Dinner for Two

I love cooking. This isn't a new revelation, but I thought it bared repeating.

Aside from lacing up and going for a run, spending time in the kitchen is one of my favorite ways to decompress after a long day. It's where I go for inspiration and a place where I can create with my own two hands. I love our kitchen's sunny yellow walls and despite living in this home for over a year, I still occasionally find myself in awestruck disbelief that this little space is ours. That this is my kitchen.

I thought it would be fun to log a week's worth of dinners so you can take a peek at what an average meal schedule looks like for Clayton and I. Though I must admit, this week's meals were slightly atypical and the theme was clearly CHEESE. I really feel like I need to clarify that our weeknight meals are usually dense in vegetables and lean proteins, but this week's sub-zero temps were just called for hearty comfort food.

Monday: Spinach and Cheese Stuffed Chicken

While aimlessly wandering around the grocery store over the weekend, Clayton suggested we stuff baked chicken breasts with "spinach or something". No prob!

So I mixed one cup of fresh, finely chopped spinach (uncooked) with a package of softened cream cheese, 1/2 cup of shredded Parmesan cheese, 1 tbsp garlic salt, 1/2 tbsp basil, 1/2 tbsp onion powder, and 1/2 tbsp of oregano. I put thawed chicken breasts in the oven for about 15 minutes at 380° and brushed each breast with melted butter. After 15 minutes, I removed them from the oven and cut pouches and stuffed them with the spinach mixture (using tooth picks to hold the stuffed chicken closed). I then returned the breasts to the oven and let bake for another 35 minutes.

Make this recipe. You'll thank me. (Bonus: The spinach mixture makes a GREAT dip. While waiting to stuff the chicken breasts, I took great joy in smearing it on Triscuits.)

Tuesday: Shredded chicken tacos on homemade corn tortillas

About 2 years ago, I tried Skinnytaste's recipe for Turkey Taco Lettuce Wraps and her taco seasoning blend instantly became my go-to for all things Mexican food. Her blend of spices recreates the traditional flavor found in a store-bought packet of taco seasoning, but without all the extra sodium and msg.

So after slow cooking chicken breasts, I shredded the meat and added her recommended spices. Then, using this recipe from Better Homes and Gardens, I made corn tortilla shells. I finished the meal by topping the tacos with black beans, cheese and sour cream. Yeah, Taco Tuesdays!

Wednesday: Aver's Pizza

 ... because we're American.

Thursday and Friday: Chicken Cordon Blue Soup

I almost made this image by computer's wallpaper image because I think it's that beautiful. Found on Pinterest, I took this recipe for Chicken Cordon Blue soup from Chef in Training, and it's one of the most delicious things I've ever put in my tummy.

Fair warning: This recipe can be PRICEY. I bought an entire rotisserie chicken, bacon, ham, large carton of half & half, cream cheese and a buttload of Swiss cheese. The entire cost of this meal was around $22 (which is outrageous, I know) and eating on it for 2 days will come out to about $5.50 a person, per serving. But you know what? Life's too short not to try amazing new dishes.

And don't even think about how many calories are in this. You'll absolutely hate yourself when you're done eating (but you'll be loving life while you're eating, I promise).

Did you guys eat anything new or exciting this week? Do you use meal planning?

I hope you all had a great week and have an even better weekend!