feeling more motivated this week menu wise, not sure why. the natural ebb and flow of things i suppose. feeling a bit disapointed with the new recipes i tried last week, but i suppose they can’t all be winners. testing out two new recipes this week…
meatless monday : lemony pasta with wilted arugula. an everyday food recipe from june’s issue that i dog eared and didn’t get around to making yet. a perfect dish for meatless monday, or at least that’s my hope! i’m going to do a mixture of arugula and baby spinach.
tuesday : skillet stuffed peppers. this is one of andy’s favorites and it’s an easy one to whip up too. two fragrant green peppers were in our csa box for this week. i can’t think of a more perfect use for them both.
wednesday : greek pasta salad. we’re going to go light this night. i love making a big bowl of pasta salad and enjoying it for dinner and then for a couple of lunches as well. luckily, C thinks this is a great idea as well.
thursday : black bean tostadas with corn relish. i love these. and yet another opportunity for avocado on the menu.
friday : pizza. of course i’ll be using my recipe for perfect pizza crust.
new recipe review from last week | asian shredded beef
i really thought i was going to love this one. a super easy, throw everything in the crockpot in the morning and be done type of dish. and it made the house smell fabulous. but when it came time for dinner, i had two issues with this dish. [1] the amount of sauce doesn’t cover the beef (and i didn’t even use a 4 pound roast) and so i felt the top half was dry. [2] the soy sauce makes the dish VERY salty. this might be easily remidied by using reduced sodium soy sauce, but i’m just guessing.
new recipe review from last week | thai style cicken legs
so just before midnight on friday night, i remembered that i was going to make this for saturday and needed to get the marinade together. (yes, i do lead an exciting life.) everything smelled great, i threw it together put it on the chicken and put it in the fridge. easy. andy was in charge of grilling it all so i was just in charge of sides when dinner came. i used drumsticks and thighs – thights are my favorite when grilled – and couldn’t wait to try as the recipe sounded great and someone last week posted that they had enjoyed it as well. don’t get me wrong, there was absolutely nothing wrong with this chicken. but there wasn’t anything absolutely out of this world about it either. i was surprised that for being in a marinade for so long, the flavor wasn’t more intense. i am looking forward to using the meat for quesadillas for lunch today though.
what i didn’t make last week | easy crockpot lasagna
i obviously didn’t read the ingredient list too well when i was making last week’s menu as this recipe calls for ricotta cheese. as much as i’ve tried, i’ve yet to convince my husband that ricotta is edible. i decided i wasn’t going to try and fight it for this recipe.
recent addition to my recipejournal | apricot basil chicken salad
since i decided not to make the lasagna, this took it’s place. it. was. awesome. i’d actually consider doubling this recipe the next time i made it. the combination of apricot and basil reminded me of indian flavors and i truly enjoyed it. in fact, that evening i ate a small bowl full for a snack. the only downside? C wasn’t enjoying it. in fact, it’s the only time she ever told me something i made for her was yucky. guess there’s a first time for everything.
Renee says
Andrea S. says