As is clear from my lack of menu plans this year, 2021 found me trying fewer new recipes than probably any year in the past decade. We ate a lot of meals that were decided on the way home from work. Macaroni and cheese, chicken nuggets, pasta and sandwiches were part of the menu rotation in ways they never were before.
Somehow I did manage to try a few new (to me) recipes in 2021 that I especially enjoyed:
I made these quesadillas in the spring as part of a contest that Wholefully was running and I’m so glad I did. I really enjoy quesadillas, but the ones I was making were pretty bland. This recipe helped me discover that I could get restaurant-like flavor in my homemade creations and they were the perfect thing to serve at our family’s post-vaccine vacation in April.
My slow cooker got a lot of use this fall and this is the best new recipe I discovered. It’s made with ingredients I almost always have on hand, makes lots of food and is so delicious. My version uses a 28 ounce can of tomatoes. I prefer to serve the chicken and accompanying sauce over pasta, but it’s also great on it’s own, in a wrap or over another grain.
This recipe was so good it earned a whole Relishments Bakes post. To summarize the post: this zucchini bread creates minimal dirty dishes, doesn’t require wringing out the zucchini and has a delicious crunchy top. I’m looking forward to making it again this summer.
Want more inspiration? Check out my past posts: