The  meal plan for week #4 was full of leftovers, all of which were worthy of another meal.

Monday night was a repeat of the chicken in sun dried tomato cream sauce.  I reheated the chicken and sauce in a low oven and it was just as incredibly tasty as it was the first time.  The pairings were better this time which made for a really great meal.  I served the chicken with a Ceasar salad, mashed cauliflower, and roasted broccoli.  The ‘Ole Buckeye raved again.

My mashed cauliflower for those of you that don’t have a good recipe of your own:

1 medium head cauliflower (I break into flowerettes and microwave with a small amount of water for about  6 minutes until tender

1/3 cup chicken broth at room temperature

2 tablespoons sour cream

salt and pepper to taste

Drain the cauliflower and put it and the other ingredients into a food processor and process until smooth and creamy.  Easy, peasy.  You will think you are eating creamy mashed potatoes, and it is so much healthier.

Tuesday held a dinner meeting for the “Ole Buckeye and I finished off the leftovers from Monday night…still incredibly delicious.

Wednesday night… “Family Night” included the mushroom meatballs.  I made enough last week for another meal.  I put the meatballs and the sauce in my slow cooker and placed it on low for a few hours before dinner.  That way it heated the dish thoroughly without a lot of fuss.  I made mashed cauliflower, roasted asparagus and a Greek salad, all food favorites of the grand girls and on the paleo diet of their mom.  Success.  In fact the meatballs were actually better than when initially prepared.

Thursday night, another left over night.  I reheated the carmelized onion florentine pasta and served it with a Ceasar salad and crusty bread.

Friday… Date Night.  Dinner at Bravo followed by the Beach Boys in concert.  Fun, Fun, Fun!

Saturday…Well I planned to have Butternut Squash and Black Bean Enchiladas, but that didn’t happen.  Saturday was the 11 year old’s 12th birthday and after a delightful morning and early afternoon of creating mermaids, all of us girls went out to lunch.  We splurged and had an appetizer as well as gourmet soup and sandwiches at Bakers Crust.  The birthday girl’s decision on where to eat lunch was based solely on her desire to have Tavern Chips…house-made chips, smothered in mozzarella, and applewood smoked bacon.

Our lunch began with a chip appetizer.

I understand why we went!  The chips…outstanding!

By the time we finished lunch it was nearly 2 o’clock and I was well feed to put it mildly.

When I got home the “Ole Buckeye” had returned from his outing as well and was eating a late lunch.

Our evening plans were birthday cake and a movie with the grand girls.  As dinnertime approached, the ‘Ole Buckeye and I agreed that preparing a big meal was pointless.  We weren’t that hungry.  So we had a meal of leftovers (mushroom meatballs, and mashed cauliflower) along with roasted broccoli and a big tossed salad.  It was not only a good meal, but we had more than enough.

So the enchiladas will move to another day.

We had yet another week of great eating with hardly any fuss.  More recipes have been added to “favorites” and determining the correct pairings the second time around made the meals more enjoyable.  All and all, great eating without much kitchen time.

And then there was lunch…

8 Can Taco Soup – High Heels and Grills

I have to admit that when I first read the recipe for this, along with the title, I literally laughed out loud. All by myself in my kitchen. {Because I’m cool like that.} How stinking clever is this? You add 8 different cans of stuff together and you get one insanely delicious soup.

I used to have a recipe for a multi can Italian Soup that I  made for years…if I could only find the recipe.  So quick and easy and good.  When I came across this taco soup recipe I just had to give it a try.

We had it for lunches on the cold afternoons last week and it hit the spot.  It is quick, easy and very good.  Such an easy last minute soup to throw together.  It is even good enough for guests.  Stock your pantry and you are set.  The soup would be a great starter for a Tex-Mex dinner as well.