I made the yummiest quick pasta salad last night…
1 pouch of salmon
1 pound of shell noodles, cooked and cooled
1 can of asparagus tips
About 2 tbsp. olive oil
About 4 tbsp. basalmic vinegar
1 cup shredded mozzarella cheese
Spices to taste:
Garlic powder
Rosemary
Dill
Lemon Peel
Salt & PepperMix ingredients in a big bowl. Season to taste. You can eat it right away, but it gets better after sitting for awhile in the fridge.
We’ve found that, for some reason, frozen burritos are a big hit with the kids. Well, frozen chimichangas seem to be even better.
I spray a 9×13″ pan with nonstick spray, and arrange the 10 (or 20 if Ted is home) burritos from a bag of frozen burritos in the pan, and then pour green chili over them, and sprinkle with cheese. The directions say that frozen, they should be baked for 20 minutes, but they always come out still frozen in the middle, so I cook them for 30 minutes (high altitude?).
Serve them with heated canned refried beans and some sour cream, and everyone is very happy. It’s great for nights when I’m really busy, too.