Ham and Cheese Twists

These beauties are perfect for parties, laid-back weekends, or an after-school snack.

I dreamt about these one night.  Really.  It was so lucid that I woke up thinking I had actually made them. Two days and three ingredients later, they were just as good.  We had to pick up just one ingredient for these tasty bites, and they were quick, simple, and delicious.

Ham & Cheese Swirls (or Twists, I can't decide)

Ingredients:

• 1 package canned breadsticks 
• 12 slices ham deli meat
• 3 mozzarella cheese sticks  

Instructions:

1. Cut the cheese sticks into fourths, roll with ham.

2.  Stretch the breadstick pieces into a long, thin piece and wrap around ham, securing the ends.

3.  Bake at 350 for 7-10 minutes

*While baking, I brushed  a little butter on the top of each twist for added flavor and that golden look.

Experiment with different combinations of lunch meat and cheese.  I might try ham and swiss or turkey and american.  

Goodies You've Pinned

I have completed a ton of projects.  Clothes repurposing, sewing, knitting, furniture upgrades, recipes, etc.  And then I have this here blog that is designed to feature all the goodies.  Can I get my act together to put the two together?  Possibly :)

Today shall be a Pinteresty post.  I got most of the ideas from there.  Now, before I show you these, please know that I am a finicky user in that I don't just peruse Pinterest, repin some junk then move on.  I mostly read blogs and pin from there, and if I do get an idea straight from Pinterest, I always go to the link first, check out the site and maybe subscribe to the blog while I'm there.  There's my rant.  Check the link, read the blogs.  If you don't I will be annoyed when your link from Pinterest is faulty.  But I will probably keep following you anyway because you more than likely have good taste.  Especially if you're here reading this.  On with the projects.  

First up, BBQ Chicken Quinoa Salad.  Tastier than my picture might reveal.  Iowa Girl Eats just makes her food look so much better! Love her blog--I print off and try her recipes at least weekly.  

Second, I saw this idea a gazillion times on Pinny.  It's awesome--just give your kids some glowsticks in the tub, turn off the light, and prepare to hang out in the bathroom for at least 45 minutes.  

This picture comes straight from Chef in Training, who originated the Pinterest phenom Chicken Cordon Bleu Pasta.  Definitely not a light dish, but twas well received in my household.

Got water balloons?  Use em up before summer's over.  We celebrated 4th of July with a little target practice.  Draw some circles, targets, or other shape on the concrete with chalk and let the kiddies (or adults) go wild.  Good for at least five minutes of fun, and no one walks away with welts or bruises.

Cinnamon-Sugar Pizza

I have crescent rolls tucked into every nook and cranny of my fridge. No idea why, but they're there. This recipe, called "Sugar Crumb Crispies" is my new favorite thing. Having a new favorite thing can be dangerous when one is well into pregnancy, but how much damage could I possibly do? If you've ever been to Pizza Ranch or another pizza joint that has a dessert-like pizza, this recipe tastes just like it. I'm in love.

Here's the recipe, directly from Chef in Training:

SUGAR CRUMB CRISPY

• 1/4 cup butter *make sure butter is cold*
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• dash of salt
• 1/2 cup flour
• 1 can Pillsbury Cresent Rolls

Preheat oven to 400 degrees F
Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.
On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
Bake at 400 degrees F for 8-12 minutes.
After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!


GLAZE

• 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*
• 1 Tbsp. softened butter
• 1-1/4 tsp. vanilla
• 1 to 1-1/2 Tbsp. milk

Blend together and drizzle over Sugar Crumb Crispies

Enjoy!

Easy Chicken Pot Pie

I used to love those oven-ready pot pies from freezer section. You know, the ones with a day's worth of sodium and enough calories and fat for a couple meals. This recipe is reminiscent of those, except better, as it's mostly homemade and much better for you. I whipped this up in about fifteen minutes and loved it.
I actually made two--one to eat, and one to freeze. Ingenious, huh? Wasn't my idea, that's the way the recipe from "Simple and Delicious" had it. But smart thinking on someone's part.

Ingredients:

-4 cans cream of potato soup

-4 cups cubed cooked chicken

-4 cups mixed vegetables of your choice

-pie crust

Directions:

Cook or warm chicken in a skillet. In a separate bowl, mix soup and vegetables. Add chicken and stir together. Fill equally into 2 pie pans. Cover with pie crust. Flute the edges and cut slits in the top of the pie. Bake for 25 minutes at 400.

