I am not an adventurous eater and have a problem with squishy food. That includes mushrooms. I love the flavor but not the squish factor so I always chop them up small. Here’s what I cooked this week:
Chicken & mushrooms with steamed carrots + cucumber slices
No knead whole wheat bread
Chicken stock
Dark chocolate fudge/walnut brownies
Vegetable fried rice with Asian salad
Tortillas
Custard pudding
Chicken & spinach skillet pasta with steamed yellow beets
Lemon blueberry loaf cake
Sweet & sour cabbage soup
Taco casserole the lots of tomatoes and shredded iceberg lettuce
Dark chocolate dipped coconut macaroons
We love beets! Whenever I make borscht, my husband always says, “You can’t beet soup!” 😀
I can’t think of anything that isn’t better when it’s homemade, from scratch. Sometimes, when I’m tired of cooking, which translates to “tired of washing dishes” and we go out to eat, I’m always reminded why I cook at home. Everything homemade just tastes better. Here’s what I cooked this week…
Spaghetti with shredded chicken + salad & garlic bread
Oatmeal muffins
Turkey chili with crusty rolls + salad
Double chocolate chip cookies
Peanut butter
Peanut butter cookies (they’re all in the freezer)
Vegetable fried rice with salad (working on Asian ginger salad dressing)
No knead whole wheat bread
Egg salad
Double chocolate almond biscotti
Sheet pan chicken & vegetables (this time with red potatoes & green beans)
Vegetable cashew stir fry (still not perfect 😣)
Taco salad
Chocolate pudding
I’m reducing sugar so most of our desserts are a cookie or sometimes, I have one or two of my chocolate clusters. I bake and freeze cookies all the time so we can always have something sweet after dinner. These days, homemade pudding seems a bit extravagant. 😋
