As part of our “meal planning” week, I picked out this ricotta dumplings recipe– it was in my Cooking Light issue, but is also here on MyRecipes.
This recipe was touted in Cooking Light as being “great for kids,” but you can tell by the photos that Lila was a little underwhelmed by the whole thing. 😉 She actually did help me for a while, but she was not super into getting her hands messy to actually form the dumplings. Oh well.
It made a lot– we ate half and froze half.
They were actually really tasty! I was a little worried that they wouldn’t hold together or that they’d taste too “raw,” but they definitely cooked up nice and firm, and the cheese on the inside was melty and delicious. It was kind of like the inside of lasagna, in dumpling form…if that makes sense. We’ve kind of gotten away from having a lot of meatless meals, but I liked this as a vegetarian dinner option. Adding in a few vegetarian dinners per week is something I’d like to work on. And although she didn’t help very much with the cooking, Lila actually really liked eating these.
Our meal planning got a little messed up this week because I’ve been sick with fever and a sore throat since Wednesday– ugh. I’m ready to get a fresh start next week!