Fish florentine, chicken in white sauce, chili con carne, maple-glazed salmon and split pea soup.
I don't know about you, but I am super ready for spring. This has felt a bit like the winter that never ends. That said, I love seeing the sun more, and for longer each day. There is also something special about the sky in March - it just seems bluer somehow. Maybe it's because everything else seems so drab and tired this time of year! I am looking forward to things starting to green up and the snow melting away, even if it will be messy for a few weeks.
I'm also looking forward to cooking with more "spring" foods, like asparagus. I have a scrumptious "Spring" soup recipe that I plan to share soon.
This week is busier than usual for us, so I haven't done quite as much cooking. I am also trying to manage our leftovers better and make sure that we actually use them! This means that I have to build them into the meal plan for the week, so you will be seeing that a little more often.
On the menu - March 10 - 16, 2019:
Sunday Fish Florentine with rice and coleslaw
This recipe is all the rage in the Skinnytaste Community: What's Cooking Tonight? group that I'm part of on Facebook. I finally got around to making it tonight and it was just as good as everyone says it is. A few people suggested adding chopped onion and grape tomatoes to the recipe so I gave that a try. I added the tomatoes along with the spinach, but I think they'd be better if they were added just before serving. I also used more spinach - an 11 oz. tetra pack of Queen Victoria Baby Spinach - and doubled the sauce ingredients. I made this with haddock tonight. My son is sort of "over" fish right now, so he had his with chicken instead and it was still delicious. I would definitely make this again and we all enjoyed it. Maybe we had smaller appetites tonight, but this recipe would easily serve 6 people as I made it.
Monday leftovers / eat out / take out
Tuesday Bacon Wrapped Chicken with White Sauce with broccoli, baked potatoes and green salad
I admit, in my quest to use up things in the freezer, I took a short cut and used M & M's Bacon Wrapped Chicken. I'm sure it is best cooked on the BBQ, but since I don't currently have one of those, I made do with the oven. I thought the white sauce kicked it up a notch and it was very good. There was quite a lot of sauce, but it made a tasty topping for the baked potatoes. I baked the chicken separately from the sauce for 30 minutes, and then put the sauce in the oven on its own for the final 30 minutes of cooking time.
Wednesday leftovers / eat out / take out As an alternative, you could serve:
Winona's Famous Chili Con Carne with tortilla chips, cheese and a green salad
Thursday leftovers / eat out / take out
This is one of my favourite ways to prepare salmon. I didn't have any broccoli, but I did have some asparagus to use, and it worked great. You can also use the maple glaze on chicken with equally delicious results. We ate late tonight and I was too hungry to take any photos! Sorry about that.
Saturday Easy Old-Fashioned Split Pea Soup with fresh buns and cheese
I couldn't find the exact recipe online for the soup I made, but this one comes close. My recipe includes corn along with the carrots, onion and celery. I love how economical split peas are, and how hearty. This recipe uses yellow split peas rather than green, and I find they have a milder flavour. They also get very soft with the long cooking time (and especially after reheating), so those that aren't fans of "peas" may not even know they're there. I've been making this soup since 2005, although it isn't one I make regularly. Note: This soup has an extra long cooking time (2 1/2 - 3 hours) but it's worth it! It was perfect for today since we were just hanging out around the house.
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