Real Food Menu for Week of 9.14.2020
Boy, this weekend flew by! Too bad I don’t have much to show for it. We hung out with Pa Kettle Friday night, ran ten miles on Saturday, plus a pilgrimage to Hobby Lobby (y’all crazy for that fall decor!), a bit of meal prep yesterday and we’re back to the grind today. Oh well, it was a fun weekend.
Here’s what’s on the menu:
Mark’s Breakfast:
Blueberry Coconut Chia Pudding – I’ve got a load of chia seeds to use up, and that’s as good a reason as any to make this delicious breakfast. These keep for several days in the refrigerator. Prep ’em on Sunday night and have breakfast all week long.
https://kirbiecravings.com/blueberry-coconut-chia-pudding/
Mark’s Lunch:
Quick and Easy Chicken Salad – Prep the salad ahead of time and keep in the fridge for a few days. Are you seeing a theme here? We like to serve this on a bed of fresh spinach.
https://cleanfoodcrush.com/quick-easy-chicken-salad-recipe/
Dinners:
Supreme Pizza Inspired Salad – All the flavors of pizza, none of the regret. Use a quality pepperoni; we like Hormel Natural. To keep the pepperoni fresh, add it just before serving.
https://cleanfoodcrush.com/supreme-pizza-salad/
Marinated Salmon with Garlic and Herbs – We love this simple supper and serve it over garlic and herb cauliflower rice, which Aldi carries in their freezer section.
https://www.dinneratthezoo.com/marinated-salmon/
Summer Squash Oregano – This hasn’t been a bountiful year for summer squash, but I need to make this goodie at least once more before summer ends.
Summer Squash Oregano
This old Southern Living magazine recipe is a favorite. It’s so old that I can’t find the recipe online! I’ve searched. This dish is fantastic for using oregano and summer squash fresh from the garden.
Ingredients
- 3 Tbsp. butter
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 small green pepper, chopped
- 1 Tbsp. chopped fresh oregano
- ¾ lb. yellow squash, sliced
- ¾ lb. zucchini, sliced
- 4 tomatoes, chopped
- ½ tsp. salt
- 1 tsp. ground black pepper
- 1 cup grated parmesan cheese
Directions
- Melt butter in a large skillet; add onion, garlic and bell pepper and saute until tender.
- Stir in oregano, yellow squash and zucchini. Cover, and cook, stirring occasionally for 15 minutes.
- Stir in tomato, salt and pepper; cook, uncovered, until squash is tender. Spoon into a serving dish, sprinkle with parmesan cheese.
Middle Eastern Chicken Kebabs – Sprinkle a little za’atar on these babies if ya like! Serve with the easy-peasy tahini sauce below for dipping.
https://mythreeseasons.com/middle-eastern-chicken-kebabs/
Snack:
In addition to our usual snacks of fruit, nut and popcorn, we’ll enjoy dipping fresh veggies in this Tahini Sauce with Lemon and Garlic – New Recipe! Add all three tablespoons of water for dressing, start with one tablespoon for a dip or spread, then add more until reaching the desired consistency.
http://www.eatingwell.com/recipe/266455/tahini-sauce-with-lemon-garlic/
Treat:
Cardamom Plum Buckle – New Recipe! We think this is delicious, albeit a little too sweet. Okay, a lot too sweet. Use a honey that’s light in color, but decrease it by half. Don’t want to steal the plum’s thunder. If your buckle is getting a little brown (like mine!), wrap a collar of foil around the edges toward the end of the bake time.
https://againstallgrain.com/2020/07/27/cardamom-plum-buckle/
I hope your week is *just* sweet enough!
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