Sorry for the lack of posts recently. The husband and I decided to pack up the pup and take a road trip to Texas to visit my sister. We loved the trip and it’s always great to see family. But once home, I got back into the kitchen. The thought of eating out again made my head spin.
So over the last few days I’ve whipped up some of my favorite and easy dishes: chili, chicken zoodle soup, Scotch eggs, taco omelets, and huge Cobb salads.
I also had a good time trying out a few new recipes. The biggest mistakes I made with my garden this year? Not enough low carb/keto recipes for all the food I grew. Planning is well ahead for 2020. I finally figured out what I want to grow. Now it’s time to start concocting some tasty and keto friendly dishes.
This week I tried out 3 recipes. Two need work. The third…a disaster never to be spoken of again.
- Shredded chicken taco casserole (too many eggs, not enough smokey salsa!)
- Roasted poblano soup (too many carbs!!!!),
- “What was I thinking” casserole (always make sure the diced zucchini you grab isn’t actually cucumber instead).
After several days of cooking, experimenting and cleaning, the itch to go out for dinner hit me real hard. Thankfully my husband just ignored my hints and I went back into the kitchen to cook some Peruvian chicken with green sauce and green beans.
Dinner was delicious. We saved money. Most importantly, I’m loving being back in the kitchen.
And the timing is good with Thanksgiving just weeks a way. Let the cooking (and recipe testing) commence!
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