We didn't get to try a new recipe.
Last week the stomach flu swept through our
I, the cook, was a victim.
So there was a whole lot of non cooking going on, with the exception of the turkey. It had to be cooked since it was thawed. Fortunately, I was able to enjoy a little of it by the end of the week.
The line up this week is
Monday: Left over chicken. my mom gave me a whole roasted chicken yesterday, it was really good!
Tuesday: Roast beef w/ potatoes & carrots. Hoping to use leftovers to make some vegetable beef soap for lunch the next day!!!
Wednesday - Grilled pork steaks
Thursday - Turkey burgers
Friday - Spaghetti made with whole wheat pasta
Saturday - Leftovers
Sunday - Dinner at Mom's!
The new recipe this week is a dessert that I found in my Weight Watchers magazine. They are low calorie and gluten free.
Almond Chocolate Chip Cookies
Preheat oven to 350
Line 3 large baking sheets with parchment paper
1 c. almond flour
1/4 tsp. baking soda
1/8 tsp salt
2 tbsp canola oil
2 tbsp amber agave nectar
1/2 tsp vanilla extract
1/4 c bittersweet or semisweet chocolate chips
1/4 c sliced almonds
Mix almond flour, baking soda & salt in medium bowl.
Whisk canola oil, amber agave nectar & vanilla in small bowl
Stir agave mixture into almond flour mixture until well blended.
Stir in chocolate chips & almonds.
Drop dough by teaspoonfuls onto each baking sheet, 2 inches apart.
Bake 1 sheet of cookies until golden, 7-8 minutes.
Let cool on sheet rak 5 minutes.
Transfer cookies to rack & let cool completely.
1 cookie has 41 calories or for those doing Weight Watchers they are 1 point.