I hope everyone had a great weekend! The kids are starting off this week with today and tomorrow off from school for Rosh Hashanah. As much as I’d like to say we’re going to be off having some fun, today’s schedule includes flu shots, grocery shopping and laundry! We are going to enjoy two days of not waking up early, after school activities and homework though! Here is a look at what was on our menu this past week:
Saturday: We went out to dinner at a local Thai restaurant. We were so hungry that I took no pictures!
Sunday: My husband made a veggie stir-fry using some of our CSA veggies, which he served with over ramen noodles (just the noodles no flavor packets!).
Monday: I made an adapted version of Katie Lee’s Nectarine Cream Cheese French Toast Sandwiches, using peaches instead. I omitted the sugar and vanilla and added some cinnamon instead. The sandwiches didn’t end up overly sweet and we dipped them in syrup. I served these with breakfast sausage. Anytime we have breakfast for dinner it’s a hit and this dinner was no different. The kids loved it!
Tuesday: I made 15 minute Bangkok Peanut Mango Pasta from Half Baked Harvest. This was a quick and easy dish to make. Of course I forgot to add the peanuts to the dish at the end! But it tasted great without them. I also didn’t add the Fresno chile peppers to keep it kid-friendly. We all enjoyed this dinner. This dish would taste great with some grilled chicken or even tofu, if you want to add some protein to it.
Wednesday: I made Chicken and Chile Hash from Cooking Light, September 2016. I used a regular green pepper instead of a poblano pepper to keep the heat of the dish down. And then I topped the dishes with fried eggs instead of poached eggs. I found this recipe to be pretty bland. We all added some hot sauce or tabasco sauce to give it some flavor. I will not be making this recipe again.
Thursday: I made 20 Minute Thai Basil Beef from Closet Cooking. I omitted the birds eye chilies and only used the red pepper that the recipe called for. I used one tablespoon of fish sauce and one tablespoon of soy sauce in the recipe instead of 2 tablespoons of fish sauce or soy sauce. I served this over rice. This was quick and easy to prepare. The flavor was interesting and we all ate it. I don’t think that we enjoyed it enough for me to make again.
Friday: We had our usual homemade pizza. I fried up some of the eggplant that we’ve received in our CSA and my husband and I had eggplant pizza while the kids ate regular cheese.
What is on your menu this week?
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