3 meals- 5/19/15

Spaghetti Squash Hash Browns:
1 c spaghetti squash
1 c shredded potato
1 tbsp oil

Mix the squash and potato together and squish together to form patties.  Heat oil in a large skillet over medium heat.  Place patties on warmed skillet and cook for 5-7 minutes per side.  Transfer to paper towel to drain.

Baked Mustard, Ham, & Cheese Sliders
http://www.thenovicechefblog.com/2014/04/baked-mustard-ham-and-cheese-sliders/

Modifications:
I used Applegate ham, cut the salt, and used coconut sugar instead of brown.

Pineapple Cashew Fried Rice:
http://www.howsweeteats.com/2013/06/pineapple-cashew-fried-rice/

Modifications:
I decided not to fry it because I didn't want to spend the time.  :)  SO, I cooked the rice as called for (in the liquids) and then added in everything but the egg and the coconut oil.  I subbed coconut aminos for the soy sauce. I then just simmered it for a few minutes to let the flavors meld and the veggies soften.

Mongolian Beef
(Can't find my source)

1 lb flank steak, thinly sliced crosswise
1/4 c cornstarch
3 tsp coconut oil
1/2 tsp grated ginger (about a 1/2 inch piece)
1 tbsp chopped garlic (2-3 large cloves)
1/2 c water
1/2 c coconut aminos (for soy sauce)
1/2 c coconut sugar (for brown sugar)
3 large green onions

Make sure the steak slices are dry and mix with the corn starch.  Make sure they are entirely coated.  Shake off excess corn starch.

Heat half the oil in a large skillet at medium high heat and add the garlic and ginger.  Immediately add the coconut aminos, water, & coconut sugar.  Cook the sauce for 2 minutes, then transfer to a bowl.  (It won't be thick yet.)

Turn up the heat and add the remaining oil to the pan.  Add the beef and cook, stirring often, until it is browned (it will cook quickly).  Pour the sauce back into the pan and let it cook along with the meat.  You can either cook it down and reduce the sauce or leave it thinner (the cornstarch will thicken the sauce).  Add the green onions (chopped) at the end so they'll stay green.  Serve over rice.

3 Meals: 5/12/15

Brown Butter Pumpkin Waffles-
http://www.twopeasandtheirpod.com/brown-butter-pumpkin-waffles/

This made 10 waffles, so I froze 5.  (2 for daddy, 1 for babies, 1 for mommy, and 1 for babies later this week.)

Modifications-
I love that these are whole wheat, but I wish they didn't use sugar.  Sub coconut sugar for a lower glycemic level.  It's similar to brown sugar, which is what the recipe calls for.  Cut the salt and syrup, they're unnecessary.
*Note- I just melted the butter because I didn't have time to down brown butter today.  It's still yum.  Also, we didn't have buttermilk, but you can make your own with 1 T of vinegar or lemon juice in regular milk.  However, I needed to use up some half and half, so I used 1 C half and half, 1 C whole milk.  Turned out just fine.

Playoff Meatballs

http://allrecipes.com/recipe/playoff-meatballs/

This made enough for 4 baby meals (for both babies- so 8 meatballs in each meal), plus mama had a portion.  I froze 2 meals and saved 1 for later this week.

Modifications- 

I halved the recipe because I didn't want 2 lbs of meatballs, HOWEVER, these will freeze beautifully if you want to stock your freezer.  

No salt or pepper.  

Make sure your BBQ sauce doesn't contain honey.  I also found one that had no high fructose corn syrup.  Bonus!

Spaghetti Squash with Moroccan Spices: 

http://www.epicurious.com/recipes/food/views/spaghetti-squash-with-moroccan-spices-106168

Modifications:

I cut the salt and didn't use fresh cilantro because we're out.  I also cooked it in the oven (cut in half, cut sides down, roast at 350 for 1 hr 15 mins) instead of the oven.