My Week in Food

Sugar Snow Cranberries

“It’s beginning to look a lot like Christmas” around here, especially after Rosie did up a few jars of “sugar snow cranberries”. They’re bright bursts of color and flavor and according to Rosie, easy to make. Find the ‘how to” over here on Cooking Light.


Popped a few of those beauties into school lunch the next day, along with leftovers from a farro salad, roasted nuts, and favorite fall fruits. Would it have been wrong to hide that lunch so I could keep it for myself?

Chicken, Greens, and Gruyere Tartine

Leftovers were my holiday survival tool this week.  I made a whole chicken in a crock pot and did up these simple Chicken, Greens, and Gruyere Tartines using some of that tasty bird. Stowed the extras in the fridge…


…where I pulled it out the next night, shredded it, and doused it with lime juice and a splash of salsa. The chicken and a big ole mess of black beans were the basis for a make-your-burrito bar.  Newsflash:  no complaints over whole wheat tortillas on the burrito bar (I think that’s a first). See…baby steps.

Afghan Aush

Made a quick and dirty broth from that crock pot chicken (you’ll find instructions for that at the bottom of the recipe) which went into a batch of Aush…that crazy good Afghan soup you’ve got to know about if you’ve spent any time here at all.

Spaghetti and Spiralized Zucchini with Pesto

The family seemed relieved that one supper had nothing to do with leftovers and everything to do with pasta. This time, though, our spaghetti al pesto took a wild and crazy turn when I added two large spiralized zucchini to the piping hot pasta (using about 1/3 less pasta than I normally might). I stirred in 1/4 cup of the pasta cooking water, basil pesto, a giant squeeze of Meyer lemon, salt, pepper, and Parmesan to finish. My eldest asked for leftovers in her lunch. A good sign.

Crispy Coconut Chocolate Hearts

Made a batch of Crispy Chocolate Coconut Hearts and love how well they hold up for gift giving. They’re also just three ingredients, come in at under 50 calories each and about a teaspoon of sugar. A minor miracle that stops just short of the fact that they won’t clean up after themselves (perhaps they’ve been talking to my children).

Healthy Homemade Trail Mix

Speaking of holiday treats, I’m doing my best to manage my visits to the Christmas cookie jar and so made a batch of DIY Trail Mix to have on hand. I’m bookmarking this muffin tin assembly trick for a fun after school activity or kids’ party. Cute, right? 
Pomegranate and Toasted Almond Bowl

Can’t get enough pomegranate seeds…this week over Greek yogurt with toasted almonds for breakfast.


This cute idea arrived in my inbox and I just may try it…make your own tree ornaments using mints and cookie cutters. Here’s how the folks at Reynolds say it’s done:

  1. Line cookie sheet with Reynolds® Parchment Paper
  2. Spray oven-safe, metal cookie cutters with non-stick cooking spray, then place on a cookie baking sheet. Fill each cookie cutter with peppermint candies. Break candies into pieces to fill in smaller areas
  3. Bake in oven at 350 degrees F for 3–9 minutes until candies melt into cookie cutter shape
  4. Remove from oven and let candy harden. Then stretch cookie cutter to remove candy “ornamint”

Who’s tried this?

How was your Week in Food?


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