Food Challenge: Day 2

Today's food actually started last night, because with church in the morning and two really young children, it helps to have your meals as prepped as they can be.  I made our 'big' lunch (David works in the evening again, just like last night, so another large mid-day meal) last night, and it's shepherd's pie.

This is another meal that I don't make with a recipe.  For this one I sauteed ground beef, onions and garlic, seasoned with ground black pepper and some kosher salt and into that mixed about 2 cups of mixed frozen vegetables, two cups of frozen broccoli, and half a container of the Philly cooking cream.  Then I topped it with 1/3 of the bag of frozen hash browns and onto that poured half a can of cream soup mixed with about a can of milk and some grated cheese. 

At the same time as I was prepping this, I made up a casserole for a sick friend; hers used the other half of the can of soup, mixed with milk, and poured over the sauteed beef (minus onions and garlic) and hash browns, with grated cheese on top.  I'm always cautious to make my gifted meals a bit bland if there are children in the house because you never know what level of picky eater you may be dealing with!

Breakfast for Samuel was mandarin orange slices and the last breakfast muffin.  David and I are notoriously bad at eating breakfast, so I doubt he ate anything, and I know I had a cup of tea.  Once we finished lunch and everyone was down for a nap I made up another batch of muffins.

I started with my basic muffin recipe again, but this time I lowered the sugar even further, to 1/3 cup, and I changed the 2 cups of white flour to 1.5 cups of white and half a cup of whole wheat.  I also added 1 cup blueberries and 1/2 cup of chocolate chips.  I'll use these muffins for snacks.

David took the rest of the shepherd's pie for his break at work.  We rarely have leftovers in this house.  Samuel and I had a veggie plate with dip for supper.