Tag Archives: lemon

New Menu

Weekly Menu: Week 26 (6/24/13-6/28/13)

It’s Saturday! Holy crap, I’m so late in posting the menu! Obviously, it’s been a busy week. Now that I finally have the menu finished, I have to still do my grocery shopping today. Should be a nice relaxing day! Right!

Did you know that I’m having a baby in about 4 months? FOUR MONTHS. FOUR MONTHS!!!!! When I was pregnant with my daughter, this is around the time when I started to feverishly stock my freezer with meals that I could just throw in the oven while I was on maternity leave. The last thing I imagine I’ll want to do when baby boy arrives is spend my weekends cooking. So, prepare for an onslaught of freezer stocking coming up in the next few weeks. This will be a little extra work on the weekends, but it will help in the long run.

In any case, you’ll probably be happy to know that the menu has a little more variety this week, considering that my food aversions are mostly a thing of the past now. I am still not really a fan of pork at the moment, but it never really was one of my favorites anyway (or meat in general).

Last week, the star of the show was definitely the Crockpot Chicken & Gravy. We paired it with spelt egg noodles, and it was delicious! We were able to find gravy packets at our organic market (they were of a more “natural” variety than the conventional gravy packets), so I felt a little less YUCK about using packaged gravy. I plan to throw this recipe into the rotation, and next time I’ll add celery, carrots, and a little extra seasoning to make it healthier.

For the new menu, I’m most excited about this beautiful creation…


Served with a mixed green salad on the side (or even put the peppers right on top of the mixed greens)…doesn’t this seem like the perfect summertime dinner? Can’t wait.

I’m keeping it simple this week, since things don’t seem to be slowing down over here. However, there is some extra cooking in my future next weekend, since I’m virtually out of all of my standard breakfast freezer staples. My freezer is looking kind of bare on the “breakfast” shelf. So, I’ll be searching for some new muffins and such throughout the coming week (as time allows).

Here’s the new recipes:

And the recycled:

So there ya have it!

Here’s the Menu, the Plan, and the Grocery List.

Have a fantastic week!

Screen shot 2013-03-13 at 10.31.42 AM





closeup of cake ingredients

Lemon Ricotta Pancakes

Once upon a time, there was a girl. A girl who loved to eat brunch at The Cheesecake Factory on Sunday morning. In fact, she loved this brunch so much that she ate Lemon Ricotta Pancakes at The Cheesecake Factory every Sunday morning for two months.

Then, she was broke.

So she made her own damn Lemon Ricotta Pancakes.

The end.

It turns out that these are the lightest, most delicious pancakes I’ve ever made in my life. I have honestly never made better pancakes. My husband asked for seconds, and that never happens in our house (unless we’re speaking ‘taco’). I might actually have to modify this recipe to become my standard pancake recipe. They’re that good.

This morning, I even ate a leftover pancake naked. No syrup. No butter. I barely took the time to even heat the pancake. They’re that good.


Lemon Ricotta Pancakes


[printable recipe]


  • 1 1/4 cup ricotta cheese
  • 1 1/4 cup coconut milk (any milk will do, really)
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 t Lemon extract (optional, but definitely gives an added punch of lemon)
  • 1 3/4 cups cake flour
  • 1 T baking powder
  • 1/4 tsp. salt


  1. Combine the ricotta, milk, egg yolks, sugar, lemon zest and lemon juice in a large bowl until smooth.
  2. Sift together the flour, baking powder and 1/8 tsp. of the salt into the ricotta mixture, and stir until just combined.
  3. In a separate bowl (or the bowl of a stand mixer), eat the egg whites until frothy. Add the remaining salt and continue beating until soft peaks form. Gently fold one-third of the egg whites into the ricotta mixture, then continue to fold in the remaining whites.
  4. Preheat a griddle over medium heat. Use 1/3 – 1/2 cup batter onto the griddle for each pancake. Cook until bubbles form on top (do not wait for the bubbles to burst), 1 to 2 minutes. Flip, and cook for 1 minute more. Makes 12 to 14 pancakes.

These would be amazing served with a fruit compote (I had blueberry in mind when I made them, but I was too lazy to go to the store). Powdered sugar or maple syrup are delicious as well. Or naked. You could always eat them naked.

I plan to double up my next batch and freeze them (stack them between waxed paper, and they’ll come right apart) so that I can eat them anytime my heart desires. Which could be relatively too often, because they’re that good.

Screen shot 2013-03-13 at 10.31.42 AM