Hey there y’all! Who is ready for another On the Menu Monday?! This is an exciting week for me as my birthday is on Saturday! Whoop whoop! To celebrate I aim to spend some family time outside, maybe bake something and then have a date night at home once Andee goes to sleep. However, looking at the weather forecast for this weekend, our outside time might not happen… thanks Calgary! But regardless, I am looking forward to some quality time with my cute, little family.
Weekly Meal Plan Menu (16)
You’ll notice several repeat recipes with one being *chickpea curry by the Simple Vegan. As I’ve mentioned before, this recipe is so easy to make, super cheap and very tasty. I am making it at the beginning of the week so that I have leftovers for lunch. Andee is also a fan of this meal, I just don’t add salt to it so that it’s healthier for her to eat.
Another recipe that is great for leftovers is Keenan’s chili. I am going to make corn bread to go along with it following this **recipe. Being from the south, I love a good corn bread, and this one does not disappoint. The recipe says to bake it in a cake pan, but I highly recommend using a cast iron skillet if you have one.
For Saturday, I have asked Keenan to make me pork chops on the grill (I love anything Keenan grills), baked potatoes and a salad to celebrate. Growing up my dad always made my baked potato. I had him make it for me once as an adult and watched how he did it. Are you ready for the big reveal…? Basically throw in an entire stick of butter and a whole container of sour cream, and BAM! You have the most delicious baked potato. Oh and don’t forget to add salt and pepper and chives if ya got em! Now that may be a bit of an exaggeration about the butter and sour cream, but I am looking forward to goin HARD on both those ingredients for my big day. 🙂
And lastly, it wouldn’t be a regular On the Menu Monday if I didn’t include a recipe from It All Begins with Food. So here ya have it – I am making chicken nuggets and roasted cauliflower following recipes from this ***cookbook. The chicken nuggets are dipped in coconut oil then rolled in a pulverized mixture made up of almonds, chia seeds, coconut flakes and a few more things. This mixture keeps in the fridge for quite some time and is super yummy to throw on top of salads or avocado toast. It’s also great to sprinkle on top of Andee’s foods for a little added nutrients.
As always y’all, thanks for reading. Let me know how your weekend was in the comments below and if you are trying any neat recipes lately. I’d love to hear from you! Happy Monday!