What a week! The first week of the month is usually FULL for me. I have a few meetings that consistently meet in the first week, so it always takes planning, and grace from Dave. I was out of the house 4 of the 7 nights. Yikes! The evenings this week should slow down considerably.
Oh…having the Chargers AND the Forty Niners in the playoffs for the last two weeks has done slight damage to our obedience to 100% real food. There may or may not have been a snack or 7 that are not technically “allowed” in the rules. We will imagine this did not occur, and there will be grace all around. kthnxbye
Last week’s menu had some real winners. My favorite item was the crab cakes. They were a bit of a labor of love, but so so worth the effort. I used a large biscuit cutter to shape them, and used bread crumbs in place of panko. They turned out really delish, but next time I make them, I will have to do something about the breading. It was a little crumbly.
My second favorite was the beef pot roast. I ordered a grass-fed beef roast from my local CSA. Honestly, grass-fed beef has such a different flavor. The only change I made was to add potatoes to the crock pot for the last hour. Pretty yum!
Here is what is on the docket for this week:
Sunday: Left over pot roast from Friday.
Monday: Seared Scallop salad
Wednesday: Broccoli cheddar soup
Thursday: A slightly modified version of this spicy peanut chicken salad. I plan to use whole wheat noodles and less kick.
Friday: Veggie tacos inspired by this recipe. I will make home made corn tortillas. Yay!
Saturday: Filled pancakes with strawberries and blackberries. Will used the rest of the cream from the soup to make a bit of honey whip cream.
It is a goal of mine to slowly reduce our wheat consumption this year. Looking at this menu makes me think that it will be quite a struggle. Oy! Baby steps though.
Enjoy your food adventures this week! 🙂