Weekly Meal Plan November 23-27

Kids love to give their teachers gifts. Over the years I have received many, many gifts from students. From pencil sharpeners and homemade jewelry to hundreds of hand drawn pictures and notes, kids love to show their teacher how they feel about them.

But I have never received a gift like this one before:


I brought it home to show Andrew and to get a good picture of it and the very next day she asked me where it was.

“Oh I took it home to show Mr. Skinner. But I will bring it back to put on my desk.”

“When?” She said.

“Probably Monday” I responded

“But it’s supposed to snow Monday!” she said to me a little worried “If it gets wet all the glitter will come off”

I told her I would be very careful returning it to school…

Here is what we are eating this week:

Turkey SaladWonton SoupCrockpot Bolognese SauceChickpea NuggetsFrozen Pizza

Grocery List:

  • Ground turkey
  • Salad fixings
  • Chicken broth
  • Sesame oil
  • Soy sauce
  • Stir fry veggies
  • Store bought wontons (or the ingredients to make your own)
  • Olive oil
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Tomato paste
  • Ground beef
  • Thyme
  • Oregano
  • Nutmeg
  • Milk
  • White or Red wine
  • 2 cans whole peeled tomatoes
  • Bay leaf
  • Pasta
  • Chickpeas
  • Eggs
  • Bread crumbs
  • Flour


Our friend Vivian is a master at throwing things together in the kitchen and coming up with a pretty good end result. This is one of those things. You basically choose a flavor profile (Mexican, Asian etc), cook up the ground turkey with those spices and serve it over a salad full of veggies! We had a Mexican version of this last time (with chili powder and cumin) and topped our salad with salsa and cheese. Maybe this time I’ll try an Asian flair!


I have a load of homemade wontons in the freezer…so why not use them right?



I have made this before, but did not get all the pictures I needed to blog about it. It was absolutely incredible! So I promise you, this week, I will share more about it with you.

Courtesy of The Kitchn


I’m going to give these another try! I read my verdict and will get that chickpea batter smoother and add more spices. I didn’t buy any fries this week….we are trying to cut down on that stuff so maybe I’ll just make a salad to go with them.

Chick'n nuggets

Chick’n Nuggets

I made it…I’m home.

Summertime Melissa arrived home on Friday night…exhausted but ready for a great summer! We have lots planned and I have some (hopefully) exciting projects that I want to tackle…plus lots of trips to Bulk Barn to sample all their tasty treats.

School ended on a strangely calm note this year…right up until the very end, it just kind of felt like a normal week. (minus all the desks piled in the corner of the room and the chairs all stacked) We did some fun wrap-up activities, but my favorite every year is when we make our bookmarks.


Each child gets a bookmark with their name on it and then all the other kids get to go around writing a word (we talk ad nauseam about appropriate words to use and even make a list on the board before we start) that best describes the student. The kids love it and take it very seriously. I even do one for myself, which is really fun to read.


I sent them out the door at 3:22 looking forward to the next few months of relaxation and freedom…but knowing that another crop of kids will be bounding in September 8th. No work for now though! Just fun! And lots of experimenting in the kitchen.

So that’s why I decided to try theseĀ meat-free chicken nuggets.


Why? you may ask.

Why not? would be my response!


I was skeptical, at first, that these would not live up to the beautiful pictures I saw, but I figured, if they worked….well it could be a game changer!

I started by processing a can of chickpeas in my food processor (it was at this point that a resigned myself to the fact that the MINI food processor may not be cutting it anymore…I had to process in batches which made me a little frustrated)

Chick'n nuggets

You want it to be completely smooth with no chunks left. I ended up using a potato masher in the end to help me because the food processor was not working nearly as well as I would have liked it to.

I mixed in an egg and 1/2 a cup of flour. (next time I would even try chickpea flour) I also seasoned the chickpeas with salt, pepper, onion and garlic powder.

Chick'n nuggets

The dough is going to be sticky…but if it is too hard to work with, just add a bit more flour.

Chick'n nuggets

I shaped the chickpea dough into (somewhat) chicken nugget shapes and placed them on a parchment lined baking dish. I put them in the fridge to firm up.

While that was happening, I toasted up some panko bread crumbs and set up a breading station: flour with lots of poultry seasoning, salt and pepper, a beaten egg and then the bread crumbs.

Chick'n nuggets

I breaded all the nuggets and popped them in a 375 degree oven for 20 minutes flipping half way until they were golden brown and crispy.

Chick'n nuggets

Chick'n nuggets

The verdict- These have LOTS of potential. Mine were not as smooth as I would have liked them to be, and I think I would add way more spices to the chickpeas. (more of the one mentioned and some cayenne for a little heat) That being said, they were crispy and dip-able and had a pretty good flavor. I will totally try these again, with a few modifications to make them even better next time!