Weekly Menu

This week I posted a few of my favorite Pinterest recipes with their links for ya'll to try. Here's to a YUMMY week :)  SundayAlmond Flour Fried Chicken strips with copy cat Chick-fil-A sauce and fresh veggies dipped in "Ranch"

• For your chicken strips, dip them in beaten egg, then almond flour, and fry in veggie oil until done and golden on the outside.
• For your sauce whisk together
  • ½ cup Mayo
  • 2 tsp prepared mustard
  • 1 tsp lemon juice
  • 2 tbs honey
  • 1 tbs smokey BBQ sauce

  Here is our "Ranch" we use Here is our dessertDouble Chocolate Zucchini Brownie

MondayHappy St. Patrick's Day Braised Corned Beef Brisket with roasted potatoes and carrotsALLRECIPES - for the Beef Brisket

• 1 (5 pound) flat-cut corned beef brisket

• 1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
• 1 tablespoon vegetable oil

• 1 onion, sliced
• 6 cloves garlic, sliced
• 2 tablespoons water

1. Preheat oven to 275 degrees F (135 degrees C).
2. Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
3. Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
4. Roast in the preheated oven until meat is tender, about 6 hours.

 TuesdayDilled Seafood SaladI will use Tofutti sour cream as a substitute for mine.WednesdaySlow Cooker Teriyaki Chicken with Edemame Salad

•  Slow Cooker Chicken Teriyaki: 1lb chicken (sliced, cubed or however), 1c chicken broth, 1/2c teriyaki or soy sauce, 1/3c brown sugar, 3minced garlic cloves, and cook on high 4 hours. Garnish with sesame seeds and chopped chives.
• For the salad see HERE

ThursdayVegan Pesto PizzaFridayTake outSaturdaySpinach, Ricotta, and Pesto LasagnaI will use Tofutti to substitute ricotta, rice cheese for motz, and GO VEGGIE parm to make it all diary free.