Three new recipes made their way through my kitchen last week and all three were DELICIOUS!
First was one-bowl oatmeal muffins using one can of whole cranberries from the pantry (rinsed) and ½ cup vanilla chips. Mr. Crumbs ate one and gave a verbal “Mmmm… these are good.” He hasn’t done that since the first batch of banana chocolate chip muffins. Finally, a way to use up that last can of cranberries!
Steph’s Very Little Bother Bread is super easy when I’m in a pinch, but since we’re still using white flour (instead of wheat), I wanted to inject it with some nutrient dense oat flour. Oh.My.Heavenly.Tastebuds. So.Very.VERY.Delicious. Mr. Crumbs instantly requested this again after one bite.
Finally, it would only be fitting to want to make chocolate chip cookies (and eat much of the batter) when I have to squeeze myself into a bridesmaids dress in less than 10 days. I stumbled across the recipe that the chef/owner of Boston’s Flour Bakery + Café uses and I just couldn’t control myself. The best dang chocolate chip cookies ever? Coming your way this Tuesday.
No changes to the plans this week. We’re keeping it simple with the goal of eating the perishables. Even if we get tired of leftovers and salads, we’ll be rewarded with some Southern BBQ and Tex-Mex this weekend.
Pear Cinnamon and Banana Cocoa Refrigerator Oatmeal
Peanut butter & jelly/apples/bananas/pears on Very Little Bother Bread
Snacky lunch with granola bars, cheese sticks, fruit, veggies and nuts
(S) Family Dinner
(T) DIY Salads
(W) Eating at one of our favorite BBQ or Mexican restaurants, details TBD!
(T) Rehearsal Dinner
(S) Lemon Caper Chicken/Tilapia