Thought I would drop in for a minute and share a few things we’ve been eating lately that aren’t freezer meals. It has been a crazy busy week, which I am thankful for, but I am in need of a mental break.
Saturday we are hosting a dinner party here with some of Andrew’s coworkers. I’m pretty excited to mingle with other families. I love hosting parties, but given our current home is barely over 900 sq. feet, we have to get creative with seating. We’ve decided to have an outside Southern bbq. There’s quite a few kids too, so outside will definitely be best for their energy!
And then there’s Mother’s Day. Which should be joyous, but in all honesty, it is one of THE hardest days of the year for me. While I celebrate Mom’s life and have a party on her birthday, mother’s day is different. It reminds me that Elizabeth will never ever have her as a grandma she can escape to and that I can’t call her and talk to her 10 times a day anymore. And there are more days than I’d like to admit that I just need my Mama. And how do you make it special for YOU as a mom? While it’s already hard, I still have to treat my grandma, my hubby’s mom & grandmas. I’d love to just have a day OFF. No running around. no cooking. no cleaning… just a low-key, picnic kind of day at home with the family that made ME a mom. But that’s not treating our other mom’s fairly… Ugh. How do YOU celebrate?
Can you tell I need that mental break?
Anyway, onto some recipes.
I have never made my zucchini like this before, but it turned out so good.I love zucchini just about any way you make it. Sautéed, grilled, creamed (that’s Southern), and definitely fried! But this may be my new favorite way to prepare it.
Chicken Parm: split 2 chicken breasts in half (lengthwise). Pour 1 cup seasoned gf flour in bag or container. Add chicken and shake. Once it is coated, place chicken in greased baking dish and bake at 400 for 15 minutes. Turn Chicken, top with your favorite tomato sauce and fresh shaved parmesan (and mozzarella if you want). Backe for another 15 minutes, or until chicken is cooked thoroughly. Add a tad bit more parmesan once you plate it.
Roasted Zucchini: Slice zucchini and throw onto baking pan. Drizzle with sea salt, evoo, and parmesan. Bake for 25 minutes, tossing once.
Baked Burgers: Mix beef or turkey with seasoning (I use sea salt, cracked black pepper, garlic cloves, and onion powder). Pat out into round burgers. Bake in oven for about 20 minutes, or until they’re cooked enough for your liking. Meanwhile, slice onion (red or yellow) and mushrooms. Heat evoo or coconut oil in large pan. Add veggies and a touch of sea salt and sauté until onions are translucent. Top Burgers with swiss cheese (optional) and veggies.
I served mine with a spinach salad and baked potato. I was trying to carb load before my first 5k!
Avocado Chicken Salad:
I made mine basically just like my guacamole recipe, but added chicken. Then I added a slice of cheese and grilled it on our Forman grill. Served on Udi’s gf bread with fruit salad! SO easy and So good!
I hope you all have a fantastic Mother’s Day weekend!!! Maybe your hubby will make you one of these easy, but delicious meals that night!
Be on the lookout for a great special for Sunday only to post.