Breakfast:    

2 cups coffee.    

Lunch: Cornmeal Mush Casserole with Italian Sausage.  I sliced 8 pieces of cornmeal mush into 1/4 inch slices and pan fried with olive oil, turning when browned.  While the mush was cooking, I browned a few ounces of mild Italian turkey sausage and drained.  I also cracked an egg into a bowl, whipping, and in another bowl shredded an ounce of cheddar cheese.  Once the mush was done, I placed 4 slices into a small casserole pan for two and sprinkled the cheese  over top.  I added dollops of light sour cream and followed up with 1/2 of the sausage.  I then poured the egg mixture over top.  We had a sliced of  Boule Bakery jalapeño cheddar bread left, so tore off about 10 small pieces and pushed down into the egg mixture. I placed the rest of the mush and sausage in the casserole, sprinkled a bit of Zaaschila 3 Chilis Taquera Salsa over top and baked at 375 for 20 minutes.  I added a bit more salsa and Murray River salt. This was amazingly good and a nice Sunday breakfast.    

Cornmeal Mush with Sausage

 

   

Dinner: Turkey Tacos.  We were both tired and a bit lazy, so dinner was ground turkey seasoned with chopped tomatoe,  onion, garlic, and dried chilis flakes, all cooked together and wrapped in soft tacos with various additions (light sour cream, shredded lettuce, pickled jalapeno, and several hot sauces).  Easy, fast, tasty!    

Snack: Sesame Rice Cracker Chips and a Banana.

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