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It’s was a rough week last week, so I apologize for not posting the Surviving Cancer’s Recipes of the Week Post. My husband and I had experimented with a new Mexican dish last Sunday night, and while it was quite tasty going down, needless to say, our digestion did not exactly approve.
Due to our varying levels of feeling unwell, I ended up throwing out my planned recipes for the week, and we ended up just winging it with what was already in our freezer. One night was frozen Barber stuffed chicken with veggie pasta; another was chicken Parmesan sandwiches. The third meal was the Big Mac Frito pie, which was the only recipe from my list that we did, mostly because it was relatively mild, and I already had thawed the ground beef.
I also had my Zoladex shot late last week, and if you happened to have read my “The Zoladex Shot – How I Detest You So” you probably know how much the monthly Menopause shot can wreak havoc on my daily life from one month to the next.
Although neither my husband nor I am 100% back to normal, last nights turkey didn’t exactly help matters; I am still trying my best to get us back on track with healthier eating.
Surviving Cancer’s Recipes of the Week – October 22, 2018:
Mexican Stuffed Shells: https://www.pinterest.com/pin/496873771384958222/
I’m still slowly working my way through our old binder of recipes, and I had pulled this one out originally for last weeks Surviving Cancer’s Recipes of the Week meals but ended up not doing it because of overdoing it a bit on Mexican food last Sunday. My copy was originally from 2011, and the Pinterest link appears to go to a completely different site. Not sure if the recipe link I found is the same recipe author as a lot can happen in seven years.
This recipe intrigued me as it offered a blend of our favorites, pasta, and taco pie ingredients. In reading the ingredients I was first under the impression that the Green Onions were part of the dish itself, yet it appears to be used only as a garnish. I wish that in cases like this that someone put in parentheses (optional). The Chicken Salad that I made on Friday called for Green Onions as well, and I had reserved three, thinking I would need them for this dish. I should have just used them in the other recipe.
We do use our own Taco Seasoning recipe, instead of store bought seasoning because I’ve sometimes found that the store-bought ones contain ingredients that I prefer to avoid. I assumed that this would only cover one meal, but there’s a good chance it might be more. Should be interesting to see how this one comes out.
Crockpot Pizza Quinoa: https://www.pinterest.com/pin/496873771383591117/
While this is the first time this recipe has made it to my weekly meal planning list, this one was actually in an almost consistent rotation over the winter.
If you’ve been following me on Instagram, you probably know that I love pizza! The more cheese, the better. But I’ve started to realize that too much bread, pasta, and cheese in my weekly diet and my digestion lets me know that it’s not happy. So I’ve had to find workarounds to still enjoy the taste of Pizza, minus the less than healthy ingredients.
This one substitutes quinoa, which is a hearty fiber that’s good for digestion. In the past, I have substituted ground turkey for the ground beef since that’s what we’ve had on hand. I opt for a red pepper since they tend to be a little easier on digestion. We easily get two meals out of this one and add on a small side salad for some healthy veggies. I’ve used mini pepperoni, and this week I snagged some Hormel Uncured Pepperoni at the store, as that one tends to have fewer preservatives than others. Recipe Courtesy of: https://www.foodfaithfitness.com
Italian Meatball Casserole: https://www.pinterest.com/pin/496873771384575392/
We first experimented with this recipe back in my October 1st Surviving Cancer’s Recipes of the Week list. I was a bit frustrated with this one because it marketed itself as a casserole recipe when in reality it is a Crockpot meal that spends the last few minutes in the oven to melt the cheese.
There was so much yummy meat sauce left in the bottom of the crockpot from cooking that we just couldn’t let it go to waste. So we added a small serving of pasta on the side, with a salad of course.
I can see these meatballs working out well for homemade meatball grinders as well. Just make sure to allocate enough time into your meal prep to allow for the making of these meatballs, and the time needed to cook in the crockpot. I prefer to cook on low whenever possible, and that is a 4-5 hour window, but if you happen to run short on time, you can also cook on high for 2-3 hours. Recipe Courtesy of: https://kaseytrenum.com/
In the past few weeks I’ve been on a Chicken Salad kick on Friday nights, but I never really know until I plan next weeks meals on Thursday, before my Friday morning shopping trip. It all depends on what jumps out at me, and whether there are any good deals on rotisserie chicken at the store.
As a reminder, I am always open to new recipe suggestions. So if you happen to have a recipe that you or your family loves, please drop the link in the comments below. You never know, you may find one of your favorite picks featured in my Instagram Feed.
Till Next Time!