Steph's Week

So I actually stuck to my menu plans all week, but I DID eat chocolate too.

Oh, instead of the chicken rice veggies, hubby had purchased donairs for our Wed. dinner so I counted that as our meat meal of the week.

I wanted to share the potatos and veggies recipes:

POTATOS:

1 bag of small potatos - yellow fleshed are best.
boil until you can pierce them easily, but the skins should not be flaking off.

Take off and place on a tea towel. Take another tea towel and place on top (for heat buffer). Smush with the palm of your hand, like smooshing a ball of cookie dough. Make sure the potatos don't break apart though.

Drizzle evoo on the potatos (amount is your preference, I did a little bit), sprinkle with a salt, table salt is fine but something like sea salt is even better.

Place on parchment paper on cookie tray and bake at about 425/450 until browned (flip them)... I did it about 20 minutes. The thinner your potatos the better!


EASY VEGGIE SALAD

I used broccoli, cauliflower, red onion, mushrooms, cheddar cheese. Chopped up and put in a bowl. You can add bacon bits if desired. Then add at your discretion: mayo (I used Hellman's for better fat), vinegar, sugar (or sweetener of your choice).

To give you an idea of portions: I used a whole head of cauliflower, same amount of broccoli, 1/3 a cheese block (big block), half an onion, 5 large mushrooms.

For sauce, I used almost 2 cups mayo, 4 Tbsp vinegar, and less than a quarter cup of sugar. Really, you could probably get away with just a little pinch of sugar/sweetener instead.

It was so good and so fast! I made a creamy dressing so that hubby would be more tempted to eat it and less disappointed that there was no meat on the table.