Week 3: A Little Late, but Better than Never

We hosted a birthday lunch for Anna’s mom on Saturday that consisted of our play on Grilled Cheese and Tomato Soup (only we didn’t use any tomatoes in our soup…)

Saturday Afternoon: Creamy Red Bell Pepper Soup via Food Network and Turkey Avocado Grilled Cheese or BSTA (Bacon, Spinach, Tomato, Avocado). I substituted dried thyme for the fresh springs and just used it to taste for the soup. For the grilled cheese, we use our Panini Press that we got for our wedding all the way back in 2008. It works awesome, and is much easier than using a pan on the stove-top.

Sunday: Leftovers

Monday: We took a day trip out to Muir Woods so we were both tired and didn’t feel like cooking, so we pushed “Meatless Monday” to Tuesday and just ate more leftovers.

Tuesday: Winter Squash Risotto via Interstitial Cystitis Network: The IC Chef Cookbook. We came across this recipe a few years ago and really loved it. We have also always used Butternut Squash. It is quite simple to make, just takes a bit of “hands-on” time while cooking the Risotto.

Wednesday: Slow Cooker Honey Garlic Chicken via Just A Taste. I came across this recipe while perusing the internet and it looked delicious, so I thought we would give it a try. Just need to remember to leave myself plenty of time to cook the brown rice to go with it.

Thursday: Leftovers

Friday: Pizza, maybe homemade (Have you noticed a theme here?)

Saturday: Still holding out for Chandos Tacos, or maybe we will get Thai from our favorite place, A Bakery and Thai Food

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