This week has been busy, busy. I have a friend’s wedding that I have been prepping for this weekend and a few other busying things. Despite the frenzy I feel, I have still been trying to keep up the cooking for my family. They deserve good meals after all…
Monday was Wintery Spring Rolls…
True still hasn’t taken to tofu, but Brave and Soul loved this. Ben and I did too, but I knew we would instantly. I have made spring rolls before and forget how easy it is to make. It looks like a fancier dish, but really the wrap is so simple. I am thinking a version of this using shrimp must be made very soon. The recipe didn’t come with a sauce recipe, so I kind of winged it. It turned out alright. I made the girls one using sunflower butter because True is allergic to nuts.
Tuesday I made Oven Fried Chicken and Mashed Sweet Potatoes since it was True’s request…
I have cooked that chicken dish before (see here) and oh gosh, it is still so yummy! We were all devouring it pretty quickly. The mashed sweet potatoes were similar to this, but I winged it a little more. I am really slowly getting more comfortable to trying things out not exactly like a recipe. Maybe one day I will be almost as good as Ben because that guy is just good at putting things together to make something yummy without following a recipe. I just feel more comfortable following things exactly, but hopefully I will keep learning how to break away from it.
Week 3/12 – 3/16
Monday: Mexican Pizza
Tuesday: Garlic Soba Noodles
Wednesday: Chicken Piccata (from week 3)
I haven’t decided on vegetable dishes yet, but you can be sure they will be there next week! How do you do your weekly dinners? Any tips or guidelines you use for family dinners?