I like food. A lot. I spend a lot of time dreaming about making food, eating food and planning meals. I’m hungry.
I really love to be in my kitchen, however I am especially looking forward to cooking this week. Just writing this menu is making me hungry. I have not looked up a recipe for gluten free meatballs yet, so I may just be making it up as I go. Feel free to send suggestions!
This is also the week before Father’s Day. For my family, this Sunday’s dinner carries almost the same amount of anticipation as Thanksgiving in that we only partake of it once a year… for the sake of our health <smile>.
Inspired by this recipe at Allrecipes.com, the “Triple Bypass” has become a Father’s Day tradition at our home. I’ve tweaked this to our family’s liking, but the recipe on it’s own is quite fabulous.
If you are vegetarian or a heart patient, stop reading now. You will be sick.
If you are a Carnivore with a capital “C,” this will unleash the meat-loving animal inside of you!Read More »
The week is almost over, and I am late getting this post out to you. My apologies. Time management has gone out the window this week, but I’m reeling it back in.
The end of the month is always interesting when it comes to meal planning. I usually leave a few empty spots on my monthly meal plan at the end of the month. Why? Well, it’s a pretty good bet that I’ve banked some meals (haven’t used them or the ingredients) from earlier in the plan, and I can plug them in at the end. Life happens, people, and just because you have a plan, doesn’t mean it all goes accordingly. It does, however, give you the flexibility to move meals around according to schedule changes.. which seem to happen at a world-record-breaking rate around my house.
So here we go:
Make hay while the sun shines: I’m not going to say this is a simple recipe. This one, my friends, takes patience. Since time is such a precious commodity, I like to make two and freeze one for later!
This lasagna is adapted from a dear friend’s “secret” lasagna. When my dad became diabetic, I wanted him to still be able to have some of his favorite dishes without having them loaded down with carbs. I had heard of using zucchini instead of pasta, so I made a few tweaks and came up with this adaptation. Zucchini Lasagna has also become a great gluten free option for my family.Read More »
I was once discussing grocery shopping and meal planning with a friend of mine, and when I said the word “leftovers,” she said that her family refuses to eat the dreaded “leftovers.” I know, I feel the same way about them. But I hate wasting food, especially when good, nutritious, fresh foods are often “not cheap.” Honestly, my family doesn’t eat “leftovers” either. We re-purpose what was left over and use it to make something new for the next dinner meal.
This week we are having chicken and mashed potatoes. Most likely the chicken will get gobbled up the first night, but we’ll have a mound of potatoes left over. That’s okay! The next night we are having breakfast for dinner. Mashed potatoes will become potato puffs via a great recipe I found on Pinterest! If you are planning on enough chicken left over, it can be used for chicken salad wraps or chicken tacos the next night.
Roast beef is also expensive when feeding a large family on a budget, so I like to make it stretch! We might have traditional pot roast with lots of vegetables one night, and the leftovers will be used for stir fry, stew or french dip the next day.
Suggestion: If you are planning on using “leftovers” to make something new the next night, put the amount you need in the refrigerator before serving dinner. If your family is like mine, mark it so that it doesn’t get taken for lunches. This guarantees you will have what you need for the next evening’s meal.
This is the second post in my meal planning series. You can find the first one here: “nw mama’s meal planning: getting started.”
Meaning: A chance encounter with something wonderful. /troo'vi/
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