Last week's menu in pictures
I've had long-term difficulty with consistently making and/or following menu plans, but since Moshe's birth about 3 months ago, I have been doing much better about making a plan and almost always following it! And, it's getting easier too. That was something I didn't expect! But, like most things in life, the more I practice the faster and easier it gets! :)
This week, however, I'm not going to post my menu plan. Instead, I want to share some pictures from last week. Here is the menu plan I made for last week, and following are some of the photos I took throughout the week! :)
Soft tacos and some of the toppings: seasoned taco meat, cooked pinto beans, lettuce, green onions, peppers, avocado, cheese, and sour cream. I actually piled all the toppings on the tortilla and ate it like a tostada.
We use the corn tortillas from Costco and lightly fry them in a skillet for tacos. Easy and soooo yummy!!
This quiche was my meal from the freezer this week. I wrote about it in my post about making freezer meals for after my baby was born. This has turned out to be one of my favorite freezer meals! :)
I tried a new rolls recipe from the Prairie Girl Wanna Be blog: Skillet Yeast Rolls. I used half whole wheat flour and half all-purpose flour. Joshua said they were very good, but I really prefer my dinner rolls to be less biscuit-y. The name (skillet "yeast" rolls) led me to expect something beyond a fluffy biscuit. :)
Mine didn't look as delicious as Phyllis's do. Maybe I would have liked them better with all-purpose flour and no whole wheat flour. Mine didn't get very rounded on top, though they did rise a bit.
I did like baking them in my cast iron skillet though! I think I will try again in the future, but with a different recipe.
(Does anyone have another skillet rolls recipe to suggest??) :)
When I was pulling out my freezer meal, I found this mini loaf of natural fruit cake that was hiding! Yummy! :)
I cooked a big pot of pinto beans and the children and I warmed some for lunches on several days last week. I love pinto beans!
In this photo, my beans were topped with fresh tomato salsa, shredded cheese, sour cream, and diced avocado.
I always use dried pinto beans, since they taste fresher and are much cheaper. I cook 3 pounds at a time, and freeze any that we won't use within 5-7 days.
...And I think that is all of the random food photos from last week! :)