The Great Dinner Retrospective - Part 2

Here we are with another round of delicious meals we've made over the last year of our cooking adventures. If you missed the last dinner retrospective, you can check it out here.

This week we'll start off with a quick, but still amazing, meal. Every now and again I get the urge to make sushi at home, but Megan isn't a fish fan, so she usually puts together a simple stir fry for the less nautically inclined guests. This is a quick and easy way to put together a big meal, using chicken, frozen veggies, and beef ramen noodles.


The cold winter months are coming back again, so here's something fun we like to do when it gets chilly and you need something warm and comforting. We've made several different kinds of biscotti to dunk in coffee, but on this occasion we went with fruit scones instead. They make a perfect match for a nice steaming mug of joe with some french vanilla, caramel, or cinnamon creamer.


One of the meals we've had the most over the last few months is bacon wrapped chicken breasts, which are glazed with a variety of different mustards and other ingredients. Here's the chicken in the first stage of bacon wrapped goodness.


And here they are coming straight out of the oven and wafting out a truly heavenly scent.


We've made this dish in a lot of different ways and with several different types of sides. This time we went with stuffing and green beans.


Here it is again, but this time with with a mammoth baked potato and a side of hot vegetables. We also melted cheese on top during the last few minutes of the baking for this edition of a wonderful and easy meal.


We're always looking for ways to take advantage of sales or make our weekly shopping a little more cost efficient. We were craving enchiladas one week, but weren't looking forward to buying all the ingredients or taking the time to assemble them. As a fun new twist on this Mexican classic, we took frozen burritos and doused them in enchilada sauce, cheese, and olives, and then baked them. Way easier than making the enchiladas by hand, but still tasty and super cheap. Don't worry Mexican fans, we still make plenty of big production Mexican meals, this was just a little diversion.


Here's a quick breakfast we put together when oatmeal pancake mix and yogurt were both on sale one week. Using yogurt and sliced strawberries makes it not only healthier, but even more delicious than using syrup. Here I've used a strawberry yogurt, but it's also good with flavors like cinnamon bun and Boston cream pie.


To finish off this week's dinner retrospective, here's an amazing Caesar salad we recently had. Normally we'd make our own Caesar dressing, but for this meal we found a great deal at Albertson's where a bag of Romaine lettuce with Caesar dressing, Parmesan, and croutons was on sale for half the normal price. To make it a full meal, Megan broiled a chicken breast with a variety of seasonings and then shredded it up into thin strips.


See you next week for another round of meals we've enjoyed!