What We Cooked and Ate (Week 3)

This Week's Eats:

The best healthy tuna salad (Calla's Clean Eats)

Chickpea vegetable soup (Running on Real Food)

Greek chickpea soup (The Plant Based School)

Lentil potato soup (Nibble and Dine)

911 Gravy (Fat Free Vegan)

Savory sourdough cheese herb quick bread (The Healing Slice)

Skinny cheesy potato casserole (Recipe Runner)

Sourdough cornbread (Homestead and Chill)

Sourdough oatmeal muffins (Everyday Homemade)

Noteworthy Repeats:

Big-batch Instant Pot white beans (Epicurious)

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

Shredded chicken (365 Days of Crockpot)

Freezer Pull-Outs:

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

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