Spring is, quite literally, in the air.
My car was completely covered in yellow pollen today, and the temperatures were around 90 allllll weekend. Whoa.
Every weekend this month has been spent visiting a friend or with a visitor. In other words, I’m completely baffled that it’s almost May, pumped that the Fam will be here in about one month, and beyond excited that two months from TODAY I’ll be done with the internship.
Oh, happy dayyyy.
I’m suddenly very interested in cooking for myself. No frozen meals this week!! Usually I allow myself just one, because there’s at least one night where I just don’t feel like making something. A sudden desire to use the stove and oven does Not coincide nicely with stifling heat and no AC.
But! I’m determined to use the 2 lbs of chicken I bought last week (on sale like whoooa!), the extra shredded cheddar I have from breakfast burritos, and the random things in my pantry. For the first time in quite a while, my grocery list was well planned out to provide actual Meals – not just the random weekly necessities. I’m very proud of this accomplishment.
On the menu for this week, a la Kraft Magazine (my first Foodie looove):
Easy Tomato Baked Chicken
(found here –> KRAFT Foods!)
I’ll admit it doesn’t look extremely appetizing, but its “Easy!”, uses a lot of ingredients I already had (also Easy!), and it’s a “Healthy Living” recipe. Yes yes and yessss!
Cheddar, Chicken and Rice Skillet
(also found at KRAFT)
This one stood out because it uses Cheddar, and I need to get rid of some Cheddar! I’m not a big cheese person, so it’s very likely that the shredded stuff will sit in my fridge for the next month and I’ll wonder what to do with it. I’d probably make a quesadilla here and there. But I know it has more potential, sooo, I’m goin’ all out. Again, this is a “healthy living” recipe that incorporated many things I already had. Budget and nutrition, good stuff!