What's for Dinner, Wed., Mar. 1, 2017
The cauliflower soup I made yesterday was a hit, so whatever’s left of that for this evening, along with pork chops and applesauce.
Polenta, sauteed, and with peppers on top.
Salad is watercress, red and green cabbage, and a few other types of greens. I think I’ll try the new sesame ginger salad dressing we purchased the other day. It’s made by Bragg’s.
Cher
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Sorta my version of a Mexican shake 'n bake. (Oven "fried" crunchy Mexican chicken??)
With chili pinto beans w/ cilantro, and Mexican rice with pico de gallo folded in at the end. And, a cup of leftover posole verde as an appetizer.
I sort of used this recipe as a basis for meatloaf
http://www.tasteofhome.com/recipes/vegetable-meat-loaf
but no meatloaf is ever the same depending on what veggies are begging to be used up in the frig. I shredded the veggies in the food processor and voila! savory and tender meatloaf. Even better will be the yummy sandwiches tomorrow. Meatloaf sandwiches are the real reason to make meatloaf to begin with. 
