And we are half way there...

Day 15 of the Food Experiment and things are going well.. I have run out of all veggies and will be visiting Sunflower market tonight for fresh, organic produce (mmmm salad for lunch tomorrow)! This week has been a bit crazy and not so tasty thus far (that will change tonight, I promise).. Left over pizza from little B's birthday party on Sunday is never ending! Had it on Monday for lunch and Dinner, and now need to give the rest to the in-laws. It was good the first and second day but Yuck, I am done with pizza for a while!

Last night I made a Sausage and tomato pasta sauce, with vermicelli. NOT GOOD! I have made this in the past with onions and peppers and it has turned out FAB, but this time all we tasted was freezer burn.. UGHHH! I am glad we are doing this Experiment to clean out the freezer so I can start over fresh. I will never keep frozen meat more than 3 months without using it again!

Tonight- Wed Feb 3rd

Breakfast, I am no longer going to post breakfast because it is always more of the same and boring (cereal, pancakes, eggs, etc) unless I make something cool!

Dinner- Fishsticks (wow we have a ton of these) with mango and jalapeno lime salsa, corn chips, and steamed edemame in the pods (little B's fave). Left over Birthday cake for desert (the last of it I hope).

Thurs Feb 4th- Crispy open faced Cheesy Quesadillas (recepi from '10 dollar dinners' on food network, below) with my spicy Tequilla/lime bean dip. (take a can of refried beans, add 1 shot Tequilla, juice of 1/2 lime, and 1 tspn chili powder and stir, yummy, yummy!)

Crispy open faced quesadilla Ingredients
2 large (10-inch) flour tortillas
2 tablespoons vegetable oil
Kosher salt
1/4 cup sour cream
1 lime, zested and juiced
1/2 teaspoon ground cumin
Freshly ground black pepper
1 1/2 cups shredded Cheddar

Directions
1 tablespoon chopped fresh cilantro or parsley leaves (or 1 teaspoon dried parsley)

Preheat the broiler.

Brush the tortillas on both sides with vegetable oil and lightly salt. Heat a large saute pan over medium heat and cook the tortillas, 1 at a time, until slightly golden on both sides. Meanwhile, in a small bowl, mix together the sour cream, lime zest and juice, cumin, and salt and pepper, to taste, until smooth. Pour into a plastic squeeze bottle or sturdy resealable plastic bag and cut small tip in corner.

Arrange the browned tortillas on a baking sheet and sprinkle evenly with cheese. (You may need to do this in batches if both tortillas don't fit on 1 tray.) Broil until the cheese bubbles and begins to brown, about for 1 to 2 minutes, (be careful not to burn). Slice each quesadilla into 8 wedges and drizzle sour cream decoratively over the top. Sprinkle with cilantro and serve.