Friday, June 7, 2013

What We Ate This Week

Happy Friday! School is officially out for summer, and this was my last Friday to work until August. Woo hoo! 

Here's what we had for supper this week, even though we jumped off the healthy eating bandwagon this week. {Back on it starting Saturday!}:



These were very easy and yummy...and anything with avocado is a win-win in my book. 



This meal is a complete staple in our house. It definitely doesn't taste like it's only three ingredients! 



My aunt is a fabulous cook, and her recipes never, ever disappoint. While I'm sure it would have tasted better out of her very own kitchen, it was still so yummy! This casserole reminds me of cozy, childhood comfort food. 



I've professed my love for Jenny Steffens Hobick over and over again. Her recipes are so, so good and don't have an out of control list of ingredients. Brandon absolutely loves this pasta pie. 

We also had my mom's roast* this week, which I was completely craving, even though it's almost summer. Oh well. It was good! 

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This week, we've enjoyed spending time in our backyard with the little buglet...


...and chowing down on Dunkin' Donuts {to celebrate National Donut Day!} with my amazing co-workers {and friends!}. I love me some Dunkin'! 


Have a great weekend!

*Roast
Ingredients:
-1 rump roast, fat trimmed
-1 pkt. Lipton Onion Soup Mix
-1 can cream of mushroom soup
-Beef broth
-1 bag baby carrots
-5-6 baby red potatoes

Directions:
1. Put rump roast in Crock Pot. Cover with Lipton Onion Soup Mix and cream of mushroom soup. 
2. Slice baby red potatoes into quarters and place in Crock Pot, along with baby carrots. 
3. Pour in a bit of beef broth to cover bottom of Crock Pot. Turn on low and let cook 8+ hours. Enjoy!

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