I forgot to show you what Hannah made after school on Wednesday night. Her class is from 7:00 to 9:30 – she had a late lunch and by the time she got home she was starving. She wanted pizza!
I went back to basics for breakfast – an egg sammie on half a jalapeno cheese bagel – we had two birthdays in our office yesterday, so when I saw the jalapeno bagel, I put my arnold thin back in my lunch bag – not pictured is a side of watermelon.
I was going to use my leftover pork to make pork tacos in corn tortillas. I had visions of Pam frying them so they were nice and crispy. Only one problem – when I took the tortillas out of the bag they were all moldy.
On to plan B! I had some tortilla chips in my work drawer. I layered 1 ounce of chips on the bottom, then put my shredded romaine on top of that. I heated up the pork with 1/2 cup black beans, poured that on top with some cheddar cheese and some of my baja fresh salsa. This was so good!!
- 9 ounces Italian sausage
- 8 basil leaves
- 1 teaspoon garlic, minced
- 2 tablespoons Italian bread crumbs
Throw everything into the food processor. I make golf ball size meatballs, so with the amount above, I got 15 meatballs. Each on comes in at 62 calories, 4.9 fat, .7 carbs, 0 fiber and 3.4 grams of protein.
Get a non-stick skillet and spray with Pam, 1/2 teaspoon canola oil, and 1 pat of butter. When the pan is hot, add the meatballs and brown on all sides. Add your pasta sauce and let the sauce simmer for 15 to 20 minutes with the meatballs to finish the cooking process.
In today’s I want that! Debbi’s Taco Corn Bread Casserole! It looks so good and pretty sure I can have Mexican every day of the week