I like dishes that are easy enough to prepare on a weekday night. 6-14: Chicken Breasts with Tomato Salsa teaches you to make a simple salsa to put on top of some tasty chicken breasts. 🍗
I really enjoy dishes like this for dinner: simple and flavorful ingredients which combine to make a nutritious, Simply Delicious meal.
1-17: Tuna-Stuffed Tomatoes wouldn’t be my first suggestion as an appetizer for a party, but for a light lunch for myself, I thought it would be a good idea to attempt this recipe. Jamie was not interested in tomatoes or tuna at the time, so more for me!
I really liked these tomatoes, I would eat them again if I didn’t have to do the preparation work.
We’ve finally reached the big day: 17-5: Hot Seedy Rolls were the fifth dish I cooked for my big Thanksgiving feast (TGV 2016), and in true baker fashion, I started them before the sun rose on Thanksgiving Thursday. These served as my rolls for my dinner–I served them with a tomato butter and a roasted garlic & herb butter.
I wanted something a bit healthier to balance out the sugar in the cranberries and in the desserts (two of which were 15-49: Chocolate Pudding Deluxe and 16-52: Apple Nut Saucepan Torte). These were definitely seedy, but I think it worked well for a harvest-themed dinner such as Thanksgiving.
Other dishes I made the day of Thanksgiving (Thur. 11/24): 1-5: Pigs in a Blanket, a crudité platter, 6-29: Stuffed Turkey, along with assembling & heating all the other dishes.
This is not my first time to the broccoli soup rodeo, so 3-33: Broccoli Wild Rice Soup should be a snap. 🏇🏼 A while back, I made 3-21: Broccoli-Celery Soup and broccoli is still in season at the time I am writing this post.
Cold isn’t my favorite temperature when eating soup, but with so much sour cream, the soup may separate during reheating. âť„
Here’s something a bit different…and I’m not talking about the recipe. In fact, 12-27: Chicken Broccoli Lasagna itself is pretty boring. But here’s what’s interesting: I made this recipe at work, for work. This one will be a bit of a glance into what I do all day–my other kitchen, if you will.
I usually use ground turkey for ground meat recipes (there’s a few kids with special dietary preferences) and I’ve made lasagna before for work, so this one seemed like a perfect recipe to try to scale up for the amount I need for a daily meal. “Healthy” is what parents are looking for these days when it comes to school lunches–another way this recipe is a good fit. 🍴
EDIT: Full disclosure–this was written in 2016, and I now have a career in a completely non-culinary related field. However, this still serves as a fun reminder of a previous “life”. Enjoy!
12-14: Brown Rice Casserole doesn’t sound very appetizing, but it is very cheap to make and very filling. I made this dish before I took a trip as a meal prep and it really helped me keep my eating in check. âś…
As advertised on the card, this dish is hearty enough to be a meal in itself. I did eat it with a side of pepperoni slices, but the majority of the meal was this casserole. 🌾
17-35: Healthy Bread with Vegetables was yet another attempt to make bread that went somewhat awry. This recipe was quite an experiment with quite unusual results. 🍞
This bread was definitely moist and colorful. I’ve had carrot cake, but I’ve never had shredded carrot in my bread. I substituted the beet with zucchini because the only Beets I enjoy are the band from Doug.
I jumped several sections ahead a few weeks ago when I needed to make a pasta side dish for something (I don’t even remember what at this point). I don’t have this group scanned yet and I procrastinated on scanning the card–oh well. 🌿
We find 12-6: Seasoned Pasta Toss in Book 2, Group 2 (Main Courses), Subgroup 12 (Pasta & Rice). I still have a ton of parsley in my freezer and gluten-free rice pasta in my pantry, and it’s time to clean house.
Too bad it turned out to be less than impressive. It’s my fault, but still.
5-1: Mushroom and Cheese Pie…didn’t go as well as I had hoped. Following directions is important, friends. Let’s dive in–we’re still in Book 1, Group 1 (Appetizers & Starters).
We got a lot of mushrooms in our CSA box this round, and I used the Maitake mushrooms for another recipe from this book, but forgot to photograph it. And as the internet says, “pics or it didn’t happen”. So, I decided to use the White Beech mushrooms for this recipe.
First mistake. Of several.