January Re-Make Recap

Anyone else over winter? Between the Polar Vortex and the snow I'm ready for spring. Truth be told, I've never been a fan of winter, but this year has been particularly brutal. For the first time since I started these monthly recaps I won't be saying "can you believe it's already the end of XXX month" because I'm actually happy January is almost over. That means we're 1/3 of the way through winter and spring is coming!

We did eat very well this month, though. I certainly had plenty of time to cook with all the snow days.

I love making a big batch of eggplant rollatini to keep in the freezer. This made three pans - one we ate that night and the other two are tucked away in the freezer for another time. It's going to be so awesome just popping them in the oven one night when I don't feel like cooking.

I'm not sure if I should keep including the Texas Roadhouse salads in this recap because it's the only side salad I make anymore. It's simple to make, tastes great and is Baby Girl's favorite salad. She knows all the ingredients that go into making it and will remind me if I forget anything.

I'm getting back into big dinner salads and this chopped chicken taco salad with cheese quesadilla strips was such a hit a few months ago that I thought we should have it again. My favorite part of this salad is the quesadilla pieces. There's just something about a gooey, cheesy quesadilla.

It might not be grilling weather but I had a craving for a Shake Shack burger that couldn't be ignored. The sauce really makes these burgers special.

This is now my go-to recipe for roasted potatoes. They come out perfect every single time and we all love them. I haven't been adding the cheese lately and they're still awesome.

I dug way back in my archives for the ever-popular Philly cheesesteak sloppy Joe's this month after wanting something different to make with ground beef. Always a winner.

We rarely do breakfast for dinner but I saw these bacon and egg quesadillas on my blog while searching for something else and needed to make them ASAP.

I served the quesadillas with refried beans, of course. It was a great Saturday night meal.

This grilled chicken and potatoes with roasted garlic-oregano vinaigrette was another dish I saw on my blog while looking for something else and had to make it ASAP. It was just as delicious as we remembered.

This is another one of our favorite dinner salads - the CPK BBQ chicken chopped salad. All the different components that go into this salad are what makes it so incredible.

I had to restock our freezer stash or chorizo and egg burritos because SP kept eating them when he was home due to the snow. I still need to try making my own chorizo. I was thwarted a few weeks ago when my supermarket was out of ground pork.

I also needed to make more sausage and spinach egg bake. This is still my favorite weekday breakfast with a little mayo mixed with hot sauce.

I made these banana chocolate chip muffins twice this month. The first time we had 6 bananas that needed to be used so I made a double batch of the muffins for the freezer. A few weeks later we had 3 ripe bananas so since we already had so many of these in the freezer I thought I'd make them for Baby Girl to share with her school friends. I used my new mini muffin tin and they were the perfect size for the kiddos (plus we got three regular size muffins with the extra batter that didn't fit in the mini pan).

This taco rice is one of my favorite recipes to make with ground beef. It's so satisfying and comforting.

These crispy fish sandwiches are my new favorite sandwich and my new favorite way to eat fish. I love the crispy coating so much and the fish is so flaky and moist.

I made this cauliflower bacon mac and cheese, which originally called for broccoli, again this month and I think I definitely prefer it with cauliflower. Bonus is Baby Girl loves cauliflower both raw and cooked.