FMCC: Mexican Chowder, Coconut-Lime Energy Balls, Cream of Oats Cereal, Strawberry Sauce



This week's FMCC should have been renamed Yummy Club, because all these recipes were so delicious! I'm addicted to the Lime-Coconut Balls -- perfect for an after work-out snack (forget the packaged energy bars, these are amazing!). The chowder was an instant hit with all the husbands --unfortunately my hub was out of town, and it was all gone when he returned (oops, I'll just have to make some more!) My kids love the cream of oats with a little brown sugar and cinnamon, and they like to top their yogurt with the strawberry sauce. 

We made everything in about 2 hours. So easy and so much fun! Without further ado... here are the recipes.

THE RECIPES


 
 

Homemade Hazelnut-Coconut Spread

You voted and here it is! Homemade Hazelnut-Coconut Spread... rich, creamy, delicious. Perfect for sandwiches, toast, oatmeal, fruit dipping, the possibilities are endless. Thank you to everyone who cast a vote on my Facebook, Instagram and Twitter!


 

FMCC: Chickpeas, Chickpeas, Chickpeas!

I have been dying to get this post written, mainly because I am currently obsessed with the chickpea burgers. My friend, Tammy made them and posted a photo on facebook... As soon as I saw them, I knew they would be perfect for FMCC. Nothing better than finding an uber-healthy, delicious recipe! Thank you, Tammy!

I am so thankful Dawn helped me out this week and took over 100% of the FMCC duties:) It was a crazy week for my family between work, the kids (hockey tryouts!), and general life craziness, I didn't have time to shop or do much planning for this cook day. So Dawn took the reins and knocked it out of the park! As always, we had so much fun cooking together and testing the recipes. We couldn't stop eating the burgers, but it was all so yummy!

Don't forget, you can save sooo much money by cooking your own chickpeas. Simply rinse dried chickpeas and place in your crockpot. Cover with water, 1 inch over the top of the beans and cook on low 4-6 hours until cooked through. You can freeze in 2 cup portions (equal to 1 15 oz. can) for up to 4 months. For more information on cooking your own beans, check out this post on Kalyn's Kitchen.
 




Meal Plan Week of 4/6-4/12

Definitely a little late with the meal plan this week... If you follow me on facebook, instagram, or twitter you may have seen my post on the Fresh Mama Freezer Challenge and the first couple meals for the Freezer Challenge. I have to say, I love instagram! So much fun looking through all the hashtags and photos --basically endless inspiration:)

Lemon-Kale-Fennel Spaghetti

With the weather slooowly warming up, I've been stepping away from the winter comfort food. This dish is perfect as we transition from Winter to Spring. Although simple to throw together, the flavors combine beautifully for a gourmet flavor. Perfect for a potluck or dinner guests!
 
If you have never cooked with fennel, I insist you make this. Before I joined the CSA, I never thought I would like fennel. As a bona fide licorice HATER (no offense to licorice lovers), I assumed fennel would make an entire dish taste like licorice -- blech. So, I'm thankful to have discovered fennel through my CSA a few years ago, because now I love it! In stir-fry, caramelized with onions, or sliced in salads, yum, yum, yum! The subtle fennel sweetness is the perfect addition to the basic lemon-kale recipe. Delicious!
 
 
 

Meal Plan Week of 3/29-4/5

Here it is, next week's meal plan! We have a busy week ahead of us... My little guy has hockey tryouts, which means two nights at the hockey rink and one of those nights is on my work-day, so I had to plan something super-quick and easy --hence the bagel pizza night. If I have my act together on Sunday, I can hopefully find time to make some homemade bagels. If not, it will be store-bought bagels... you do what you can, right?!

This week's CSA box included: jalapeno peppers, cabbage, carrots, grape tomatoes, fennel, escarole, fresh dill, beets, swiss chard, and oranges.

Laura's Butternut Squash Soup

Winter is almost over (hopefully), so this may be one of my final butternut squash recipes until next year... My friend Laura and I go waaay back.. We actually rode the bus together when we were kids, have stayed friends over the years, and both love to cook. Before kids, we were part of a dinner club which, in a way, has been an inspiration for the Fresh Mamas Cooking Club. I miss those days and am so thankful for all my friends who have supported my blog from the start. Laura has been a huge supporter and once she shared this recipe with me I knew it had to go on the blog. Oh, my goodness it was delicious!

Would you believe I have never used Herbs de Provence before? I know, crazy, right? Well I am officially a fan and also used the herb mixture for my Best Oven "Fries". Deee-lish!!



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