I typed out the dates in the title and had to pause for a moment. Is it really the middle of March?! When did that happen? Wow. My little man was three months old yesterday (update coming tomorrow). This introduction has little to do with dinner or food, but I just wanted to say how I wish time would slow down a little bit. I have babies to enjoy!
With that, here’s what we had for dinner last week:
This is a great, fast pasta dish that delivers a lot of flavor.
Grilled steak with roasted brussels sprouts and roasted potatoes
What can I say? I was craving steak. Tim was ecstatic when I came home with these little 6 ounce filets and took charge of their cooking. Maybe my body was telling me I needed some more easily-absorbed iron? Whatever the reason, I’m not going to lie. This was delicious. Six out of seven of my dinners were almost completely vegan, so the scale still tips towards the plant-heavy side.
Bad picture, really great recipe. I actually made a few changes this time, and I think I may need to update the recipe because it was even more delicious. Instead of cubing the butternut squash, I just roasted it whole and then stirred it into the sauce. I added some brown rice to the mix, too, which was a suggestion a reader left in the comments. (Thanks, Lisa!) I also used lite coconut milk because another reader said she’d had success with it (Thanks, Marcie!) and upped the amount a little because I was adding rice and wanted to have enough sauce. Every other time I’ve made these Tim has said, “they’d be better with chicken”, but this time he didn’t. I think it was the rice that made them seem more hearty. Really good!
Leftover enchiladas. Gotta love leftovers!
This was my birthday, and Tim was in charge of dinner. Pasta is one of his go-to dishes he makes well, and he knows I love pasta, so he turned to an old favorite. He made a veggie pasta dish that I really liked. He was also in charge of my birthday cake. This was a tall order since it needed to be dairy-free and sugar-free. I found him this recipe for sugar-free chocolate cake with peanut butter frosting from Spoonful of Sugarfree. It was really good! Thanks for the great recipe, Alex.
One reason I really love having a blog where I store my recipes is finding old, forgotten recipes. This was one of those recipes I’d forgotten about, but found when I was meal planning last week. It was a really tasty recipe and I’m glad I remembered to make it again. The only thing I changed was instead of chickpeas I used green peas. Not a regular substitution, I know, but I completely forgot to cook my chickpeas and didn’t have any cans on hand. The green peas added a little extra protein and bulk that would have been missing if I’d just left them out. This wasn’t very Irish for St. Patrick’s Day, was it? Whoops.
Need more inspiration? Here are some meal plans from previous weeks:
Now I am off to enjoy this glorious weather. I hope you are having a wonderful Monday!