This week was all about some fresh, healthy dishes... with a few retro favorites mixed in.
For more info about #3DinnersAWeek, click here.
And watch on to see how they all came together.
Meatloaf- I used Ina's recipe, but I substituted grass-fed beef for the turkey. The rest is the same because why would you mess with perfection.
Parsnips- Wash and peel the parsnips. Cut into matchsticks making sure to eliminate the core (that runs down the center) for extra large parsnips. Place on a greased baking sheet and drizzle with olive oil and sprinkle with salt. Roast at 350 degrees for about 30 minutes or until nicely browned.
Broccoli- I used frozen, organic broccoli.
Turkey Meatball Asparagus Soup- I used turkey instead of chicken. And I added the juice from 1/2 of a lemon to add some brightness.
Hot dogs and buns- I used grass-fed, organic hot dogs
Corn and Blueberry Chopped Salad
1/4 c. Vidalia onion, chopped
1 small zucchini, chopped
1/2 cup blueberries
1 package frozen corn, defrosted
1/2 c. spinach, julienne
1/4 c.cilantro, chopped
1 lime, juiced
1 Tblsp. apple cider vinegar
1/4 c. Greek yogurt
1 Tblsp. olive oil
1/3 c. Parmesan cheese
Salt and pepper to taste
In a small bowl, mix together the yogurt, olive oil, lime juice, apple cider vinegar, Parmesan cheese, salt and pepper to blend. Check seasonings. Then in a larger bowl add all the chopped vegetables, corn, blueberries and cilantro. Pour over the dressing and mix. Salt and pepper if needed and chill until ready to serve.