Hello, there. It’s Friday. I’m in Italy. And you are getting ready for your weekend to get started!
We cooked this week (of course) and I tried to pick some different things that I knew we would not be eating while we were in Europe. I think I made some good choices, no? Also, can we just take a moment to admire the fact that we cooked with Way Less Meat Thank Last Week?
Monday – Mexican Chicken Salad with Taco Ranch Dressing from The Williams-Sonoma Bride & Groom First and Forever Cookbook
Marcus has raved about this dinner both times we have made it and it makes just The Best Ever lunch leftovers. Once again, I made my own black beans instead of just draining a can and chucking them in. I know that I could, but really this was just better.
Tuesday – West Texas Stacked Enchiladas with Guacamole
Once again, Past Kat saved Future Kat. I had this sauce in the freezer and I was able to pull it out, thaw it and get a meal on the table! Tragically, this was my last batch of the freezer sauce, so I need to schedule another prep day in the near future!
Wednesday – Kimchi Fried Rice with Stir Fried Peapods with Red Pepper and Ginger
I had to be mindful about just how much rice we made with this meal, because we needed one dinner and one container of lunch leftovers each. Anything more would have been overkill because we are getting out of town!