Mon.- enchiladas w/ Spanish rice
Tuesday- leftovers
Wed.- sausage/crescent thing & scrambled eggs https://www.blogger.com/comment.g?blogID=27957835&postID=7216926524613382490
Thur.- chicken salad (Salad with chicken in it, not really chicken salad)
Fri.- Mellow Mushroom (Date night!!!)
Sat.- salsa corn chowder - http://allthingshendrick.blogspot.com/2009/06/winner.html
Sun.- leftover soup
8 comments:
We were super disappointed in the sausage/crescent thing. I had high hopes for it but it did not deliver. :(
I just noticed to link to the sausage/crescent thing doesn't work. You have to copy and paste the link in the address bar up top.
How did the salsa corn chowder turn out? ... not that we can get good salsa here, but in case I decide to make my own one day. :)
The salsa corn chowder was good but didn't make much. Rob hasn't had it yet so I'll have to let you know what he thinks. I made it yesterday while he was at work. I used the Newman's Own Black Bean & Corn salsa that Heather Hendrick said she used. I think the black beans definitely added to it and if I make it again I will probably add chicken.
Hey Emily - can you share how you do your Spanish Rice? I'm sure it's not hard, I've just never tried it! :)
(and you have an award too - http://recipes.thejonesjourney.com/2010/04/16/an-award/)
thanks friend!
That's awesome that you gave me award but really I stink at updating this blog. :( I make a meal plan every week, I don't know why I don't just copy and paste it in here!
Anyway, my Spanish rice is super easy and super yummy. I found it online one night when I had nothing to put with our enchiladas and I've used it ever since!
1C uncooked long-grain rice
1 med. onion; chopped (1/2 C)
2 1/2 C water
1 1/2 tsp. salt
3/4 tsp. chili powder
1 can tomato sauce (8 oz)
1 small green bell pepper, chopped
1. Spray 10-inch nonstick skillet w/ cooking spray. Cook rice & onion over med. heat about 3 min., stirring frequently, until rice is golden brown & onion is tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover & simmer about 30 min., stirring occasionally, until rice is tender.
YUM! that sounds great!
Do you mind if I cut & paste that to my blog so I can remember it??
Not at all. :)
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