Last week, I only ate Asian food for dinner. Like we are talking sushi, stir fry from Big Bowl, spicy pad thai from two different places, and egg rolls. Between the dinners and subsequent leftovers it was like a full-on mania. The critter wants what the critter wants.
This week, I thought that if I could stay strong and perhaps branch out a bit, that would be a good thing, right?
The last time we ate enchiladas was over the summer and it was during the two week period where I was having aversions to everything and eating enchiladas was mistake city. Well, then. Time to get back in the saddle!
I had Marcus pick up some green enchilada sauce at Cub because I love enchiladas of all varieties and after dinner he revealed to me that he actually liked the green sauce more than the red. Revolutionary stuff, I am telling you. Originally I was planning on doing rolled enchiladas but based on the amount of chicken we had, stacking the enchiladas helped to stretch it out just a little bit more.
It was 85 on this fall day in October and so of course we ate outside because we knew it would truly be The Last Hot Day In Minnesota Until May. God it was so bittersweet.
Monday – White Chicken Chili with Southwestern Side Salads
This dinner was originally supposed to be our favorite taco salads but then we had a ~35 degree temperature shift with gusting winds and it was cold and eating Salad Only seemed really grim. Thankfully between the chicken I had thawed and the cans in our pantry, I had everything we needed for chili. Most important: if the cans you have in your pantry don’t actually work together to make the dinners you’re cooking on the fly, it is time to get new cans in there. It seemed like a waste to not eat salads, so I whipped up some taco ranch dressing and decided to throw some of the original salad toppings onto that for a nice side salad-arrangement.
Tuesday – Grilled Cheese Sandwiches with Roasted Tomato Basil Soup
Lis and I were supposed to have dinner but that got re-scheduled so grilled cheese night made a comeback! The streak is alive, people. Since I had the time yesterday afternoon, I decided I would whip up Ina Garten’s Roasted Tomato Basil Soup to go along with it because it has been on my To Do list for a while. It was absolutely delicious and there was more than enough to freeze, which as we all know, Future Kat will be most thankful for.