I’m getting my mobility back, so this week’s plan includes recipes that can be prepped quickly, and then left alone while they cook. My oldest son has been enlisted to start cooking a meal a week for the family, so he will be following the recipe of the week for that night’s dinner. This week it will be Thursday’s Beef Tortellini Minestrone with Garlic Bread and will be posted Monday morning. Continue reading
This chicken recipe is spicy in an aromatic way without having a lot of heat. The Moroccan flavours are actually a little on the sweet side, which is further enhanced by the Apricot Glaze.
This recipe makes about 1/4 of a cup of spice mix. You can store it in an airtight container and keep it for about 6-12 months. I usually buy the spices at the bulk food store so I can buy only the amount I need, but I usually make more so it will last for several recipes. Continue reading
This week is pretty chicken-intensive because boneless, skinless chicken breast is on sale for $3/lb at Loblaws. My tip for easy weeknight meal prep is to cook extra chicken for dinner on Sunday night and use the extra cooked chicken later on in the week. The featured recipe this week will be Sunday night’s Moroccan Chicken, and will be posted Sunday morning. If you follow along and make extra chicken, you are all set for Tuesday night’s Cobb Salad. It is my youngest son’s birthday on Thursday, so dinner out has been worked into the Plan this week. Maybe you can substitute something from one of the previous plans into your week, or fill in the blank with one of your own family favourites and share below. Continue reading
I’m a little food obsessed. I always have been. I don’t eat to live; I live to eat. I’m not a professional chef. At best I’m an interested amateur, a home cook with some knowledge and skills. What I am, though, is a planner. I like to know what’s happening, what’s coming up, and what might happen, so I can plan accordingly.
X-Rated Food 