I bet you thought I had given up on my calendar project. Nope, I’m about to conquer that silly twelve month goal.
If you don’t know what I’m talking about, here’s the scoop: last December I got a calendar at Fausto’s in Key West. It featured a recipe each month that was healthy but didn’t necessarily work for me. I decided I would re-create each of the recipes to work for how I eat…and maybe how you eat.
I’m admittedly not a calendar person. I keep a paper day planner for business appointments and use my phone’s calendar for everything else. We don’t usually have pretty calendars on the wall in our house. I hung this one in the kitchen and realized late last week it was still on the September page. That means I’m three months behind in my project!
The September recipe, Pesto Stuffed Potatoes, called for baby potatoes that were sliced in half, bottoms leveled off and then scooped out. I had issues with this. First, what was I gonna do with the itty bitty pieces I sliced off of the bottom to make them stand upright? Second, what was I gonna do with the potato goodness I scooped out? Oh, yeah, right…I was gonna eat it while making these. Instead of doing that, I made an even easier variation. These are good hot or cold AND they are perfect for holiday party nibbles. Perhaps being behind in this project isn’t such a bad thing. I just created my new favorite party food!
So here we go, I’m gonna catch up and share with you four more amazing recipes. And I’m gonna hope Santa sends me a plane ticket to Key West so I can get another calendar for next year. 😉
Want to see more of the recipes I’ve remodeled from the calendar? Here they are:
January: Hummus Wrap with spicy orange cashew creme
February: Pumpkin Kale crockpot chili
March: Spinach Artichoke Panini
April: Weeknight Vegetable Stir Fry
May: Double Bean Salad
June: Double Blueberry Shakes
July: Mini Tomato Basil Pizzas
August: Dairy-Free Raspberry Ice Cream