Surviving Cancer’s Recipes of the Week – September 24, 2018

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It’s been a rough few weeks in our home. Between the stress of car buying, my latest Zoladex shot, and unhappy tummies from our bout with less than healthy eating a few weeks ago, caused me to choose some good old stand-by’s for this weeks Surviving Cancer’s recipes of the week.

The temperatures have slowly gotten cooler, which has been a godsend for my sleep, although my hot flashes have been out of control. This is what always seems to happen immediately after I get my shot. And it is the same routine every single month. After two years, you think I’d get used to it, but part of me worries about the long-term, side effects of this medication, and whether it’s starting to do me more harm than good.

At some point, I need to make the final decision on whether to have surgery, so I can finally get off this chemically induced menopause roller coaster. Yet, at the same time, the last thing I want to do is go in for another surgery, but the only other alternative is to be on the shot for another 10 years or so, which brings with it its own set of concerns.

Anyways, enough about me here’s are my recipe picks for this week.

Surviving Cancer’s Recipes of the Week for September 24, 2018:

Salmon Burgers with Avocado Garlic Sauce:

Salmon Burgers with Avocado Garlic SauceThis recipe was on the September 10th Surviving Cancer’s recipes of the week list, but it is so tasty and easy to make that I couldn’t help but add it to this weeks list. I always use canned Salmon when I make this recipe. Preferably the Bumble Bee Pink Salmon. I prefer this one because there are no worries about bones or skin being left behind. We’ve tried other brands, and I have to admit it’s not exactly appetizing when you find some leftover Salmon skin or find yourself chewing on tiny little bones. I use four cans to equal the 1 1/2 cups the recipe calls for.

Many months ago we quit buying fresh Dill once we found the Lighthouse Instantly Fresh Freeze Dried Dill at our local store. It is a one-to-one swap, meaning you can use the equivalent amount of freeze-dried as you would fresh. I have a bunch of different products from Lighthouse in my pantry because they are so versatile, and never go bad, so no more throwing away unused herbs because you didn’t get a chance to use them in time.

You might have also noticed that my Avocado salsa looks slightly different from what is in the recipe. Well, the recipe calls for blending it in a food processor, but I don’t have one of those. I just mix it by hand, and while it might be a bit chunky, it still tastes oh so yummy, so don’t let a lack of tools deter you from trying this recipe. Recipe Courtesy of:

Spicy Chicken and Avocado Tacos with Creamy Cilantro Lime Sauce: Chicken and Avocado Tacos

This one was a recipe of the week experiment from a few weeks ago, although it looks like it was never a part of one of my weekly Surviving Cancer’s Recipes of the Week posts. Must have been a weekend experiment.

We love tacos, but doing ground beef or pulled pork tends to get a bit boring after a while. So, I am always on the hunt for new ideas anytime I’m on Pinterest.

The last time we did this recipe, I had completely missed the step that required the chicken to be marinated for a minimum of 10 minutes, but best was to marinate for 24 hours. My husband noted this step when we were getting ready to cook dinner, so I made sure to marinate the chicken ahead of time.

I’m also excited to finally be able to use my new Stainless Steel taco stands that I got a few weeks ago. We’ve been utilizing some plastic stands we got at the grocery store, and while they work great, they only hold two tacos at a time. I tried to get creative and placed the third taco in the middle of the two stands, but needless this created quite a mess when the middle taco fell over, spilling its guts all over the plate.

I’ve will also need to make a run to the store to snag another Avocado, as I already used two for tonight’s meal, and accidentally cut one open that was not quite ripe yet. My attempts at “speed” ripening, using some tips I found online, were not successful, so I had to use one of the ones meant for this meal. Should be interesting to see what the taste difference is after the chicken has been marinating for 24 hours. Recipe Courtesy of:

Zucchini Lasagna with Ground Beef:

Zucchini LasagnaI LOVE pasta! It was always one of my favorite meals growing up, but after going through Cancer treatments, my tummy cannot handle as much bread and pasta as it once could, so I needed to find alternatives to traditional pasta recipes.

I’ll admit it, I was a bit skeptical about this recipe at first. Could Zucchini slices really be a replacement for the tasty lasagna noodles? Although this dish did pretty much fall apart as soon as I cut into it, it’s quite tasty, and a healthier twist on the traditional lasagna recipe.

I did use my mandolin slicer to make sure my slices were as thin as possible, as well as the same thickness, because I know if I tried to cut the zucchini by hand, I would have ended up with mutant slices, because no matter how careful I try to be, my hand-eye coordination is not always the best. I also opt for organic Zucchini so sometimes finding two equally sliced zucchini is not always an easy thing to do.

I had also made an oops with this recipe, and forgot to cook the onions in the oil as instructed. It was one of those “chemo brain” moments, where I added the beef to the pan and completely spaced on the onions. That’s why I do the prep, and my husband tends to do the cooking, because of silly errors like this. Should be interesting to see how this come out. Recipe Courtesy of:

Keto Bacon Ranch Chicken Recipe:

I’m starting to think that I might just be cursed when it comes to this recipe. I’ve had it on the list for a few weeks now, and we never seem to be able to test it out. I have a Homemade Ranch Mix that will be perfect for this recipe. There are no finished product photos for this recipe because we haven’t even gotten around to trying it yet. Every single time life seems to get in the way. Either its unexpected errands or a dish that covers more than one meal. Hopefully, I’ll finally be able to test this one out this week, so I can determine once and for all if its a keeper. Recipe Courtesy of:

Friday will end up being another winging it kind of night. I might do the Dill Chicken Salad again this week, as it was oh so yummy, and the use of store-bought rotisserie chicken cut down on prep time. Of course, I never really know for sure until Friday rolls around, and I see what happens to “jump” into my shopping cart.

Don’t forget, I am always on the lookout for new recipes. We’re willing to try almost anything in the Keto, Paleo, or Whole30 realm. If you have a recipe you love, please drop it in the comments below. And even if it doesn’t fit in the above criteria, that’s OK, we have our cheat night meals every once in a while. And you never know, you may just find your favorite picks featured in my Instagram Feed.

Till Next Time!

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