And why did I ever think I could pull of teaching full time, cook for my family, to actually BE a family, take a MA level course (yes, with two late assignments to start of the course--I feel like a GREAT student!), this, that ,and the next thing. . .I think it was just one of those weeks. Quite obvious since most of my blog entries are just my plans for eating well. (My secret to survival is the cookies 'n cream ice cream stashed for the evenings!)
This week I'm feeling a little bit better about pulling it all off . But it is only Monday! ;) Did I mention that my mom made me supper again?!?!?! I could definitely get used to this!!! I mean, I am so incredibly THANKFUL for her generosity! And she tried a crock pot recipe that I don't think I would have because of the ingredients, but I LOVED it!!!
Monday-Chicken Milani (mom added veggies like potatoes, green beans and baby corn), Garlic bread
Tuesday- Chicken Enchiladas (didn't make it last week, but did make a bunch of it on Sunday for future meals, so. . .we are good to go today!), corn
Wednesday(Soup and Sandwich Day)- Sandwich-maker Pizza pockets (better go and buy some bread before today. . .)
Thursday (CP Day)- Sloppy Joe's
Friday (OAMC)- Mostaccioli Casserole (cuz I've still never tried this yet!)
Saturday's Snack- Salsa (see below!)
Sunday (BFS)-Pancakes. I tried omelets last week cuz we had too many eggs and no bread in the house--what a disaster. The candy bribe for dessert helped, but my kids didn't think a bunch of whipped-up fried eggs passed for a good supper!
So. . .Salsa
My SIL gave me her recipe for Chicken Enchiladas and it came with this Salsa Roja recipe. I've used this for more than just this recipe, and with the abundance of tomatoes this year, I've needed a few different things (aside from regular Salsa to make). I don't put so much for chiles in. . .I have kids who want to eat still!
5 small dried chiles, crumbled
3 T. boiling water
1- 3/4 c. canned tomatoes (we used fresh and added more water)
3 T. tomato paste
4 T. oil
2 onions (we used 1 small onion)
2 cloves garlic
1 t. ground cumin
1 t. ground cilantro
1-1/2 T wine vinegar
1 t. sugar
Place chiles and boiling water in a blender goblet or food processor. Drain tomatoes, reserving the juice and add the chopped tomatoes and tomato paste. Blend until smooth and pour into a jug. Heat oil in a small skillet and saute onions and garlic until soft. Stir in the blender tomato mixture, the reserved tomato juice, cumin, cilantro, vinegar and sugar. Cover and simmer for 10 minutes. Serve with tacos, enchiladas, meat, poultry and fish dishes. Makes about 1-1/2 cups.
(I could probably can this but haven't yet. . .)