This week has been filled with many delicious dinners:
On Monday, I made Thai salad but added more veggies, less chicken, and rice vinegar instead of apple cider vinegar. It was so fresh and took less than 30 minutes to make!
On Tuesday night, I made Wholly mole chili for Brita, Dave and I. I love how I can put his in the crockpot in the morning and then come home to a dinner all cooked and ready!
Then, last night I came home after my first day at my NEW JOB and made Butternut squash mac & cheese . I used cottage cheese instead of ricotta and added breadcrumbs (toasted gf bread pulsed in the food processor) on top.
We had some extra thai salad left from Monday without dressing and chicken that I drizzled with rice vinegar to have on the side with my mac & cheese.
Dave loved it and even took some to lunch for today!
I’m off to get ready for the hospital in the AM and the impending storm we are suppose to get tomorrow!!