On the spring break to-do list: what-we-eat project. Specifically, trying new foods and new recipes.
I’m really good at making the same 15-20 foods for dinner and while I try to mix it up every once in a while, it’s really easy to do the same things. And so I made a point to seek out new foods and different recipes this week. Here some of the things we tried:
Grilled chicken reubens
Bean & bacon with veggie soup
Slow Cooker Beef Roast
fixings: corn, mini pepperonis, black beans, onions, cheese, salsa, Skyline chili
(My plan with this meal was Ellie got to pick her toppings and then she’d eat dinner which she hasn’t been doing recently. This plan was a fail.)
Turkey cobb salad sandwich
Most of the recipe ideas came from this cookbook:
I hardly ever follow a recipe one hundred percent. Depending on what I have in the kitchen or what we do/don’t like, the recipe gets tweaked or changed but I used the Fresh Food Fasy for a jumping off point.
It was a good food week. We’re still eating the soup and we had leftover reubens one day and they were just as good on day two. We’re also trying not to eat out which is saving us some cash money.
I’m already looking forward to next week’s menu.