What does a week of dinners from the freezer, from your Mom’s freezer, and from a home cooked meal look like? A smorgasbord of dinners, that’s for sure!
Don’t get me wrong, I love to cook. I find it relaxing and exciting all at the same time. There’s no better feeling then sitting down for dinner, taking that first bite, and realize you nailed this one on the head! Even better when my fiance says, this is lovely! (irish charmer…) But sometimes you just gotta make do with what ya got, right? So here is my smorgasbord of dinners this week AND a quick and healthy dessert to top it off!
Ground beef chili for the lad, Mom’s spicy turkey chili for me, side salad, and a baguette for dipping.
Throw in some leftover chicken tortilla soup and home made pita chips and there’s another addition to the smorgasboard
I enjoyed a night out with my girlfriends one night so I left a nice heaping piece of lasagna for the lad. We’re had leftover lasagna Sunday night so that tray served us 3 whole meals + 1 more with the turkey sausage lasagna roll-ups still to be consumed.
And last, but certainly not least, Key Lime Pie!
All you need is a Keebler ready crust graham-cracker crust and the following:
- two 6-oz containers of Light and Fit key lime pie yogurt
- one packet of sugar-free lime gelatin
- 1/4 cup water
- one tub of light Cool-whip
Boil the 1/4 cup water and stir in gelatin until dissolved. I used an electric tea kettle to boil the water but you can microwave it for about a minute. In a large bowl, whisk together the gelatin mixture and yogurt. Fold in whipped topping and spread into the graham cracker crust. Refrigerate for four hours. Quick, easy, somewhat healthy, and the best part – yummy!
What’s your favorite Key Lime recipe? Please share!