What We Cooked and Ate The Last Two Weeks

Week 1:

Banana pancakes (Jessica in the Kitchen)

Buddy the Elf's breakfast spaghetti (Popcorn Pairings)

Brown butter and asparagus risotto (The Instant Pot Electric Pressure Cooker Cookbook)

Chickpea veggie soup (Oatrageous Oatmeals)

Princess Diana's overnight oats (Eating Bird Food)--seriously some of the best overnight oats I have made and eaten in a long time!

Simple potato pizza (Lockrem Homestead) on thin and crispy pizza crust (Budget Bytes)

S'mores sourdough bagels (Sourdough Jesha)

Sourdough applesauce muffins (Pantry Mama)

Sourdough cinnamon muffins (Pantry Mama)

Sourdough oatmeal breakfast cups (Pantry Mama)

Steel-cut oat sausage crumbles (Oatrageous Oatmeals)

Triple chocolate protein pop tart (Hayl's Kitchen)

Noteworthy Repeats:

Big-batch Instant Pot white beans (Epicurious)

Easy hummus (Inspired Taste)

Homemade ranch dressing (with Greek yogurt) (It Starts With Protein)

No knead pan pizza (Budget Bytes) with homemade pizza sauce (Budget Bytes)

Shredded chicken (365 Days of Crockpot)

Sourdough discard protein bagels (This Jess Cooks)

Whole wheat bread (Sally's Baking Addiction)

Week 2:

Chickpeas and dumplings (How Sweet Eats)

Easy gravy (Recipe Zazz)

Sourdough discard pancakes (Pantry Mama)

Sourdough oatmeal muffin bread (Fermenting for Foodies)