Oatmeal Breakfast Cookies – Give serious consideration to doubling this recipe. You’ll be sad when these soft, cake-like cookies are gone.
Basil Gremolata Potatoes and Tomatoes with Organic Greens Salad – This is how potatoes should be eaten! I’ve never seen potatoes get eaten so quickly. They are slightly crunchy at the edges, a little bit salty, and insanely good with the gremolata topping.
Zucchini/Squash Lasagna – My little one is convinced she does not like zucchini/squash. She never suspected that the thinly sliced zucchini/squash were anything but pasta. She ate this like it was her job! This recipe is a great way to use up the squash/zucchini that seems never ending this time of year.
Baked Zucchini with Goat Cheese – Thank you Mary Margaret (\We Eat For Real guest blogger) for sharing this recipe with me. The original recipe calls for cooked chicken. I did not have any when I made it. But, I did have my favorite pesto. So, I added a bit of it. I also had lots of cherry tomatoes. So, I threw in a few of those too. This is a perfect stand-alone meal, but it could easily serve as a side to chicken sausage, chicken, etc.
One Skillet Chicken Fajitas – Fast, easy weeknight go to meal. (We needed to eat and run in order to life’s next event = no time for picture.)
Kale & Eggs – Ok, let’s be honest…the name doesn’t sound all that appealing. As a result, folks are hesitant to jump on this bandwagon. This is unfortunate because kale and eggs compliment each other beautifully. Top with a bit of goat cheese, and serve it alongside some sliced tomatoes and you’ve got a #gourmetbreakfast
Hope something makes your belly smile…
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