Flipping through the January/February edition of Cooking Light, I bookmarked several recipes that looked tempting to me.
The first one is a Pumpkin Soup with Almonds and Sage that looks similar to Rachael Ray's Pumpkin Soup recipe that I made for Thanksgiving; it was a big fan favorite. I may try this one to see which we prefer. The recipe is here.
Next is a Turkey and Swiss Sloppy Joe Sandwich that I may pair with the Pumpkin Soup for a Sunday lunch. The recipe is here.
My husband wants to eat more vegetables this year, so we decided that soups would be a good way to accomplish this as he is not a big vegetable fan overall. There is an Immunity Soup recipe with onions, carrots, celery, mushrooms, kale, chickpeas and chicken that looks like it will fit the bill. The recipe is here.
I tried brussel sprouts for the first time on our Florida vacation (I know, I know) and liked them, and the Broiled Flat Iron Steak with Brussel Sprouts and Sweet Potatoes is a recipe I might have avoided but now will try. The recipe is here.
Pork tenderloin is a good weeknight meal because it is a quick cooking meat, and that makes the Pork Tenderloin with Mushrooms and Onions recipe that takes 23 minutes one I will be making on a workday. The recipe is here.
My husband loves beef stroganoff, so to mix it up, I will try the Chicken Stroganoff recipe. That recipe is here. He likes Chicken Cacciatore and I like slow cookers (another good weeknight meal), so the Slow Cooker Chicken Cacciatore is also going to get a look. The video for that dish is here.
I did manage to make one recipe from the magazine this week- BBQ Beef-Stuffed Potatoes. It was pretty easy, but I did have an issue. You make a brown sugar/tomato paste rub for the boneless chuck roast and place baking potatoes wrapped in parchment paper on top and cook for 8 hours.
|BBQ Stuffed Potatoes- from Cooking Light|
I have never cooked baking potatoes in the slow cooker and I think my potatoes may have been too large because they were not cooked enough after 8 hours. Next time I may cook the potatoes in the microwave.
The dish was tasty, full of flavor and at only 385 calories, it's a terrific lower-calorie dinner. You top the potatoes with the beef that you shred, shredded cheese, sour cream, and green onions. It's similar to the Taco Potato we used to sell at our Taco Maker restaurant. We'll have it again. The recipe is here.
Did you try any new recipes this week? Let me know in comments.