Dinners and dinners and dinners

More menus coming your way…ready?

Sorghum and broccoli with cashew/squash “cheese” sauce

I really like sorghum a lot!  And broccoli is Kyle’s favorite veggie so we were both super into it.

I have basically all of Jessica’s salads bookmarked.  Um, seriously?  Are these ingredients magical?

 

BLT chopped yum in my face.  Kyle was moaning through each and every bite too.  It’s a keeper!

Avocado and cantaloupe salad with poppyseed dressing.  OMG this salad.  Three times already in the past month.

 

For those who asked my mom made this all the time when we were growing up (I totally associate it with summer meals in the backyard) and I forgot about it…and recently remembered it…and re-fell in love.  No true “recipe” – just butter lettuce, cantaloupe, avocado, and poppy seed dressing (I added chicken to make it a meal instead of a side).  Brianna’s poppyseed dressing is the one and only.

Last time I made this Moroccan salad with cilantro orange dressing it was good luck.  It was back in January and we (completely randomly) stumbled upon a beautiful new house when we were out on a walk…and that house is now where we live.

 

One of the ingredients in the salad is our street name.  So obviously it was meant to be.  🙂

 

Caesar salad with nooch up the yin yang never gets old.  I really like TJ’s caesar dressing.

GF pasta with kale, butternut squash and goat cheese.  I’ve made this one before too.  Again, I used TJ’s brown rice fusilli.  P acted like he wanted to try the squash but when I gave him a bite he split it back out.  Then I ate one and he realized if mama likes it, it MUST be tasty, so he tried another.  After that he was over the whole thing, but I think the fact that he didn’t spit it out was a win.

BBQ salmon with a sweet orange tamari ginger glaze and a spinach salad with goat cheese, avo, and dried cranberries topped with a thick and creamy balsamic vinaigrette.  I had OD-ed on chips too close to dinner time so I had no interest in carbs at dinner, but Kyle had some bread with the meal to round out his macros.

This spiced fava bean soup with rice and tomato was AMAZING.  Bon Appetit is my #1 recipe source and this was a super easy one.  It also made enough to have leftovers which lasted for several lunches.  The pistachio and greek yogurt (I used lactose free sour cream) topping is necessary.  I think my photo looks almost as good as the magazine shot!

I tricked P into trying this twice and the beans were (of course) rejected but the tomato-y rice was accepted the second time I had it.  It’s all about him seeing me eating it.  That makes him curious and more likely to want it.  He likes imitating his mama. 🙂

This was our cinco de mayo fiesta bowl.  Shredded crock pot salsa chicken served over rice and topped with the works. That cilantro is from my garden.  It’s thriving btw.  Raised beds FTW.

Spinach salad with strawberries, goat cheese, avocado and creamy balsamic vinaigrette.  I had two huuuuuge bowls full.  I am all up in the salads lately.  And this balsamic dressing I’ve referenced a few times now is made by Nugget market (down the street) and I’m a big fan.  I don’t know how they get it so right without weird additives.  The ingredient list seems like a basic combo that I could make at home, but it’s so much better coming from their kitchen.

 

A legit ragu – made from scratch!  I used a Bon Appetit recipe (of course) and altered it slightly because I didn’t want to use veal.  I gave P the meat with just the onion and carrots (before adding the tomato and wine, etc.) and he was alllll about it.  The kid likes meat, I can’t fight it.

The extra portion went to Kyle for his lunch the next day.

Ok, well there you go.  Those are some of the dinners from my kitchen lately.  I really like meal planning.  Feel free to share recipes in the comments section that you think I’d like!