Week Eats v.9// Comment & Linkup Meal Plan
It’s that time of the week. Week Eats is your friendly meal plan. Okay, really it is all for the sake of my poor husband who has been married almost six years and eaten by the skin of his teeth every single night. As in, it’s 4pm and no meat is defrosted 😉
See our other volumes here. Your part? Comment with what you’re eating or link your blog post about food. Help each other find new recipes!
And without further ado, these friendly recipes are coming mostly from my awesome Whole Parenting No Sugar 30 Facebook group. I am loving the supportive atmosphere for kicking refined sugar to the curb. Way to go, group!
My salads this past week? Some good some bad. I am not as big a kale fan as I thought but quinoa is still a big love affair for the kids (thank God) so that went over better than I thought. And as I thought, AA wanted more meat. Men.
note: pics belong to website where I found recipes.
Monday: Slow Cooker Chicken & Mushroom Farro Risotto
Tuesday: Balsamic Glazed Pork Tenderloin.
Wednesday: Baked Potato Soup with Bacon.
Thurs: Meatballs & Spaghz.
AA makes an amazing meat spaghetti. But I wanted to try something different to surprise him. I’ll let you know how he likes it.
Friday: homemade pizza as usual but toppings?? Maybe some of these tips?
[…] linking up with Nell again with my meal plan for the […]
I’m so behind on meal planning for the week. It will involve lentil soup with some of the fennel broth I made on Friday (a recipe in Deborah Madison’s “Vegetable Literacy” to use up fennel stalks), homemade bread, and our usual Taco Tuesday and veggie pizza Friday.
The only other plans I really have are to make some beef broth with bones I just thawed out (so more soup?) and to cook a big pot of beans tomorrow. Somehow that will feed us this week with random vegetables in our fridge and freezer.
That pork tenderloin recipe looks delicious!
Beef broth!!! Yum. Never actually made it but have some bones for it in the freezer so hit us with your methodology 🙂 Ha–the random veggies in the fridge have an amazing ability to feed us for a while too. Thank goodness it’s soup weather!
Okay, so for beef broth I usually roast the bones for a while at 375 (until they smell roasty and good). Then, they go into the slow-cooker with vegetable scraps that I keep in a gallon ziplock in the freezer (onion and carrot ends and peels, and celery ends… never ever brassica vegetables… tried that once, and that was a big mistake), a couple of sprigs of parsley, thyme, and a bay leaf. I cover with water and add about 1/4 cup or so of dry wine or a few Tbsp wine vinegar. Turn it on low, and cook for 24 hours or so. Then I ladle it into mason jars, let cool, and refrigerate overnight before I use it. That way you can skim the fat and use it for cooking. (Don’t waste the fat! It’s SO good for roasting potatoes, etc.) I usually don’t add salt until I’m cooking with it, but you can add some sea salt while you’re cooking the broth if you prefer.
With one batch of beef bones you can make two or three batches of broth, so once you ladle out those first jars (I usually get 3-4 quarts), fill the pot back up with water, toss in fresh herbs if you want, and add a bit more wine or vinegar. Cook for another 24-36 hours, then strain. I usually stop at two batches because I find I won’t use three batches, but you can often get a third. I’d change out the herbs and veggie scraps if you make a third batch, though. Also, with the second batch you can use the broth without refrigerating/skimming, because the majority of the fat will have rendered during the first round of cooking.
I do the same thing for chicken broth, by the way, but I often just use scraps from a roast chicken and toss the bones in a ziplock bag into the freezer until I’m ready to make broth (if not right away). Same with pork broth.
Girlfriend. You are so generous to write all that out. Thank you!!!!!!! Cannot WAIT to make this. Defrosting those soup bones tonight!