Well, last week’s food was delicious. And I had prepped these Air Fryer Chicken Thighs last weekend that I cooked with a side of Caesar salad mid-week. They were really good, although I made the mistake of not getting bone in chicken thighs, so I should have lowered the cook time, but live and learn….they were still tasty.
This week I went with a Mexican theme because I’ve been craving Mexican for weeks. Except for breakfast. I made one of my favorites for this week’s breakfast: this Grain Breakfast Bowl. I’ve had it many times before and it’s one of my favorites, because it’s filling and very wholesome. I always feel like I’m eating well when I have it for breakfast. Protein, grains, veggies…yum!
So I started off the prep by making these Enchilada Meatballs. This is a brand new recipe for me, and although it says to have them with tortillas, I also made some brown rice, because it just seems like they’d be really good over rice.
Then we made (together) one of our tried and true favorites….Honey Glazed Chicken Quesadillas. The peach guacamole that goes with this has been an all time favorite of my friends and family, but I didn’t make it this time since it’s the wrong season. But these quesadillas are always a delicious dinner. Topped with some sour cream, and a little of this Pico De Gallo…😚
So my plate tonight was a nice little mix.
And I prepped some Mexican Shredded Beef which we’ve had before so we can toss it in the slow cooker later this week.
Here’s to good eats!