Wholesome Goodness

I can’t believe Monday has rolled around again already!  Time is zipping by.  My menu plan this last week worked quite well, and it enabled me to try a few new recipes without feeling overwhelmed.  On Thursday, I had planned to try Moroccan Chicken for the first time, but when I discovered at the last minute that I had run out of mint, I decided to make Moroccan Peach Roasted Chicken (I found peaches lurking in my fruit drawer).  Since I didn’t have rose water on hand, I just skipped that ingredient.  It was great!  We really enjoyed this recipe, and I definitely recommend it.  Its sweetness is very mild–not syrupy at all.  Next time, I will probably use skinless chicken pieces because the skin doesn’t get crisp anyway, and I’ll add more peaches too. 

I also tried another one of the pot roast recipes recommended by readers.  Kamaile suggested this recipe that features apple cider, soy sauce (I used Bragg Liquid Aminos because of my gluten allergy), rosemary, thyme, bay leaves, and peppercorns.  I seared my roast and used a tablespoon of fresh rosemary from my backyard.  Because we like our roast fully cooked and falling apart, I left it in the crockpot for the full five hours.  I also cooked all my veggies separately.  Justice absolutely raved over this recipe!  I’m immediately adding this to my regular rotation alongside the last reader-recommended recipe, Drunken Garlic Pot Roast,  which was also a big hit (go here to see that review).  I’m thrilled that we both are able to enjoy these recipes.  (It makes it much easier for me to make my husband’s favorite dish this way.)  Thank you all so much for expanding my pot roast horizons!  I look forward to trying another of the recipes in two weeks.  I’m also open to new pot roast recipe suggestions.

My last culinary adventure this week was gluten-free zucchini fritters.  I made them with coconut flour instead of wheat flour.  Although we enjoyed them, I haven’t perfected the recipe yet.  I plan to try again this week.  If I’m pleased with the results, I’ll post the recipe here.  They surely make a great way to use up that summer squash!

And now, this week’s menu:

Monday
Breakfast: smoothie (me); eggs, veggies, and buckwheat bake (Justice)
Lunch: leftover chicken, veggies (plus potatoes for Justice)
Dinner: green salad with veggies and chicken, sauteed okra, quinoa (Justice only)

To do: put frozen fish and ground turkey in fridge

Tuesday
Breakfast: smoothie (me); eggs, veggies, and buckwheat bake (Justice)
Lunch: eggs and veggies, zucchini fritters (me); leftover chicken, quinoa, and fresh veggies (Justice)
Dinner: fish curry w/ mixed stir-fried veggies (plus quinoa for Justice)

To do: put frozen beef in fridge

Wednesday
Breakfast: smoothie (me); eggs, veggies, and buckwheat bake (Justice)
Lunch: leftover chicken and veggies (plus quinoa for Justice)
Dinner: turkey spaghetti sauce w/ spaghetti squash, green salad

To do: marinate beef

Thursday
Breakfast: eggs and veggies (plus buckwheat bake for Justice)
Lunch: smoothie (me); leftovers (Justice)
Dinner: Asian beef stir-fry with extra veggies, (plus brown rice for Justice)

To do: soak beans

Friday
Breakfast: smoothie (me); eggs, veggies, and buckwheat bake (Justice)
Lunch: leftovers
Dinner: black bean soup

To do: put frozen ground beef in fridge

Saturday
Breakfast: smoothie (me); eggs, veggies, and buckwheat bake (Justice)
Lunch: eggs and veggies (me); leftovers (Justice)
Dinner: leftovers

To do: soak millet

Sunday
Breakfast: eggs and veggies
Lunch: smoothie (me); leftovers (Justice)
Dinner: grilled beef patties, vegetables (plus millet for Justice)

Snacks for the Week
boiled eggs, seeds, lots of raw veggies, raw goats’ milk

Visit Laura, the Organizing Junkie, for more menu planning ideas.