

 Still had some short ribs left from the tacos so they became chili. Realized I MUCH prefer my chili with pretty much any bean that isn’t a kidney bean.
  DIY cheeseburger macaroni. So easy to do without the box. I also added in a few tomatoes and some sour cream – because I can.

I think that’s it. Most of my breakfasts this week were of the Cheerio variety. If you’re not following me on pinterest, you should be – if there is a good recipe to be found? I have you covered! 

What’s on your table this week? Or if you have a recipe you’d like to share – please do! 


One Comments

  • Julie

    January 20, 2016

    Kidney beans in any kind of chili or soup always ruin it for me.
    That vegetable lentil soup looks soooo good! Much better than my lunch of rice.

Comments are closed.