Happy Labor Day! Goodbye Summer and Hello, September! While the end of summer is always a little sad, I’m very ready for fall (probably my favorite season) with its cooler temperatures, but most importantly, I’m ready for some football!!! I am so excited it is finally football season again.
I had hoped to be able to share pictures of our newly organized pantry, but embarrassingly enough, we aren’t finished with it yet. We just haven’t quite found all the containers that we want so most of the pantry is still covering my kitchen table. It is on the agenda today to finish, however.
From this past week, I really liked the Asian Peanut Butter Pork. This was simple to prepare and very tasty though I did use less brown sugar than called for in the recipe. It would be fantastic with chicken as well. Apparently I forgot that my husband doesn’t really like peanut sauces but he still ate it without too many complaints.
I have been craving chocolate chip cookies and I finally got around to making these Vegan Chocolate Chip Cookies since I still can’t have any dairy. I was amazed at how good they were! They turned out so soft and chewy, even after a day, they retained their moist chewiness. I ate my share and took the remainder to our church picnic last night where the rest were quickly devoured as well.
Here is what is planned for this week:
Monday: Pork Tenderloin (leftovers), Creamed Corn and Baked Okra
Tuesday: Leftovers from the Freezer
Wednesday: Slow Cooker Rotisserie-Style Chicken with Baked Sweet Potatoes and Green Beans
Thursday: Rotisserie Chicken over Salad Greens, Cucumber and Tomatoes with Fresh Peaches
Friday: Garden Lentil Bolognese with a Spinach Strawberry Salad
Saturday: Flaky Fish Sticks from The Mom’s Guide to Meal Makeovers, Roasted Potatoes and Eggplant
Sunday: Simple Supper