This week’s meal plan was hard.
Not sure why…there was nothing really different about it. I just had zero inspiration and really had to sift through recipes to find something I wanted to make. Maybe it was the constraints I put on myself this week.
- Had to use ground turkey…I got extra points if I bought it with my PC card and I am so close to $20 free…
- Needed a no fuss meal for Andrew on Monday because I am not home. I wanted it to be vegetarian…but it also had to be filling because he plays floor hockey on Monday nights. Did you know that 90% of the recipes you get when you look up “vegetarian slow cooker meals” are chili?
- I wanted a meal that my family could come join us for and that means a large quantity meal (because there are 6 of us when we all get together) and a cheese free meal.
With all of that, I was able to come up with a plan AND still manage to find 2 new(ish) meals to share with you during the week.
|Kale stuffed Shells||Turkey Apple Meatballs and Roasted Sweet Potato||Pasta Fagioli Soup||Burgers and Salad||Frozen Pizza|
Can’t get too much of a good thing right? I’m just going to work off the success of the Kale Mushroom roll ups and stuff it into shells. It may be less hassle than rolling those lasagna noodles, but by the looks of the size of the shells, (read: small and hard to stuff a spoon into) I might be wrong.
I found a recipe for turkey apple burgers in a Company’s Coming cookbook that I pulled out and dusted off. (I told you I was desperate for recipes this week) But since we are already having burgers this week I thought I would change it into meatballs and serve it with yummy roasted sweet potato that I will toss with olive oil and rosemary salt.
This soup is so good and makes a HUGE crockpot full. Perfect if you are having guests. I plan to make biscuits too which are always a hit with my family.
Seriously, we are going to get propane this week…and in all fairness to us, it rained all last week so it would have been very hard to barbecue burgers anyways. I’m making kale salad to go with it. I found a great dressing recipe that coats the kale nicely and masks some of that bitter flavor. (I just keep reminding myself it is good for me…)