Meal Prep for Week of 7.28.2019
When I say that I had a busy weekend, what I mean by that is that I met some friends to run Saturday morning, and then spent the rest of the day with my nose in a book! I haven’t done that in forever, but it was a much needed break. A friend called us late Saturday evening and asked if we wanted to go pick her friend’s garden, so we said “Sure!” I’ve never picked veggies at twilight before, but it was a fun outing and great to spend time with her. We’re still loving the home grown produce, so let’s have a look at this week’s menu:
Almond Flour Biscuits and Tomato – Gotta take advantage of those garden fresh tomatoes!
Mustard Glazed Baked Chicken Thighs with Green Beans
One Pot Keto Sesame Chicken and Broccoli – New Recipe! Since we don’t own a microwave, steps 1 and 2 become:
1) Saute the broccoli in a large skillet until tender-crisp.
2) Remove from skillet and set aside.
Cheeseburger Salad Bowls
We make the ketchup for the dressing from this recipe:
Lemony Avocado Tuna Salad – Mark doesn’t care for avocado, so we sub in chopped cucumber. It’s just as tasty.
Keto Philly Cheesesteak Skillet Dinner – So quick, so simple, so good!
Cauliflower Pizza – Hello, old low-carb friend! I substitute ground flax meal for the psyllium husks. (What the heck are psyllium husks?! Ground cardboard? I don’t know.)
My keto snacks: Dill pickles, Celery and peanut butter, Cucumber slices
Mark’s carb snacks: Cherries, Watermelon, Tiny but Mighty Popcorn
Wendy’s Inspired Keto Chocolate Frosty – New Recipe! This really does scratch the Frosty itch! I used two packets of Whole Earth sweetener.
Have a great week, everybody!
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