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Work has gotten busy again, but I am still making an effort to get home in time to fix dinner. I just enjoy eating fresh, healthy meals so much more than the alternative! For this week’s WIAW post, I thought I’d share a few of the recipes I’ve tried lately.
Last week I made this Healthy Slow Cooked Tikka Masala from The Wanderlust Kitchen.
As I was serving it, I thought that it looked much darker than Anetta’s pictures. Then I realized that I’d forgotten the last part of the recipe–mixing in yogurt to make a creamier sauce! My husband liked it anyway, but I will have to make it again soon to do it right.
I also made this recipe for Pasta with Chicken and Brussels Sprouts from Good Housekeeping.
It uses chicken thighs, which I don’t usually cook with, and sliced Brussels Sprouts. I thought it was delicious, but my husband didn’t like it. 🙁 Since it made so much, I gave some to my Mom and some to a friend at work, and I still had leftovers for lunch twice!
I had better luck with this chicken, asparagus and bok choy stir-fry, which I made to use the bok choy my Mom gave me from her garden.
Would you believe it if I told you that I based this on the Runner’s World Cookbook recipe for “Chicken stir-fry with green beans and broccoli“? I am still loving that cookbook, even if I “customize” some of the recipes. 😉
I also tried a few more matcha recipes. The Iced Ginger Matcha with sparkling water was refreshing, and tasted mostly of the fresh grated ginger.
I added 1 Tbsp of matcha powder to my usual banana bread recipe. While it definitely turned the batter green, it didn’t change the taste (and that’s a good thing).
You can check out the cookbook or matcha powder right now using these Amazon affiliate links:
What do you do when you have too many leftovers?
What have you been cooking lately?