Monday is done, and it was a rainy dreary one in Columbus. The rain meant indoor recess and no outdoor run that I was planning. When I left school I ran to the grocery store to stock for the week. I hadn’t been to the store in almost two weeks so we desperately needed the basics. I also made a meal plan for week and loaded up so I wouldn’t have to run to the store everyday. Let’s see how it works.
Tonight I was in the mood for warm comfort food that reminded me fall and winter. I wanted something creamy and cozy so I decided on:
Soupy Potatoes (otherwise known as Cheese Potatoes or Party Potatoes)
Green Bean Mushroom Casserole
Baked Tofu
Salad
It totally hit the spot and we have tons leftover for lunch. Brady made some grilled chicken to go with his creamy sides and we dug in.
Light and Simple Green Bean Casserole
- 2 cans of French style green beans – drained
- 1 can 98% fat free cream of mushroom soup
- 1 can mushrooms – drained
Cook at 400 until bubbly – 25 minutes and top with Fried Onions for the last 5 minutes!
*This is great on top of brown rice for a quick easy vegetarian meal!
I just finished watching Gossip Girl and it is past my bed time!
