It’s the first week in November. Wow, the time has flown this year! While I was diligently working on yesterday’s blog post, my husband was sweet and choose our dinners this week. Many more sticky-note and tags now mark my Trim Healthy Mama Cookbook as he found a variety of recipes he wants to now try. To see our full menu with breakfast, lunch, dinner, snack and shopping list, click here .
His choices for this week are:
- Pot-Sticker or Salisbury Steak with Green Fries-page 175 (s)
- Salmon Patties-page 177 (s)
- Grand Green Salad with Swiss Bread -page 183-196 (S/FP)
- Sausage balls-page 159 (s)
- Low Carb Perfect Pizza (s)
- Tuscan Sausage Egg Bake-page 152 (s)
- Cheeseburger Pie-page 149 (s)
Since he only selected S (Satisfying meals) for dinner, I had to squeeze my E meals into breakfasts or lunches. With choices like egg white burrito, overnight oatmeals and french toast, E breakfasts I’m happy with my menu.
This week I’m excited to bring back a couple of favorite recipes. From the Blog of Satisfyingeats.com, I’ll be cooking up these delicious biscuits (minus the garlic for me). Quick, easy and delicious, these Just Like Red Lobster Biscuits pair nicely with Just Like Tomato Soup from the Trim Healthy Mama Cookbook.
Cranberry Chia Preserves is a recipe I created a couple years ago adapted from a Facebook post. This recipe is delicious, so very easy and done is less than 15 minutes!! Tart but sweet, this fall recipe can be used on top of bread, turkey or just a spoon full of yum.
- 1 (12 oz.) bag of fresh cranberries
- 2TBSP chia seeds
- 1 cup water
- 1/2 cup xylitol
- 1 TBSP Braggs Apple Cider Vinegar
- 1 teaspoon almond extract (optional)
- orange zest or 1 drop of orange essential oil, (optional)
- a dash of crushed red pepper (optional)
Bring all ingredients to boil, simmer for 10-12 minutes. Store in mason jars. This recipe made approx. 1 1/2 pints. Refrigerate.
Feeling Creative try some of these other additions to the preserves:
- A cup of frozen raspberries
- A cup of frozen strawberries
- A cup of frozen rhubarb