For the frozen one, when you serve, you have to thaw for thirty minutes, then keep the pie edges covered loosely with foil. Bake at 400 for 20 minutes, then reduce temp to 350 for 60 minutes. Dinner is ready without any prep!

Pumpkin Cookies

While painting pumpkins last weekend, I decided it would only be festive if we had some sweets to go with it. Enter: pumpkin cookies with cream cheese frosting. They were pretty tasty little treats--very soft, but had a good flavor. I would definitely make these again.
Recipe from The Food Network

For the cookies:

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons Maple syrup
• 2 eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground all spice
• 1/4 teaspoon freshly grated nutmeg
• Pinch ground cloves
• 2 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 
  

For the frosting:

• 2 (8-ounce) packages cream cheese
• 1 cup confectioners sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting.

Phone Troubles

My phone took a dive last night--from the hands of a well meaning toddler into a shallow ceramic bowl. Not a big deal for me, as I use it seldom, and most of the time cannot locate it. It's mostly used as a video recorder and player for the little guy. I can't help but think he had some hidden intentions behind the dunk in the toilet--maybe he's aware of the poor video/audio? Either way, after four years, it might be time for an update.

In other news, check out these tasty and easy peanut butter pinwheels. They are simple and delicious. Here's how I made them: Spread peanut butter over a tortilla. Drizzle with honey. Sprinkle on some granola. Roll, cut into slices. Enjoy.

New Recipe Options

Part of what I love about garage sales is you never know what you'll find. Or, in my case, you never know what you need until you see it in someone else's driveway with a masking tape price tag on it. I have had some good luck this summer/fall, but last weekend was pretty lame, until I spotted these:


I could have bought like fifty. I restrained myself, and chose ten recipe mags/books for one dollar. I have already gone through most and tore out the recipes I want to try. There were lots of dessert pages in my to-make pile, but soon there will be special occasions that call for treats, right?

Baked Potato Soup

Favorite Fall Food: Soup. Love it all. Unfortunately my family does not feel the same way. But they will eat this one. It's hearty and has bacon in it. What? The bacon presence doesn't justify the legit-ness of a meal? It does at our house. This recipe is a keeper...and not too tough to make.

Picture source and a similar recipe

Ingredients

• 2/3 cup butter or margarine
  
• 4 baking potatoes
• 2/3 cup all-purpose flour
• 6 cups milk
• 1 cup cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup reduced-fat sour cream
• 1/2 cup chopped green onions, divided
• 6 bacon slices, cooked and crumbled (we use a bag of "real bacon pieces")

Directions

• Preheat oven to 400°.
• Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool and cube potatoes.
  
• Melt butter in a large saucepan. Add flour and stir until combined. Gradually add milk, stirring with a whisk until blended. Add salt and pepper. Cook over medium heat until thick and bubbly (about 8 minutes).
• Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Add potatoes and onions. Garnish with cheese and bacon and additional green onions.
  

Lemon Raspberry Mousse Squares

I just tried this dessert last week and loved it. It's light but sweet, and kinda fun to make--you get to stack vanilla wafers and flip the whole thing over in the end. Trust me, that's pure enjoyment for yours truly.

Picture and Recipe Found Here

Ingredients:

• 48 vanilla wafers, divided
• 3/4 cup(s) boiling water
• 1 package(s) (3-ounce) Lemon Flavor Gelatin
• 1 cup(s) ice cubes
• 1 package(s) (8-ounce) softened cream cheese
  
• 1/4 cup(s) sugar
• 2 teaspoon(s) lemon zest
• 1 tub(s) (8-ounce) whipped topping, thawed, divided
• 1/3 cup(s) raspberry preserves
• 1 1/2 cup(s) fresh fruit

---

Directions

1. Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Stir in ice until melted.
2. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip®.
3. Pour half the gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 seconds or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
4. Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip® and fruit.

