You know how we love Z'Tejas here in Ausitn (and have made some of the recipes from their website). We had some yummy leftover mac and cheese and some grilled chicken from our dinner there.
For some freezer treats for Zoe, I combined cut these leftovers to make mini mac and cheese bites.
2 1/2 c. leftover mac and cheese
3/4 c. grilled chicken, cut into small cubes
Preheat oven to 350 degrees. Grease mini muffin tray with cooking spray. Combine mac and cheese with chicken. Fill muffin tray, then top with bread crumbs. Cook for about 15 minutes, then cool for 15 minutes. Put in freezer bag for future use, or enjoy immediately!
I'm in love with the spicy mocha at Monkey Nest, and wanted to make it at home. Here's my version!
1 packet Via or other instant coffee
1 T. cocoa powder
1/8 tsp. cayenne pepper
Stevia to taste
1/3 c. milk
Put ingredients in large mug and pour in 8oz of hot water. Stir. Imbibe.
Found in fridge and pantry: 1 avocado, leftover sour cream, 1/2 can of San Pellegrino Aranciata soda, wilting cilantro, flat iron steak, 5 tortillas, maple syrup, little bit of parsley flakes, and a bit of Gouda cheese.
I mixed equal portions of soy sauce with the soda, then added garlic, parsley and maple syrup to taste. Marinated the flat iron steak for a few hours, then threw on the Forman grill for 3 minutes.
The quesadillas were also made on the Forman grill with the steak, gouda cheese and cilantro.
I mixed equal parts avocado and sour cream for a great garnish. Enjoy!