Well, Dexter and I finally back to Orlando safe and sound! I just packed a peanut butter sandwich for the road today because I left around lunchtime. I also had an apple, which I didn’t take a picture of because its sort of a driving hazard I suppose to be taking pictures while driving!
When I got back I dropped everything off, got Dexter all settled in, then headed back out to Publix to do some grocery shopping for the week. Sadly enough, I don’t think I will be cooking much next week. I just won’t have time with all the make up work I have to do for school. It will be enough to rush home from work, grab something fast, then rush back out to school. So, I’m thinking a week of easy things like veggie burgers, a frozen amy’s meal (chili and cornbread–my fav!) and some soup that I previously made and froze…nothing fancy, but still healthy. I am however cooking up quite a feast right now! I got the ingredients to make the Stuffed Shells from Skinny Bitch in the Kitch, and let me tell you—it smells unbelievable! It was so easy and even though the book says you need a food processor to make the tofu ricotta, you totally don’t. I mixed it up with my hands and it turned out great. I didn’t make homemade sauce (that would have been a little too much today) so I just used canned all natural spaghetti sauce. Its in the oven right now and will be my dinner so I’ll let you all know then how it turned out! I actually made two small casserole dishes of it. I made one with only two servings that I immediately froze, unbaked, so I can just pop it into the oven later on when I want it. How convenient!
I just made a delicious smoothie for a snack using soy milk, 1 tbsp of ground flax, half of a frozen banana and about 3/4 cup of frozen blackberries.
See you for a pasta dinner!