Sorry for the radio silence. Things in real life have been busy! I stuck with all “tried and true” recipes for this week. Last week for hot soup! Here in Richmond, Virginia, we are on the precipice of leaving hot soups behind and starting pasta salad and sweet iced tea season.
Here’s what’s for dinner around here this week:
Sunday: Cooking Light Country-Fried Steak with Mushroom Gravy, mashed potatoes, steamed green beans.
Monday: Giada de Laurentiis Quick and Spicy Tomato Soup, spinach salad with raw veggies and dijon balsamic (literally dijon mustard whisked with balsamic vinegar to desired consistency, salt & pepper).
Tuesday: Cooking Light Tex-Mex Calzones (using 1/2 package of hot turkey sausage), sliced vine-ripe tomatoes with chopped cilantro, salt and pepper.
Wednesday: Cooking Light Orecchiette with Sausage, Peppers and Feta (using the other 1/2 of the hot turkey sausage package), Caesar Salad.
Thursday: Evening Swimming Lessons, Dinner Out.
Friday: Pizza Adobe (take-off on Jason’s Deli version, which is not on the menu anymore but sometimes they will make it if you
Ada’s Pizza Adobe: Put thin-crust refrigerated pizza dough in the oven (preferably on a pizza stone, but a baking sheet works too) at 400 degrees for about 3 mins; take out of oven and cover the partially-cooked crust with about 1/2 cup thick tomato-based BBQ sauce, sprinkle about 2 cups chopped cooked chicken (confession: sometimes I use canned white meat packed in water – I just drain and fork-shred), cover with shredded cheddar cheese, top with red onions (sliced in rings) and jarred sliced jalapeno peppers to taste, and put back into the oven for about 9 mins (until cheese is melted and pizza crust is slightly browned).
Saturday: Breakfast for Dinner — Omlettes filled with Desert Pepper Black Bean Dip, shredded cheddar cheese and banana peppers, and topped with salsa verde; Trader Joe’s Triple Berry Muffins, and sliced strawberries with a dash of balsamic vinegar.