Bacon Chicken Club Pizza

Bacon Chicken Club Pizza--why did I not make this until now? This is my new favorite pizza, so I'll share the recipe from Taste of Home below.
I of course adjusted the recipe a bit--no shallot at home so left that off, and used neufatchel cheese instead of cream cheese, light sour cream, and skim milk, all in an effort to make it more healthy. Instead of preparing bacon, I bought a package of real bacon pieces. Saved some time and more importantly, dishes.

Ingredients

• 1 prebaked 12-inch pizza crust
• 4 ounces Cream Cheese (softened or cubed), softened
• 1 shallot, minced
• 2 cups shredded rotisserie chicken
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces
• 1/4 cup sour cream
• 3 tablespoons 2% milk
• 2 teaspoons ranch salad dressing mix
• 1 cup shredded lettuce
• 1 plum tomato, seeded and chopped

Directions

• Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses and bacon.
• Bake at 425° for 12-15 minutes or until edges are lightly browned and cheese is melted.
• Meanwhile, in a small bowl, combine the sour cream, milk and dressing mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing. Yield: 8 slices

Simple Cheeseburger Salad

This is a quick and tasty one. The recipe comes from Pampered Chef. I have made this a few times (gasp!). I like the ingredient list-- mostly stuff you have in your refrigerator already. Here's the recipe straight from the Pampered Chef site and a picture from yours truly. I am so not a food photographer.

4	sesame seed hamburger bun tops
1	small red onion, divided
2	plum tomatoes
3/4	lb (350 g) 95% lean ground beef
1/2	cup (125 mL) sliced dill pickles
3/4	cup (175 mL) ketchup
1	tbsp (15 mL) yellow mustard
8	cups (2 L) thinly sliced romaine lettuce
1	cup (250 mL) shredded cheddar cheese

Directions:

1. Preheat oven to 425°F (220°C). Slice bun tops into 1/4-in. (6-mm) strips. (If bun tops are very thick, slice bottoms off horizontally before slicing into strips). Arrange in a single layer on Large Bar Pan; bake 8–10 minutes or until lightly toasted. Remove to Stackable Cooling Rack; cool completely.
2. Cut onion in half crosswise using Utility Knife. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Cut tomatoes lengthwise into quarters and slice crosswise. Set onion and tomatoes aside.
3. Cook ground beef in (8-in./20-cm) Sauté Pan over medium-high heat 5–7 minutes or until no longer pink, breaking beef into crumbles using Slotted Turner. Meanwhile, chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked beef; mix well using Small Mix ‘N Scraper®.
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Yield: 6 servings

Nutrients per serving: Calories 250, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 55 mg, Carbohydrate 20 g, Protein 19 g, Sodium 750 mg, Fiber 2 g

Cookie and Milk Bars

I found this recipe in an issue of "Family Fun" magazine and had to make these bars. Mine turned out a little crumbly, but still delicious. Here's the recipe:


Cookie and Milk Bars:

-8 chocolate graham crackers
-1 cup lowfat granola
-1/3 cup white chocolate chips
-1/2 cup fat free sweetened condensed milk

1. Heat oven to 350. Coat an 8x8 pan with cooking spray.
2. Break the grahams into chunks and combine with the granola and chocolate chips in a medium bowl.
3. Drizzled the milk over the top and stir until well mixed.
4. Use a piece of waxed paper to press the mixture firmly into the pan. Bake for 20 to 25 minutes.

Upside Down Pizza

Here's a recipe for the impatient ones. It's quick, easy, and requires few ingredients. It's called upside down pizza casserole. It can be modified for picky eaters, but is low maintenance, which I of course like.


You need:
--1 pkg. refrigerated biscuits
--15 oz. can tomato sauce & Italian seasoning or pizza sauce
--1 lb. ground beef or other meat of choice
--mozzarella cheese (as much or little as you like..I used 1.5 cups)
--additional toppings (optional)

1. Preheat oven to 350. Brown hamburger in a skillet, add Italian seasoning.
2. Spread meat in bottom of a 9x13 dish, add toppings and cheese.
3. Flatten biscuits and press them on top of cheese.
4. Bake 20 minutes or until biscuits are golden brown.

Cupcake Cones

Here's a twist on the traditional cupcake--put it in a cone. The directions are right on the side of the cone box. Who knew? They were pretty easy to make, but I'll give you my own tips and tricks below.

