What We’re Eating {May 2017}

I had a lot of fun in the kitchen and tried three new recipes this month! I’m starting off with a soup recipe, which I’d normally share during the fall or winter. We had quite a few cold and rainy days this month that were perfect for soup! I was happy for the cool weather – and the comfort food!

Recipe #1 – Broccoli Cheese and Potato Soup

This was not complicated to make and tasted so indulgent! I made mine with coconut milk because I had some on hand and I personally cannot taste the difference (I’m sure most people could, though). In the picture it looks very “soupy,” but it was very hearty and satisfying. This recipe is a keeper!

Recipe #2: Cheesy Breakfast Casserole

I wanted a different casserole that I could make ahead and that didn’t feature bread as one of the main ingredients. This casserole fit the bill and is so good! I made it with bacon and ham instead of sausage. From now on, this will be my go-to breakfast casserole for holidays and brunches. I froze a few of the leftover slices, just to see how it would reheat. I let it thaw overnight in the fridge before reheating on a paper towel lined plate. It did fine – it obviously wasn’t as good as the first time, but it works. 

Recipe #3: Beef Enchiladas

My Mom’s recipe for Beef Enchiladas is my all-time favorite, but this one is so quick and simple! I doubled the recipe and put one pan in the freezer. The day before I wanted to serve them, I put the unbaked enchiladas in the fridge to thaw and then baked them as usual the next night. So simple!

Before you go, be sure and visit the other two home cooks who have delicious recipes to share with you!

• Recipe Round Up: Polka-Dotty Place
• New Recipes To Try: Cup of Tea

There’s over a year of new recipe deliciousness on our Pinterest board – follow us for access to all the yumminess!

What recipe did you love this month?