I dominated in the kitchen this week

[Anonymous]

I made homemade delicious meals all week, used leftovers for delicious lunches and even transformed leftover surplus ingrediants into their own delicious meal. I know I can't do this every week but this is probably the best cooking week I have ever had. I made:

Awesome homemade veggie burgers that made lots of extras: http://edibleperspective.com/2011/07/the-burger/

Delicious broccoli we've had twice in the past two weeks: http://www.amateurgourmet.com/2008/11/the_best_brocco.html

Pumpkin bread for miles: http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx

Green enchilada bake with veg chickn that was surprisingly good as leftovers: http://picky-palate.com/2012/02/01/the-i-dont-feel-like-making-dinner-dinner/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%253A+PickyPalate+%2528Picky+Palate%2529&utm_content=Google+Reader

Spicy chicken roll-ups for lunches: http://homeiswheretheholmansare.blogspot.com/2010/03/spicy-chicken-tortilla-roll-ups.html (made vegetarian)

Then I even used our leftover quinoa and spinach tonight to make a quinoa/spinach/walnut/feta salad that is delicious.

Go me!

Hope someone else can enjoy these recipes too.

[Anonymous]

Congrats on a good cooking week. I always feel so proud of myself when those happens. And thanks for the links!

[Anonymous]

Nice job! I totally get the same sense of satisfaction from a successful cooking week.

BTW- your roasted broccoli method also works amazing well for cauliflower and Brussel sprouts

[Anonymous]

Great job!

[Anonymous]

On a roll here, too.

Last night: Lasagne Cupcakes. They were amazing!

[Anonymous]

Anonymous wrote:On a roll here, too.

Last night: Lasagne Cupcakes. They were amazing!

Can you post the recipe here? TIA.

[Anonymous]

http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/

[Anonymous]

I used Italian sausage, but otherwise that's the recipe. So much easier than regular lasagne, and the extras keep great.

You can use any filling you want, of course.

[Anonymous]

I am also on a roll. Pork loin roll, that is. It must be the cold weather--I feeling like a primitive, feeding the tribe with hunks of carcass and roots brought in from the hunt.

[Anonymous]

I am totally making the enchilada bake - thanks for the recipe!

I'm on a bit of a roll myself. In the past week I've made pulled pork sandwiches and guacamole for the Super Bowl; black beans and rice; sauteed chicken with mushrooms; and tonight made a delicious quinoa casserole.

[Anonymous]

Thanks for the lasagna cupcake recipe; they look great! I'm going to try those this week.

[Anonymous]

Anonymous wrote:Nice job! I totally get the same sense of satisfaction from a successful cooking week.

BTW- your roasted broccoli method also works amazing well for cauliflower and Brussel sprouts

I've been roasting a brussel sprout/acorn squash/garlic/pepper/green beans mix all week. I make a huge batch and snack on it throughout the day. I just started weight watchers and this is a free food, and the author is right...roasting brings out the best in any veggie!

[Anonymous]

Thank you for the lasagna cupcakes recipe.

I bought ricotta /mozzarella cheese to make stuffed shells, but this might be better.

[Anonymous]

Would love the recipe for the quinoa casserole if you have it PP!

[Anonymous]

did you where leather while dominating in the kitchen?