menu.

gearing up for a new week already! where do the weekends go?

here's what we're eating this week:

sunday-veggie lo mein
monday-minestrone, rolls, salad
tuesday-veggie pitas, veggies & dip, chips
wednesday-taco soup, rolls, salad
thursday-pizza, salad
friday-out
saturday-tortellini soup, rolls, salad

can you tell we're eating lots of soup? it's that time of year when I just want comfort food. and what could be more comforting than soup and rolls? I'm a carb girl. it's what'll kill me.:)

bread machine.

I registered for a bread machine when we were engaged, and got one at a shower. I thought it looked so cool, and when we were first married, we even made a couple loaves. but for some reason, a few months ago--right before we moved to arkansas--I decided I wanted to start using it again. since then I've made pizza dough, cinnamon roll dough, breadstick dough, roll dough (can you tell I use it for dough? I like to bake stuff myself). it's all been AMAZING. so, if you have one and don't use it, dig it out! if you don't have one, maybe you should get one...christmas is upon us!:)

here are a couple of my best recipes:

pizza crust

1 cup plus 2 Tbsp warm water
1 tsp olive oil ($.03)
1 cup whole wheat flour ($.20)
2 cups white flour ($.28)
1 packet or 1 Tbsp yeast ($.25)
1 tsp sugar ($.02)

pop all that stuff in your bread maker, select the dough cycle, and voila! when it's done, you roll it out and bake at 400 degrees for 12-15 minutes (I like to pre-bake the dough for a few minutes and then top it and bake the rest of the way).

thanks, $5 dinners!:)

rolls

Ingredients

• 1 cup warm milk (70 to 80 degrees F.)
• 1/2 cup butter or margarine, softened
• 1/4 cup sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 4 cups bread flour
• 2 1/4 teaspoons active dry yeast

Directions

1. 1

   In bread machine pan, put all ingredients in order suggested by manufacturer.

2. 2

   Select dough setting.

3. 3

   When cycle is completed, turn dough onto a lightly floured surface.

4. 4

   Divide dough into 24 portions.

5. 5

   Shape dough into balls.

6. 6

   Place in a greased 13 inch by 9 inch baking pan.

7. 7

   Cover and let rise in a warm place for 15 minutes.

8. 8

   Bake at 375 degrees for 13-16 minutes or until golden brown.

thanks, recipezaar!:)

we had the rolls just a couple nights ago with yummy potato soup--heaven, I'm telling you.:)

back again.

so, I know I'm often back on the wagon, but I MEAN it this time! we've moved and been busy, but I am committed to change!
anyway, I want to talk about breakfast. breakfast is supposedly the most important meal of the day, but I often neglect it. really, it's the time you should stock up--you have all day to burn off those calories! but it's hectic in the morning, right? here are a few things to try to make sure you're getting in a good breakfast.

*freeze some muffins
make your favorite muffins (banana bread, zucchini bread, bran muffins, whatever!) and freeze them. they heat up in like, 1 minute in the microwave, and you've got a good start. I ate tons of these when I was pregnant and needed to be at school by 7:30. I will be making 3 different kinds of muffins tomorrow to freeze.
*freeze breakfast sandwiches and burritos
make your own egg mcmuffins w/ english muffins, eggs, cheese, and ham! flash freeze 'em (on a cookie sheet) and then ziploc bag them. they are SO yummy! do the same thing w/ breakfast burritos (I posted the recipe here). they heat up great too!
*eggo waffles
not the healthiest maybe, but slap on some pb and you can eat 'em on the go!
*yogurt and granola
*smoothies
these seem a little more intense, but if you buy frozen mixed berries, you just put it in w/ a little yogurt and some ice...maybe some juice, and you're good to go!

eat breakfast. it's good for you.:)

use your freezer.

so I'm always on the look out for sales. grocery ones. in the past few months, I've found super cheap strawberries, blueberries, boneless-skinless chicken breasts, and really lean ground beef. my freezer is full of strawberry jam, strawberry sauce, strawberries in sugar, and plain old strawberries. bags of blueberries. a few pounds of chicken. and WAY too much ground beef. and while it can kind of get away from you (today I have plans to make peach jam, peach crisp, peach pie, and peach fruit leather...from last fall's bounty), it's such a money saver. so use your freezer.

and that's not to mention the spice cake, brownies, and snickerdoodle blondies that also fill my freezer...another day.

