Last night I fixed a big pan of Stouffer's individual meatloaves, 6 of them. I ate one and refroze 3 and kept 2 for other meals this week. For sides I fixed scalloped tomatoes and mashed butternut squash. The mashed butternut squash is fixed the same way you fix mashed potatoes - boil in salted water, drain, mash with butter, milk, salt and pepper. They were pretty good - not as good as mashed potatoes, but good, and it was a vegetable :P

I love the scalloped tomatoes. This is a takeoff on one of Ina Garten's recipes only I changed it to just make 2 servings and use stuff from my pantry and freezer.

Scalloped Tomatoes

Ingredients

2 sliced frozen Texas Toast garlic bread
1 15 oz can diced tomatoes with Basil and garlic
2 cloves garlic
1 package Splenda
1 tsp basil
1 tsp salt
½ tsp pepper
1 tbls olive oil
2 tbls parmesan cheese

Directions

Preheat oven to 350
Add olive oil to large skillet and heat
Mince garlic
Grate parmesan
Drain tomatoes
Cut Texas Toast into 1 inch chunks while still frozen
Add toast to skillet and toast - approx 5 min
Add can of tomatoes, Splenda, garlic, salt, pepper and basil to skillet.
Heat tomatoes and other ingredients - approx 5 min
Put mixture in small ramekin and sprinkle parmesan over the top.
Bake in oven at 350 degrees for 35 min
Serves 2

I planted basil, parsley, radishes and green onions this weekend. It's finally time here - I hope. Now if I can just get thru the hail season.

I finished reading the library book The Endless Forest by Sara Donati. Historical - excellent. I love this series. I gave it to my niece a while back and she fell in love too and has been forcing all her friends to read it.

I also read my book Lyon's Pride by Anne McCaffrey. Sci/Fi - ok