All About Food: February Edition

Tuesday, February 01, 2011

Happy February!  I typically feel like time whizzes past me at record speed but January actually felt like a long month—I assume it was the post-Christmas effect… About a week or two into the new year, I asked Tyler if he felt like he was married to a whole new person {Meaning I cooked more in January than I probably did in the previous three years of our married life…}.

So here’s le menu for the next 28 days.

February

Sun

Mon

Tues

Wed

Thurs

Fri

Sat

30
Leftovers
31
Chicken Piccata & Veggies

1

X

2
Baked Tilapia & Cauliflower Mash
3

X

4

X

5

X

6
Split Pea Soup
7
Tuna Noodle Casserole

8

X

9
Soup
Leftovers
10
Chicken Enchiladas & Cilantro Lime Rice

11

X

12

X

13
Chicken Pot Pie Soup
14
Chicken Divan

15

X

16
Soup Leftovers
17
Salmon & Cauliflower Mash

18

X

19

X

20
CreamyMushroom Pasta
21
Spaghetti w/ Turkey Meatballs

22

X

23
Crème Brulee French Toast
24
Eggplant Parm & Salad

25

X

26

X

27
Leftovers
28
Chicken Stir Fry
         

These dishes I’m super excited to try…

Chicken DivanChicken Pot Pie SoupCrème Brulee French Toast

As for the January reviews, we have a few repeat offenders for next month because they were so. good. and so. easy: The salmon, the chicken enchiladas, and the eggplant parmesan.  You would’ve thought I’d served Beef Wellington with handmade risotto, Tyler raved about the enchiladas so much.

{He just peeked over my shoulder and said, “You’re making handmade risotto??” Uh, no.}

The enchiladas and the eggplant parm were a little more multi-step, but the salmon & cauliflower mash took about 3 seconds so it’s a great dinner even if you work late.  A few notes of my own if you’re going to try them…

  • The salmon and cauliflower mash were SO easy… I made the cauliflower while the salmon baked in the oven.  The cauliflower was a bit thin, so I’ll use the liquid ingredients more sparingly next time… Still delicious.

  • For the enchiladas, I boiled chicken and shredded it instead of using the crockpot.  More of a multi-step meal… But SO. Good. {Don’t even get me started on the rice…}
  • For the eggplant parm {also known as lasagna without noodles…}, I skipped making the tomato sauce and just bought a jar—saved a lot of time and the store sauce had fewer calories. Really delicious.
  • The butternut squash soup tasted great but didn’t call for much squash and the soup was very thin… Definitely a soup and not a bisque or puree.  You can easily thicken it up with more squash and I doubt it would impact the nutrition much.
  • The meatloaf… Oh, the meatloaf.  That one didn’t make it on the docket again!  It may have been the 93/7 ground turkey but it was dry and straight up white.  A white meatloaf—no thanks! {Though it could’ve been chef-error…} Mashed potatoes were great though!
  • A few we didn’t get to because we had so many darn leftovers, cooking wasn’t warranted {I can’t tell you how different this is for our house!}. The split pea soup, the creamy mushroom pasta, and the tilapia. We’ll see how they are in February!

Has anyone out there tried any of Gina’s new recipes? Any more recommendations for me?? {Tyler thanks you in advance.}

Happy cooking!

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