2 weeks of menus and a recipe you gotta try.

last week-

sunday: chicken verde, tortillas, rice

monday: sandwiches, veggies & dip

tuesday: spaghetti with salad

wednesday: chicken kabobs with basmati rice

thursday: eggs, hashbrowns, toast (actually went out to celebrate lance's cpa test being done!)

friday: out

saturday: burgers & fries

THIS week-

sunday: beef stroganoff (from the freezer)

monday: sandwiches, veggies & dip

tuesday: mexican egg rolls (from the freezer)

wednesday: chicken, baked mac & cheese

thursday: burritos

friday: out

so, the recipe...it's salsa. so easy. so good. it's from prudence pennywise.:)

Super Fast Blender Salsa

Estimated Cost: $$1.50

1 clove garlic, chopped

1/4 white onion, chopped

1 (14 ounce) can diced tomatoes with jalapenos, undrained

1/2 cup cilantro leaves, with some tender stems

juice of 1 lime

salt, to taste

Combine ingredients in the blender in the order listed. Puree until smooth, or leave a little chunky, if desired.

back on the wagon.

for real...at least for weekly menu posts.:)

sooo...

sunday: stuffed shells with corn and garlic bread

monday: meatballs with rice, salad, and french bread

tuesday: leftover stuffed shells with salad and french bread

wednesday (tonight!): mexican egg rolls

thursday: baked pesto chicken with cheesy potatoes

friday: out

saturday: burgers and fries (I might make a salad to make it healthier :))

so, that's our menu! if I still have any readers, post yours!:)

feeding your family.

so, I totally joke about this phrase, but it's one of my core beliefs. that as women, we are nurturers and give lots of love ALL. DAY. LONG. also, though, that a huge part of our job as nurturers is to feed our families. to stifle those "and now I have to cook?" feelings and get busy in those kitchens! not only is it healthier, but it is a labor of love!
I don't mean to sound preachy--I struggle sometimes. but it's been a goal lately, and we've been doing it! we've only been eating out once a week, and even on those nights where I so don't feel like it, I've been persevering. and the outcome? I feel better. I feel accomplished. lance is happier. it's great.:)
so, hang in there...feed those families! show your love by getting dinner on the table.:)

what's your go-to meal?

share with me! so, there are always those nights when lance comes home from work and it's been a LONG day. maybe the baby's been fussy or I haven't felt good or I had a lot to do. and it's like, "what's for dinner?" hmmm. golden question. and for me, unfortunately, too often my go-to is like, del taco, cafe rio, or the burger place down the street.

my new goal is to make my go-to...homemade. I have some possibilities...meatless spaghetti, grilled cheese with tomato...sandwiches?

so, what do YOU make when you don't feel like cooking? what's your easy meal? quick and yummy, and most importantly, homemade?:)

and after being sick all day yesterday and still not quite right today, I get to put it to the test tonight!:) help me out for next time!

freezer cooking recipes-faves

how has it already been a month? well, I've been too busy playing with my baby girl to post, I guess.:)

so I wanted to post a few of my FAVORITE freezer cooking recipes. I honestly take no credit for any of them, since I didn't make them up or anything. I'll tell you who/where I got them from.:)

so I'll just give you a favorite breakfast, dinner, and dessert.:)

breakfast

I went to a thanksgiving point cooking class a couple years ago. I bought her cookbook (her name is jenny stanger) and she had a recipe for breakfast burritos--I've tweaked it a little. we love them and keep them in our freezer.

you need:
tortillas (I like the costco ones you cook, but any work)
eggs (8)
shredded cheese (1 1/2 cups--I use cheddar)
salsa (about 3/4 cup)
4-8 slices of bacon, cooked and crumbled
salt and pepper to taste

1. cook bacon however you like to--then crumble
2. cook eggs, and then add cheese, salsa, and salt and pepper.
3. add crumbled bacon
4. put some of the mixture in each tortilla.
5. wrap tortillas and place on wax papered cookie sheet seam-side down
6. stick in freezer until frozen
7. put in freezer bag

when you want to eat one, I heat 'em up for 2 minutes at 60% power.
YUM.

