It has been so fun to cook three new recipes each week in February.

Next week, you can expect to see a travel blog in which I recap some of my favorite bites in a new city (location TBA). But until then, here is what I attempted in my last week of the cooking challenge:

First meal: Mediterranean-inspired Greek yogurt parfait (recipe from "Fun Food Fast!" by Good Housekeeping)

When I first flipped through "Fun Food Fast!" I knew I would be a fan of this recipe. I already eat Greek yogurt on a regular basis, and I typically add honey and granola. But this snack adds pistachios and shredded-wheat cereal, and I've always been a fan of those ingredients.

Needless to say, this dish was delicious from start to finish. Typically, I don't layer my Greek yogurt into a tall glass, but this was such a fun and easy way to mix up my snack.

Will I try this meal again? Absolutely! It was very easy to put together, and included ingredients I already love.

Second meal: Fettuccine with Asparagus and Lemon (recipe from "College Vegetarian Cooking" by Megan Carle and Jill Carle)

If you happen to 'like' my Facebook page (Facebook.com/TinyMessyKitchen), you saw me make this dish on Facebook Live!

I will say I was pretty apprehensive about this dish since it did not include any butter, flour or oil to create a sauce for the fettuccine. The recipe says to warm up milk and an egg together while stirring over low heat, and that would be the base of the sauce. I've never cooked anything like that, and I was afraid I would taste all egg in my sauce – not appealing.

But to my surprise, adding lemon juice, lemon zest and Parmesan cheese to the warmed up milk-and-egg mixture made a pretty good sauce! And in case you were wondering, the dish did NOT taste "eggy."

Will I try this meal again? For the first time during this cooking challenge, I'm saying no. As much as I was pleasantly surprised by how good this dish was, I'd rather have a basic béchamel or cream sauce with pasta and asparagus.

Third meal: Potato skins stuffed with green chiles, cheddar and smashed avocado (recipe from "College Vegetarian Cooking" by Megan Carle and Jill Carle)

I have never made potato skins, but they always were my favorite thing to eat at restaurants as a kid. Making potato skins from scratch was a bit more work than the average dinner (you have to bake the potatoes first, let them cool, scoop out the middle of the potato, broil them at a high temperature and then finally top it with cheese, chiles and avocado), but the end result was worth the effort put into it.

Will I try this meal again? Maybe. As much as the end product was very good, the effort going into it was a lot for a dish. I'd say if someone requested I make them potato skins for some reason, I'd work off of this recipe and try to do as much of the work in advance as possible to save me some of the grief.

Check out the latest dinners and recipes posted on Facebook.com/TinyMessyKitchen or at TinyMessyKitchen.com.

 Email ThisWeek copy editor/page designer Abby Armbruster at aarmbruster@thisweeknews.com.