Another Cooking Light recipe. We've been having quite a bit of lamb lately since Nicole can't eat chicken right now. I'm not a huge fan of beef and pork, so we've added the lamb in to kind of mix it up a bit.

We substituted vegetable broth for the chicken broth, and white beans for the flageolet beans (because we didn't find the flageolet beans). The bean mixture would make a good side dish on it own.

Another one from Cooking Light

A good, fairly quick meal that was very filling. The sauce was a bit saltier than we like, so we'll probably cut the salt in half, if not leaving it out entirely. Otherwise the flavor was subtle and great on a cold night.

We served this with a green salad.

This is a recipe from All Recipes. These muffins are very, very good. We added a bit of course sugar on top which gives them just a bit of a crunchyness. Nicole says they taste like the muffins that were her favorite at the coffee shop when she was in school. Yum!

From Cooking Light Magazine. They describe Posole as "a hominy-based stew" although it's more of a soup. We have made posole in the past, but we've made it with chicken and we usually add zuchini to it as well. This was a good recipe and the prep time wasn't too bad.

Yet another Cooking Light recipe. (Can you tell we're excited about this magazine?) Salmon is one of my favorite foods. This preparation had good flavor without overwhelming the taste of the fish. Since I also love spinach this is a great combination. The bitterness of the spinach offsets the sweetness of the spices and the onions. If anything the onions were too sweet.