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Post by Maxx Fisher on Sept 9, 2017 19:32:56 GMT -5
Biscuit pizza for lunch
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Post by synnamin on Sept 10, 2017 22:37:26 GMT -5
~*I had Tic Tacs and a yummy bowl of chicken soup. I didn't have them together!
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Post by Maxx Fisher on Sept 12, 2017 21:04:12 GMT -5
This monstrous concoction that is amazing. It's a ground beef, green bean, tatter tot, cream soup casserole. I love it
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Post by Maxx Fisher on Sept 16, 2017 21:49:46 GMT -5
Chicken and Mac & Cheese
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Post by synnamin on Sept 16, 2017 22:51:19 GMT -5
~*Fried Chicken & Mac & Cheese and later in the night I had some cinnamon rolls
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Post by Jay on Sept 17, 2017 19:32:23 GMT -5
Slow cooker ribs, mmm!
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Post by synnamin on Sept 18, 2017 2:43:42 GMT -5
~*Steak Fingers
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Post by Maxx Fisher on Sept 18, 2017 16:27:16 GMT -5
Diet Dr Pepper
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Post by synnamin on Sept 19, 2017 21:19:05 GMT -5
~*Hot Dog & a salted caramel Frap.
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Post by Maxx Fisher on Sept 24, 2017 16:53:02 GMT -5
Spaghetti for dinner tonight
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Post by Maxx Fisher on Sept 26, 2017 20:03:53 GMT -5
A Costco Brat
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Post by synnamin on Sept 26, 2017 20:16:06 GMT -5
~*Half a Costco chicken bake and a piece of apple spice cake.
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Post by Maxx Fisher on Oct 1, 2017 23:53:05 GMT -5
From spring-Summer I make all of our meals on the grill. Once fall hits we move it indoors. And I make a special dinner each Sunday. I put different dishes on index cards and Synn blindly picks a card each Sunday and that is the meal I make the next Sunday. Tonight we had Chicken Enchilada Soup
Ingredients 1 tablespoon of oil 1 lbs. boneless, skinless chicken breasts 1/2 cup of diced onions 1 clove of garlic, pressed 4 cups of chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 2 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin
Garnish Shredded cheddar cheese Crumbled corn tortilla chips Pico de gallo
1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside
2. Add onions and garlic to pot and saute over medium heat for about 2 minuted, or until onions begin to become translucent. Add chicken broth
3. Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to boil
5. Shred chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
6. Serve soup in cups or bowls, with a garnish of shredded cheddar cheese, crumbled tortilla chips, and a spoonful of pico de gallo
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Post by synnamin on Oct 2, 2017 8:09:49 GMT -5
From spring-Summer I make all of our meals on the grill. Once fall hits we move it indoors. And I make a special dinner each Sunday. I put different dishes on index cards and Synn blindly picks a card each Sunday and that is the meal I make the next Sunday. Tonight we had Chicken Enchilada Soup Ingredients 1 tablespoon of oil 1 lbs. boneless, skinless chicken breasts 1/2 cup of diced onions 1 clove of garlic, pressed 4 cups of chicken broth 1 cup masa harina 3 cups water 1 cup enchilada sauce 16 ounces Velveeta 2 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon cumin Garnish Shredded cheddar cheese Crumbled corn tortilla chips Pico de gallo 1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside 2. Add onions and garlic to pot and saute over medium heat for about 2 minuted, or until onions begin to become translucent. Add chicken broth 3. Combine masa harina with 2 cups of water in medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to boil 5. Shred chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick. 6. Serve soup in cups or bowls, with a garnish of shredded cheddar cheese, crumbled tortilla chips, and a spoonful of pico de gallo ~*The funny thing is that I have been saying how much I wanted this!!! This is sooooo good!!
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Post by Jay on Oct 2, 2017 18:02:08 GMT -5
Poached salmon for supper.
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Post by kfh on Oct 3, 2017 1:01:21 GMT -5
I started this 5/2 diet where 2 days out of the week you limit what you eat by a lot. Tonight I had chicken broth and a scrambled egg for dinner. Kinda hungry now Thats a fun way of planning Sunday Dinner Maxx and Synn
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Post by synnamin on Oct 6, 2017 0:49:20 GMT -5
~*I am eating a few little fajita spring rolls.
~*KFH*~Is it hard to switch back and forth like that?
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Post by Maxx Fisher on Oct 12, 2017 7:33:48 GMT -5
Last night was frozen pizza
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Post by Jay on Oct 12, 2017 17:57:41 GMT -5
Mac and cheese with pumpkin purée and smoky Gouda cheese.
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Post by synnamin on Oct 13, 2017 9:29:25 GMT -5
~*Jay*~Your meals always sound so yummy!!
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Post by Maxx Fisher on Oct 15, 2017 21:17:09 GMT -5
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Post by Jay on Oct 16, 2017 18:40:38 GMT -5
Made a batch of Pumpkin Hummus and roasted sweet potato chips for lunch this week.
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Post by synnamin on Oct 18, 2017 0:44:06 GMT -5
~*Leftover cheeseburger soup and a roll.
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Post by Jay on Oct 19, 2017 6:15:57 GMT -5
Eating peanut butter and bread sticks. Not an exciting breakfast.
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Post by synnamin on Oct 19, 2017 22:40:07 GMT -5
~*Soup and a roll. Very yummy!!
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