I can't find the post but had jotted it down real quick. 
Usually just freshly ground pepper and the eggs. When I say steamed kale, it is probably the equivalent of two bunches you'd get at the store--I pick two bouquets (one for each hand) and that is my serving of kale or Swiss Chard for breakfast. Sometimes I put nutritional yeast on it, but usually no, just the eggs.
Son-in-law has the graveyard shift for the next few days, so daughter and grandson are coming for dinner this evening. We're having a Mexican style tamale casserole, Spanish rice, a salad with lots of crunchy veggies, and watermelon.
I just finished making the Spanish rice, and it's sitting for the next couple of hours to blend flavors.
Kayelle, I finally made that trip to TJ's and got the fixins' for the tamalitos dish you mentioned a couple of weeks ago. I love TJ's bottled enchilada sauce - as far as prepared sauce goes, I think it's one of the best out there. They didn't have the tamalitos, so I'm using regular sized tamales. Should be a hit with everyone. Thanks again!
Kat, it's one that Kayelle found on a Trader Joe's website....she tried it and really liked it, and posted the recipe.
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Trader Joe's Mexican Casserole
1/2 bottle of TJ's enchilada sauce
1 C shredded 3 cheese blend (I'm using sharp cheddar, jack, and a bit of leftover jalapeno jack)
1 box frozen chicken tamalitos
1 small can sliced black olives
sour cream and scallions to garnish
In 8x8 pan, pour 1/2 the sauce and top with tamalitos. Top with more sauce, drained olives, and cheese. Bake at 350 for 40 minutes.
Thanks Kitty Kat.
Me. Spaghetti was the Monday night rotation growing up. I figure I've eaten my fair share of spaghetti and can eat other things. But then, I am not a pasta person either. Give me protein, give me greens, and I'm happy. Just don't give me pasta.
