Actuals for the last week of September & first day of October. Cooking for 2 in MN, where stamina was in short supply but ambitions large this week as we both shook off the lingering effects of COVID. And I’m delighted to report that I’m a Great Aunt again – with the arrival of twin girl (7 pounds) and boy (5 pounds 9 oz) this morning to my niece in WI. Mom & babies are well. I likely won’t attempt a visit for another 2 weeks, but we’ll see how they settle in at home, and how my sister holds up continuing care for the 7 and 3 year old big-sisters.
Mon: Reheat chicken parm, tomato-tortellini soup with added tortellini. Red grapes. Lemon poppyseed zucchini cake. (gift from my baking buddy)
Tues & Wed: Comfort food from my childhood - Seven Seas tuna/rice/peas casserole, minus the onion , Fruit - fresh peach, kiwi, red grapes. Added this tasty and easy apple/farro/spinach salad on Wed
Thurs - overly ambitious 2-soup day, making a half recipe of each, splitting a pound of ground beef. Easy lasagna soup (half recipe), naan bread. and
Taco soup (half recipe), tortilla chips, red grapes. Similar to linked recipe, but with an added can of diced tomatoes and using beef broth instead of water. Followed by an afternoon nap.
Fri - overly ambitious pent-up baking. With nap to follow…
BAKED – cornmeal muffins (packaged mix), peach crumb bars, and whole wheat blueberry muffin tops. Dinner was reheated Taco Soup.
Sat & Sun: Slow cooker chicken tikka masala The Kitchen over brown rice. Normandy vegetables with cashews.
Snack apple chex mix – with craisins instead of almonds. I used a 3.4 oz. bag of baked (Bare Apple Chips), crumpled a bit
