Breakfast: Pineapple Flop Brunch Cake $0
Mmmmmmmm, this morning I took one of our favorite breakfasts and modified it based on what I had in the pantry. I normally cut the recipe in half, and use 1/2 c. milk and 1/2 c. sugar and 1 whole egg. I had planned on adding some raisins (to add fruit), when I noticed that I had an 8oz can of pineapple tidbits leftover from a past week. So I added that, drained a smidge, less milk, raisins, and used allspice instead of cinnamon. Baked for 30 minutes (it always takes longer when you add fruit), and ohmigoshitwassoooooooooofabulous! But not pretty. It was so moist that it fell apart as I pulled it out of the pan.
Lunch: Middle Eastern Stuffed Pitas $9.42
These are very basic pita sandwiches: hummus, tomato, cucumber, and feta. There was also supposed to be a little onion (my kids don’t do raw onion) and some mint. And chocolate dipped strawberries. Chocolate dipped strawberries. Yeah, that side dish was weird. For a dinner, putting that much effort into a side dish (or dessert) makes sense. Not for lunch. But even for dinner, I think I would have stuck with something more Middle Eastern – like orange slices sprinkled with cinnamon.
I served this with some of the leftover vegetable tagine from last week, and amped it for my lunch (adding olives and bell peppers).
Dinner: Baby Back Ribs with Pineapple Glaze $9.86
Yeah, it was a pineapple kind of a day. That’s okay, we like pineapple. Originally, the recipe is supposed to be grilled. So I asked my grillman whether he felt like grilling it, but he said that he prefers the way ribs come out in the crockpot. So, that’s what I did. And since it wasn’t a Girl Scout meeting day, and I actually had time and energy to cook in the evening, I made up the glaze from the recipe, basted it on and broiled the ribs and the pineapple. I let it get just a bit dark, just a bit crunchy, just a LOT yummy!