I’ve been anxiously awaiting the day I get to be back in my apartment cooking- and that day is here! To celebrate, I decided to prepare an elaborate spread of recipes today. After several hours of cooking, I now have food for the week so I can focus on my last first week of classes instead of cooking. I’ll also have homemade lunch to take to my first day of work so my co-workers can see how frugal I am (more on that later!).
On the menu:
- Minestrone soup (made in my brand spankin’ new Crockpot)
- Carrot zucchini muffins (great with butter for breakfast)
- Basil potato mini frittatas (made in cupcake tins; leftovers get frozen. My sister-in-law made this over Christmas and it was delicious)
- Roasted vegetable lasagna (I added eggplant and cauliflower)
New favorite: salad with feta, walnuts, and vinaigrette. Thank you to my beautiful sister for introducing me to this combo!