Thursday, June 3rd, 2010

For Eva's snack I packed: a strawberry, go gurt, string cheese, ww ritz, green peppers and carrot sticks.  Gerald got some of the leftover mac & cheese pie from last night's dinner. For breakfast, I packed him some pancakes with breakfast sausage and maple syrup.



Breakfast:  Blueberry waffles, breakfast sausage, oj
Lunch:  Leftovers
Dinner: Beef n Bean Nachos, Sweet-Potato Chicken Quesadillas and Rice
Dessert:  Triple Berry Sherbert

     Well, tonight is another night of T-ball and I was so proud of myself getting everything to the table early enough for us all to eat. Until Eva looks at me and says, "Mom, it's Thursday. We're suppose to have spaghetti on Thursday." Really? It's Thursday!?! I honestly thought it was Wednesday!! Memorial Day weekend has been playing tricks on me all week!  Oh well, the world still kept spinning and maybe I'll get it together next week!
     Dinner was a surprise. Other reviews said their kids liked the quesadillas, but mine didn't! ( I thought they were AWESOME! Will make them again just for Gerald and I!)  The triplets really liked the nachos. Eva only had a cheese quesadillas and rice (of course!)
     Went to T-ball and it was a beautiful day for it. Afterwards, we came home and had some Triple Berry sherbert. Eva was the only one who didn't like it! I couldn't believe it! Oh well, her loss!!                                                                                                                     
1-2-3 Blackberry Sherbet
8 Servings Prep: 10 min. + freezing

Ingredients
4 cups fresh or frozen blackberries, thawed (I used a triple berry blend I had in the freezer and some strawberries that were going soft in the fridge)
2 cups sugar
2 cups milk

Directions
In a food processor, combine blackberries and sugar; cover and process until smooth. Strain and discard seeds and pulp. Stir in milk. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.

Print Recipe

Beef & Black Bean Nachos

ingredients
3 oz cooked ground beef
1 serving baked tortilla chips
1 oz reduced-fat monterey jack cheese, shredded
1 cup black beans
2 oz olives
salsa to taste

Instructions

1. Spray pan with non stick spray.
2. Heat pan over medium heat and add ground beef.
3. Cook until no longer pink. Add 1tsp cumin and 1tsp chili powder.
4. Open canned black beans and drain.
5. Top tortillas with ground beef, black beans, olives, and cheese.
6. Place into 350 degree oven just until cheese is melted.
7. Top with salsa.

Print Recipe