A little late buuuut dinner Sunday night was homemade potato salad, herb seasoned salmon, and asparagus, cherry tomatoes, broccoli, and mushrooms. And of course a vanilla ice cream mini Kitkat for dessert.
This week I decided to experiment a little and make my own variation of Mexican rice. It turned out way better than I expected. Brown rice cooked in tomato sauce, mixed with corn, onion,shredded chicken, and beans, and then seasoned for a simple, summery, and absolutely mouthwatering dinner.