Breakfast for Dinner

By Natalie

I was not in the mood to cook, and bacon sounded really good. I decided to make breakfast for dinner. I'm a BIG fan of breakfast. I could eat a bowl of cereal 3 times a day.  Right now, I show restraint and just eat cereal twice a day.
The cinnamon rolls are from a can. Gasp! They were so gooey and sticky. Say what you will, but cinnamon rolls from a can are delicious.

I poured most of the bacon grease out and just left a little bit to cook the eggs in. Micah was overjoyed with this plan. He LOVES bacon and especially eggs cooked in BACON.

What's your go to meal when you don't want to cook?

Indian Chicken

By Natalie
  

In Boston, we went to an Indian restaurant with the most delicious sauce. I wanted to eat the sauce with a spoon! I think I made something similar with this tomato-yogurt sauce. Micah said that it doesn't taste like the sauce at all. What does he know?

The day before I made zucchini pasta and had so many vegetables that I saved some to serve as a side with this Indian dish. I poured some of the sauce on the veggies to tie it all together. I also served naan. Bread is so good.

I used boil-a-bag rice as a short cut. I boiled the rice in chicken broth and one clove of garlic (minced). I'm unable to cook rice without making a huge mess. I pretty much only have boil-a-bag rice on hand.

You can find the recipe for Indian chicken here from Foodie Bride.

Mini Eggplant Pizzas

By Natalie

I found this recipe on Food Lush, the site that I write for on Fridays.  I was a little bit leary about this recipe, because I don't like eggplant.  I'm trying to be brave, so I thought I would try it.

And, I'm happy to report they turned out great! Cheese always makes things taste great.

I do need to remember to cook eggplant earlier in the week. I do all my shopping on Monday, and waiting 5 days to eat it, is a bit too long. Nonetheless, it still turned out great. Now, to convince Micah to taste some. He told me I'm supposed to make his pizzas on naan that we had leftover from last night.

Here's how I made it:

• 1 8 oz can of tomato sauce
• handful of basil
• Italian seasoning
• mozzarella

1. Preheat oven to 400 degrees.
2. Slice eggplant into horizontal 1/2 inch- 1 inch slices.
3. Place eggplant on cookie sheet, brush olive oil and sprinkle salt on eggplant. Cook for 6 minutes, turn and cook for another 6 minutes.
4. Meanwhile, heat tomato sauce in small sauce pan. Add 1 tsp of Italian seasoning and handful of chopped basil. Cook on low heat until eggplant is done.
5. Add sauce and sprinkle cheese on cooked eggplant.
6. Cook about 3 minutes until cheese is melted.