We're back from our adventures and ready to cook. Haven has been sleeping through the night for a while now which makes me want to do more of everything. I've even been trying to exercise regularly, but then I go and buy things like those Sea Salt Caramels from Costco (they are seriously SO good). So here are some (hopefully) healthy dinners to take us through this week.
*Monday: Vegetable Chowder Soup (see recipe below)--my Great Aunt made this for us when we were in Utah, and it was super yummy. Her recipe is a little confusing (and has TONS of cream), so with my own twist, we'll see how it turns out...
*Tuesday: Fettuccine with Leeks and White Beans & bread
*Wednesday: Red Snapper (or Salmon) with peppers & Brown Jasmine Rice (I LOVE this stuff. It is a combination of brown rice and the longer Jasmine grained rice...genius)
*Thursday: Leftovers
*Friday: Stuffed Chicken Divan (don't let "stuffed" scare you. This is a healthy version) & a green salad
*Saturday: General Conference weekend=Cinnamon Rolls & Ham and Spinach Frittata for breakfast! Dinner will most likely be easy...like this yummy Tuna & Pear Salad (neither Burke or I care at all for Gorgonzola, so I would probably use Feta instead)
*Sunday: Roast with veggies & these potatoes...can you tell this is our new favorite Sunday dinner?
VEGETABLE CHOWDER
-1 TBLSP chicken base
-2 c. half & half
-4 c. milk
-4 c. water
-2 c. sliced carrots
-4 c. diced potatoes
-2 c. diced celery
-1 TBLSP salt
-1 TBLSP Wocestershire sauce
-1 c. diced onions
-1/4 c. butter
-1 c. flour
-2 cups diced broccoli
-2 c. diced cauliflower
Combine the first 9 ingredients in a large pot. Boil gently for about 45 minutes. In a separate pan, saute onions in butter (or you could use olive oil) until tender. Add the flour to coat onions. Add the cauliflower and broccoli until slightly softened. Combine all ingredients together, and simmer until all vegetables are well incorporated/cooked through.
No comments:
Post a Comment