I’ve been a busy lady lately which means I haven’t been cooking a great deal. (Remember when I ate out 6 out of 7 days in a week?!) And when I have been cooking, it’s been straight from recipes with minimal adaptations. However, the stuff I have been making has been really tasty so I wanted to let you all in on the secret.
Crockpot BBQ Beer Chicken from How Sweet It Is served on pretzel rolls. This makes a ton of chicken. I actually packaged up about half this recipe and brought it to my friends Jennie and John who just had a new baby. I also have some in the freezer to eat at a later time. (Photo Source: How Sweet It Is)
Portobello Cheesesteaks from Back to Her Roots also served on pretzel rolls. I’ve never had a true Philly Cheesesteak, but I would venture to guess these are an amazing veggie substitute. (Photo Source: Back to Her Roots)
Whole Wheat Pumpkin Pancakes from whisktogether over at Tasty Kitchen.
This Butternut Squash Macaroni and Cheese recipe from Cooking Light with these substitutions from The Candid RD. I did actually make one substitution of my own on this one, but I wouldn’t recommend it. I had several bags of mozzarella on hand so I used that instead of the gruyere. I love mozzarella, but it just doesn’t have a strong enough flavor for this recipe. It was good, but there was much more squashiness than cheesiness.
I suggest you go and make all of these things as soon as possible. In fact, I just made your meal plan for the week. You’re welcome.