28 March 2011


I feel so good after a wonderful weekend of family, great inspirational messages and yes, yummy food. You seriously have to make those cinnamon rolls some time--and don't skip the pecans--they make everything better! Now it's back to real life and more recipes. Ryder has been begging for me to make Ratatouille for weeks, so I'll attempt it this week (not sure if Ryder realizes that Ratatouille is strictly veggies & sauce. ;). As well as another Risotto dish that I've been dying to try. I'm on a big Asparagus kick too (thank goodness! 2 years ago I wouldn't have TOUCHED asparagus...and now I love it!). Anyway, hope you enjoy your week!

*Monday: Leftover Soup & Southwestern Salad (I made this yesterday--since I was craving something fresh after eating WAY too many cinnamon rolls)--Chopped lettuce, black beans, chopped tomatoes & purple onion, avocados, salsa (instead of dressing) & a few tortilla chips sprinkled on top.

*Tuesday: Ratatouille Tart (anything made on puff pastry is good, right?) & corn on the cob--we had some last week for the first time in a while. Ellery ate 3 whole cobs, she's just like her Mommma. ;)

*Wednesday: Roasted Asparagus Risotto

*Thursday: Chicken & Bean Burrito Verde

*Friday: Fish & Baked Brown Rice (see recipe below) And I just may have to make a batch of these also... Lemon Sugar Cookies

*Saturday: Lighter Sesame Noodles

*Sunday: Leftovers


1 C brown Rice

¼ C butter

1 C beef broth

1 tsp garlic salt

2 C chicken broth

1 tsp seasoned salt

Preheat the oven to 350 degrees

In a 2 quart casserole dish, mix together the ingredients. Bake uncovered for 60 minutes until liquid is absorbed and rice is tender.

Finally...a post!

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?


-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.