The Recipes I’ve picked out for the Week of 05/17/2020 are from two of my favorite sites…www.ForksOverKnives.com and Mealime.com.
Corn and Mushroom Empanadas with Chimichurri – this recipe makes 24-30 of these, so they will be shared/frozen…at least that’s the plan. I’ll report back.
Sesame Chicken & Broccoli with Basmati Rice
Baked Spaghetti Squash w/Kale & Cannellini Bean Sauté
Chicken & Broccoli Slaw w/Creamy Peanut Sauce and Steamed Rice — this yummy one is a Make-Again. It saves well in the fridge for a few days, making it a great leftover for lunch meal. I ate it 3 days in a row last time (once for breakfast). I’ll be making extra this time also.
Grilled Halibut with Grilled Asparagus and Baked Potato – No recipe on the Halibut since the “other half” is in charge of all things grilled. He’s better at it. (As far as he knows.) I’ll be baking the potato and I simply rub olive oil and either Himalayan or Sea Salt on the outside of a cleaned and poked russet potato…put it directly on a cookie sheet (lined with foil or parchment) in our toaster oven preheated to 425 degree for about 50 minutes. If you are making several of them, I would do the same in your regular oven. I’m not a fan of heating up the house when I don’t need to.
I’d love to read about what you are making for the week. Please comment below and include any yummy links.
