I was going to make a galette I saw from somewhere that had ham and cheese…but then the recipe didn’t sound great, so I decided to take a galette I had already made and liked, and change it. I was making this recipe during the start of staying at home during the pandemic, so I was trying to make the most of the remaining food in our fridge as I figured out meal planning for so many people. It is flexible and you can use what you have. Next time I would maybe even add in some more carrots.
Here is a way to make waffles without having to think about it in the morning, just some planning the night before. I have shared a recipe for this kind of waffle before, but this one is even better.
It isn’t a crazy idea to put ground sausage and pasta together, but sometimes it is nice to have a bit of a recipe to follow for inspiration. You can certainly play around with this idea a bit. I liked the rosemary and tomato paired with the sausage.
It was exciting to find a soup that was Mexican-inspired but not with dairy (other than sour cream on top, which I consider optional). Obviously we don’t need to be dairy-free for the Chiplet now, but it is still nice to have the option for anyone who needs it to be that way.
I haven’t shared a hits and misses for awhile. And when I say “hits” I would say these are “okays” and “mehs” that I made in the winter. Let’s start with a meal that could be fine but it was a bit too salty for me.
I’ve been doing a lot of cooking, but trying to make more leftovers from meals, too. This is a great recipe for leftovers. You could easily make more chicken and vegetables to have multiple meals from this. Unfortunately I forgot to take a finished picture, but here is one from when I was reheating the leftovers with a side dish.