As always, we love to start the week with a bunch of chopped veggies and fruits so we have easy healthy food to grab for snacks and lunch.
Prep the dressing for the Soy-Ginger Beef (omitting the greens until the day you cook) as well as the marinade for this recipe. These even benefits from sitting in the refrigerator for a couple days.
Another easy work-ahead this weekend is to thaw and cut the chicken breasts for the chicken nuggets. Then, when it's time to cook, you can grab the pre-cut chicken and get started. Chicken breasts are easiest to cut when still slightly frozen; they keep their form and don't slip as much under the knife this way.
If you're going to make the Croque-Madame in the next day, make the aioli, otherwise wait until closer to that date to get the aioli prepped.
This is grilled ham and cheese taken to the next level. Everyone in our family loves it with a fresh green salad.
(Remember to click the image to view the recipe)
You'll never buy the frozen ones again after trying these.
We left slices of bread on the counter for a few hours then whirred them in a food processor to make the breadcrumbs. Alternatively, you could purchase breadcrumbs or panko for this recipe.
It's summer, so we love cooking and eating outside. Thaw your favorite TC Farm brats, put together a big salad of your favorite fresh summer veggies, and enjoy this weather while it's here!
Breakfast, lunch, dinner ... we make these smoothies any time we need good food, fast.
We make our own yogurt in our Instant Pot using grass-fed milk and adding in about 1/3 heavy cream to boost the nutrient content. We try to always have big bags of frozen fruit on hand so we can make a quick smoothie whenever we need to!
This spectacular recipe is the meal to make for entertaining guests this week. We are making it with ground beef; the recipe calls for sirloin steak but either works great. The meat does need to marinate, so be sure to plan ahead.
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