So today Mr. R made it outside of the house. Praise the Lord!
He is not the nicest when he is sick... although neither am I, so I am grateful he is feeling better and that we could get fresh air, see and talk to other people, and run a few errands.
We made a successful trip to Costco and the bill was under $100!
Our loot should last us at least 2 weeks (with grocery store supplements). I really am trying to be better about my meal planning and making sure the food we buy does not go to waste.
Our Costco haul contained: Seafood chowder, salmon burgers, crabcakes, mango salsa, red potatoes, demi baguettes, butternut squash, strawberries, cherries, asparagus, vitamins, and taziki sauce.
This afternoon the crock-pot made a second appearance with butternut squash soup.
Ingredients:
2 pounds butternut squash cubed, 1.5 T of butter, one green apple, one red onion, 2 teaspoons of ginger, 1/4t cayenne, 1/8t all spice, 1/8t cumin, 3 cups chicken broth.
Saute your diced onion and diced green apple in the butter.
In the meantime place the cubed squash, chicken broth, and spices in your crock-pot.
Add your onion, apple, butter mixture to crock, stir, cover, and cook on low for 8 hours or on high for 5 hours.
In batches blend your soup. (I also added a 1/2 a cup of fat free half and half)
Serve in pretty bowls with a chunk of bread, a tablespoon of crumbled bacon, and salad.
FYI: You could totally make this your veggie meal of the week by omitting the bacon crumbles and subbing vegetable broth for chicken broth.
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