One summer in college I worked in the cafe of a natural foods store. This was also the summer that we got engaged so I was a little wedding crazy and thought about weddings almost constantly. One day I was making guacamole and I looked down at the bowl and saw the beautiful color combination in front of me. The avocado green and purple onion were so pretty so I chose that as the color inspiration for my wedding!
I thought about that as I was making this yummy dish last night. I found it on the package of guacamole I bought from Aldi a couple weeks ago. It was so tasty but I knew that trying to keep track of a tiny piece of cardboard would be near impossible so here it is!
4 packages crescent roll dough
1 package prepared guacamole
1 cup chopped tomato
1/2 cup chopped red onion
Juice of one fresh like
1 pound ground beef or chopped grilled chicken breast seasoned with 1 packet taco seasoning
1 cup shredded Monterey Jack cheese
1. To prepare dough, preheat oven according to package directions. Place two triangles together and place open faced squares onto ungreased cookie sheets.
2. For filling, combine prepared guacamole, tomato, onions and lime juice.
3. To assemble place all amount of meat into middle of each pastry square, top with cheese and guacamole mixture. Fold pastry over to form a pocket. Press down on seams firmly.
4. Bake for 12-15 minutes or until pastry is golden brown.
This turned out great! I really wish I had enough know-how to put a tutorial together for this little refashion but with a little bit of sewing sense and some motivation it really isn’t that hard. Jeremiah is a very thrifty and frugal person (for the most part) so he is always asking me if I can do something with his old tshirts. I had to start declining them because I have such a large stash and our rag bag was full. I’ve used some of them for headbands but that’s about it. Until I came up with an idea…and once I tried it I made two more!
An old shirt from hubby.
A shirt that fits Dieter well was the template. I cut out the body pieces first using the original shirt as a guide. I didn’t even need to make a new collar, just used the one off of the adult shirt for the front and didn’t do any collar on the back (tshirt material doesn’t fray so you don’t have to finish the ends). The sleeves were cut out later, again using the dinosaur tshirt as a template.
This was another shirt I made. Of course Dieter doesn’t really care about new shirts, he’d much rather use markers (BIG TREAT!) to color toilet paper rolls that we “beaded” on yarn to make necklaces. At least we both were excited at the end of the day; him because he got to make a mess and me because I didn’t have to go buy even more winter clothes.
I’d like to give myself a little pat on the back because I feel like our dinners this week were pretty darn tasty. I’ve been in a slump and haven’t really felt like putting much effort into prepping meals but I gave myself a little pep talk and perused Pinterest for recipes that accumulate on my “Yummy” board and never get used. Here’s what we ate/are eating this week.
Brats and zucchini with corn and cilantro
- I added some red chile paste to the side dish for some heat as well as a chopped tomato for color.
Zesty zucchini spaghetti
- Instead of using a chipotle chili in adobo sauce I put in about 1/2 cup of chipotle salsa (Archer Farms) and about a teaspoon of dried chipotle pepper.
- I also added chicken to this dish.
Cajun chicken pasta
- If you have any veggies you need to use up this is a great dish to add them to, don’t feel like you have to limit yourself to what the recipe calls for!
Cheesy zucchini rice and tilapia with ginger and cilantro
- My favorite recipe for fish! So flavorful and I bet that even if you don’t like fish you’ll love this dish!
- The rice reminded me a little bit of risotto without all the fuss, so creamy and yummy.
Slow cooker curried chicken with ginger and yogurt
- After reading quite a few of the reviews I decided to add 1 tablespoon of peanut (almond) butter and 1 teaspoon brown sugar. It’s cooking as I write this and smells really yummy. I’m also going to add some carrots and peas about halfway through the cooking to make it a more well-rounded meal.
Chicken stir-fry wraps with homemade tortillas
- Making your own tortillas takes a little bit of practice, especially if you just have a regular sauté pan like I do. But I think the effort really makes it worth it, especially for a treat. I don’t always make my tortillas from scratch but this chicken dish is so yummy with the fresh, warm tortillas.
So as you can tell I had a lot of zucchini to use up! And since I’ve already made two batches of zucchini bread it was time to branch out. Overall, I think we ate pretty well this week and I hope it inspires you to branch out and add some new flavors to your menu.
My mom made this granola while we were growing up and although I have found other recipes that were really yummy this one is so simple and straightforward that it’s my go-to when I’m in a hurry and don’t have a ton of fancy ingredients in the pantry. It was from a book called Weniger ist Mehr (Less is More). First I’ll give it to you in the original German
Source: Weniger ist mehr
In einer grossen Schuessel mischen:
2 Tassen Vollweizenmehl
6 Tassen Haferflocken
1 Tasse Kokosnuss
1 Tasse Weizenkeime
1/2 Tasse Wasser
1 Tasse Oel
1 Tasse Honig
1 TL Vanille
Die gemischte Fluessigkeit zu den trockenen Bestandteilen geben und
sorgfaeltig verruehren. Die Masse auf zwei gefettete Formen verteilen
und 30 Minute backen, bis sie trocken und goldgelb ist. In bedeckten
And in English:
In a large bowl combine:
2 cups Whole wheat flour
6 cups Old-fashioned oats
1 cup Coconut
1 cup Wheat germ
In a separate bowl combine:
½ cup Water
1 cup Oil
1 cup Honey
1 tbsp Vanilla
Pour the liquid ingredients over the dry ingredients and mix well. Divide the mixture between to baking sheets that have been sprayed with non-stick cooking spray. Bake for 30 minutes at 350 stirring once. Store in an airtight container.