Sunday cooking

We have a busy week ahead, so I cooked some things today which we can re-heat and eat all week.

Made "Easy Quiche" with eggs, 1% milk, 2% cheddar, lean ham, asparagus and Jiffy baking mix. The recipe is quite like those Bisquick "impossible" pies. The double batch baked nicely in a large Pyrex dish and now we have sixteen servings for breakfasts to-go. It's tasty hot or cold and will give us the protein we need to start the day. Maybe not as healthy as oatmeal, but it is much better and cheaper than something from 7-11 or Dunkin' Donuts.

I also made lots of chili for lunches, based on a modified Betty Crocker recipe I got from my school's home ec teacher. It has just a touch of unsweetened cocoa as part of the spice blend! We had some of it over elbow macaroni for supper tonight.

Robert made yummy chicken salad out of rotisserie chicken leftovers. Now don't think we are strictly carnivores, we have salad to eat with all of these and I baked some nice sweet potatoes and white potatoes to add to our lunches and suppers. We have bananas, little Forelle pears and large Braeburn apples for fruit this week. I also have the makings for a pumpkin dessert - I plan to use phyllo dough instead of a traditional pie crust, and will use a muffin tin to make them single serving size.

The goal is to eat home-cooked food as much as we can, even though we have a very hectic week and it would be tempting to simply pick up things on the run.