I think I just found one of my favorite soups to prepare. Ever. Yup, you heard right. This is a healthy, delicious, hearty soup that can be made in under 30 minutes! There was a ton of mushrooms in the fridge just waiting to get in my belly, and I thought I’d try something different. I’ve never made a mushroom soup before, but the thought of mushrooms in a soupy broth really appealed to my taste buds.
Upon scouring my foodgawker app (as I usually do), I found this interesting recipe that is originally intended for the slow-cooker. I didn’t have time, or necessarily the desire to wait till TOMORROW to have soup, I decided to adapt the recipe to my time-frame and palate. I think everything tastes better with ginger and garlic, so of-course I had to add it to the recipe.
We had a bag of leftover corn tortillas sitting on the counter from the delicious veg fajitas I made last weekend. I needed to do something with them before they went bad, and settled on these black bean and cheese quesadillas. I was inspired to make them after having an Amy’s frozen Black Bean Enchilada meal. It was so good, you couldn’t really tell there wasn’t meat in it, and I thought this would translate well into a quesadilla.
If possible, I like preparing freshly cooked daily meals. Don’t get me wrong, I love having leftovers in the fridge, but after a few days I’m over it. As a result, most of the meals I make are smaller portions enough for one, possibly two servings! Which is why I am always, always scouring the internet looking for the next recipe to try out.
Creamy Alfredo Spaghetti w/Spinach and Shrimp
This is a quick recipe I whipped up for lunch the other day. I had heavy cream on hand from all the baking I’ve been doing, so in order to use it up, I decided to make an Alfredo sauce. I used whatever pasta I had in the pantry instead of the traditional fettuccine…sometimes it’s good to be a little different ; )