I know, I haven’t posted in a while. It’s not that we haven’t been eating, we have. I am just so F’n sick of cooking, cleaning, and listening to my kids complain; “not this again”, or “I’m not eating that, you put nuts in the salad” Really? F-U! These days, I am pefectly content giving them a bowl of pasta and dashing out( a little “me” time) for an hour of yoga.
So, instead of trying new recipes or creating something that may have inspired me on one of the many blogs I read, I am simply making some of the tried and true family favorites. I ask each of them what meal they want that week and it now goes into the weekly meal plan. And if they fail to tell me what they want, then I am really okay with them eating toast or a bowl of cereal. Yup…that’s what it’s come down to. When it comes to dinner time, I could really care less what I eat. I am happy with a kale salad, or stuffed tomatoes, or big bowl of broth – loaded with vegetables.
I know for a fact you ALL have walked (or ran) in my shoes! This week, the kids made this list. Let’s hope for a week of very happy eaters!
Happy Cooking Everyone!!!
Stuffed Tomatoes
Ingredients
3 ripe but firm large tomatoes, organic
1 cup cooked quinoa
2 teaspoons organic unsalted butter
2 teaspoons olive oil (plus a little more for the baking dish)
1 shallot, minced
1 small zucchini, small chop
1 cup chopped kale
1/4 cup chopped fresh basil
3 ounces ground turkey, organic
Celtic sea salt
fresh ground pepper
Instructions
• preheat oven to 400*
• cut tops off of each tomato. cut and scoop the seeds, pulp, and juice from each tomato. discard.
• in a small baking dish, rub 1 teaspoon of olive oil on the inside of the dish.
• sprinkle a little bit of Celtic sea salt in each cavity of the tomato. place tomatoes, open side down on to a small baking sheet covered with paper towels. let drain for 30 minutes. place tomatoes, open side up, in the prepared baking dish.
• heat a cast iron skillet over medium heat. add butter and olive oil and once butter is melted, saute shallots for 3 minutes. add zucchini and saute until soft (about 4 minutes).
• add ground turkey and brown until you no longer see any pink.
• add kale, 1/4 teaspoon of Celtic sea salt, and a pinch or two of pepper. saute until kale wilts (about 2 minutes).
• remove from the heat and add the quinoa. mix to combine.
• scoop quinoa mixture into each tomato.
• bake for 30-25 minutes until the outside of the tomato is soft and the juices are starting to bubble.
• serve hot or at room temperature.
The Urban Baker / SusanSalzman.com
Sunday: 3/29/15
Pizza
Chopped Salad
Monday: 3/30/15
Cheeseburgers
Roasted Cauliflower
Roasted Kale
Tuesday: 3/31/15
Spaghetti Squash Bolognese
Roasted Brussel Sprouts
Wednesday: 4/1/15
Chicken Tenders
Arugula Salad w/lemon vinaigrette (equal parts olive oil and fresh lemon juice, salt, pepper)
Slow Roasted Tomatoes
Thursday: 4/2/15
Brisket Chili
Caesar Salad
Friday: 4/3/15
1st night of Passover. Will be making lots of recipes like these.
yup..i know exactly how you feel! thx for sharing your feelings, glad i am not the only one!! love the menu for the week, great job boys!
xo