It's the close or start of a week depending on how you look at it. Sundays always feel like the end to me. A sweet and heartbreaking finale of a weekend spent with my family. Yesterday we woke up to about two inches of snow which prompted snowball fights and building delightful snowmen on our front yard. They may have had a little dirt tucked in with all the white, but when my 20 month old stood face to face with her sisters creation and her eyes lit with wonder, the magic of childhood flowed free.
I have been bravely posting pictures of our outings, our meals, our moments. It doesn't come easy for me to share parts of our day. I find I prefer the quiet anonymity of words on white screen than the colorfilled images that give a glimpse into our lives. This year, however, I am embracing the hard things, the struggle. I want to be fully authentic and wildly courageous. Small things, but they are all part of a whole.
Since for me, this ends my beautiful weekend of snuggling with my family, lingering late with friends, and playing gleefully in the stormy weather - I want to share a few things that will set me up for a great coming week.
I always meal plan, usually it makes sense, and sometimes like this week - it's a series of quick easy meals that my family enjoys. I don't have hours to spend in the kitchen, when it comes time to feed my hungry group, I may have ten minutes to toss things together and an hour to let them bake or I may need to have everything on the table in 20 minutes. These are yummy, easy meals that anyone can prepare.
This is easily one of my families favorite meals and I am making a huge batch of it to share with a friend and her family.
I don't really have a recipe for this, but I will tell you how I make it -
3 blocks of frozen chopped spinach leaf (thawed and squeeze out the excess water)
small cottage cheese - the whole container
2 cups of shredded cheddar cheese (or 12 oz)
2 Tablespoons butter
2 Tablespoons gluten free all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Mix it all together and throw in a lightly greased casserole dish and back at 375 for 30 - 40 minutes. The top should be lightly browned and the middle should be set.
I'll serve this meal with a simple salad
Saute sweet italian sausage (not in casings) with a
chopped red bell pepper
chopped yellow onion
when everything is cooked through add about 4lbs of peeled and cubed russet potatoes
cover with chicken stock or homemade bone broth
add 2 heaping Tablespoons of organic chicken boullion (always use better than boullion - always!)
season with salt and pepper and a dash of garlic powder
if you prefer a super creamy soup mix in a 1/2 cup of sour cream or if you like it a little lighter and tart - I prefer about 1 1/2 cups of plain yogurt
About ten minutes before serving throw in a couple handfuls of baby kale.
Pesto Pasta with Sausage and Salad
Prepare Gluten Free pasta according to package directions, drain from water and add my pesto to the hot noodles.
While the pasta is boiling sear sundried tomato chicken sausages with a chopped red bell pepper and yellow onion in a cast iron skillet or a non stick pan.
I then chop the veggies and meat into small cubes and toss in with the pesto pasta.
Navy Bean chili with shredded chicken and salad
We have company this night and I am making a recipe I haven't made it a while, so I don't remember how I do it. I'll link to something similar.
I'll top the chili with diced avocado, cilantro, tomatoes, and a squeeze of lime.
I hope this helps inspire you for your meal plans or gives you an easy guide for quick meals to make during your week. We have something going on every night, so dinner will be in various stages rather than our typical sit down fashion. We'll have to make up for it with lots of early morning cuddles and late night bible reading.
I hope that you are blessed this week, that you find your joy and your inspiration in the most unlikely of places.