What's For Dinner? Week 4

Craig and I got out for a date night last Saturday (the 19th). We met up with friends for Mexican food after a matinee movie, just the two of us. So nice! And the fajitas were good too. :) Here's what the rest of our week looked like: 1) Carrot pancakes for breakfast. 2) Homemade pizzas on Sunday: BLT and Hawaiian as I blogged about here.

Here's the recipe for my crust (though I've probably already shared it here before):

1 1/2 cups warm water

2 tbsp olive oil

2 tsp salt

2 tsp sugar

4 cups flour

4 tsp quick rise yeast

-Oven to 400. In large bowl, pour water. Add oil, salt and sugar. No need to mix yet. Add flour and yeast on top. Mix with your hands and start kneading the dough a bit once all ingredients have come together. Once the dough is smooth and elastic, form a ball with dough and put it in the bowl to rest while you prepare toppings. When you've got your toppings ready, separate dough into two equal parts and roll out to fit your pans. Place rolled out dough onto pan (tip: roll dough up onto to rolling pin to and then out onto pan to make the transfer easy) and fold over edges to form crust. Add toppings and bake for 25-30 minutes.

3) Warm chicken salad on croissants (and later, on bread), grapes, carrot sticks. I think I've shared this recipe here before too, but I'll share again. It isn't light, but it just sounds soooo good sometimes.

5 cups cooked chicken (cubed)

5 cups chopped celery

4 tbsp grated onion

4 tbsp lemon juice

2 1/2 cups mayo (I really think you could use less... 1 1/2-2 maybe?)

2 cups grated cheese

2-3 cups crushed potato chips

1 3/4 oz slivered almonds

-Oven to 400. Mix first 5 ingredients and spread into 9x13 baking dish. Top with cheese, potato chips and almonds. Bake for 15-20 minutes. May be served hot or cold. This makes A LOT because you don't really need a ton of the mixture to make a sandwich. So you may want to cut it in half or plan to have a lot of leftovers. It makes a great potluck dish (it's definitely a crowd pleaser!) served with mini croissants.

So we ate this for several days and packed it for several lunches.

4) Eggs your way! :) Those omelets from last week were still on my brain and I wanted to make them again. But I decided to tailor the meal to our individual preferences this time. Plus, I had some bacon to use up from the BLT pizza. Starting top left, clockwise: my avocado omelet with salsa, Craig's fried egg, bacon and cheese sandwich (he has some pineapple on his plate too), Will's scrambled eggs with green pepper and cheese (he finished off the cantaloupe we had too), and Sophie's avocado omelet (she got pineapple along with Craig).

5) I think we also did some simple grilled ham and cheese sandwiches on Friday night to cap off our week.

Wow! Looking back on the week in review, we had some pretty high cholesterol meals last week! Ah well, that's not the norm, so no big deal.

Question for you this week: How many times a month do you have breakfast for dinner? What is your go-to menu on those nights?