I love the idea of quesadillas on a grill! Our grill is currently out of commission but hopefully if/when we move we’ll get a new one. Mushrooms are a point of contention in our home- P loves them and I do not. I think however if they were coated in cheese I could manage 🙂
Oh I forgot to tell you that I made the smashed chickpea avocado sandwich you talked about a couple weeks ago. I loved it! I added a teeny tiny bit of red onion that I had leftover. I ate it on top of a toasted Ezekial Bread english muffin. It was so light yet filling- perfect for lunch at work.
This curry recipe that I’m sharing with you today is one I made a couple weeks ago. It’s a frequent flyer in our rotation as it’s so simple and easy. In fact, it’s so easy P even made it when he was in Vegas. You can throw in whatever veggies you want (or meat in P’s case).
The Verdict: The sauce is the perfect amount of spice and creaminess. I used green pepper and broccoli and served it over brown rice but you could really use anything. You could even use some frozen veggies that you have on hand (I think snap peas would be tasty). That way you can easily whip up if you didn’t thoroughly meal plan for the week and it’s the end of the week and your hubby doesn’t feel like eggs and toast- not that that’s ever happened in this house.
Good luck with all the packing! I can’t wait to see you guys this weekend! We’d of course love to have you over for dinner- it won’t be anything blog worthy but who doesn’t love straight up spaghetti and meatballs?