Real Food Menu for Week of 3.8.2021

Well, it’s been a quiet week in Lake Woebegone. Haha! The weekend weather finally cooperated (somewhat, it was still COLD) giving us an opportunity to work on a few home projects. and of course I was in my happy place working on a couple of baby doll scrap quilts for OCC shoeboxes. We haven’t been particularly adventurous in the food department lately, preferring to fix a few tried and true dishes.

Here is what’s on the menu this week:

Mark’s Breakfast:
Chocolate Sweet Potato Breakfast Cookies – Healthy cookies are great for weekend meal prep. Pop one out of the fridge or freezer and warm for a quick grab-and-go breakfast. These store in the fridge for about a week or in the freezer for three months. I like to add a skosh of nutmeg to this preparation.

Mark’s Lunch:
Easy Vegetarian Chili – I was a little concerned that vegetarian chili would just taste like, well, vegetable soup with beans, but this one surprised me! Look for good quality refried beans without inflammatory oils; I used Kroger’s Simple Truth Organic brand.

Dinners (We plan four dinners each week to leave room in the schedule for a leftovers night or to eat out.)

Spicy Roasted Chickpea Salad – Flavorful and satisfying, the spice in this salad is not heat. Since Mark doesn’t love avocado, we usually only use half at a time. I recently learned a little trick for storing a cut avocado: Place the avocado cut side down in a container of water. It will keep without oxidizing for a day or so.

Amazing Apricot Chicken – This company worthy chicken is a 10! Look for apricot jam that is prepared without added sugar.

Italian Lentil Soup – We love lentils! With a simple substitution or two, this hearty recipe is easily made vegetarian or vegan. We carnivores can beef it up by adding some Italian sausage. Delish.

Keto Philly Cheesesteak Skillet Dinner – So good! Mark can’t get enough steak; I should probably make this more often. We like to double the veggies in this quick weeknight dinner. The only *real* work is in slicing those peppers and onions.

Peanut Butter Fruit Dip: I make this dip without any modifications. Try dipping red grapes in this one. It has all the flavor of a peanut butter and jelly sandwich. We like it with apple slices too.

See peanut butter dip, above! Between the breakfast cookies, fruit and peanut butter dip, I feel like we have enough treats this week!

If you need inspiration for upcoming St. Paddy’s fun, check out these posts:

Have a great week!

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