This week's cooking was a testament to improvisation, since I didn't really have all the ingredients for any of the recipes I wanted to use. So I left out the mushrooms in the chicken divan and subbed in a different type of cheese, I left out the meat in the stir fry and used a whole mess of vegetables instead, and made the eggplant dish salsa-y instead of spaghetti-y. And they all worked out really well, possibly even better than the originals.
I also canned some regular tomato salsa and peach salsa this week, and we've been snacking on the leftovers that didn't fit in the canning jars I had. Mmmm, spicy peachy goodness ....
Friday - forgot to write it down
Saturday - homemade arrabiata sauce on Ohio City Pasta ravioli
Sunday - on vacation, ate at Cracker Barrel
Monday - on vacation, ate at Wendy's
Tuesday - chicken divan from my grandmother's recipe
Wednesday - stir-fried vegetables (pattypan squash, green beans, onions) with peanut curry sauce, organic brown rice
Thursday - eggplant skillet recipe made with homemade salsa and "mexican blend" cheese (instead of tomato sauce and mozzarella)