This hearty cauliflower soup was the perfect choice for a miserably cold and wet day. It was topped with cracked black pepper and fresh Parmesan. I had two bowls – yum! My older daughter said this was one of the best entrees we have had since starting the Fresh 20 meal plan.
And, yes, the side salad was as good as it looks!
This main dish called for salmon, but I substituted chicken instead. It was nothing noteworthy – good but not outstanding.
The side dish was interesting. I liked the balsamic vinegar dressing, but it made the toasted pitas soggy after a while. I’d prefer to serve the toasted pitas on the side in the future. But I liked the flavor of everything together.
Using the extra chicken cooked earlier in the week, I made whole wheat pitas. I added a homemade yogurt dressing, fresh dill, red onions, and tomatoes. The pitas were quite tasty, and the adults each ate two!
The side item – spicy chick peas – was not remarkably good. It wasn’t bad by any stretch. It could have used more spice for a greater kick.
All in all, a satisfying meal that was very easy to put on the table.
In my opinion, this meal knocked it out of the park! The entree was so tasty (I soaked it in a Greek-yogurt based marinade with lemon rind). The side dish was also very, very good. The dill was not overpowering, as I had feared it might be. I loved this meal.
My kids thought the chicken was fine, but they weren’t fond of the couscous. They prefer spinach in salads, not wilted or warm. Maybe it will grow on them . . . because I thought this was AMAZING!
These stuffed red peppers were extremely flavorful! And I thought the zucchini/squash went with it really well.
The pictures show the different stages – I made the stuffing, made a tomato sauce, and then cooked it all together. I love the idea of edible pepper pots!
The zucchini and squash were easy to fix, as the plan told me to do all the prep work in advance.
The house smelled so good while this was cooking. And, as I’ve come to expect with The Fresh 20, the actual eating experience did not disappoint! http://www.thefresh20.com/dap/a/?a=45245
The second go-round with the beef brisket, I served with fresh cabbage on top. The gold Yukon mashed potatoes received a well-deserved second time as well. The buttered carrots were a nice addition.
It’s hard to believe that the meals are healthy! Moderation is the key.
My husband and I are really enjoying the plan and are continually surprised at how tasty everything is. My teens, however, are somewhat less enchanted . . . they are good sports about it (generally!), but they miss all the eating out. We still dine out at restaurants quite a bit, just less than before! I think it’s a good compromise for everyone (but, of course, I’m the mom!).
This meal was a delicious and nutrious chicken vegetable soup. I really like the regular Chick-fil-a soup, and this soup is honestly just as good, if not better. This would be a great soup to make on a cold night or if feeling under the weather.
The meal plan also provided a recipe for whole wheat biscuits, but I didn’t make them because we also had other leftovers to eat. I am looking forward to trying that recipe at some point, though.
The entree was very good, including a whole-wheat breading that I prepared in the food processor. The side item did not look very appetizing, but it was quite tasty. John especially enjoyed them. If I were going to make them again, I would decrease the amount of fresh parsley. The fresh parsley was quite strong (and made for very green potatoes!). Everything was pretty simple and quick to make – yay!
This meal consisted of beef brisket with a homemade barbecue sauce (featuring unsulphured molasses, which was a new ingredient for me!). The side item was an Irish dish – colcannon – that was supposed to contained cooked cabbage and mashed potatoes mixed together. I knew we’d all like the mashed potatoes but thought the cabbage would “ruin” it for most of us. So I kept them separate. I tried one bite together and was glad I had kept them apart! Although I don’t care for cooked cabbage, I will say this version was better than most. I still prefer it raw, though. The mashed potatoes, made with Yukon gold potatoes, were good. The beef brisket was also pretty good, but the barbecue had a slightly “dirty” aftertaste, if that makes sense? All in all, this was not one of my favorite meals so far . . . but it was okay. Looking forward to the next installment!
I loved everything about this meal. The salad was a unique combination of very different flavors, including cabbage and naval oranges. It was topped with a homemade dressing that tasted exactly like one I enjoyed tremendously at a resort in the Caribbean. The hearty soup had black beans and tons of veggies and was soo delicious. And the sofrito quesadillas (filled with many of the same veggies) made an excellent match. WOW!
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