dinner

I got this recipe from my cute friend, veronica. we were roommates at byu. I've also tweaked this recipe a little.

chicken enchiladas

you need:
tortillas
chicken, cooked and cubed (maybe 2 chicken breasts?)
big can of cream of chicken soup
sour cream (I eye-ball this, but I'm guessing a small container)
2 cups shredded cheese
1 4 oz. can green chilies
1 green pepper, chopped
1 onion, chopped

1. cook chicken--then cube, shred, cut...whatever.:)
2. mix together soup, sour cream, cheese, and green chilies
3. cook green pepper and onion in olive oil (just until barely cooked--still crunchy)
4. add green pepper, onion, and chicken to your mixture
5. stuff tortillas with mixture (leave a little for the top!)
6. spread remaining mixture on top and sprinkle some cheese on top

now, there are 2 ways to do this! I like to cook it first and then freeze it, but it's good too if you freeze it before and then cook it for the first time after being frozen. I like to make this in a throw-away foil pan and wrap it lots of times in saran wrap. it's up to you. I've also just stuffed it (pre-cooked) in a freezer ziploc. anyway! if you bake it first, cook it at 375 for 30-45 minutes. when you heat it up, let it defrost and bake it for about 30 minutes at 350. if you freeze it first and then bake, let it defrost and then cook it at 375 for 30-45 minutes (you might need a little longer).

dessert

mmm! desserts freeze great. because there are only 2 of us (that eat real food), we end up with lots of leftovers. here's a recipe we think is awesome frozen! when you take it out of the freezer, it's pretty darn good cold or completely defrosted.:) I got this recipe from according-to-kelly.com (just copied and pasted)

ingredients:
2 sticks melted butter
1 1/2 cups brown sugar
2 cups flour
2 cups oatmeal
1 tsp baking soda
1/2 tsp salt
1 bag of chocolate chips
1 jar of caramel topping (think smucker's)

1. preheat oven to 325 degrees, & grease a 9x13" baking pan.
2. combine the brown sugar, flour, oatmeal, baking soda & salt. add melted butter & mix until "crumbly".
3. press HALF of the mixture into the bottom of the prepared pan, & bake for about 15 minutes.
4. remove from oven & spread the ENTIRE bottle of caramel topping on top, followed by the the ENTIRE bag of chocolate chips, & then finally sprinkle the remaining prepared dough mixture over the top.
5. continue baking for an additional 15 minutes or so, until it's a light golden brown.
6. once you've removed the caramel bars from the oven you need to let them cool & chill until the chocolate is set.... then it's time to cut them & start feasting.

to freeze, just bag the squares you want to save. I like to put about 6 in a bag and pull them out for a treat. they're SO good.:)

enjoy cooking and freezing!:)

caramel crack

this week's menu.

sunday:
crockpot bbq chicken
baked mac & cheese
green beans
yogurt cake (will post recipe below)

monday:
potato soup
wheat bread
salad
fhe treat: fro yo sundaes

tuesday:
del taco night (gotta love it)

wednesday:
meatless spaghetti
garlic bread
salad

thursday:
cafe rio salads

friday:
out

saturday:
homemade pizza
salad

yogurt cake

white cake mix
2 containers of yogurt (we did blueberry)
8 oz. cool whip

1. make white cake mix according to box directions.
2. mix in 1 container of yogurt.
3. bake.
4. mix cool whip with other container of yogurt.
5. frost.

easy, yummy, and healthy...right?:)

recipes we love (lately)

oh, you will not be disappointed.

sweet n sour meatballs

To make the meatballs, you’ll need:

1 lb. ground beef
1 egg
1 TBSP cornstarch
1 tsp. salt
3 tsp. chopped onion (I prefer red onion but it doesn’t really matter)
dash of pepper

Put all the ingredients in a bowl and mix together with your hand. It will be somewhat sticky. Form into balls and brown in a small amount of oil.

Drain all but 1 TBSP oil. Pour the meatballs and 1 TBSP oil in a dish and set aside.

