Our menu this week is a nice mix of old favorites and new recipes. I am pretty creative in the kitchen and don’t always need a recipe to fall back on but absolutely enjoy trying new things and over time taking a recipe and making my own little edits to come up with something that suits us.
I am not the pickiest eater ever but I do have a few things on my NO list and today I added another. Cod. UGH! Fresh tuna is my favorite fish, salmon and steelhead trout tie a close second, after that I can tolerate tilapia, and of course catfish with a crispy cornmeal crust holds a special place in my heart. And then there is fresh crab. Mmmm. Red Rock and Dungeness are my favorites but I also enjoy Alaskan King. I’ve only tried lobster once, squid twice, and definitely love shrimp!
The point is I was expecting to enjoy cod. Unfortunately I didn’t. One bite was enough to turn my stomach and the four I took after that just made things worse. Luckily Nick enjoyed the meal and will eat the leftovers but the house reeks and my head hurts. When he’s not looking I may chuck it all, Tupperware included.
With that rant out of the way… let’s get on the menu! Everything this week is naturally gluten free, I think. If it isn’t I will obviously modify it so it is.
Hearty & Healthy Beef Stew with Zucchini Noodles
Shrimp Avocado Salad with Spinach & Apple Noodle Salad
Teriyaki Chicken & Broccoli with Butternut Squash Rice
Crockpot Taco Soup
Buffalo Chicken & Potato Skillet
Chili Roasted Cod with Zucchini Ribbons
Turkey Meatloaf Muffins with Garlic Snap Peas
Chex “Fried” Baked Chicken with Roasted Cabbage
Tiramisu Protein Pancakes with Fruit Salad
Obviously I am getting a lot of use out of my newest kitchen toy, the Paderno Spiral Vegetable Slicer. We’ve had it a little over a week and have used it almost every other day.