Monday, October 27, 2014

Life Happens {What We Ate}


This is what my menu looked like last week but I only ended up making two of the meals: the sliders and the tart. Because? Life happens. Monday night we ate out for my Mom's birthday, so I moved Mondays leftovers (the rice and sausage soup) to Tuesday night. Aaron was out of town for about 5 days and got back after bedtime on Tuesday night. And that's why I was off my game this week. I was tired. The chicken and broccoli mac was not going to get made. I had good intentions but...... We needed to eat up the soup anyway so it didn't go to waste. Right? Wednesday and Thursday went as planned but we ate out with friends Friday night so I made the sliders and corn salad for lunch on Saturday instead. So good and easy to pull together after a morning at soccer and it made for some good leftovers last night!

So like I've said before, its just good to have a plan. Even if you don't stick to it 100% you still have options for other days that you weren't planning on eating at home necessarily. And now I have ingredients for a meal this week that I don't have to grocery shop for. That makes me really happy.



Ham and Provolone Sliders with Mexican Corn Salad
Corn Salad Recipe [here]
*** I made this by memory and forgot the cilantro and it still turned out so yummy! The cilantro definitely balances out the lime juice. Also, I used feta for the first time and I liked it a lot better than the Cotija cheese. But I loooove feta.


King's Hawaiian Rolls
Deli Ham
Sliced Provolone
Honey Mustard
Garlic Powder

Preheat oven to 350°. Assemble sandwiches: mayo, honey mustard, meat and cheese. Line up on a baking sheet. Melt butter with garlic powder (I just do this to taste but its probably about 2 tbs butter to 1-1 1/2 tsp garlic powder and maybe 1/4 tsp pepper -- we like a lot of garlic so if that seems like a lot thats why... ). Generously brush melted butter mixture on top of sandwiches. Bake around 15 minutes. Give or take. Watch them until cheese is melted and tops are lightly browned.



Pioneer Woman's Tomato
recipe [here]

MAKE THIS MAKE THIS MAKE THIS! I was planning on making a cobb salad to go along with it but when I opened up the salad mix, organic mind you, it was all stinky smelly and slimy (insert grossed out, gaggy face emoji here) so we just had the tart. The recipe makes 2 pie pans and we ate both. It's that darn good.

So it's going to be another "life happens" week for us around here. Aaron has a whole week of vacation. So I'm not really sure how many meals are going to get made. We are going to attempt to get some stuff down around this house. We usually have grand plans and not much gets accomplished besides just a lot of chilling out as a family, which is fine too. We shall see, maybe this week will be different! Anyway, you may or may not be seeing a food post next week.

Hope you all have a fab week.


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