To make your cupcakes in a cone, you'll need:
-24 cones (found in ice cream aisle)
-cake mix
-frosting, homemade or from a can
-sprinkles

1. Line ice cream cones up in a 9x13 pan so they are all standing up...pack them in tight. Preheat oven to 350.

2. Prepare cake mix and pour into a large Ziploc bag. Cut a hole in the corner for mix to come out, like a frosting bag. Fill cones halfway using this method. If you overfill, you'll have yourself a mess.
3. Bake for 20-25 minutes.
4. Remove from oven and let cool completely. When cooled, frost using the Ziploc bag technique, and sprinkle with decorations.

*We waited to frost until we had transported our cake cones--they tip easily

All my best,
Robin

Chicken Wild Rice Casserole

This recipe is excellent! I found it in Better Homes and Gardens "Fast Fix One Dish Meals." See a trend here? Every recipe in this cookbook has turned out fantastic, so I keep making more. This book was definitely worth the purchase!





Chicken-Wild Rice Casserole

• 6 oz. pkg. long grain and wild rice mix
• 3 cups cubed cooked chicken
• 14.5 oz. can French cut green beans
• 10.75 oz. can condensed cream of celery soup
• 8 oz. can sliced water chestnuts drained
• 1/2 cup mayo
• 1/2 cup chopped onion
• 3 Tbsp. sliced almonds
• 1 tsp. lemon juice
• 1 cup shredded cheddar cheese

1. Preheat oven to 350. Cook rice mix according to package. Meanwhile in a large bowl combine chicken, green beans, soup, water chestnuts, mayo, onion, almonds, and lemon juice. Stir in cooked rice mix. Transfer to an ungreased rectangular baking dish.
2. Bake for 45 minutes, covered. Sprinkle with cheese and bake uncovered until cheese is melted, about 5 minutes.

Good Food Friday: Good for you too

Green Beans with Pecans and Maple Vinaigrette

Ingredients

• 3/4 cup pecans (I used almonds too...what I had on hand)
• kosher salt and black pepper
• 2 pounds trimmed green beans
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon pure maple syrup

Directions

1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper. Add the green beans and pecans and toss to combine.

Recipe from Real Simple

Beef and Noodle Toss

This one is a keeper. It's quick, easy to make, and most of the ingredients are ones you have already. Can't take credit for whipping this meal together. My husband took over the stove on a busy night and pulled out a success. One of my faves to date. Can't decide if it's on the top of my list because it's that awesome or because someone else made it for me. So hand this recipe off to your spouse/roommate/other person in your life you cook for and give it a whirl. You won't be disappointed.

Beef and Noodle Toss from Better Homes and Gardens

Ingredients:

• 8 0z. lasagna noodles
• 12 oz. boneless beef sirloin, cut into bite-size pieces
• 2 Tbsp. flour
• 1 Tbsp. olive oil
• 1 pint grape tomatoes
• 8 oz. mushrooms (optional)
• 4 cloves minced garlic
• 1 14 oz. can beef broth

1. Break noodles in half and cook according to package directions. Drain, but do not rinse.
2. Meanwhile, season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a large skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through; Spoon into bowls to serve.

Birthday Season

It's birthday season around here. Between family and friends, the spring months are packed with these annual celebrations. Unfortunately, I can't seem to get it together on the gift-giving front.

I usually prefer to present the birthday girl or boy with a thoughtful, sometimes handmade or specially ordered gift on the day of his or her birth or before, just to be safe. No longer. I am slacking in this department, sending gifts nearly a month late. *Had a birthday recently and didn't receive a present from me? Give it a couple weeks.*



Here is a gift I put together for my sister-in-law, a busy mom often looking for meal inspirations. I scoured my cookbook for recipes her family might like and compiled them in a binder. I added pictures to each one, and tried to put together recipes that used like ingredients...you know, for ease in the grocery store. I had this fun paper left over from a previous project, so it was a cost-effective gift, while still being personal.

I love the uniform look, as opposed to the junk drawer of a recipe binder I got going on currently. The book has 14 recipes in it, all main course meals, with more being added daily. If you would like a copy, comment below with your email address and I'd be happy to send it to you.

Before I leave you, HAPPY BIRTHDAY to Mama Pear. You are an amazing woman, and we wish you many more to come!

