This week marks our third week of new recipes.

We’re making it a priority to try one new recipe per week.  Cooking is one of our favorite things to do together and this is a fun way to make sure our weeknights don’t get away from us.  (Read this morning’s post for more on the background here.)

So far we’re two for two on choosing good recipes and recreating them well.

The first week we made a recipe I’ve been wanting to make for like 3 years: Rachel Ray’s Greek Beef Tenderloin in Togas.

This was a great, balanced meal and though it looks difficult, it really wasn’t.  It was a little time consuming but so worth it.  And the recipe made 6 servings so we had lunch for two days in addition to this dinner!

I loved that the steak, orzo, and vegetable salad recipes were all listed in one.  It was a complete meal in one recipe–no need to worry about finding multiple recipes to complete a meal.

Last week, our second week, we made Seared Scallops over Wilted Spinach and Parmesan Risotto from SkinnyTaste.

This dish was so satisfying.

Mike’s thoughts:

“one of the best meals we’ve ever made”

“This is restaurant quality.”

I agree. It was delicious. And again, relatively simple. We love risotto so that wasn’t a problem and the scallops and spinach were super easy in a skillet.

Tonight, we’re trying Tyler Florence’s Cheese Fondue recipe! Hoping we go three for three!