This weekend I set out to prove that the vegetable plate is not our only option. And most of what I made was great! Not every recipe can be great one, meat or no meat. Here’s what we’ve eaten lately and what we would make again.
Saturday night we celebrated our anniversary with dinner at Bonefish Grill. I hadn’t had any fish since Lent began so I was glad to have the opportunity to enjoy some trout.
Sunday night I rolled out another new recipe. Let’s just say this one won’t be going into the dinner rotation. I had seen this recipe for Tortilla Espanola in the March 2014 issue of Cooking Light. I chose it because it was a recipe tested by kids, they had rated it very highly, and since Cooking Light is one of my go-to sources for tasty, healthy recipes. We ate and were glad to have it. But, without putting too fine a point on it, it was gross. You can’t win ’em all.
I was hopeful I could redeem myself Tuesday with something tasty and this Healthy Mexican Casserole with Roasted Corn and Peppers from a pinch of yum was definitely a WIN! Yummy and hot, creamy and cheesy, it was perfect on a cold night. It was great Mexican food without being heavy or greasy. While my daughter did pick out all the peppers and assemble a tiny mountain of them to the side of the plate, she also ate it without complaint. It will make great leftovers too! The only thing I would change is the size. The recipe is for a 9×13 baking dish. When I make it again for our little tribe of three I will make two 8×8 pans and freeze one. Then we would have one set aside to eat later or to share with another family when we need to take a meal.
I’m planning to make some tomato soup later this week, but otherwise I think we’ll finish up the few leftovers we have from the last few meals. Sadly, I think the leftover Tortilla Espanola will languish in the back of the fridge unless I get desperate for lunch.
What have you made lately? Any hits? Misses? Where do you find the best new recipes to try?