Cooking comes so easily in the winter months compared to that of the summer months. Cooking warms my heart, my insides, and just takes up time that I have plenty of when I can’t go outside. This week I made two new recipes and both were big hits. Take a look at our nightly meal selection and maybe you will be inspired to spend some time in your kitchen
Sunday: grilled lobster and shrimp over pasta with dill lemon butter sauce
Tuesday: crockpot chicken and cabbage over bulgar
*** This was a new recipe I tried from my new clean eating cookbook. I did have to change a few ingredients up to make it work for my family but we did really enjoy the finished product.
Wednesday: out with my brother for our monthly chat/dinner
Thursday: hoisin ground turkey, sweet potatoes, spinach, and cabbage over farrow
Friday: salmon patties with dill yogurt sauce, seasoned rice, and cabbage
***I have been wanting to try making my own for quite some time. Since we went out once already this week and numerous times during the holiday I actually felt Friday would be perfect instead of our typical night out before weekly grocery shopping. They were fabulous…I was quite surprised since I had tried another brand of canned salmon years ago and it was horrible.
Meal prep: With a big menu next week including three new recipes we are going to try, food prep had to be spot on. I am once again bombarded with burp cloths and baby bottles so there really is not much time to do all this during the week. Here is what I all managed to get done in an hour and a half.
A few granola, fruit, and yogurt cups were made for my husband for breakfast.
I whipped up a quick salad dressing to use this week.
Of course I did lots of veggie prep since this is a huge time saver, hard boiled some eggs, made hummus, chicken salad, and dinner for the evening which was veggie enchiladas.
Which means I am officially ready for the week….let the fun begin.