This past week was a week of endings, new beginnings, and a whole lot of time spent reminiscing. So it’s fitting that this week I ate some foods that reminded me of my childhood. One of those classics was this cheese toast. Now you have to get it just right. You have to use american cheese (preferably Kraft), white bread, and the Country Crock butter like spread. Put it in the oven at 350 degrees and let it bake until the edges are toasty and the cheese melty. I don’t like it too brown but feel free to burn the edges or get your bread as toasty as you like.
What I like about this is that it’s fast and it brings back a lot of good memories of weekend breakfasts as a kid. We’d wake up, eat breakfast and then either do chores or go play outside all day long…or actually I’d probably prop myself up with a good book instead. It’s not something I eat often because I don’t normally have white bread or Kraft singles around, but when I do its quite the treat.
This next meal I meant to make a while back but never got around to it. It’s a nice veggie twist on a classic pizza. Cut a zucchini in half, hollow it out, fill with pizza sauce and top with cheese. Bake at 350 degrees for about 15 minutes. The zucchini was perfect! It’s a low calorie options and just SO tasty overall.
I said the week was full of endings, and law school ended which meant less meal prep and more party food. One of these party “foods” was this bottle of Jameson which I brought back from Ireland my first summer of law school. I’ve been waiting to open it and this week finally had the chance to! It was so nice and smooth compared to the regular Jameson I get all the time. So WORTH the wait!
Lastly, It was a week of eating out. Here’s my meal from Chuy’s. I’m not normally a big TexMex or really even Mexican food person, but this place has killer drinks (great for a celebration). I am however happy to return to my normal eating routines. I haven’t really “meal prepped” for this next week, but I’m already getting a menu together for the following week. Don’t fret though, I have some good foods to share with you from Week 21 still!