Refried Black Beans (These are versatile, we made quesadillas but they can be made into burritos, tacos, or used on nachos. They were good but not really worth the work required. I think they would have been pretty much the same in the slow cooker, and I wouldn’t have had to stick by the stove for hours. If I make them again I’ll use the slow cooker to cook the beans, then re-fry as the recipe described.)
Zucchini Quesadilla (We used the homemade refried black beans above in place of the black beans in the recipe. The zucchini pretty much goes unnoticed if you grate it small so it is a good way to sneak a veggie into a kid-friendly meal.)
Beef Stew (I LOVE this recipe!)
Corn Muffins (I skipped the box mix and made corn muffins on my own using the recipe on the corn meal package making substitutions for the milk and egg. They were AWFUL! Nice texture, but lacked any flavor. I'll keep trying to find a better recipe)
Salmon Filets (Cooked in BBQ sauce on the grill. These are wild Alaskan Filets, which are different than the patties I sometimes buy. They can also be bought in bulk at wholesale clubs.)
French Fries (I used red potatoes, cut them up, tossed them in a ziploc bag with some olive oil and basil. I cooked them on a greased cookie sheet at 450 for about 20 minutes. It may take longer if you cut bigger fries.)
We ordered pizza. I normally make my son his own pizza when we order in but he didn't want it and chose yogurt and grapefruit instead. If only I had the discipline to choose yogurt and grapefruit in place of pizza!
Spaghetti (I used veggies I had on hand, which included a small zucchini, some frozen chopped peppers and onions, a small sweet potato, 3 carrots, 4 butternut squash cubes, 5 spinach cubes, as well as one can of red kidney beans and one can of great northern beans).
Bread & Dipping Oil (I like to use a warmed pita pocket)
I also got an itch to bake some bread this week in my breadmaker. I made whole wheat cinnamon raisin bread first. This was decent for a whole wheat recipe except next time I'm going to leave out the raisins. I really don't like raisins in baked goods!
I also made a loaf of whole wheat zucchini herb bread. This recipe did not clarify to what extent I should drain the water from the zucchini and I clearly did not drain enough! While the dough was kneading I had to add probably about another 1/2 cup of flour to get the dough ball to the right texture. This led to the bread sinking on top and also a much denser loaf than I prefer. Next time I'm going to try the recipe again someday but make much more of an effort to squeeze the water out of the zucchini.