A tried and true favorite. Ava doesn't like it as lemony as I do, so I hold back a little and squeeze fresh lemon in my bowl.
Tuesday: Pasta with Slow-Cooker Pork Ragu
This is a new technique and recipe for me. If you've ever made a from-scratch ragu, you know it takes foreeeeeever. The flavors are worth the wait, so I'm hoping this method produces a similar result.
Wednesday: Slow-Cooker Shepherd's Pie
I hate this dish. I've never made one I didn't throw out and call for takeout dinner instead. But, Josh has the day off on Wednesday and he saw this recipe and wanted to give it a go. It does look more promising than the other versions I've tried. And I have a Chinese takeout menu ready just in case.
Thursday: Asiago Bisque with Pretzel Bread
What's better than a great cheesy soup and pretzel bread when the weather starts to cool off? I'll cheat and buy frozen pretzel bread since it's a weeknight.
Friday: Beef and Squash Chili
This recipe is one of my favorites from last winter and I've been dying to make it, but refusing until the temperatures got their acts together. It may sound like a strange combination of ingredients, but it's so good! The toasted pumpkin seeds, thinly sliced red onion, avocado, and sour cream on top make it extra magical. Start with good beef and you can't go wrong!
This is a new technique and recipe for me. If you've ever made a from-scratch ragu, you know it takes foreeeeeever. The flavors are worth the wait, so I'm hoping this method produces a similar result.
Wednesday: Slow-Cooker Shepherd's Pie
I hate this dish. I've never made one I didn't throw out and call for takeout dinner instead. But, Josh has the day off on Wednesday and he saw this recipe and wanted to give it a go. It does look more promising than the other versions I've tried. And I have a Chinese takeout menu ready just in case.
Thursday: Asiago Bisque with Pretzel Bread
What's better than a great cheesy soup and pretzel bread when the weather starts to cool off? I'll cheat and buy frozen pretzel bread since it's a weeknight.
Friday: Beef and Squash Chili
This recipe is one of my favorites from last winter and I've been dying to make it, but refusing until the temperatures got their acts together. It may sound like a strange combination of ingredients, but it's so good! The toasted pumpkin seeds, thinly sliced red onion, avocado, and sour cream on top make it extra magical. Start with good beef and you can't go wrong!
