Another week is over! It’s not just a cliche–time really does go by faster when you’re old(er).
And your kids grow up right before your eyes.
Seriously…it feels like that first picture was taken last week. Now I have a full-fledged toddler on my hands. It took like a WEEK for that to happen (in my brain, anyway). Isn’t it tragic that we can’t just preserve them in all of their squishy baby-ness?
Speaking of toddlers. She wasn’t a fan of Week 32‘s Ham & Cheese Stromboli. Or the Breakfast Freezer Sandwich. I thought for sure she’d eat the stromboli (since it was loaded with cheese), but wasn’t entirely surprised that she threw the breakfast sandwich on the floor. She only recently started to eat eggs, and she’ll only eat the egg from a Starbucks breakfast sandwich (but are they really even eggs anyway?). So, we’ll keep attempting to feed her some real eggs, and see if she changes her mind at some point.
For now, I’ll leave the Freezer Breakfast Sandwiches for Big Daddy…because he doesn’t throw his on the floor.
She did, however, LOVE the Sweet & Spicy Chicken (which we made non-spicy). She actually ate that twice for lunch during the week because Big Daddy and I ate all of the pork tenderloin that she was supposed to have for lunch on Wednesday (oops).
This week, I’m branching out a bit with a recipe for beef tri tips. I still have no flipping clue where I’m going to locate an organic version of beef tri tips, but I guess that’s my problem, not yours. I will find them. And if not, I’ll improvise with a different cut of beef.
Because it’s just worth it…
Don’t you love how I tell you that I’m “branching out”, but it’s really just an excuse for me to eat mashed potatoes & gravy?
Yeah, that’s how it works right now.
Guess who managed to work another stromboli into the menu this week??!! I’m sorry, but I just can’t get enough. They’re so convenient to make (and tasty). This one is even more exciting to me, since it’s a breakfast version. It kind of reminds me of the sausage bread that my mom made when I was little. And again, I’ll probably double the recipe so I can stick a couple in the freezer. If you buy frozen dough (as I mentioned last week, I found a really good frozen organic version), one batch of dough will make 2 stromboli.
New recipes this week:
- Cheesy Chicken Casserole Recipe | Key Ingredient
- String Beans in Garlic Sauce | AsianSupper
- Slow Cooker French Toast Casserole
- Slow Cooker White Chicken Chili
- Slow Cooked Tri Tips & Gravy with Mashed Potatoes
Recycled recipes this week:
- Cream Cheese-Banana-Nut Bread Recipe Print Page | MyRecipes.com
- Black Bean Corn Quinoa Stuffed Peppers
Keep in mind that I DIDN’T add a recipe here for mashed potatoes to go with your tri tips. I figured that you will use your favorite recipe for those…or just eat the string beans…or choose a different side dish if you’re not a pregnant mashed potato junkie like me.
Also…I’ve mentioned before that I don’t mess with the canned “Cream of _____” gloppy soup garbage. You can use that in the Cheesy Chicken Casserole recipe if you want, but you can also easily make your own using this recipe for Cream of Chicken Soup Substitute. Amen.