For sauce:

1 can pineapple tidbits (tidbits AND juice)
3 TBSP cornstarch
1 TBSP soy sauce
3 TBSP vinegar
6 TBSP water
1/2 cup sugar

In your frying pan, mix the above ingredients until it thickens. I usually mix the water and cornstarch seperately and then put it in the frying pan so it doesn’t make dumplings! Put meatballs back in sauce and heat through. Serve over rice and thoroughly enjoy!

we had these with rice and yummy frozen green beans (the petite long ones) fried in oil, butter, and garlic. mmmm!

got it at www.sugardoodle.net/melsrecipes/

tomato and basil pasta

1/2 lb. whole grain angel hair pasta (I like Barilla)

1 tablespoon butter

1 tablespoon olive oil

1 tablespoons minced fresh garlic

1 tablespoon dried or 1/2 chopped cup fresh basil

pinch of crushed red pepper flakes

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon brown sugar

2 (14 ounce) cans diced tomatoes, undrained

1/2 cup shredded parmesan cheese (plus more for passing)

Bring large pot of water to boil. Add pasta and cook until dente. Drain pasta in colander and let it rest there for now. To the same cooking pot, add butter and olive oil over medium heat. Add garlic and cook for 1 minute. Add dried basil (add fresh basil at the end), crushed red pepper flakes, brown sugar, salt and pepper. Stir in tomatoes with juices. Bring to a boil and simmer for 2 minutes. (Add fresh basil now if using.) Add pasta back to pot and toss to coat. Stir in parmesan. Pass more parmesan at the table.

I used spaghetti instead of angelhair (just don't like the texture) and dried basil instead of fresh (just couldn't find it at the store). I made a good salad and homemade garlic bread. it's a keeper. it also makes a TON. we still have leftovers after eating it for lunch the next day.:)

got it at prudencepennywise.blogspot.com

I did it!

I organized my recipes.

I'm embarrassed to admit (but what the heck? it's just the www;)), but for the past...7 years I've been keeping my recipes stuffed in this little gummy bear tin and loose in a byu creamery plastic bag. aughhh! so every time I wanted to make something, I'd have to pull them all out (they were really stuffed) and sort through them. luckily I knew what color post-its some of them were on.;)

so my sweet hub went to kmart today and got me a huge binder and sheet protectors (high class, I know). someday I'll alphabetize 'em or recopy them, but for now they're just in sheet protectors. but hello, major improvement. so now if anyone wants a recipe of mine, it'll be pretty quick to find. yay. feeling a little more quality.:)

a hypothetical.

some days I post twice!:)

so, I have this idea. I'm a freezer cooking girl. I love anything you can make and then freeze. totally simplifies my life.

you know those break n bake cookies? they're pretty good, really. but kind of expensive and let's be honest--you can make a better cookie than that, right?:)

there are 3 of us now, but only 2 of us eat normal food, and because of that, big batches of things totally go to waste. I can't tell you how many perfectly good cookies I've thrown away once they get a little too hard to be yummy.

SO. while I'm sure you could bake cookies and then freeze them, I am going to attempt my own break n bakes. because MMM. wouldn't it be awesome to be able to have fresh baked cookies (YOUR cookies) without having to mix up the dough everytime?

I'm going to try it. I'll let you know.:)

sporadic...

sorry! with a new baby, some days...I don't post.:)

anyway! I tried the popcorn and it was great! I'd half the batch unless you're making it for an army, though. luckily my father-in-law was in town and helped us out.:) haven't made the cupcakes yet...let me know if you do!

I haven't posted in so long I don't even know where to start! I guess I'll pass on some of my favorite food blogs. man, people are totally talented in the kitchen! be sure to check some of them out. they're where I get almost all of my "dying to try"s!

1. prudence pennywise
this mom's trying to cook GREAT food on a budget (aren't we all?). she's super creative around holiday time, especially.

2. pioneer woman
her recipes always make me want to get to the grocery store FAST. and she's funny.:)

3. picky palate
a mom of picky kids. she has some awesome recipes. she's actually been on the food network!

4. this week for dinner
this gal posts weekly menus and invites others to do the same. she also has lots of recipes and tips for cooking.

