This week is a super crazy week!!! My kids have a concert and we have something almost every night this week!!! So things are going to have to be super easy! With us going gluten free I only have a couple of great dishes….
Monday: Steaks, broccoli, mashed potatoes
Tuesday: Not Your Mama’s Spaghetti Squash
Wednesday: Salmon, roasted potatoes, broccoli
Thursday: Shrimp & spinach in rice noodles with butter and garlic
Friday: Dinner out with the family
There are some interesting articles out there in the food work this week! Here are a few things that caught my eye!
The LA Times says that the price of Thanksgiving dinner has jumped 13% which is the highest jump in 2 decades! My costs don’t seem as hard hit as theirs but I am a sale shopper!
The Washington Post Lifestyle section has an article about the possibility of small farms making a substantial difference in the hunger problem. While I don’t want a tax credit for gardening, I do believe that small farms and community gardens could change the world in many ways!
Wired has a piece on the EU Parliament. They are banning most farm anitbiotic use. It is an interesting piece and I wonder what the effect will be in the US both in our farming methods and in trade.
As a child I was never allowed to eat pomegranates due to their staining. This is a super easy and effective way to seed a pomegranate. That means that you are left with beautiful arials that you can eat by the handful, juice, bake with or use in salads without any mess!
So how to you seed your pomegranates?
So how was everyone’s Halloween? Are you still eating all your kids’ candy? I am;)!
But on to real food? What are you all eating this week? Here is my tentative plan!
Monday: Salmon, roasted potatoes and broccoli
Tuesday: carnitas, broccoli and rice
Wednesday: steak, broccoli, chili
Thursday: shrimp, spinach and rice noodles in a butter garlic sauce
Friday: Most of us are going to a wedding!!! The littles with have something out of a box with the sitter;).
So we have given up wheat recently but at the same time we are not a family that can really live on salads (well, I could but NerdDad would starve to death;). So I am exploring some other options for delicious meals that will please and this dish was a huge hit!
Looks delish eh? I am having a hard time coming up with a name so please, give me your suggestions!!!
Ingredients:
1 Spaghetti Squash
1 package of Hillshire Farm Gourmet Creations Sausage in Beef and Bacon
1 package chopped frozen spinach: thawed and drained
1/2 stick of butter
2 heaping teaspoons of minced garlic
2 teaspoons sea salt +extra for squash
1 teaspoon pepper +extra for squash
1/2 teaspoon paprika +extra for squash
Sprinkling of queso fresco
Olive Oil or Veg Oil
Process:
Preheat the oven to 375 degrees. Cut the spaghetti squash in half and scoop out the seeds. Sprinkle the inside of the squash generously with sea salt, paprika, pepper and oil. Give it a rub to make sure the inside is all covered. Place cut side up on a cookie sheet and bake for 30-40 minutes until it is tender. When it is done just us a fork to pull the flesh from the skin and it will shred like spaghetti!
Take your Hillshire Farm Gourmet Creations Sausage and cut it in half length wise both ways to create 4 equal sticks. Do this to all 4 sausages and then dice. Melt a 1/2 stick of butter in a skillet. Once melted toss in your sausage, garlic and all your seasonings. Once the sausage browns up and you can smell the garlic just toss in your thawed and drained spinach and heat the spinach through. Then just toss it all with your spaghetti squash and serve!
Now this is strongly seasoned so you can back off the pepper and paprika but my kids all love it! This served my family of 6 (with kids 10-4) with no leftovers but no one was hungry either!
So what should I call it?
Want to see the shopping trip that got me to the kitchen? Pop over to Google + to see the trip!
(This shop has been compensated as part of a social shopper insights study for Collective Bias. But while they gave me the subject, all words and recipes are mine!)
This week is already hitting the ground running! How is it Monday and I already feel like I am a week behind;)? But luckily I start the week with leftovers so that should help;). What are you eating this week?
Monday: Garlic Butter Shrimp in rice noodles with asparagus
Tuesday: shredded chicken and rice with broccoli
Wednesday: Left over Carnitas with rice, green beans
Thursday: BBQ Steak and Sweet Potato Fries
Friday: Kids are having stuffing and chicken!
So here we go into another week of wheat free living! I think my stomach is feeling better and we aren’t starving so let us soldier on!
Monday: Tuna, Roasted Potatoes, Broccoli
Tuesday: Beans and Rice with Asparagus
Wednesday: Shredded Chicken with Spaghetti Squash and Spinach
Thursday: Steak with Sweet Potato Fries and Broccoli
Friday: Sunday School class over!!! Carnitas with refried bean and rice!!!
It is a busy week! So I just have a couple of interesting links this week!
The Huff Post has An Open Letter to Starbucks. It is an interesting letter from a homeless person and the role Starbucks plays in their life.
The University of Georgia got a 1.2 Million dollar federal grant to study the nutritional value of pecans.
Cattlemen are exporting cattle to Russia. It is a very interesting yet odd concept in the NY Times.
For those of you who haven’t heard, NerdDad and I have given up wheat. But I am missing baked goods!!! So I am now searching out cookies and breads and the like!
Luckily my friend Megan at the Gluten-Free Project has gone before me. So this week I made her Gluten Free Oatmeal-Raisin Chip Cookies. They were so good!!! I found the batter a little thinner but they were still yummy! Check it out and let her know that I sent you;).
So NerdDad is completely wheat free and I am almost there! But so far that means lots of rice;). This week I am going to try to further our choices;).
Monday: Spaghetti Squash with Meatballs
Tuesday: Pork Loin, Quick Grits, Broccoli
Wednesday: Chicken and Rice Bowls
Thursday: Rib Eye, Chili, Broccoli
Friday: Tilapia with Tabuleh
So what are you eating this week?