All my best,
Robin

Chicken, Two Ways

I've put aside my recipe binder this past week, and have been using this cook book I ordered through my Scholastic book order at school. I am not usually into cookbooks--many of the recipes aren't practical for my family or style of cooking, but this one is awesome. I've made three recipes out of it this week, and they were all delicious. So of course, I had to share a couple with you. It is Good Food Friday after all.

These both are chicken based--mostly a coincidence, but worked out nicely when buying groceries. I sometimes try to pick meals for a week with common ingredients. Key word: sometimes. I'm not that organized.

First up, Simple Salsa Skillet

Ingredients:

• 1 green sweet pepper, cut into bite-size strips
• 1 red sweet pepper, cut into bite size strips
• 1 tablespoon cooking oil
• 2 cups cubed cooked potatoes
• 1 1/2 cups cubed cooked chicken
• 1 15 1/2-ounce can whole kernel corn, drained
• 1 15- or 16-ounce can black beans, rinsed and drained
• 1 16-ounce jar salsa
• Dairy sour cream (optional)

Directions

1. In a large skillet, cook pepper strips in cooking oil for 2 minutes. Add potatoes, chicken, corn, black beans and salsa. Stir gently.

2. Cover and cook over medium-low heat for about 10 minutes or till mixture is heated through, stirring occasionally. If you like, serve with sour cream. Makes 4 to 6 servings

This picture just doesn't do it justice. The Chicken and Vegetables Alfredo with Rice is very tasty.

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 Tbsp butter or margarine
• 2 1/2 frozen stir fry vegetables (or whatever kind you like)
• 1 1/3 cups instant rice
• 10 oz. container refrigerated light alfredo sauce
• 1 cup milk
• grated parmesan cheese for topping (optional)

Directions:
1. In a large skillet, cook chicken in hot butter over medium heat, 6-8 minutes, turning once. Remove chicken from skillet.
2. Add frozen vegetables, rice, alfredo sauce, and milk to skillet. Bring to a boil, stirring occasionally. Top with chicken and reduce heat.
3. Cover and cook on medium low until chicken is tender and no longer pink, stirring once or twice. Serve with parmesan cheese if desired. Makes 4 servings

All my best,
Robin

Me v. Chocolate Easter Bunny

I received a delightful hunk of dark chocolate in the shape of a bunny for Easter. It's not one of those chincy hollow rabbits, either. This thing is made of solid, good for you in small doses, rich dark chocolate. Therein lies the problem. It's too thick and hard to just bite, and flakes when I cut it with a knife. Imagine me standing in the kitchen, chopping desperately at the innocent bunny to no avail. I'm thinking of a chocolate chisel. I've even considered melting it slightly. Pathetic or devoted? You can weigh in on that, but remember, we are talking about dark chocolate here!

While we're talking about food, let's move on to this post's actual content. I constantly hear people saying they always make the same meals, or they hate going to the store and not knowing what to get to make meals. We don't have that issue at the Anderson household (see "wife with overflowing cookbook and recipe ideas"). But I was thinking, "What could help if I did have that issue?"

This is the old school method we use: Every weekend, I find 3-5 recipes I want to make for dinner that week. I pull out the recipes, make a list of the ingredients we don't have, add on our weekly staples, and send the list with my husband to the store. This takes about 15 minutes, and the shopping trip takes 30-45. Pretty quick.

What if you don't have a stockpile of recipes, or don't feel like sorting through the old cookbook, or don't want to make a list? Here's where your blogging host comes in: Go to Monthly Meal Planner. It does all the planning for you. There's a monthly plan for a meal a day, and you can just print the grocery lists from the site for your desired number of days. It's pretty slick and best of all, it's free. Here's a sample of recipes from their website. My family would east most of them, but I would have to figure out what zuppa is first.

Weekly Snapshot

Sun	Mon	Tue	Wed	Thu	Fri	Sat
Breakfast for Dinner	Cheesy Rigatoni with a Green Salad	Greek Chicken with Cretan Wedding Rice	Mediterranean Pita Sandwiches	Zuppa Toscana and a Baguette	Pasta Primavera with Italian Turkey Sausage	BLT Pizza

I'm a sucker for free solutions, and this seems like it would be something I would use during a busy week or when I'm not feeling inspired to cook.

All my best,
Robin