5. jadi's recipes
this is a new find. super mom, I tell you (check out her homemaking blog--she has some kind of preschool and has TONS of craft ideas!). I'm dying to try her chocolate zucchini bread.:)

I find other recipes on random blogs. I'm kind of a blog surfer.:) I also love the food network for recipes for something I know I want to make (chicken parm, twice baked potatoes, etc.). they usually have LOTS of options and you can pick what looks best to you.

white chocolate covered oreos.

mmm! lance is in love.

so, this is the easiest recipe EVER.

you need:
oreos (if you want to make them suckers, get double stuff--I didn't)
white chocolate (I bought the melting discs from walmart's craft section)
sprinkles
cookie sheet with wax paper for drying

1. melt chocolate in microwave in 20-30 second increments (at 50% power) until runs smooth
2. dip oreos 3/4 of the way (it actually looks pretty not totally dipped!)
3. set on cookie sheet to dry
4. sprinkle with sprinkles!

if you want to make suckers, stick sucker sticks in the middle of the filling before or after dipping...I'm not sure if the stick will hold for dipping, but MAYBE.:)

got the idea from http://angbrimwil.blogspot.com/

menu.

two posts in 1 day! I know. I know.

sunday:
manicotti & spaghetti (we had a vegetarian over for dinner)
garlic bread (we ran out of tx toast, so I actually made some! I thought it was good)
salad

monday:
chicken verde
rice
tortillas
fresh veggies
peaches

tuesday:
del tacos

wednesday:
chicken noodle soup
rolls
apples & snicker salad

thursday:
sloppy joes
veggies
pears

friday:
out

saturday:
homemade pizza
salad
jello

I have tons of new recipes I want to try, but first I have to use up this stuff!:)

sweet. tooth.

I don't know that I always had one. but boy do I now. here are some recipes I'm dying to try. btw, it is such a bummer to run out of flour.

cupcakes (black & white)

Preheat oven to 350
line muffin tins with cups and spray with non stick cooking spray.

Sift together the following ingredients and set aside.

1 c cake flour
1 c + 1 T all purpose flour
2/3 c cocoa
1 t baking soda
1/2 t kosher salt

In a large mixing bowl cream together

2 eggs
1 c brown sugar
1 c sugar

In another bowl combine

1 c buttermilk
1 c brewed coffee (cooled not hot)
2/3 c canola oil


In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes)
Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.

Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!

When they are cool frost with Buttercream Icing:

2 sticks butter (very soft)
1/3 c milk
2 t vanilla (sometimes I add even a smidge more)
6-8 cups powdered sugar

Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!

gotta give credit to THIS girl for that and this next one, whom I don't know, but has great recipes.:)

popcorn heaven
1 stick of butter
1 1/3 cup sugar
1/2 cup light corn syrup
2-3 t vanilla
1 cup whole almonds
1 cup pecans (optional)
1/2 cup unpopped popcorn
milk & white chocolate for melting

pop your popcorn. then, in a saucepan mix the butter, sugar, corn syrup & vanilla. cook on medium to high-ish heat until the mixture reaches 228-232 degrees F on your candy thermometer. in a BIG bowl, mix together the popcorn, candy mixture & nuts (be careful, it's hot!) then, spread it out over a greased cookie sheet to let it harden. finally, top it all off with a generous drizzling of milk & white chocolate.

doesn't that sound heavenly? I'm a sucker for sweet popcorn. I need to get my mom's caramel corn recipe! YUM.

I am making them this week! I will let you know how much I love them.

this week's menu...late.

I keep my menu in google docs. it's so awesome! I have a shared grocery list with lance too. so we just add to it and print it when we go to the store.

sunday:
pancakes
eggs
sausage

monday:
stir fry
rice
frosty mandarin dessert

tuesday:
del tacos

wednesday:
meatless spaghetti
garlic bread
salad

thursday:
chicken fajitas
carrots and celery
peaces

friday:
out

saturday:
homemade pizza
salad
pears

as you can see I'm on a meat/main course, starch, vegetables, and fruits kick for each meal. we're trying to eat healthier. and did you notice--less mexican this week!:)

the joy of crockpots.

