What We’ve Been Eating

Bill has been traveling so much lately!  I’m so happy that after this weekend, he’ll be home until the end of July. Then later in fall, he’ll be back on the road again for almost 7 weeks (with stops at home over the weekends). I love and am so thankful that he’s so busy!

Here’s what I’ve been making over the last week…

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This recipe came from the new cookbook, Inspiralized & Beyond. It’s the Sesame Shrimp & Green Beans with Scallion Kohlrabi Rice. This recipe serves 4 but we loved it so much, we ate the whole thing!

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Bill had a guy’s night out so for him, I made Jalapeño Popper Pizzas. As I suspected, they went fast and the gentlemen enjoyed them!

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While he was out with the guys, I had the ladies over and tried another recipe from Inspiralized & Beyond. The girls were a bit unsure at first, but one bite of these BLT Sweet Potato Sliders with Cilantro Lime Avocado May and  they were sold just like I was when I tried them at the book signing!

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This was a recipe I had been dying to try for such a long time and after a long, long story, I was unable to because of the demise of my former waffle iron. Thankfully my older sister surprised me with a new one and I tested this! This Sweet Potato Waffle is from the first Inspiralized cookbook. I LOVED this!  It will definitely make the rotation for breakfast (or dinner when Bill is away!)

 

SHOP MY KITCHEN!


Some of the links on this page may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

 

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