Good Eats All Week

We have a crouton crisis in my kitchen. The new way I’m making them is so good, someone keeps sneaking them before dinner. I won’t say who, but that person has a mustache. Oh wait… that could be either one of us! 😀  Here’s what I cooked this week:

• Soft croutons
• Spinach fried rice
• Lemon blueberry loaf
• Soft oatmeal raisin cookies no butter
• Creamy chicken & broccoli pasta
• Granola bars
• Oatmeal muffins
• Cabbage soup
• 
• Linguini with broccolini & mini squashes
• Taco salad
• Chocolate pudding
• Chicken tenders with roasted potatoes, sweet potatoes & peppers
• Almond butter
• Dark chocolate cashew clusters
• No knead whole wheat bread

I have a new way to make my croutons! I bake a loaf of no knead white bread, and after it’s cooled, I slice the whole loaf into croutons and freeze them. Then… before dinner, I remove a handful, let them thaw a little, put them in a plastic bag, drizzle with olive oil, salt & pepper and bake them on an ungreased pan in my toaster oven at 350 for about…. oh crap… I forgot to write down the time, but I think it’s about 15 minutes, until they are golden and crispy but still soft on the inside. I will post them soon as a new recipe with the exact time.

My husband loves these too… so much so that I caught him sneaking some before I made the salad. Busted! 😳 I now have a new plan: I count them before toasting. If I start with 16, then I put 8 on my salad and he gets the rest. If there’s only 3 left, it’s his problem. 🙂