What did everyone have for dinner? 2023

Yesterday, I had a half cheeseburger and cole slaw
Friday-cook out cheeseburger and potatoes and and coleslaw
Saturday- pasta with peas and tomatoes
Sunday-Brunswick stew and salad
Monday-tofu tacos/beans and rice
Tuesday-restaurant
Wednesday-Cold plate-cheeses, deli meats and salads, bread, olives, bell peppers, tomato. onion.etc.
Thursday-Hawaiian tuna fried rice and egg rolls

Sunday-Swedish meatballs and salad
Monday-tofu tacos/beans and rice
Tuesday-restaurant
Wednesday-Cold plate-cheeses, deli meats and salads, bread, olives, bell peppers, tomato. onion.etc.
Thursday- Beans and cornbread/salad
Friday-cook out turkey cheeseburger and potatoes and and coleslaw
Saturday-
Pasta de Sardine
Pasta de sardine is a great dish for anyone who likes seafood with their pasta. This dish is not only fast and easy to prepare, but it is also delicious. It's of regional Spanish-Italian authenticity and goes well with either red wine or beer.

Recipe by SONNYCHIBA Updated on November 17, 2022 (allrecipes.com)
Prep Time: 15 mins
Cook Time: 15 mins
Additional Time: 5 mins
Total Time: 35 mins
Ingredients
8 ounces dry fettuccine pasta

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, crushed

1 medium lemon, juiced

1 (3.75 ounce) can sardines in tomato sauce (***I use a sundried tomato pesto/sardines in oil)

¼ cup freshly grated Parmesan cheese

1 pinch red pepper flakes, or to taste

Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.

While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.

Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

Nutrition Facts

calories
350
total fat 13g saturated fat 3g cholesterol 21mg sodium 192mg total carbohydrate 47g dietary fiber 4g total sugars 3g protein 15g vitamin c 24mg calcium 158mg iron 3mg potassium 295mg

Today- turkey Caesar wrap
Monday-taco salad with refried beans
Tuesday- tofu reuban/ potato salad
Wednesday-Cold plate-pumpernickel bread, cheeses, tuna salad, olives, bell peppers, tomato. onion.etc.
Thursday- pizza/ salad
Friday-cook out bbq cheeseburger and baked potato and and coleslaw
Saturday-shrimp and baked grits/salad

Sunday-Portabella Cheese Burger
grilled portabella mushroom cap, topped with mozzarella cheese, organic field greens
Monday- green bean casserole/salad
Tuesday- sausage, potatoes, bell peppers, onions, tomato stew
Wednesday-Fried rice with peas, carrots, and tuna
Thursday-Leftovers
Friday-restaurant
Saturday-
Black Bean Huevos Rancheros

These black bean huevos rancheros with fresh salsa and shredded Monterey Jack cheese are a delicious version of the classic Spanish or Mexican "rancher's eggs" dish.

Recipe by ZZ Updated on December 27, 2022

Black Bean Huevos Rancheros
Make it an easy meal full of flavor, nutritious ingredients and Mexican flair! First create a bright salsa with tomatoes, green onion, cilantro, lime juice, jalapeno, garlic and salt. Next simmer together garlic, oil, black beans, chicken broth and chipotle pepper. Bake corn tortillas with Monterey Jack cheese, then top with seasoned beans, salsa and an egg. Simple and delicious, you’ll enjoy making this tasty dish for any meal of the day!

Ingredients
1 ½ cups fresh tomatoes, seeded and finely chopped

¼ cup sliced green onions

¼ cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 fresh jalapeno pepper, seeded and finely chopped

1 clove garlic, minced

salt, to taste

2 teaspoons canola oil

2 cloves garlic, minced

1 (19 ounce) can black beans, drained and rinsed

½ cup chicken broth

1 teaspoon chopped chipotle chiles in adobo sauce

8 (7 inch) flour tortillas

½ cup shredded Monterey Jack cheese

4 eggs

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Directions
To make the salsa: Stir tomatoes, green onions, cilantro, lime juice, jalapeno pepper, 1 clove minced garlic, and salt together in a bowl until well blended. Cover and refrigerate until needed.

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Place 1 teaspoon canola oil in a skillet and heat over medium heat. Stir in garlic and cook 1 minute until light brown. Mix in black beans, chicken broth, and chiles; simmer until beans are heated through, about 5 minutes. Turn off the heat and keep warm.

Place four tortillas on the prepared baking sheet. Sprinkle cheese evenly over tortillas; top with remaining four tortillas. Cover the baking sheet with aluminum foil.

Bake tortillas in preheated oven until cheese melts, about 5 minutes.

Place remaining 1 teaspoon canola oil in a skillet; heat over medium heat. Crack eggs into skillet and cook to desired firmness.

To assemble huevos rancheros: Place cheese-filled tortillas on four serving plates. Top each tortilla with black bean mixture, a layer of salsa, and an egg. Serve immediately.