Frittata, beef, tomato and acini di pepe soup, chicken penne florentine, fish tacos and cashew chicken
I continue to be so grateful for the internet and the availability of most of the groceries we need. Flour continues to be scarce around here, but since I haven't tried baking bread yet, we aren't in desperate need. I've watched a few videos of people making their own bread, and I would love to try it. However, I can see why the stores are running so low on flour - it looks like it takes a lot!! My grandmother was a fabulous bread maker, and although she showed me how to make it and even shared her recipe, I have never mastered the knack. Maybe someday... Are you baking up a storm at your house? We have made a lot of banana bread around here... That one I've got down!
I'm also grateful that there is no shortage of amazing recipes to try, and you can find one for pretty much whatever you're in the mood to make. Once again, I was really happy with what I served this week, and we'll be making the Ancini di Pepe soup and the Chicken Penne Florentine again soon.
On the menu May 10 - 16, 2020:
Sunday Frittata with fruit, waffles, bacon and sausage
It would have been nice to go out for brunch for Mother's Day (our usual tradition), but instead, I made brunch at home and it did not disappoint. I adapted the above recipe using what I had on hand, and omitted the bacon. Instead, I added some mushrooms. This was very good and reheated well. Perfect for the veggie lovers in your life!
Monday Leftovers / takeout
Tuesday Beef, Tomato and Acini di Pepe Soup with fresh buns and cheese
I needed a slow cooker meal today, and this comforting and easy soup fit the bill. Just good! I especially appreciated the minimal prep time required. You can cook the noodles ahead of time, or just before you need them. This is also easily adaptable to your Instant Pot, slow cooker or stovetop, depending on your needs and kitchen tools. As always, I used Trick's Creek Farm ground beef - organic, grass-fed, and best of all, local.
Wednesday Chicken Penne Florentine with green salad and garlic bread
Your whole family will be fans of this delicious pasta dish from Greta Podleski's "Yum & Yummer" cookbook. I used basil pesto instead of sundried tomato pesto, and I also added in some bacon as Greta suggested. Soooo good! I will definitely be making this again soon. Loved, as always, that it used common ingredients that I typically have on hand. It also reheated well and would be perfect for lunches. This was definitely better than takeout!
Thursday Leftovers / takeout
Friday Fabulous Fish Tacos
It's been awhile since we had fish around here, and this recipe looked beautiful and delicious. Mine did not turn out nearly as pretty as Greta's ("Yum & Yummer"), but they tasted wonderful. I really liked the zesty lime mayo and the mango salsa. As she writes, tilapia tastes like swamp water to me, too, so I used sole. I would have preferred halibut, but it was unavailable when I went shopping on the weekend. I think this would work with pretty much any whitefish you like.
Saturday Sheet Pan Cashew Chicken and basmati rice
This recipe was another great, homemade substitute for takeout. It was quick and easy, although I had trouble with my sauce which ended up being too thick. Very tasty, and although I don't usually love cashews, they definitely added a lot to this dish.
#stayhome #stayhomeandcook #quickandeasymeals #weeknightmeals #mealplanning #eatmoreveggies #alltheveggies #iloveveggies #skinnytaste #yumandyummer #soup #ilovesoup #trickscreekfarm
Comments