Clockwise from top right:
1. Baked ravioli from Martha Stewart with roasted asparagus. This has become a household favorite, and it's a great meal for busy nights when you don't want to spend much time on dinner. (There's wait time while it bakes, but not a lot of hands-on time.) It's plenty hearty without meat, but this week I used meat sauce rather than just tomato sauce. I needed some meat sauce for the lasagna-stuffed spaghetti squash, so I just made a double batch. Baked pasta is always comforting.
2. Spicy Thai Curry Noodle Soup from Heather Christo. I love making (and ordering) Thai food, but I've never made a Thai soup before. However, this was a bit different from the original. For one, Aaron went to the store and couldn't find red curry paste, so he bought red chili paste instead. I added a little curry powder, but I imagine it was a little less curry-y than it should have been. I also used angel hair pasta for the rice noodles, and I added some cooked chicken as well. Regardless of the changes, it turned out really good! The coconut milk-chicken broth combination made for a flavorful soup base.
3. Spaghetti Squash Lasagna Bowls from Sweet Remedy. We've had these before, and YUM. I never thought I would like a meal that took out the pasta and added a vegetable, but this is delicious. The recipe calls for ground turkey, which is delicious I'm sure, but I used ground beef since that's what I had. I love my pasta and can't live without it, but from time to time spaghetti squash is a nice change-up.
What's for dinner tonight?
From the archives:
- 4 years ago: making sad-looking, but delicious brownies. (I still have a long ways to go in my food photography, but it's nice to see that I have made some progress since then!)
- 3 years ago: wearing green jeans with denim, stripes, and sparkle.
- 2 years ago: dressing my 18-week bump in pink and purple and thinking girly thoughts. It's so funny how things change; I'm so glad every day that I have my sweet little boy.