Menu 8/23-29

Our meals for even the weekend this week.

Saturday: Chili

Sunday: Pita and Falafels with roasted veggies including honeynut squash

Monday: Tacos 
using Chipotle black beans and veggies

Tuesday: Veggie Pizza

Wednesday: Burgers, baked beans, smashed potatoes and slaw

Thursday: Spaghetti with Lentil Balls

Friday:  Burritos
Using Chipotle black beans and veggies including honeynut squash

Pippin's final transition

 

December 14, 2015, Pippin and my heart were joined. The dog picked me. He had been a rescue that was found in a storage unit. He was around 1-2 years old. He had been in 3 foster homes and destroyed them, blinds, crates, curtains, walls, doors... My late husband was recovering from rotator cuff surgery, saw how this dog loved me and told I had to adopt him. So i reluctantly did; i wasn't sure i wanted another dog.
Pippin loved me with his whole heart. He was there when my late husband was diagnosed with cancer, surgeries, and passing; then our move to downsize, the passing of his brother Solomon. He snuggled with me every night. If i was too anxious, he would lay across my lap to make me rest.
 For the last few years he has been failing due to pancreatitis and often not eating, recently his hind quarters were becoming unstable and failing.
He fought the sedative and then his vein rolled for 10 minutes using several needles to euthanize him. He didn't want to leave me.
Thank you  Jyl and Bil for being there with me!!!
Pippin, You are loved and will be dearly missed.

Menu 8/18-8/22

 Monday: Dinner with friends

Tuesday: Beet Bean Burgers with roasted potatoes

Wednesday: Sundried Tomato Gnocchi Bowl
We used oat milk instead of cream

Thursday: Taco Bowl

Friday: potato bar for BIble study tonight

Menu 8/11-8/15

 Monday: Dinner with Friends

Tuesday: Tacos with Melon Salsa

Wednesday: Egyptian Fava Bean

Thursday: Tuscan-white-bean-pasta

Friday: Chik'n Tortilla Soup

Chik'n Tortilla Soup

• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper , seeded and diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Hempe Chik'n Strips
• 20 oz crushed tomatoes
• 32 oz chicken broth 
• 14 oz black beans, drained and rinsed
• 2 cups frozen corn
• 1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)
• 1 lime, juiced
• 1 tsp salt, or to taste
  
  

• 1. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

  2. Add hempe chik'n strips, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.

  3. Add lime juice.

  4. Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Menu 8/4-8/8

 Monday: Dinner with friends

Tuesday: Mediterranean Pizza
We used sundried tomatoes, roasted peppers, artichoke, red onion, and pesto

Wednesday: Falafels and roasted veggies

Thursday: leftovers if enough. If not, then a Tuscan white bean salad (we used vegan cheese and butter)

Friday: Bible study night, I'll be making veggie chili.