Whew, it was windy in DC yesterday! I took advantage of the warmer weather and got in a run after work though – glad I did! I hope the cold weather is gone for good, although I suspect that isn’t the case…
Made and Loved
This is my second recipe round-up, which I’m calling Made and Loved because we made the recipes and loved them :P Like I said before, I’m not very creative in the kitchen so you won’t see a ton of new recipes on my site (although I’ll occasionally share a Korean food recipe that we’ve perfected), but I like to research recipes and try new ones out each week. Here are the recipes we’ve been loving lately!
This recipe was a total winner in our house – Mike, myself, and our temporary-resident picky eater Andrew all approved! I ended up making it three weeks in a row. It’s a wonderfully spicy, moist and slightly sweet bread. The original recipe is for a loaf, but I made it in muffin tins for easy divvying and baked it at 450 degrees for about 20 minutes.
No recipe here, but I started making overnight oats again and have been reminded how much I love this breakfast option. My simple take: half a frozen banana, ½ cup of almond milk, ½ cup quick cooking oats, a few tablespoons of plain yogurt, a tablespoon of chia seeds/ flax and a tablespoon of whatever peanut butter I have on hand. I put it all in a microwaveable plastic container in the evening and microwave for about 30 seconds in the morning before eating!
I was looking for a lightened up version of my favorite corn chowder, and Picky Eater’s recipe fit the bill perfectly! It’s not high in calories, but the quinoa and potatoes made it a filling and tasty lunch.
Goat Cheese Quiche (loosely inspired by this recipe from Mountain Mama Cooks)
I was looking for uses for a huge goat cheese log I bought on sale at Harris Teeter, and thought that quiche might be just the thing! A quick search yielded this recipe, which I loosely followed (I used a premade crust, added leeks, left out the marsala wine and mustard, and subbed milk for half and half). The dill and goat cheese made for a perfectly savory dish, and it tasted great all week reheated in the microwave at work!
This simple recipe has amazing depth of flavor! Definitely recommend it if you’re a fan of lentils like Mike and I are :) It’ll be making an appearance in our soup pot pretty frequently.
We really love turkey meatloaf in our house, and I end up using a different recipe every time because I never remember which recipe I used. But when I tried this recipe a few weeks ago, I knew it was a keeper because Mike pronounced it the best turkey meatloaf he’s ever eaten! I think the half pound of mushrooms mixed into the loaf is what sets it apart.
I was on a pumpkin kick over the last couple of weeks – pumpkin for breakfast and dinner! I was a little nervous about the combination of cheese and pumpkin, but it was really tasty! When I told Mike what was in it, he gave me a skeptical look, but he liked it immediately. I used egg noodles instead of penne because that’s what we had in the pantry. I would definitely make this again.
This was another spaghetti squash winner in our household, and a great way to get a bunch of veggies in our diet! I used a jarred marinara sauce to cut down on the prep, and added some ground beef to the sauce to amp up the protein/ calories.
I forgot to take a pic of the final product, but here’s the marinara sauce I used (very good) and what a roasted spaghetti squash looks like…
I go on smoothie kicks every once in a while whenever I see a unique recipe. I liked the idea of a spicy smoothie, but didn’t love the addition of citrus – that’s just me! Give it a try if you’re interested in a spicy smoothie variation :)
In case you missed it, here’s the first meal round-up I did in December: Made and Loved #1