Operation empty it.

I haven't started out strong with my meal documentation. I have been eating. Just not capturing them until after I finish the last bite. 

Am I allowed a grace period? 

Anyway, this morning was "Operation: Use What We Still Got in The Fridge and Cabinet". It was fun...and delicious. 

Breakfast: 

Toads in a Hole 

Thank you for cooking breakfast, Matt! 

 

Mid-Morning Snack: 

 watermelon

&

freshly popped popcorn 

(from the seed, on the stove, so good)

Lunch was an interesting combination. While scanning the refrigerator and cabinet, I noticed we had two whole-wheat pitas, a couple spoonfuls of lentil curry dip, 5 slicer tomatoes, couscous, freshly shaved parmeson cheese, a sad bit of leaf lettuce, 5 cherry tomatoes, and some red onion. 

{light bulb}  

Lunch: 

Salad: leaf lettuce, diced cherry tomato, a couple slices of red onion, a smidge of parm cheese, and italian dressing. 

Oven-roasted tomatoes with shaved parm cheese, oregano, and olive oil. 

Whole-wheat pita with lentil curry dip spread, and couscous.

You.

Must. 

Try. 

These. 

Tomatoes. 

Baked Parmesan Tomatoes 

 via Eating Well 

• 4 tomatoes, halved horizontally
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon chopped fresh oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 4 teaspoons extra-virgin olive oil 

{prepare yourself for how simple this is}

1. Preheat oven to 450° F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

 
Now, I am off to wake Mr. Miller from his afternoon nap so we can get our lazy butts out of this house.