I woke up early this morning thinking about what's on the menu this week. I'm planning on doing something with corned beef next week since St. Patrick's Day is coming up and I ran across this beauty - Reuben chopped salad from Peaceloveandlowcarb.com. The only thing that threw me was the Russian dressing. I keep everything else in the pantry, but I don't use much ketchup so I don't have any. Of course, why can't I just make my own?! So that's new. Check out the recipe below.
Here is this week's menu:
Monday - Artichoke Goat Cheese Stuffed Chicken Breasts with a green salad - MR raves about this stuff!
Tuesday - Pizza - use the crust and toppings you prefer. This pizza sauce makes enough for two or three pizzas and freezes well.
Wednesday - Cauliflower taco bowl - quick and easy and bursting with flavor!
Thursday - Thai chicken - you can serve this as a pizza as noted in the recipe, by itself, or over rice or noodles. Very versatile and very flavorful!
Friday - Marinara and meatballs - This marinara and these meatballs are always a hit. Makes enough for leftovers or to freeze.
Ketchup
6 oz tomato paste
3 TBSP
white vinegar (or apple cider vinegar)
1/8 cup granulated sugar substitute (white or brown)
1 tsp sea salt
3/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cloves
1/8 tsp dry mustard
1 cup water
3 TBSP
1/8 cup granulated sugar substitute (white or brown)
1 tsp sea salt
3/4 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp ground cloves
1/8 tsp dry mustard
1 cup water
Whisk ingredients together in a small saucepan over low heat until smooth. Allow to simmer 30 minutes, covered, until ketchup has reached desired thickness. Stir occasionally.
Store ketchup in a resealable container in the refrigerator. You can also freeze to use later.
- What are you eating today? Whatever it is, Keep it Clean!
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