Surviving Cancer’s Recipes of the Week – August 13, 2018

Surviving Cancer's Recipes of the WeekDisclosure: This post may contain affiliate links. See my Affiliate Disclosure to learn more.
Life has been a bit hectic in our home these past few week’s, so I decided to try something a bit different with my Surviving Cancer’s Recipes of the Week this week.

Between having our shed built, and the landscaping projects that go along with that, ramp, edging, and other stuff, my recipe choices have tended to lean more towards comfort food, than healthy choices designed to aid in shrinking our waistlines. Most of our meals either had some sort of pasta component, or a large amount of cheese, which it seems like after my bout with Nerlynx, neither hubby nor I can currently tolerate in large quantities.

After last week’s meal of Vegetarian Chili Mac, my poor husband had some digestive unhappiness which prompted me to rethink my choices for this week. So, instead of going to my big binder full of recipes, I chose to go down the rabbit hole that is Pinterest, and searched for some Keto recipes.

I had remembered seeing friends post on Facebook about the successes they have had following a Keto diet, and surprisingly the recipes I found didn’t seem that exotic, and didn’t call for unusual ingredient that may not be readily available at my local grocery store.

After looking at my pile of recipes, I am starting to think I got a bit too ambitious, as not one of my chosen recipes is a crock pot meal, instead they are one, or possibly multi-pot meals, that I can hopefully prep beforehand to make dinnertime a breeze. Should be interesting to see how this goes.

Here are the Surviving Cancer’s Recipes of the Week for August 13, 2018:

Cheesy Spinach Stuffed Chicken Breast & Creamy Cucumber Salad: &

I just finished prepping both of these dishes a few hours ago, and while the salad looks yummy, I feel slightly lead astray by the image I saw on Pinterest. It showed the cucumbers sliced, yet the recipe called for them to be chopped. I did make some slight modifications to the red onions, and used my mandolin slicer to slice the onions really thin, and then chopped them up. I had posted a photo of the finished product on my Instagram Feed.

The chicken looks quite tasty, although I was only able to complete part of the preparation process. I can’t make up the breading until it’s time to cook, which hopefully isn’t a big deal. The filling was relatively easy to make, except for the step of grating mozzarella cheese. No such thing existed at my local grocery store, so I purchased fresh mozzarella, and attempted to grate it myself. Well, I did the best I could, although I ended up with a lot of cheese chunks. Maybe I’m supposed to freeze the cheese first to make this process easier, so if someone has a hack for this, please leave me a comment below.

I also ended up with a bit more filling for the chicken than I was expecting. The recipe called for four chicken breasts, and since it’s just my husband and I, I only prepared two. I know there will be extra salad left over, so depending on how this meal goes, we may have enough for a second round tomorrow. Chicken Recipe courtesy of: Cucumber Salad Recipe Courtesy of:

Spaghetti Squash Au Gratin: Squash Au Gratin

As you have guessed from many of my previous posts, I love pasta, but we all know diets with large amounts of pasta are not necessarily the healthiest. Having cooked with spaghetti squash in the past, I was intrigued to find this recipe and add it to my Surviving Cancer’s Recipes of the Week list. I have made potatoes au gratin from a restaurant clone recipe book that I have had for years, and oh, is it so very yummy. Based on the photos I saw on Pinterest, this recipe appears to have an au gratin consistency, yet in a healthier package. Not sure how much preparation I will be able to do for this one beforehand, but it should be interesting to try. Recipe courtesy of:

Fried Cabbage With KielbasaFried Cabbage with Kielbasa:

I’ll admit it, I’m not particularly a fan of cabbage. Usually the only type I can tolerate comes in the form of homemade cole slaw. And I knew if I showed this recipe to hubby before adding it to the list, there is a good chance he probably would have vetoed it. Prior to having Cancer, I probably would have just scrolled past this recipe, without giving it a second thought, but I instead opted to give it a try as it is something completely different from our normal routine, and it also gives us nutrients that are not commonly found in our diet. This one seems to not necessarily be Keto, as it’s only listed as low carb, which is still not a bad thing. It may be a one and done, but there is also a chance it could become a permanent part of our recipe repertoire. Sometimes you just never know unless you try. Recipe courtesy of:

Healthy Shrimp Scampi with Zucchini Noodles: Shrimp with Zuccini Noodles

While we don’t eat a lot of meat, chicken makes a frequent occurrence in our meals, so I try to find at least one recipe a week with some form of seafood in it. One of our favorites being the Salmon Burgers with Avocado Garlic Sauce, from the Surviving Cancer’s Recipes of the Week list for July 9, 2018.

We have done shrimp scampi many times in the past, but they were from the frozen foods section at our grocery store, piled on top of a plate of pasta. I was doing my best to achieve a pasta-free week, and Zoodles, or Zucchini noodles are the perfect replacement for pasta. The recipe looks straightforward enough, so it should be interesting to see how this one works out.

Whew! I definitely have my work cutout for me this week. Stay tuned to my Instagram feed to see the photos of the final products. Oh, and as always, please feel free to share your favorite recipes in the comments below. I am always on the lookout for new recipes to try, and you never know, you may just find favorites featured on my Instagram feed.

Till next time!

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