Last week, I tried out a few Sue Gregg recipes and wanted to let you know what I thought so far. Unfortunately, I didn’t get to try out everything that I had planned due to my realization (after I did all my meal planning, of course) that we were going away for several days on the weekend, and were invited to an Easter Sunday dinner at my grandparents.
Here’s what we did try:
- Lentil Rice Casserole- sooo simple and we actually quite enjoyed it, simple as it is. You basically just put uncooked rice and lentils in a casserole dish, with some water/broth, onions and seasonings, and stick it in the oven for 2 1/2 hours, then add cheese before serving. I will definitely make this again (it’s in the Taste and Tell Sampler).
- King’s Banquet Salad- More than a specific recipe, this is really just the guidelines to making a heartier, meal-style salad. It wasn’t really anything particularly new to me, but it was good nonetheless (also Taste and Tell)
- Sausage Strata- this is a ground turkey and zucchini recipe, and although I enjoyed it, no one else really did. My husband wasn’t into how zucchini based it was (he prefers his zucchini a little more hidden or mixed in with other things). My daughter didn’t mind it, but again, didn’t love how the zucchini. was cooked. So, if you like zucchini a lot, you may love it, but it didn’t work for my family (from The 15-Minute Meal Planner).
- Blender Batter Pancakes- I didn’t get to try these yet, so they’re on my menu again. However, I did try a blender batter version of a banana bread (it wasn’t actually Sue Gregg, but it was based on her style of blender batter, using the wheat/spelt; berries, rather than flour). It was very nice, but took a very long time to bake, and even when I took it out and thought it was done, it actually wasn’t. Lesson learned- blender batter style recipes take much longer to bake, but seem to be well worth it!
This week, I have a goal of not grocery shopping, because the rest of my month ended up a little higher than I thought, as we went through the budget last week. A few unexpected trips to the store had left my budget a bit short, so I will try to make do without! So, this is my attempt to use every single vegetable in my fridge, and work with a few other random things I have on hand, while staying true to my crazy little diet (by the way, I managed to put two pounds back on last week- hurray)!
Monday: Chicken soup using carrots, celery, turnip, onion, and leftover rice (no recipe, I’m just going to wing it), homemade bread.
Tuesday: Beef Cabbage Hash– I’m not sold on trying this recipe, but I am trying to use up some cabbage in conjunction with moose (I can’t actually eat beef right now, so I plan to substitute moose meat). If you know of a better recipe using red meat and cabbage together (with no tomatoes, sugar, eggs, etc.) I’d love to hear about it!
Wednesday: Pizzas made on sprouted corn tortillas, using peppers, feta cheese, cilantro and chicken.
Friday: Blender Batter Pancakes (Taste and Tell), with raw whipped cream and frozen berries from my freezer.
Saturday: My husband will be out snowboarding with a friend, so I think we’ll eat some homemade samosas that I have in the freezer. They’re the Nourishing Traditions recipe, and they were a lot of work, but they’re really tasty and it was great to make enough to freeze for a quick meal!
Sunday: Crockpot Chicken and Quinoa– I actually made this a few Sundays ago and we didn’t end up eating it, so I froze it for a nice, easy meal down the road!
As always, Menu Plan Mondays are hosted by the lovely Laura at Organizing Junkie!