I'm out of ideas.
“Many of us crucify ourselves between two thieves - regret for the past and fear of the future.” -foulton oursler
This is it. The darkest day. The blackest hour. Chin up, shoulders back. Let's see what we're made of, you and I.
― The Doctor
Tonight, we are having pot roast. My daughter has cheer practice, so it is something that can be ready without a lot of fuss between after school and the start of practice.
Tomorrow, ribs with sautéed green beans and home made applesauce.
Thursday, hamburgers with baked sweet potato fries.
That's when I'll have to start my menu again.
Some other nights on this schedule were - zucchini lasagna, oven roasted chicken with mashed sweet potatoes and asparagus, burbon glazed pork chops with peas and fried apples, beans and cornbread, chicken fajita salad with black bean and corn salsa, steak with sautéed crimini mushrooms and corn, pan seared chicken with roasted carrots and chickpeas in a honey vinagerette.
My daughter has requested nachos on the menu next time. We'll probably do stir fried chicken and veggies over brown rice with egg drop soup. Maybe a smoked sausage and sweet potato hash. Tortellini and white bean soup with Italian sausage and kale is always a hit. And I've got a creamy chicken and cauliflower soup recipe I plan on trying.
I'll stop now. I tend to get carried away when I'm talking about food.
Directly above your post is the SI cookbook!
We are having salsa chicken. Easy easy. Chicken, salsa, diced canned tomatoes in crock pot 6-8 hr Mix in sour cream and shred cheese if you please. Can be served with rice or in tacos. Yum!
1 (14.5 ounce) can chicken broth
1 (15 ounce) can cannellini beans, with liquid
1 (8 ounce) can tomato sauce
1 teaspoon Italian seasoning
1/2 cup uncooked spinach pasta (or other pasta)
1/4 teaspoon crushed red pepper flakes (or not if you don't like spicy)
2 medium tomatoes, chopped
1 tablespoon olive oil
2 stalks celery chopped
1 onion chopped
3 cloves garlic minced
2 teaspoons dried parsley
salt to taste
1. Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes.
2. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
3. Add pasta and cook 10 minutes, until pasta is tender.
4. Add undrained beans and mix well. Heat through.
5. Serve with grated Parmesan cheese sprinkled on top.