This week, we got to cook dinner together three times and It Was So Good. Truly, my soul is made more complete when Marcus and I get to spend time in the kitchen together. It’s such a relaxing way for us to unwind and catch-up after a long day. And, the eating part is not so bad either.
I can’t even remember the last time we actioned Channa Masala, but the fact that it was on our meal plan was good luck because it is The Perfect Food when you are trying to beef up your immune system against the onslaught of a cold. Tumeric, Garlic, Jalapenos, Cayenne, Ginger. All Excellent Things.
We chose to go the double batch route because we have not had leftover meals in our freezer for months.
Monday – Potato Frittata with Feta and Scallions from The Smitten Kitchen
I know that this isn’t vegetarian because it includes turkey pepperoni (or bacon if you’re Not Us), but I was looking for another reasonable pantry-type meal to round out our week.
Frittata is always the answer. Knowing how much we enjoy this one, it’s probably time to start searching out another recipe to add some variety.
These were really good. But scraping out the insides of zucchinis is basically a low-impact fitness activity. And when I actually read the recipe, I was like…?
I used a can of enchilada sauce for these instead of making my own. I skipped all of the filling seasonings and instead tossed in a can of diced green chiles, cilantro, salt + pepper and garlic. I used two healthy sized chicken breasts instead of ~8 oz, and instead of the zucchini insides, I used one diced zucchini. Period.
But we got to try a new recipe and now we know what The Internet has been talking about.