this has been my first full week home since vacation started so meal planning got easier and I’m able to try some new things 🙂 I freakin love being in my kitchen. I crank my tunes and could literally be in there for hours …. But it’s 30 degree weather so having my oven and stove on all day wouldn’t go over well lol.
We got our bi- weekly grocery box on Friday
So planning around it was exciting 🙂
We got our menu planned with the kids in mind for wednesday onward 😜
The only meal we haven’t planned is Friday but things have changed slightly after finding out actually have the kids on Friday now 😝. So our anniversary meal will be Tuesday and we will do 21 day fix approved Nachoes Friday night as one of the savages will be going to a birthday party and the other 2’may or may not be here for supper lol… Teenagers put friends before family hahaha.
So far, since Sunday, I have made some interesting and yummy new food 🙂 here are some recipes 🙂
Garlic Scape Pesto
1 pound of garlic scapes ( I got em at the market – 2 pounds for 6$ but I know that Sunshine Miles Farms has tons! Check them out
Sunshine Miles Farm
1 1/4 cup of grate Parmasean cheese
1 cup of olive oil – use a little more if it doesn’t blend well…
1 TBSP lemon juice
1/2 cup of pine nuts
Ground pepper to taste
Blend it up and then I freeze it either in ice cube trays or jam jars.
Fixers 2 TBSP would be 1/3 blue and 1 tsp
Broccoli and Cheese Stuffed Chicken
We get our chicken at our local farmers market. 24$ for 4 pounds of boneless, skinless organic free range chicken breasts….. It’s amazing! And our broccoli came from Real Food Connections from our grocery box. Oh, and the garlic powder too 😜.
So …. For these puppies
Take 4 chicken breasts and pound them thin… I put them in a big ziplock bag and pound them with a rolling pin.
Cover both sides with a sprinkle of each of the following;
1 cup of broccoli
3/4 cup of cheese ( we used marble but any kind will do! ) shredded.
Cover one side of each of the breasts with the broccoli and 1/2 of the cheese. Roll them up and use a toothpick to secure them. Top them with the rest of the cheese and bake for 30 min at 375 😜
Fixers – 1 red, 1/4 green and 1 blue
And the final recipe for this post!
Vietnamese Turkey Meatballs
1 pound of ground turkey
2 cloves of garlic
1/2 a big onion – minced
1 stalk of lemon grass
3-4 TBSP of cilantro
3 TBSP of fish sauce
1 1/2 tsp of cornstarch
1/2 tsp ground sea salt
1/4 cup of maple sugar.
Mix up everything in a bowl, except the sugar. Roll the mixture into golf ball sized balls…. It’s wet as hell but it’ll be worth the gross squishy feeling!
Put them in the fridge for 30 mins to set then take Em out and roll them in the sugar. Bake for 30 min at 400.
We chopped up a head of broccoli and put it in with the balls. They cooked in the juices… Totes amazeballs lol
Ta ta for now!!!!