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It’s been a hectic week so far in our home. Between a long day at the car dealer for a service repair on Monday, and then a doctor’s appointment on Tuesday, then feeling a bit under the weather yesterday. Needless to say, this has all put a bit of a hindrance on my getting around to writing this weeks Surviving Cancer’s Recipes of the Week post.
This week was made up of a few new recipes, some good old stand-by’s, and even an oldie but a goodie that can’t even be found on the web.
I know there are some of you that look forward to my weekly posts, and I am sorry that it took me so very long to get around to writing this. Sometimes life happens to get in the way, and this week just happened to be one of those weeks.
So, without further ado, here are this weeks picks.
Surviving Cancer’s Recipes of the week for October 1, 2018:
Low-Carb Crustless Taco Pie: https://www.pinterest.com/pin/496873771384575293/
Many years ago, my husband invented our his version of a taco pie. It involved many layers of flour tortillas, ground turkey seasoned with taco seasoning, and shredded Mexican cheese on top.
That was then slathered with sour cream, shredded lettuce, and taco sauce. Since we are doing our best to try to avoid bread and pasta as much as possible, I was excited to find this recipe.
Instead of tortillas, the recipe uses eggs, so it’s almost more like a taco quiche than a pie per se. We used our homemade taco seasoning and decided to top it with a little salsa, sour cream, and of course shredded lettuce. This one was most definitely a winner in our book, and I will be doing it again in the future. Recipe Courtesy of: https://simplysohealthy.com/
Crab Cakes with Dill Sauce: https://www.pinterest.com/pin/496873771384729402/
As I was paging through our old recipes, I came across the crab cake recipe we had saved many years ago.
The copy I had been from a website that, upon a quick internet search, no longer exists, and the second came off a brand name can of crab. I actually wrote a post, Crab Cakes Two Ways, for these recipes, so they were easy for you to find, and try at your leisure.
The link contains two different recipes, the first was the one we found on the internet back in 2008, and we’ve mostly kept it for the Dill sauce, because for me, no crab cake is complete without it. The second, is the one we used, and is courtesy of Chicken of the Sea.
Cheesy Garlic Burgers with Lemon Butter Zucchini Noodles: https://www.pinterest.com/pin/496873771382737686/
This recipe has been featured on my Surviving Cancer’s Recipes of the Week posts a few times in the past few months. Previously we had substituted the ground beef with ground turkey, and they came out quite yummy.
I chose to experiment with 90/10 ground beef this time, and needless to say, the burgers shrunk just a little, and the cheese started to ooze out.
The other thing I keep struggling with is trying to figure out the trick to getting the excess water out of the zucchini. In the recipe it recommends coating the zoodles with salt, and letting them sit, then rinse and drain well. Will have to try this next time to see if it helps, as we ended up with a lot of excess fluid this time around.
It’s a toss up between whether I’ll stick with the ground beef, or utilize ground turkey in the future. They both work quite well in this recipe, and I think it depends on what you may be in the mood for, or what you might already have on hand. Recipe Courtesy of: https://www.eatwell101.com/
Italian Meatball Casserole: https://www.pinterest.com/pin/496873771384575392/
I had originally planned on making this recipe last night, until, in reading through the instructions, most of the cooking time was spent in the crock pot. I got around to meal prep a little late, which is why I made a last minute switch.
Instead of 80/20 beef, I opted for 90/10 at my local grocery store. I hand mixed the beef, and did my best to make equal sized meatballs, yet somehow ended up with an uneven number of 15 meatballs. They’re currently simmering away with Muir Glen Organic Tomato Basil Sauce.
It’s classified as a Keto/Low Carb recipe, and I can’t wait to see how it turns out. Planning on doing a side salad, and haven’t decided if pasta will accompany it, which I know goes against the whole purpose of the recipe. Recipe Courtesy of: https://kaseytrenum.com/
As always, Friday night is our League Bowling night. We’ve done Dill Chicken Salad for the past few weeks, so not sure what the plan will be this week. I still need to plan next weeks recipes so, it may just be a case of what jumps out at me at the grocery store.
Don’t forget, I am always open to any recipe suggestions my loyal fans may have for upcoming Surviving Cancer’s Recipes of the Week lists. We’re willing to try almost anything, so if you have a recipe that you love, please drop it in the comments below. And you never know, you may just find one of your favorite picks featured in my Instagram Feed.
Till Next Time!