Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.
These minted peas are a great (and super easy) way to dress up frozen peas, but I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!
I first made this taco salad for a potluck lunch at work last year — I wanted something that was easy to make and transport. But I liked it so much that it’s become a regular part of our dinner rotation. It’s easy to mix up a large bowlful (I serve the dressing on the side) and have several delicious meals.
I don’t usually have a lot of time to cook during the week, so I rely on quick and easy meals (like this chef salad). But on the weekend, I enjoy making — and eating — more “homey” meals. These enchiladas are a great choice, and they make delicious leftovers.
I like to use a variety of veggies along with the chicken in my filling, so it’s colorful and healthy. Also, I make my enchilada sauce from a Carlita brand seasoning packet, but you could substitute 2 cups of your favorite enchilada sauce. The pepperjack cheese adds a hint of spice, but you could amp it up with diced jalapeno peppers, if you like. Either way, they’re delicious!
If you look at our meal plans for the last several months, this tasty chef salad is the dinner you’ll find most often. We’ve gotten into the habit of having salad for dinner at least twice a week — and this is my go-to salad.
If you’re looking for quick meals during the week, you can prep the veggies and hard-boil the eggs on the weekend. Then, all you have to do is combine all the ingredients and you’re ready to eat! Another easy option is to use leftover rotisserie chicken in place of the deli ham. Either way, it’s delicious.
This chilled tofu with kabocha squash is a great, easy Japanese recipe. It can be either a lighter meal on its own (served with rice and miso soup) or served as a side (I like to pair it with sushi). Either way, it’s simple but delicious.
Kabocha squash is a Japanese winter squash that is unique in that you can eat the skin — don’t be afraid, it adds a lot of flavor. This mild, orange squash is one of our favorites.
The chilled tofu (hiyayakko) is topped with bonito flakes, green onions, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!
I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.
Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!
For the past couple years, my go-to salmon recipe has been teriyaki salmon. But lately, I’ve been making this honey mustard glazed salmon recipe as a delicious alternative.
When I’m making a meal with salmon, I usually stick to the same simple formula: oven-baked salmon, a starch (usually rice), and a veggie (like broccoli, zucchini, or a green salad). It’s balanced, simple, and delicious.
I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.
The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.
Michael found this recipe last fall when we were going through some old issues of Sunset magazine, and I thought I’d give it a try. I’ve made it a couple times now, and have tweaked the recipe to make it tasty and delicious — we really like the flavors of the lemon and oregano in the marinade. Since we don’t have a grill, I cook them in my grill pan, which works great.
I’ve used this grilled chicken in pita sandwiches, as well as a Greek chicken salad — either way, it’s best served with cucumber, tomatoes, feta cheese, and tzatziki sauce.