Friday evenings have turned into grocery shopping night, when possible. Since I decided that next week’s meals will be planned from all the leftover items in the fridge instead of buying food to fit the meals, it was a quick trip. I made sure to get some rolled oats so I could have a baking fest this weekend.
On the To-Bake List:
- Dinner 1st: Spaghetti with Roasted Tomato Sauce and Quinoa-Goat Cheese Meatballs; recipe from Clean Eating, January 2010. I did not expect ground beef to mix well with flaxseed, quinoa, and goat cheese, but these were delicious! Especially with the roasted tomato sauce.
- Oatmeal – I made a batch of mix a couple weeks ago, and it’s already gone. Delicious!
- Granola – Attempt #1 was not too good. Attempt #2 is cooling now and looks and smells much better than the 1st try! I did a lot of research on granola recipes, and the best one was straight out of the classic Better Homes and Gardens cookbook. I modified the recipe a little to combine it with another one I had found online. Most granola recipes require brown sugar and vegetable oil and since those are not eligible ingredients in my food, I needed to find a suitable substitute. I used pure maple syrup and extra virgin olive oil – apparently as long as there is a sugar component and a fat component, you can use whatever you want. Who knew?
- Apple Drop Biscuits for Saturday morning breakfast
- Black Bean Brownies for Girls Night on Saturday
- Oatmeal-Cherry Cookies for Bible Study on Monday
Goodness! It might be a bit much to do all this at once, but the ingredients for oatmeal, muesli, and granola are all so similar it went pretty quickly. And now we’ll have hot and cold breakfasts ready for the next month.
Now I get to sit and find recipes for next week’s dinners that will use up the leeks, parsnips, turnips, and mushrooms sitting in my fridge. I’m excited for the challenge. Any suggestions for meals to use up these veggies?