What are we having for dinner this week? That’s a discussion that takes place weekly in our house. In the past this conversation would have led to a complicated menu with lots of dirty dishes, dinners at 9pm, and in the event of a disastrous dish… tears! These days we take a much simpler approach and ask a few questions:
- What’s on sale this week?
- What do we have in the freezer?
- What yields great leftovers?
- What’s going to be relatively simple to make?
This week, we settled on a few regulars and are planning to try out a few new recipes from the January/February 2011 issue of Cooking Light Magazine!
Lemony Chicken Saltimbocca *just served!
Spinach with Garlic Vinaigrette *just served!
This is on the menu for Monday night so we’ll keep you posted on how it turns out! If anyone else decides to give it a try, we’d love to hear about your results! Of if any of you other home cooks whip up a different tasty dish this week we’d love to know about it!
Tip: For those not familiar with Cooking Light, it is an amazing resource for healthy and delicious recipes! I absolutely love their magazine (obviously since I am still holding onto one from 2011) and their website! I buy their cookbooks and reference their “How To’s” regularly (hey even have a video available for this recipe on their website)! If you follow them on Facebook , Twitter and Instagram, like we do, you can get recipe inspiration delivered right to you!
*Lemony Chicken Saltimbocca – just served:
- Relatively easy – Few ingredients, but more dishes to wash than expected.
- The result actually looked like the picture, which rarely happens!
- Chicken – Split decision; A Sweaty thumbs up for the impressive combination of flavors from the sage, prosciutto, lemon, and chicken, but a neutral reaction from Sweet.
*Spinach with Garlic Vinaigrette – just served:
While it was definitely tasty, the raw garlic was too powerful and will surely slap some faces around during conversation in the morning. Basically, The Lost Boys could have used this recipe. A similar recipe comes to mind that normally calls for cooking the sauce/dressing, that helps tame the power of the garlic and red onion. Happy cooking!
*Just Served! – Check out the pic: