Meatloaf, mashed potatoes, pinto beans, corn bread
Pork Chop Stuffing Bake, Peas, Fried Okra
BBQ Sandwiches, baked beans, cole slaw
Two meals were rolled over from last week. We went out to dinner with my parents Friday night and one night I just made tuna salad. It was one of those days where I just
didn't want was too busy to cook.. so I just did easy!! And I'm seriously making the BBQ this week. I actually was going to do it yesterday but it was still hard as a rock yesterday morning. Not to mention the fact that we had to take Eli to the Dr. He had an ear infection 2 weeks ago and ran a fever Fri night and was up crying, so I knew it hadn't gone away. Sure enough one ear was still infected. His recheck wasn't until this coming Wed (which totally doesn't make sense to me.. when the meds are for 10 days, why would you make a recheck 3 weeks away.. doesn't it make more sense to do it say, 2 wks later? If the infection isn't gone you're going to know it before that 3 wk mark! Ok, enough rambling about that!) and there was no way we were waiting until then! Back to the BBQ... it's almost thawed as of a little while ago. It will be ready for the crock pot in the morning.
In thinking that the BBQ was going to be a no-go for Sat, I laid out some chicken for this soup. I had been looking for a good chicken tortilla soup recipe and this one had good reviews, so I was planning on it for the next week but just decided to go ahead and make it! So, I got up this morning and put the soup on. It was really easy to put together. I did add one thing to the soup and that was a drained can of black beans. And you know I didn't make my own tortilla chips! I'm glad I added the beans though because Eli loved them! It was sooo good and healthy too (as long as you don't add a huge spoonful of sour cream and tons of cheese... like someone I know.. ) This will definitely be on rotation this fall/winter. My only problem now is what in the world am I going to do with the rest of that bunch of cilantro?? I'm thinking about this:
Authentic Mexican Restaurant Salsa Recipe
1 28oz can of Crushed Tomatoes
1/2 teaspoon of salt
1/4 teaspoon of Garlic Powder
10 +/- Pickled Jalapeno Rings and juice (Add more to increase heat)
10 or more leaves of cilantro
1) Food process everything. (or shove it all in a blender)
2) Check Hotness, and add more of what you want.
3) Store in airtight container in the fridge. Eat within 2-3 days.
I've made it before but used fresh tomatoes, garlic and jalapenos. If you do use fresh jalapenos/tomatoes I suggest boiling them to help remove the skin. Also add a little vinegar if you use fresh jalapenos. I'm all outta fresh, except garlic, though!
Seriously, I have a whole lotta cilantro.. anyone want any??
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