To start the weekend out right my husband ran out for some bacon on Saturday morning. While I lounged in bed with a magazine (I know, awesome, right?) he made some amazing bacon waffles. He cut the bacon slices in half, cooked them long and slow in the cast iron pan, then made the GF waffles. First he poured a bit of batter into the waffle iron, then laid 4 slices of bacon on the iron, then added a little more batter and closed the lid. My. New. Favorite. Thing.
We had friends for dinner Saturday night which meant leftover roasted vegetables. Those veggies were chopped and added to portobello mushrooms with a bit of melted raw cheese on the grill for a mushroom-pizza cup. What a great way to start the week.
Instead of gardening in the cold and dreary weather, we purchased all remaining items for said garden and that will just wait until tomorrow when it’s warm! Until then I hit the kitchen to prep for the week.
Menu items for the week:
I still have these leftover from last week in the freezer, so love knowing there’s an extra dish for when we need it.
Pesto Turkey Meatballs (recipe below)
Wild rice brats-pop in the slow cooker with sauerkraut and potatoes
Lasagna-make ahead (loosely followed this recipe and GF’d it) and pop in the freezer for an easy oven meal
Super tasty muffins were also in the works waiting patiently for their oven time. To GF the recipe, I used 3/4 c sorghum flour, 1/4 cup buckwheat, 2 T tapioca flour, & 1 tsp xantham gum and for the variation I added 1/4 cup dark chocolate chips, 1/4 cup coconut flakes and 1 cup frozen raspberries. Yum!
Other meal prep tasks included:
-soaking and cooking black beans for huevos rancheros and lunches
-soaking and cooking brown rice for lunches
-made a small batch of yogurt (because my Amasai order comes this week, saving me time!)
-made a batch of hummus
Pesto Turkey Meatballs-
1# ground turkey
1 piece GF bread, crumbled
2 T olive oil
1/4 white onion, diced
1 clove garlic, minced
1/2 tsp each oregano, parsley, thyme
3 T homemade pesto
Preheat oven to 375.
Set aside ground turkey, egg and bread in a mixing bowl.
Saute onion in olive oil for a few minutes, add the garlic and spices. Saute until soft, translucent and your kitchen smells awesome.
Pour onion mixture into bowl with turkey, egg and bread.
Take off your wedding ring (or your engagement ring or boyfriend ring or grandma ring or bubble gum machine ring) and get your hands in there to form meatballs.
This makes about 16 meatballs for me. I place them in an oiled 9″ square pan and drizzle with olive oil.
Bake 30 minutes-ish, depending upon your oven and the size of your meatballs.
Cool, put in clear glass container or freezer bag and put them in the freezer for a rainy day-or, in my case, a beautiful warm and sunny day when I’d rather be outside than in!