Sara Reads Things

  Sunday Confessions #358 ~ Weekly Menu #661 And The Book Of The Week ~ What I Read Last Week - May 25th Weekly Menu #662 And The Book Of The Week ~ May 2026 Wrap Up ~ What I Read Last Week - June 1st ~ Sunday Confessions #360 144/250 2026 Reading Challenge ~ 149/214 in my Star Wars Legends challenge ~ 36/102 2025 Goodreads Nominees Reading Challenge

  Ingredients 2 lbs boneless chicken thighs 12 corn tortillas 3 ripe avocados 1 white onion 1 bunch fresh cilantro 2 limes 4 oz queso fresco cheese 2 tsp chili powder 1 tsp cumin 1 tsp paprika Instructions Season chicken thighs with chili powder, cumin, paprika, salt, and pepper. Let marinate for at least 15 minutes. Mash avocados with lime juice and salt to make fresh guacamole. Set aside. Dice onion finely, chop cilantro, crumble cheese, and cut lime into wedges. Cook seasoned chicken in a hot skillet for 6-8 minutes per side until charred and cooked through. Warm corn tortillas on a dry skillet or over open flame until pliable and lightly charred. Slice chicken and fill tortillas with meat, guacamole, onions, cilantro, and cheese. Serve immediately.

  Ingredients ▢ 1.5 lbs Red Potatoes ▢ 1 medium Onion, large chop ▢ 14 oz German Sausage or Keilbasa, sliced ½" thick ▢ 1 cup Sauerkraut, drained ▢ ½ cup Heavy Cream ▢ 2 tablespoon Brown Mustard (or favorite German mustard) ▢ Oil ▢ Salt Instructions Cut red potatoes in half then slice ¼" thick so you have half rounds. Add potatoes to salted pot of boiling water and cook till almost cooked through. While potatoes are cooking add sausage and chopped onion to skillet and cook until sausage rounds are cooked through and seared and onion is browned. (add oil to pan if sausage does not release enough oil to saute onion) Drain potatoes from water once done cooking and add to oiled skillet to brown. (Recommend nonstick skillet) Once potatoes have browned and finished cooking through add sausage and onion mixture back to the skillet, along with sauerkraut. Add heavy cream and mustard to the pan and stir to combine. Continue cooking 5 minutes to thicken, stirring occasi...

  Ingredients ▢ 1 pound lean ground beef , or ground turkey ▢ 1 large yellow onion , diced ▢ 1 garlic clove , minced ▢ 2 tablespoons all-purpose flour ▢ 2 cups low-sodium beef broth , or chicken broth ▢ 1 (8 oz) can tomato sauce ▢ 1 teaspoon Italian seasoning ▢ 1 teaspoon seasoned salt ▢ ½ teaspoon smoked paprika ▢ ½ teaspoon garlic powder ▢ 8 oz small pasta shells , or small elbow pasta (Keep in mind 8 oz is half of a normal 1lb box of pasta.) ▢ ½ cup heavy cream , or half and half ▢ 2 cups shredded cheddar cheese ▢ salt and pepper , to taste Instructions  In a large sauté pan with a lid, brown the ground beef over medium high heat. Remove cooked ground beef from pan and set aside, reserving 2 tablespoons of grease in the pan. Lower the heat to medium and add the onion. Cook the onion until soft, about 5 minutes. Add the garlic for the last 30 seconds. Add the flour and stir to cook for about 1 minute, slowly stir in the beef broth and bring the mixtu...

  Ingredients Tofu ▢ 1 tablespoon low sodium tamari or soy sauce ▢ 1 16 ounce block extra firm tofu ▢ 1 tablespoon corn starch ▢ 3 tablespoons gluten free breadcrumbs can sub for regular Sauce ▢ 5 cloves garlic ▢ 1 tablespoon oil I used avocado oil ▢ ⅓ cup low sodium tamari or soy sauce MUST be low sodium! ▢ 2 teaspoon toasted sesame oil ▢ 2-3 tablespoons honey or maple syrup depending on preference ▢ 1 tablespoon rice vinegar ▢ 1 tablespoon corn starch ▢ 4 tablespoons water divided US Customary – Metric Instructions Preheat the oven to 400 Fahrenheit.  Drain the excess liquid from the tofu and dry it off with a towel*.  Cut into 1 inch cubes and add to a large bowl. Toss with the soy sauce. Toss with the cornstarch and the breadcrumbs until all pieces are evenly coated.  Add to the baking tray lined with parchment paper and bake for 30-35 minutes or until golden brown. During the final 10 minutes, prep the sauce. Mince the garlic and...