So I as menu planning goes, this is the best I have done so far. I sat down, using recipes that I like and some that I have been wanting to try along with shopping out of our pantry/freezer and completed a dinner menu through December 4th!!! I can’t believe it myself, but I am super stoked about it. NOW if I can just stick to it. I did leave a few days here and there for nights out/lazy days.
I have asked Greg to get in on this with me and at least once a week I want us to cook a totally new recipe! So far so good, this week we made honey ginger shrimp (recipe post to come). wink wink
Today for lunch I made the cheddar potatoes, now it was not originally on my menu plan but when I was getting potatoes ready for dinner on Wednesday I realized that a lot of them were starting to go bad and needed to be used sooner rather than later so some re-arranging had to be done. I made some tweaks to the recipe to suit what I had on hand. Both the broccoli and cauliflower were left overs, and the recipe called for them to be added to twice baked potatoes. Since some of my potatoes were going bad I cut the bad parts out and diced the rest and just mixed it all together in a cast iron skillet and baked it.
Original Recipe:
4 medium sized baking potatoes
1 cup finely chopped broccoli florets
1/2 cup shredded cheddar cheese
4tbsp milk
salt and pepper to taste
Heat oven to 400°F. Bake the potatoes for about 50-60 minutes, or until soft. Carefully slice each potato in half lengthwise, and scoop out the potato flesh and put in a bowl. Leave the skins INTACT. Put the skins on the baking sheet. Mash the flesh until smooth, and stir in the remaining ingredients. Add enough milk so that the mixture is soft and smooth, add salt and pepper to taste. Scoop the filling into the potato skins and bake for another 15-20miutes.
My Version:
3 russet potatoes (washed and chopped)
1tsp olive oil
1 cup steamed broccoli
1 cup steamed cauliflower
1/2 cup fiesta blend & mozzarella (its what I had left in the fridge)
salt, pepper and garlic powder to taste
In a large bowl I tossed the chopped potatoes with the oil so they were all coated. I then put the potatoes into a medium cast iron skillet and baked at 400°F for about 50 minutes (I did this last night as I was on a roll and prepping meals so I then put them in the fridge overnight) Today I put them back in the oven for a bit while I prepped the veggies, once ready I put the broccoli and cauliflower on top of the diced potatoes and put the entire thing in the oven at 350° for 15minutes to let it all heat up. The cauliflower had a nice roasted golden brown colour to it when I pulled it out. I added the cheese and put it back in just long enough for all the cheese to melt (5-7minutes) and then enjoyed with a dollop of greek yogurt on top!
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