Some spring vegetables are starting to creep into the menu!!
quinoa with carrots, asparagus and spinach
frittata with asparagus and goat cheese
stacked enchilada
(it appears that this recipe is only available online now to subscribers of Taste of Home ) this dish has appeared here a few times now and is proving to be an easy to prep, tasty dish. I look forward to adding some things to make it better... but not this week.
pasta with the leftover cilantro pesto from Sunday and a salad
roasted chicken, red pepper and mozzarella panini with salad
note: I bought a rotisserie chicken to use in lunches and salads this week, and will use some for this sandwich. I have been doing this a lot lately and decided that one of my "as soon as this semester is over" cooking projects will be to roast a chicken on my own! It's about time I learn some new kitchen skills, and I need to find out if it's a lot cheaper and tastier than buying an already cooked rotisserie chicken at the grocery store for $6.99.
I am also hoping to try one of Cara's healthy Spring recipes for lunch... the creamy pea soup with avocado!
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