Black Bean Spinach Enchiladas. Recommended by Heather, I think.
|So yeah, I didn't take pictures of any of our dinners this week, because I just now |
got the idea to tell you about them. This repeat of half-finished enchilada filling
from Wednesday's date night post will have to do.
Crock pot chicken and dumplings that do not involve cream of anything soup from Doing my Best.
She had me at 'no cream soup.' Thomas and the kids loved this. I thought it was good and ate the leftovers, but didn't necessarily think I'd put it in the regular rotation. They begged to differ.
Salmon coconut curry from this Runner's World article (fourth recipe down)
I loooooooove this. LOVE. We made it back in November when Thomas got his December issue of Runner's World and I was excited to have it again. I use sweet curry powder from Penzey's since I don't like things too spicy (although it still has a kick). I recommend measuring out all the spices before you begin so you're not trying to hurry and measure six things into the pot when it comes time. Also, we always replace the shallots because they can be hard to find. Mr. Google told me the white part of green onions is pretty similar to shallots, so it's the perfect recipe to make right after black bean spinach enchiladas, which call for a lot of green onions.
Thai Peanut Chicken
Ok, this was also a repeat. I've made it several times and we like it a lot. It doesn't recommend any certain kind of salsa, but use something smooth. Chunky salsa is all we ever have around and the peanut butter/salsa juice mixture with tomato chunks reminds me overwhelmingly of...well, vomit. I'm sorry. I've probably ruined it. But every time I make it I have to force myself to start eating it. Then I remember how good it is.