Thursday, August 16, 2018

Monday, August 13, 2018

Monday August 13th

  • Meal planning
  • Shopping
  • Bulk cooking
  • House cleaning
  • Amazon Order / food storage
  1. Monday: Taco Salad 
  2. Steak Caesar 
  3. Tuesday : Grilled Lemon Chicken Flat Breads
  4. Cob Salads
  5. Greek Lamb Gyro with Tzatziki
  6. Burgers Turkey and Beef 
Breakfast:
  • Fruit smoothies
  • Sausage egg puffs
Lunches:

  • Pork Fried Rice (left over pork loin , from Sunday)
  • Chicken Salads
  • Ham Salad
  • Hummus Pretzels
Snacks:
  • Veggies
  • Hard Boiled Eggs
Although today I purchased my first Pumpkin Candle of the season, we are very much savoring the fruit's of summer, and we are enjoying lots of loaded salads.










Thursday, August 9, 2018

Roasted Tomatoes with Fresh Herbs


Roasted Tomatoes with Fresh Herbs

Ingredients 
 

 



  • 2 Tbs. olive oil, plus more for brushing
  • 2 lb.  assorted tomatoes, halved if large
  • 2 garlic cloves, pressed through a garlic press
  • 1 Tbs. minced fresh oregano leaves
  • 2 tsp. minced fresh thyme leaves
  • 1/4 tsp. kosher salt
Directions

1. Preheat an oven to 375°F Brush a heavy rimmed baking sheet or other large baking pan with olive oil.

2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.