Update: Easy-eats, Kendra and Curtis

Things are going well.  Overall, the weekend was great - full of meal preparations and trying to convince Curtis not to cheat on the food challenge by the many food temptations (free samples, commercials, pizza coupons) ... he’s been doing great!  My coffee-free Saturday and Sunday mornings were an adjustment for sure! We definitely learned some lessons around remembering to bring foods that will last a Saturday afternoon away from the house - there has been long time periods between meals, trying to ration the supplies for the week.  

We've have been having fun coming up with meal ideas and cooking with the ingredients - looking onward, we feel positive about our food supplies for the remainder of the week, with still some fun ideas up our sleeves.



Meals we have enjoyed:

Potato Crust Pizza with Arugula:

Crust:
2 large (mashed and cooled) pototoes, skin on.
1 egg
Roughly 1 cup of flour - depends on size of potatoes (pantry item)

Mix together, adding flour 1 tbsp at a time, kneading until soft dough forms (expect it to be a bit sticky)

Toppings:
Tomato sauce
Mushrooms, onion, brocolli
Grated cheese (pantry item)
Arugula leaves

Bake for 20-25 minutes at 350 degrees


Cupcakes with Blueberry Sauce:

Using the cake mix and following the recipe; we made cupcakes.


Blueberry sauce:
1 cup of frozen bluebrries 
2 tbsp flour
1/4 cup of water x 2

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, stir gently, and bring to a boil. In a cup, mix together the flour and 1/4 cup cold water. Gently stir the flour mixture into the blueberries so as not to mash the berries. Simmer gently until thick, 3 to 4 minutes. 

 
Mushroom Soup Veggie Pasta:






Mix together sauteed brocolli, carrots, onions, garlic and mushrooms with a can of mushroom soup, and 1/2 can of water
Stir gently on medium heat for 10 minutes, until nice and hot. 
Serve over cooked pasta ...Enjoy!