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This week's recipes are a mix of standbys and newbies. Here's what's on our menu:
- Roasted Chicken and Carrots with Olives and Lemons (Real Simple): This is a hit in our household. My husband prefers a traditional chicken, but I think it's a nice twist, and our toddler can't get enough of the carrots.
- Potato and Spinach Saag (How to Cook Everything Fast)
- Update on this: this was tasty, but the cream made it really filling. I think next time I make it I might cut the cream in half, or use light cream instead.
- Weeknight Bolognese (barefoot contessa, how easy is that?): This is a perennial favorite. Tip: cut the salt in half.
- Chicken Pot Pie
Soup: Fire Roasted Chipotle Tomato Soup with Cilantro Lime Crema & Black Beans (Kale & Caramel)
Note: this soup was delicious, but very spicy! I enjoyed it, but don't think young kids would, unless they have a high tolerance for heat.
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