I’ve been away on a Spring Break trip. I actually took my laptop with ambitions of writing and posting while I was away. . . obviously that did not happen. When I am on vacation I guess I actually do vacate from all normal duties. But as all good things come to an end, so do those vacations.
We arrived home and were met by my college son and his buddies making a quick stop over on their way back to school from their own Spring Break trip, my three crazy dogs, tons and tons of laundry, a filthy house and an empty fridge. Back to reality!
Since my past few days have looked like this:
You might see why re-entry kinda stinks. I’m jumping right in though, cleaning the house, starting the mounds of laundry, and of course, beginning to re-stock the fridge with food and prepare for the week. That made it a perfect time to bring back the Weekly Meal Plans.
Here is what is on tap for the week:
NO LEFTOVER CHICKEN TORTILLA SOUP
(I plan to serve these over No Yolk egg noodles and roasted asparagus with a side salad.)
AND a new recipe I wanted to share.
ITALIAN MEATBALLS
1 pound grass fed beef
1 pound ground Italian sausage
1/2 teaspoon sea salt
1/4 cup onion minced
2-3 small garlic cloves minced
1 1/2 teaspoons Italian seasoning
3/4 teaspoon dried oregano
1 beaten egg
1/2 cup almond flour
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Mix all of the ingredients together in a large bowl. I usually make the meatballs into two inch meatballs but that is personal preference. Put the meatballs on the baking sheet and bake for about 20 minutes.
I will serve the meatballs with brown rice and sautéed green beans.
That’s what I have stocked in the fridge and pantry and ready to cook!
What are your meal plans? What is the first thing you do when you get back from vacation? Anything here sound good? Let me know what you try!
Enjoy Your Day!
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