We’ve been cooking most of our meals over the last week. That’s not saying much, I guess, but I feel like we’ve been cooking better meals and that’s what counts (even though we ended up having cheap fast food more times than we would have liked). It should because I spent a heck of a lot of time working on it last week too. So here’s basically what we made:
Lemon Rosemary Salmon with Carrots that we baked with it (lemony-rosemary carrots are *so* good)
Butter Bean Soup <mine is very similar minus the dill, bayleaf, and olive oil. I use Marjoram and 4 cups of water with some dry chicken broth in addition to the crushed tomatoes – my recipe is actually from my Mother-in-law. I also threw this in the crockpot and let it cook all day so I didn’t have to think about it.
Three Bean Pasta E Fagoli from Rachel Ray’s Look + Cook cookbook. We froze what was left of both soups after we had them for lunch the next day. I still have some of this in the freezer. I had to substitute the noodles though and got just small shells, and we didn’t get the fancy cheese because we couldn’t find it. 😛
Corn, Rice, and Bean Burritos from one of our Taste of Home magazines. They were almost as good as this one local hole-in-the-wall burrito place and would have been really good with some kind of sweet potato salsa thing. But I don’t know how to make that, I just like how Bruce’s Burritos does it. I think we had salad with cucumbers with this one. We’ve beent trying to use up our lettuce, so we’ve had a few green salads interspersed all week.
Alex made Spaghetti with an amazing salad (and bread! but he didn’t make the bread) for dinner on Monday. Alex had taco’s and I had breakfast for dinner on Sunday (our cooking-ness takes a break on the weekends).
I’m going to attempt to make a kind of “fauxtisserie” chicken breast with…something for dinner for Valentines.
And then I get to start this all over again. Joy (not).
I think I’m going to go through the Slow Cooker Revolution cookbook from America’s Test Kitchen for ideas this week.