usually on sundays we have a crockpot meal. we had 2:30 church last year and it was SO nice at 5:30 to come home to dinner already ready (or mostly, you know). now we have 10:30 church, and while it's not as much a necessity, who doesn't love a crockpot meal? the meat is tender, all the flavors have melded together beautifully...man, makes me hungry just thinking about it!

some quick tips:
*you can put in meat frozen or defrosted
*always cook your meal at the lowest temperature possible
*you don't HAVE to brown meat before
*when your meal is done cooking, switch to "warm" setting
*resist the urge to take the lid off!
*use a crockpot liner--makes clean up a cinch!

here's what could be in my crockpot on a sunday:

beef stroganoff

stew meat (1 lb or so)
1 can tomato soup
1 can cream of mushroom soup
1 package of lipton onion soup mix

sour cream (add at end)

1. add stew meat (I usually brown first) and soups to crockpot
2. stir
3. put lid on and cook on low for 6-8 hours (if you brown, you only need 4 or so, but still on LOW)
4. add sour cream
5. serve over egg noodles

meatless spaghetti sauce (AKA marinara)

jar/can of spaghetti sauce (we spice it up so much, get the cheap kind!)
1 can diced tomatoes
onion
garlic (I use the kind already chopped, but you could use fresh!)
salt
pepper
italian seasoning

1. put spaghetti sauce and diced tomatoes in crockpot
2. dice onion and add
3. add 1 tsp. or so of garlic (I really like garlic!)
4. add salt, pepper, and seasoning to taste
5. heat on low for 4-8 hours (as many as you have!). the trick is to let it simmer forever.
6. serve over rotini (or your favorite pasta).

that's the first edition of crockpot recipes!:) more next time...

sunday nights.

for some unknown reason, on sunday nights my sweets cravings become extra strong and I end up generally making some sort of treat.

last week was banana bread. I posted the recipe here.

this week was sugar cookies. I emailed my friend ranisa for a recipe. it was a good one! then I used the frosting my mom got from an old friend.

cookies

1 1/4 cup sugar

1 cup butter flavored Crisco (this is the key-just butter makes the cookies too crisp)

2 eggs

1/4 cup light corn syrup

1 teaspoon vanilla

3 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

mix sugar butter, add eggs, add all wet ingredients, then add mixed dry ingredients. Wrap in cling wrap and put in fridge for 1 hour. Roll out and cut with cutters. I think the key to having great sugar cookies to have them be thick. I don't care for them crunchy. 375 5-9 minutes, watch close as soon as the edge starts to look the slightest bit golden remove from oven.

frosting

2 lbs powder sugar

1 cup butter

1 cup shortening

1/2 cup milk (I think this much milk makes the frosting too runny, so I add about half this, and more as needed)

1teas vanilla

1/2 teas almond extract
(the recipe makes a TON...so half it)

this frosting is awesome on cupcakes!

also last weekend lance and his brother sean made this yummy cake. oh. my.

welcome, welcome!

I'm passionate about a few things. my husband, my cute baby, my family...and food. I like lots of other things just fine (pilates, kickboxing, running, clothes, baths...etc). and so while my other blog consists of all the other stuff, THIS is my blog dedicated to food. I'll try to update it often, and because I'm kind of a scattered person, the posts may be also.:)

I often send myself emails (cool, huh?) with links to recipes, ideas I want to try, things I need to remember...so hopefully this blog will eliminate the need to self-email. haha.

for now I'll post this week's menu. we don't follow it religiously, but we do have all the things we need to make these items, and for the most part, we eat them. if we don't get to something, it'll probably end up on next week's menu. I'd LOVE it if you'd post yours too!

sunday:
chicken & bean burritos
*with those really awesome tortillas you buy at costco that you cook yourself! yum.

monday:
sandwiches

tuesday:
del taco 3 tacos/$1 night (haha!)

wednesday:
ravioli with marinara
*you have to get the fresh, refrigerated kind...bertoli?

thursday:
fajitas

friday:
out

saturday:
homemade pizza
*albertson's french bread dough for the crust. yup, you can buy just the dough.

I realize I planned mexican three times this week. we like mexican.:) next week I'll try to branch out a little more.