We're finishing up minestrone I started on Saturday. Half of it went into the freezer and we added more broth and datalini to finish up tonight's dinner. Craig made garlic toasts.
My sister gave me a bunch of fresh tomatoes this weekend. They are already harvesting in Houston. I bought some fresh mozzarella and some fresh bread today, and have some basil in the garden, so I am thinking a caprese panini for supper.
I made a tofu laden quiche with spinach, asparagus, onions, garlic, sun dried tomatoes, basil, nutritional yeast and lots of s&p. It was quite good and a keeper recipe.
I made two more frozen meals (five servings each) for my FIL today and had/created leftover pasta sauce (ricotta-stuffed shells with Italian sausage and veggie sauce, and orrechiette with meatballs and tomato-veggie sauce) and extra meatballs. So I extended the sauce with a can of tomato sauce and more seasonings, cooked some rotini and mixed it all together with the meatballs to make a casserole. Topped it with dollops of extra ricotta filling and shredded Parmesan cheese and put it in the oven. In a few minutes, I'll add some frozen garlic bread sticks to the oven.
I had planned to make a caprese salad to go with it, but my feet are killing me and I don't think I have the energy. So I guess DH and I will have it as a snack on the road tomorrow on our way home.
I had planned to make a caprese salad to go with it, but my feet are killing me and I don't think I have the energy. So I guess DH and I will have it as a snack on the road tomorrow on our way home.
Since we had lots of Mother's Day chicken left, all I made was salads, plus I cooked up some frozen French cut green beans. My salad was more composed than I was earlier today, due to a schedule mix-up at the doctors' office. I think Himself should go with me to the real appointment tomorrow so I don't strangle someone.