Tag: loaded roasted garlic hummus greek style

Real Food Menu for Week of 3.22.2021

Hooray for warmer weather and a pretty weekend! The past few days, I was finally able to spend a good bit of time outdoors. I trimmed up the rosemary shrub which was massively overgrown and replaced the fishing line around the herb garden. Pa Kettle told me which seeds I need to plant this week (beets, radishes and lettuces). I’m a little behind the game where the garden is concerned.

Here’s what’s happening in the kitchen:

Mark’s Breakfast:
A few weeks ago, Mark baked a double batch of breakfast cookies and packed the freezer with them. To make these gluten-free, substitute almond flour for the oat or wheat flour. We add a little extra cinnamon to the dry mix. These are great for breakfast on the go. 

Mark’s Lunch:
Weeknight Taco Soup – This one just never gets old. We lighten up this recipe by substituting ground turkey for the beef. Another good keeper, this stores well in the fridge for a few days, or in the freezer for several weeks.


Copycat Alice Springs Chicken – New Recipe! Sometimes you want restaurant chicken, but you’re too lazy to put on pants and leave the house. We think this copycat is pretty darn close to Outback’s original. If you’ve got leftover honey mustard sauce, it’s delicious as a dip as well.

Carb Buster Breakfast – We {heart} breakfast for dinner. This savory, satisfying and simple (say that three times fast!) dinner comes together quickly on busy week nights.

Thai Veggie Noodle Salad – This fresh, crunchy salad is a good use for those veggies available this time of year. Don’t save this one for leftovers, it’s best eaten fresh.

Keto Meatballs and Sauce with Zoodles – This one is so tasty! The cream in the sauce cuts the acidity of the tomatoes. To make wide zoodles, slice a little off the side of the zucchini so that it lays flat on the cutting board. Use a vegetable peeler to slice thin, wide noodles. Saute them in coconut oil for a few minutes, just until tender. Very few things in life are worse than a mushy zoodle.

Loaded Roasted Garlic Hummus – Greek Style – New Recipe! I used the linked recipe as a starting point and took some help from the grocery store in the form of premade garlic hummus. Top with your favorite toppers, give it a zhush of olive oil and your appetizer is ready!

Blueberry Lemonade Muffins – In celebration of Spring, we’re busting out these little goodies. I’m substituting blueberries for strawberries. They’re equally delicious.

I hope this week brings you sunshine and loads of enjoyable time outdoors!

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