To be honest, when I first read the cooking letter I felt a bit overwhelmed. Mid-February to Mid-March was a busy time for us. Ryan traveling a lot. The kids & I traveling. Already a few activities planned and marked on the calendar. I wasn't sure how I was going to cook dinner more often than I normally do. Plus come up with a four course meal for Ryan and I. Plus make a new ethnic dish which is totally out of my comfort zone. But I did it! All of it!
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| daily reminder! |
I sat down and wrote out all the nights I would be making dinner. Then I researched recipes and noted what I would make on what night. Twice a week I made a grocery list and bought groceries for the upcoming meals. Planning is key in my world and it helped make the tasks seem less overwhelming!
Most of my new recipes came from Pinterest but a few came from my Kitchen Diva cookbook that I absolutely love. (I have provided pictures and links where I can for your future reference if any of these tickle your fancy!)
Sweet Potato, Kale, & Shrimp Skillet
Chicken & Spinach Pasta Bake with Mozzarella, Avocado, & Tomato Salad
Breakfast for Dinner: Eggs Benedict Casserole
Stuffed Green Peppers
Cranberry-Pear Salad with Salmon
Pan-Roasted Chicken with Lemon-Garlic Green Beans & Potatoes
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| so little clean up which was incredibly nice |
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| juicy, tender chicken with deliciously lemon coated green beans & potatoes |
Spinach Tortellini Soup
Spinach, Avocado & Goat Cheese Grilled Cheese
Caprese Grilled Chicken
Baked Spanish Tortilla
Easy Chicken Pot Pie*
BBQ Shrimp*
Apple Pork Tenderloin*
Irish Beef Stew with Mashed Potatoes
Crab Quiche*
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