Cozy Cottage Meal Plan Week 24 - 2020
- robynlarabee
- Jun 22, 2020
- 3 min read
Provencal pan salmon, spring salad with rhubarb vinaigrette, taco zucchini noodles, portobello mushroom burgers and garlic parmesan chicken stew
I am looking forward to the arrival of summer (almost here!) and trying more healthy and family-friendly meals featuring lots of veggies.
As usual, May completely flew by and it's hard to believe it's already June. I love how green everything is, and the way the flowers bloom and the birds sing. They are busy in the yard (as are we), and soon we should have a lot more fledglings leaving the nest. Typically, we have at least six nesting pairs of Baltimore Orioles around (I know because they all tend to show up to the grape/orange feeder at once!), and it's been fun to watch them encourage their babies to take their first flights over the past few years. I hope I get to watch again this year.
On the menu June 7 - 13, 2020:
Sunday Leftovers / takeout
Monday Leftovers / takeout
I was really excited to make this meal tonight. The salad recipe has been in my collection for some time, but somehow I've just never gotten around to making it until now. We really love fish around here, particularly salmon. This recipe was healthy and featured a combination of ingredients that was intriguing. To me, the whole meal sounded like something that belongs on a fine dining restaurant menu. It was very good, and if you're looking for a unique way to serve rhubarb, this salad is it! It would also be yummy with roast turkey or chicken as a meal all on its own.
Wednesday One Pot Cheesy Taco Zucchini Noodles
Our power went out immediately after I finished cooking this dish tonight, so I wasn't able to take a photo because it was too dark. We got a heck of a storm with really strong winds and the sky was the weirdest colour. Thankfully, we did not experience a tornado or any of the hail that was predicted, but we did have a torrential downpour for a while. We actually couldn't see the lake because the rain was so heavy.
This recipe for One Pot Cheesy Taco Zucchini Noodles was good, and definitely a twist on the usual ways I have served zoodles. I have managed to find Enchilada Sauce at my local grocery store in the past, but I didn't have any on hand, so I used tomato paste and some water. The Enchilada Sauce might have been better and not quite so thick. I served this over rice to stretch it further.
Thursday Leftovers / takeout
Friday The Best Grilled Portobella Mushroom Burger, bean salad and Best Ever Broccoli Salad
This recipe is actually called Fork-and-Knife Cheeseburgers, from Gina Homolka's "Skinnytaste Fast and Slow". I can't get enough of these right now. So, so good! As always, I used ground beef patties from Trick's Creek Farm because we don't want to eat anything else! Mom's homemade Bean Salad (recipe to come soon!) and the Best Ever Broccoli Salad went so well with these burgers.
My son described this as "chicken pot pie without the pie which is my favourite part". lol Who knew? He never used to like chicken pot pie at all, but his tastes are always evolving (which is a good thing!) The rest of us thought this was very tasty. I didn't quarter or half the baby potatoes because they were small, but in hindsight, I should have as they were pretty big compared to everything else and there were a lot of them. I used 4 chicken breasts since that's how many came in a package and we liked how meaty this was. This smelled amazing while it was cooking, and the flavour matched the smell.
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