Friday, April 18, 2014

What We Ate - April 18

Everyone has to eat, so I've started a new Friday feature here to share what we ate during the week. Hopefully you will find a few new dinner ideas here.

Monday - Grilled Cheese and Tomato Soup

Ward and I were lucky enough to be given tickets to a Phoenix Suns game on Monday and the tickets included dinner. Got to love that. But our kids were all going to be home and needed something they could make for themselves. So grilled cheese was on the menu.

What goes better with grilled cheese than tomato soup? This tomato soup is a quick recipe that I've made many times. The soup tastes so fresh and delicious and it only takes a few minutes to put together. I highly recommend you give it a try.

Tuesday - Honey Lime Sweet Potato, Black Bean and Corn Tacos

This was a Pinterest find and it was really delicious. I used pinto beans instead of black beans, but other than that, I followed the recipe. It was a perfect meatless meal and I'll definitely be making these again. The honey and lime added great flavor to the taco filling.

I used my "inside-out" cooking method to crisp up the cheese on the tacos.

Wednesday - Bean & Cheese Burritos + Salsa

The teenage girls at church did a fundraiser on Wednesday where they sold homemade bean burritos and salsa. Of course, I wanted to support them. We picked up two dozen burritos. I plan to freeze most of them and then have them on hand for quick lunches.

I hear the girls used this salsa recipe from the Pioneer Woman.

Even though I didn't make these burritos, I do like cooking up a tasty pot of bean for burritos. Here's my go-to recipe for crock pot refried beans. All you need is beans and tortillas and dinner is ready.

Thursday - BBQ Beef Sandwiches

Since we'd gone meatless all week, I decided that I'd better throw some meat into our meal plan. I just put a 3 pound roast in the crockpot, poured 3/4 of a bottle of BBQ sauce over the roast and cooked on low for 8 hours. Before eating, I shredded the meat with two forks. This was a perfect meal for our busy come and go night and dinner was ready whenever people were ready to eat.

We used little slider buns and topped the meat with avocado slices and coleslaw.

It was a bit of a simple dinner week around here, but sometimes that is just what is needed.



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