What’s Cookin’ Week of April 22
I am happy to announce that I was elected President-Elect of the Georgia Academy of Nutrition and Dietetics (GAND)! I am so thrilled to have the opportunity to represent our members across the state of Georgia. The best is yet to come…
On to the weekly menu blog…
I think that last week’s winner for me was the Slow Cooker Chicken. I ended up just using bone-in chicken breast with carrots, onions, celery and parsnips. I substituted the potatoes with parsnips for a healthy and tastier option that still has the same texture when cooked in the slow cooker. It was WONDERFUL! I added a bit of wine to the mixture and the sauce was so light and refreshing. I told the woman at the meat counter (Wholefoods) what recipe I was making and she was skeptical because I was using only white meat. She felt that it would not be as good because most of the fat was in the dark meat. Well, I will have to loop back around with her to let her know it was fantastic. Just using white meat is a great way to reduce the amount of saturated fats (remember, the unsaturated fats are the good ones!)
We also planted melon, oregano, cherry tomatoes, and Big Boy tomatoes. I feel like I am missing something. I guess I will learn what that “something” is when it sprouts!
What’s Cooking Week of April 22
Meatless Monday: By my children’s request, the famous and super duper easy Baked Omelet Roll with fruit salad. I will add some spinach to the omelet roll. The spinach will lay flat so I think it will roll up nicely.
Terrific Tuesday: Pork Chops with Dijon Herb Sauce served with roasted red potatoes and roasted broccoli and carrots. To make things easier, roast the potatoes and veggies at the same time. Get the smallest potatoes you find or cut the them in half so your roasting time is similar.
Wacky Wednesday: Crock Pot Turkey Meatballs over pasta with a side of ricotta and a nice green garden salad
Take-Out Thursday: Mom is gone for the rest of the week so Dad is in charge.
Frankly Friday: Leftovers from Thursday
Super Saturday: Dad is in charge again!!
Sacred Sunday: Pan Fried Cod (no recipe…just sprinkle with small amount of sea salt and pepper and pay fry with olive oil) with Roasted Brussel Sprouts and Tomatoes mixed into Quinoa
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