A Dinner Riddle

What do you get when you throw a little lettuce, red onion, cucumbers, pepperoncini, and tomatoes together?

Greek Salad! This has been one of Rex's favorite meals ever since I met him. Which is funny, because literally every other time I serve a vegetarian dinner he asks, "Where's the meat?".



As you can see, I did put chicken on it this time. YUM!

American Nachos

I wanted to clean out the fridge. This is what I came up. Potato chips, leftover mac and cheese, some broccoli, and some sliced cherry tomatoes. Who wants to come over for dinner?

Toasted Coconut Oatmeal

1C steel cut oats
3C water
1C unsweetened shredded coconut
1C coconut milk
~1/2C maple syrup or honey
2T butter
1/4tsp salt
to taste- raisins, pineapple, chocolate chips, etc optional

1. Soak your oats in your cooking pot in the water overnight.
2. In the morning, bring oats to simmer over medium heat. Reduce heat to low and cook about 10 minutes or until they are a slightly dryer consistency than you prefer (the coconut milk will make them creamier).
3. Meanwhile, heat a dry skillet over medium low heat. Add shredded coconut and stir constantly until a nice shade of brown.
4. Add the toasted coconut and the remaining ingredients to the oatmeal and stir until the butter is melted.
5. Add any optional ingredients and stir.
6. Serve immediately.

I've been making this variation of our normal raisin and cinnamon oatmeal lately. I'm really not too sure about the maple syrup measurement because I just pour it in without measuring.