Some of my favorite recipes I got online. Here are a few:
Fresh Basil and Garlic Chive Lasagna Not only is this the best lasagna our family has enjoyed, it's also one of the easiest to make, which means we enjoy it more.Balsamic Chicken, Spinach and Tomato Pasta Salad Of course, I'd eat almost anything that was covered in balsamic vinegar, but this is seriously yummy, with the seriously good benefit of getting some dark greens into the diet. Plus, the whole "cooking a meal that doesn't turn your kitchen into an inferno in the summer" benefit is hard to pass up.
Creamy Cajun Chicken Pasta This is really quick to put together, really easy, and the kids like it. All good. You'll need the recipe for the cajun seasoning, which you can find here.
Fresh Strawberry Yogurt Cake I know I mentioned this one a few weeks ago, but it definitely bears another mention. The strawberry season is almost over, and I don't think there is a better way to use up the rest of the season's fruit than by making a few of these cakes and enjoying them through the rest of the year. It's worth a mention that you can easily substitute sour cream for the yogurt. No one will know and it will be delicious.
Sweet and Sour Chicken We've made this before and it won't be long before we make it again. Great use of those large packs of chicken breasts - it fed our family of 7 hungry eaters more than 2 whole meals (served with rice or tortillas).
Have a favorite recipe to share? Link up in the comments!
2 comments:
Here are a few of my favorites:
My go to potato salad (and the only pot.salad I will eat). Fresh dill is the secret so don't skip it or use dried: http://www.foodnetwork.com/recipes/ina-garten/new-potato-salad-recipe/index.html
Danielle turned us onto this and we have nicknamed it "green mac-n-cheese". Another great way to get amazingly nutritious greens in our little ones (and us). :) http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-kale-walnut-pesto-00100000079770/index.html
Found this when I received bok choy in my CSA box and didn't know what to do with it. Now, I think I'd actually go out and buy it JUST to make this stir fry..it's amazing. And, I will say I add extra veggies to it every time I make it. Red peppers really give it a lift but I've used whatever I have and it's fab! Oh, I also sub out shrimp with 2 chicken breasts: http://blog.sanuraweathers.com/2010/03/stir-fry-bok-choy-shrimp-and-peanuts-over-coconut-rice/#more-1488
For some sweets (b/c dinner is after all just a means to dessert). :)
Got this recipe from our farmer gal, Sarah. We just used it in our hot chocolate this morning and it was great. Absolutely amazing on top of icecream, but really I could eat it by the spoonful, not that I ever would actually do that ;) (yeah right)
http://flyingplowfarm.wordpress.com/2012/05/22/recipe-hot-bittersweet-chocolate-sauce/
And, because I want to eat chocolate every day and justify its health benefits I always search out recipes that "healthify" my addiction to chocolate. These brownies were a hit w/ 30 + kids yesterday who never knew there was some extra goodness baked inside: http://www.wholeliving.com/131023/fudge-brownies?center=144884&gallery=136343&slide=131219
Finally, I have tried this pie with two other families and it's been a hit even though the binder is (drum roll) tofu! Yes...it's true but delish. I would recommend serving this pie with whipped cream and berries of some sort. The berries pair so well with the rich chocolate. I would also recommend doubling the cocoa/vanilla/milk portion of the recipe to make it extra chocolate-y and/or use a semi-sweet or bittersweet choc chip vs a milk chocolate. But, that could just be my preference for a rich, dark chocolate taste: http://chocolatecoveredkatie.com/2011/09/06/the-ultimate-chocolate-fudge-pie/
Thanks so much for those, Bri!
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