In my “What We Ate” posts each week I’ll share some of the recipes we ate for dinner the previous week. I love to get inspiration from what other families are eating so I thought it might be helpful to some of you. Please leave a comment if you have questions about any of these recipes. And if you know of a recipe that you think we might like please share it with me!
*** Amy’s burritos
- Another busy Sunday night so we ate our favorite organic burritos from the freezer.
***Sausage, White Bean and Kale Soup from Shared Appetite
- I probably made this soup 2 or 3 months ago. I pulled out the last container of it from the freezer.
- I really like this soup but I definitely added a little too much kale to it. My 6 year old said, “there is a lot of seaweed in here.” Ha! Both boys ate a small bowl and then filled up on crackers and cantaloupe.
- There is something so hearty and yummy about sausage, beans, potatoes and kale.
***Holy Yum Chicken from Table for Two
- I have made this recipe quite a few times and it never disappoints! It is so so good. Both boys ate every single bite of their chicken and asked for seconds. If you are not a fan of chicken thighs you can make this with chicken breasts. I’ve done that before and it’s still good. I happen to love thighs because I really like dark meat. Plus, chicken thighs are a more inexpensive cut of meat. I got these organic chicken thighs at Costco for a great price.
- I love to make brown rice with any meat dish that has a sauce. I’m a starch and meat mixer and there is nothing better than having a sauce to mix in with it. Plus this has rosemary, which I love. I have a plant out back that grows year round so it’s always free. If you don’t have rosemary don’t let that stop you from making this dish. It would still be good without it.
- For the asparagus, I roasted them with olive oil, salt and pepper at 425º for about eight minutes. Since they were so thin they didn’t need to be cooked long. I’m sure you’re surprised to know that I sprinkled a little parmesan cheese on top. My 6 year old did eat two spears. Yay! My four year old tasted it on his own and I consider that a success.
***Leftover Holy Yum Chicken
- We had just a little chicken and rice leftover so I warmed that up.
- I also made a zoodle side dish by sautéing the zoodles in butter, olive oil and garlic.
- Since I bought cauliflower this week I knew it was the perfect time to try out this cauliflower recipe I have been wanting to make. I only used 1 T butter and mine was done in 22 mins. It was definitely ready to come out early. Since I just planted my herbs I was able to walk out back to get my tsp of parsley! If you don’t have parsley, just skip that ingredient. We all really liked this side dish. It has a sweetness to it that made it really delicious.
***Whole Wheat Pasta with Cauliflower Sauce and Steamed Asparagus
- I decided to try this sauce at the recommendation of a friend. I love knowing that the topping to my pasta has another vegetable serving in it! I added some leftover steamed asparagus and fresh basil (from my herb garden) to the pasta as well.
- I knew when I was making the sauce that it might not be a hit with my husband because of the amount of garlic. He thought it was just okay. I loved it of course. Never too much garlic for me. (Garlic is so good for you too.) The kids both liked it. My 6 year old had three servings and took some of the leftovers to school the next day. If I make it again (and I probably will) I’ll use a little less garlic.
- We had a salad on the side.
- This recipe makes a lot so you could cut it in half the first time you make it if you are unsure of whether or not your family will like it.
***Beef and Vegetable Soup
- I needed to dig up my winter flowers and since I had chard growing in the center of each pot I knew I wanted to use it in whatever I made for dinner. I also had several vegetables and beef broth that needed to be used. So soup it was!
- Everybody loved the soup. I’ll definitely be writing up this recipe.
- This is my second time making these enchiladas. And once again, they were delicious. We had family in town and this recipe made enough for all of us, plus some leftovers. I didn’t make the salsa verde from scratch. Instead, I used a jar from the store with clean ingredients. I really do want to make it from scratch at some point though. I bet it would make this dish even better!
- I served them with refried beans I made in the slow cooker and chips and salsa. I have a huge crockpot full of leftover beans to freeze so you’ll be seeing them in many of our dinners over the next several weeks. I’ll share a post on how I make the beans. They couldn’t be any easier or more economical!