What We Ate - May 16

Hello! Happy Friday. This was a bit of a shorter week for making dinner because late Wednesday night I boarded a chartered bus with 3 classes of 5th and 6th graders for a field trip to San Diego. So, there were only three nights of making dinner at home.

Monday - Becky Higgin's Garlic Chicken Farfalle Pasta

We've been making this deliciously decadent recipe for years and it's one of our favorite special occasion meals. This is what we put together the day before on Mother's Day and we had leftovers on Monday.

Tuesday - Roast with Pan Seared Veggies

Picked up this roast at Trader Joe's and cooked it on high in the crockpot for 6 hours. It was so easy and good.

I've decided to work on increasing our veggie intake around here and started off with a mix of 3 diced sweet potatoes, 1/2 of a yellow onion and 2 zucchinis. I sautéed them in a bit of olive oil and let them cook until soft. I added a bit of water while they simmered to help the veggies soften up a bit.

Wednesday - Carnitas with Cauliflower Rice

I tried out two new recipes for this dinner and both were delicious and will be made again.

We used the carnitas and cauliflower rice to create a tasty Mexican style salad topped with lettuce, avocados, salsa verde and bell peppers.

This was a great dinner that packed in a great variety of vegetables.

There you have it! Another week of dinners around our house complete.