Spring break is here! This makes me nostalgic because I began this recipe blog over spring break back in 2011! Wow! That is pretty crazy; I've been working on this for 3 years. Over these years we have found an amazing amount of great recipes, and many have become regulars in our meal planning rotation. What began as an experiment to get us out of the dinner rut we were in has evolved into a fabulous passion. I love cooking and trying out these recipes I've been collecting for years and now I have an outlet each week to keep me going on this journey.
As for this week, we have3 keepers! Whole wheat carrot muffins were fabulous and the recipe was a suggestion from one of my dearest friends. They were super moist and Hannah loved them so much she thinks these might make a good basis for her birthday cake (though that is in the summer so we'll see if she keeps or changes her mind in the mean time!). The other two keepers were dinner recipes - a flavorful slow cooker pot roast and a twist on Mexican fare, burrito lasagna. Quite the mix this week!
As I mentioned it is spring break so in terms of cooking that means one of two things...we'll do a ton of cooking and try out all sorts of new recipes, or we'll be completely lazy and go with tried and true favorites...not sure which way it'll work out yet! Stay tuned!
Slow Cooker Flavorful Pot Roast
Whole Wheat Carrot Muffins