I know I haven’t written in a while…super busy with three kids and all of our craziness.

Just like all of you, I’m sure.

But, thank god for my MAM group! This last Wednesday, we gathered at our friend Sue’s house to cook 8 fabulous meals! This means 8 whole days/eves of NO cooking! And, after looking at May schedule, I’m going to need the boost.

Cooking party take home meals

These are the meals I am taking home in my cooler!

So here’s the recipes! (All completed, portioned, and bagged by 10 p.m.!)

1) Ginger Glazed Mahi-Mahi
2) Tandori Chicken (omit red pepper flakes)
3) Curried Lentils
4) Salmon Steaks W Hoison Glaze
5) Spinach and Smoked Gouda Crustless Quiche
6) Chorizo Cassoulet
7) Cuban Grilled Pork
8) Guiness Brined Lamb Steaks

It’s finally SPRING! Time to make fresh pesto! Making it doesn’t take too much effort, and it’s super easy to freeze for quick dinners later. Pesto is a great Spring/Summer staple that once frozen, can give you fresh tasting dishes that you can enjoy all year!

Method:

  • Bunch of herbs – any of these will work, or you can even combine – cliantro, basil, Italian parsley (…psst, I’ve also made steamed beet pesto, and kale pesto…!)
  • 1-2 cloves of garlic
  • 1 tbsp of parmesan cheese
  • Handful of nuts (pine, almond, walnuts)
  • Olive oil (drizzled in)

Applications:

  • Pizza base
  • Top on fresh fish – then grill
  • Mix with cooked pasta noodles
  • Add to meatloaf or meatballs
  • Add to soup (makes a great base flavor)
  • Spread on bread, crostini, or crackers

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