Rise and Shine!
It’s Monday and the first week of November!
Are you ready?
I spent most of yesterday cooking our food for the week. Here’s what I made.
Falafel with Tzatziki
I made the batter Saturday. It’s better when it sits in the fridge over night. So all I had to do was fry them yesterday and make the Tzatziki. I actually like MY falafel the best!
- I use more cilantro and parsley and I don’t leave any chunks.
- I also don’t deep fry them. I pan fry them in just a little palm oil, so they have a lightly crisp outside and a creamy inside.
- I also use gluten free flour and not as much as the recipe calls for so they aren’t dry.
Spaghetti Squash with Mexican Meat Sauce
- Pierce whole spaghetti squash with fork several times and bake at 400 degrees for about 45 minutes to an hour.
- Sauté red, green, yellow bell pepper with white onion.
- Add hamburger meat and taco seasoning.
- Once hamburger meat is cooked, add one large can of crushed tomatoes.
- Turn down heat and simmer until desired thickness.
Can’t get any simpler than that. Cut it up. Drizzle with olive oil, salt, pepper and parmesan cheese; add some thyme sprigs and bake at 400 degrees for about 25 minutes.
Cabbage Casserole with Chicken
This is the same cabbage casserole recipe I usually make but I boiled a whole chicken and shredded it this time.
Roasted Brussels Sprouts
Food prep would not be complete without Brussels Sprouts! Drizzle with olive oil and salt and bake at 400 degrees for about 25-30 minutes. Usually when you start to smell them they are almost done. I toss them around the pan and cook just a few minutes longer at that point.
Today I am going to make some chicken breasts and Justin is going to make beef with broccoli and mushrooms.
So, to recap, these are the meals we have to choose from this week:
It felt really good to get all those meals prepared. Justin came in behind me and washed all the dishes, so when I was done cooking, I was DONE! I didn’t have to stand in the kitchen for another hour cleaning.