Level 1 - Day 15

Our Company Loved Suzanne's Recipes

As I mentioned yesterday, coming up with a menu that pleases kids and kept us on plan, was challenging.  So, here's what I decided to do.

I made BBQ ribs in the crock pot using store-bought sauce.  It was quick and easy, and always a hit with everyone.  Plus, a big salad.  The plate was licked clean by everyone but me.  I stayed strong and resisted them.

Then, for us, I made Mini-Mini Meatloaf plus Fennel and Leeks au Gratin.  Both recipes were on the SS web site.  And, everyone was happy.  Especially me, because our company, including the kids, ended up eating our stuff, too! 

The fennel and leeks looked just like potatoes au gratin when it came out of the oven.  You put some cheese on top, which made it bubbly and gooy looking.  And, it smelled absolutely delicious, and hard to resist.  Even the adults were leery when I told them what was in it, but people eat with their eyes, and this was visually tempting.  Thanks, Suzanne, for making me look good!

Breakfast - Leftover Quinoa, plus non-fat milk and Agave Nectar.

AM Snack - Fruit

Lunch - Leftover chicken soup from yesterday.

PM Snack - Slice of cheese.

Dinner - Mini-Mini Meatloaves and Fennel and Leeks au Gratin (both from the SS web site).  As I mentioned above, the au gratin was fabulous.  It even won over finicky kids and leery adults.  Plus, making the meatloaf in cupcakes tins was genius!  It only took 20 minutes to bake and they looked adorable.  Really festive for company!  Plus, the homemade sweet tomato sauce was rockin' drizzled on top.

There wasn't a morsel left anywhere and I loved it!