Saturday, October 19, 2013

What's cooking this week?

Good Morning!
This is my first attempt at planning a dairy free week. Now I know I don't have meals loaded with dairy every night, but I'm having a serious mental block. The only things that keep coming to mind have loads of cheese in them! You always want what you can't have! I'm not ready to try any cheese substitutes (not yet anyway), so I'm just going to avoid it for now. 

Sunday: Turkey Stuffed Peppers
Monday: Butternut Squash Soup and Rotisserie Chicken
Tuesday:  Pasta with Grandpa's Marinara
Wednesday: Shredded Chicken Chili
Thursday: Sausage and Peppers

There isn't too much happening over here. I hope to get some naps in today, the little lady has had me up since 4:30. Fingers crossed....I'm exhausted!!!!
She sure is cute though, totally worth it!
Signature photo 1807776276395000151013_zps29b0d7fd.png
Check out my lovely 'Savory' Sponsor:

2 comments:

  1. Here's something new and yummy to try--
    1 pound farfalle, boiled until just tender, 1/2 cup of the cooking liquid reserved
    1/2 cup olive oil
    8 large cloves garlic, minced
    1 large bunch basil, leaves only
    2 cups sun-dried tomatoes, briefly soaked, squeezed dry and thinly sliced
    Salt and freshly ground pepper to taste
    1/4 cup tiny capers
    1 cup oil-cured olives, pitted and halved
    Toss all ingredients together thoroughly.
    Serve at room temperature.

    ReplyDelete
  2. That shredded chicken chili sounds amazing! Gonna have to try it!

    ReplyDelete

Template designed by Rainy Day