Good Eats: 4.19.14

It takes a lot of food to fuel a house full of runners. In our perfect world, Will and I would cook at home every day and try loads of new recipes weekly. In reality, we cook at home most nights and try a new recipe a week. Because we’ve been on break, however, I had the opportunity to cook a lot this week and came up with four recipes definitely worth trying and keeping.

Oatmeal and Carrot Muffins: FANTASTIC recipe. I didn’t make the streusel topping but these were sweet enough and delicious without it. Paired with a swipe of almond butter or string cheese, these make a perfect mid-morning snack or pre-run fuel.

Grilled Ginger-Sesame Chicken Salad: We made this last night. With summer approaching, I always find myself wanting more greens and this salad fits the bill. It had enough fat and protein to be the main course without taking away from the fact that it was a salad. I didn’t toast the almonds or the sesame seeds, nor did I have both white and black sesame seeds and it was still delicious.

White Bean Turkey Chili: I made this on Thursday with the intent of freezing a bunch for busy nights but it didn’t make it that far; we ate it for dinner and two lunches and there’s not even enough to freeze. I modified this recipe to half the turkey (1.5 pounds) and added 3 carrots, a sweet potato and spinach to compensate.

Slow Cooker Gumbo: To be clear, this is NOT real gumbo. If, however, you don’t have time to stand over the stove and make a roux, this is a great solution. I made this yesterday and froze all of it for a later date. To make it lighter, I use andouille style chicken sausage. Add the okra about 30 minutes before serving, be that immediately or after defrosting. Someday soon, I’ll post my real gumbo recipe.

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