A Few Things I’m Cooking this Week!
This week’s meal plan is a little different. We’re skiing for our spring break with a group of six teenagers and I want to keep our schedule flexible. Who knows when we’ll crave an aprés ski burger at our favorite local dive? I’ve listed a few dinners I plan to make this week, along with a selection of apés ski pick-me-up snacks. Let’s go!
I usually make homemade pancakes, either the protein pancakes on my site or my favorite pancake recipe I’ve shared on Instagram. But I decided to take it easy on myself and purchase high-protein Kodiak Power Cakes mix. Just add water! I’m a stickler about only using real maple syrup, it must be my Canadian roots.
Breakfast casserole for the win. I’ll make a version of this with leftover taco meat or cooked and crumbled bacon instead of the ham. I also need to use lactose-free milk and omit the cheese.
French toast casserole can be assembled the night before. I’ll use a local sourdough bread I love and omit the pecans. Lots of crispy bacon or sausage on the side.
Guacamole is happening. It’s delicious with kale (an ingredient in the recipe I linked), but just as good without.
Trout dip is a must when in Idaho.
I’ve been working on perfecting my own version of this caramelized onion and spinach dip.
Taco night is happening stat! I’ll make a big batch of my favorite ground beef tacos with shredded iceberg lettuce, chopped tomatoes, grated cheese and pickled jalapeños. Refried beans and Mexican rice on the side. For the rice, I’m making a version of this recipe and using Herdez salsa verde.
Turkey bolognese with spaghetti. I’ll use dark meat turkey and may add some ground pork as well. Lots of simple steamed broccoli and garlic bread is a must after a day of burning calories on the mountain. You could also serve the bolognese in baked potatoes.
Slow cooker pork shoulder with rice and green beans.