*Image from Cooking Light
Here's a bit of what I'm cooking this week:
Chicken and Vegetable Curry - One of my go-to meals when I need to clean out the fridge. Cut up some chicken and whatever vegetables you have on hand (This week I had a red pepper, potato, onion, snap peas, and carrot), cook in a skillet for a few minutes until chicken is browned (or leave chicken out to go vegetarian), stir in 3-4 tablespoons of curry paste, then a can of coconut milk. Bring to boil, then turn down heat and simmer for 25 minutes. Serve over rice. So easy and so yum.
Spinach and Ricotta-Stuffed Shells - This is a little high-maintenance for me, but it makes a lot. I cooked enough last night to have leftovers one other night this week, and I also froze half of the assembled shells, so I'll have another dinner or two in the freezer! It's worth the effort to get 3-4 meals.
Fish Tacos, Cabbage Slaw, Black Beans - This is a frequent request of my husband, so I thought it'd be a good choice for his birthday.