But it’s between lots of things with carbs, when I’ve told myself it should just be protein and veggies for a few weeks. I have no resolve.
Butternut squash, mushroom & spinach risotto
Trying to replicate the risotto I had on Thursday night @ Tundra with Sharon & Julie (it was DIVINE):
http://www.aminglingoftastes.com/2008/01/roasted-butternut-squash-risotto-with.html
Pros: have all the ingredients; Cons: Hubby will frown at the shrooms; and risotto is a pain in the ass to make, right? Meditative stirring, my ass. (Hence, slow cooker cashew chicken as an option)
Chicken, sausage, peppers and potatoes (watch the video):
http://allrecipes.com/recipe/255936/chicken-sausage-peppers-and-potatoes/
Never tried – the carmelization intrigues me. And very positive reviews, including one that says to throw in some carrots and a WHOLE HEAD OF GARLIC. Who doesn’t love roasted garlic?
But one of the reviews said 450F is waaay too hot and it just burns. So I’m a bit unsure about this.
Five-spice pork
http://www.finecooking.com/recipe/chinese-egg-noodles-with-five-spice-pork
Was a staple a couple winters ago and then I kinda forgot about it. I omit the peanuts and the bacon (it’s salty enough); and I usually serve over rice instead, with steamed snow peas.
Slow cooker cashew chicken
https://therecipecritic.com/2012/07/slow-cooker-cashew-chicken/
Which I’ve made a couple times this Fall already because, damn, it’s delicious and oh so easy. Overkill? Is it possible to eat TOO much cashew chicken. I don’t think so.