Farm Eats: March 5th – March 11th

Morning Y’all! 
As I’m sitting here in my kitchen nook (my most favorite area of the house) sippin’ on my coffee, I’m struggling to believe it’s Sunday … AGAIN … HOW DID THIS HAPPEN! The Farmer & I had a relatively low-key weekend as we wanted some “us” time after he had been away this past week on business for work. I’m bringing that low-key attitude to my meal plan this week – simple, rustic meals that are easy to throw together so we can continue to enjoy “us” time throughout the hectic work week ahead. 
Here’s what I’m making this morning to make life a bit easier during the work week – 
In addition to sharing our weekly menu, each week I’ll feature a quick meal prep recipe. This week I’m sharing my easy peasy Blackened Salmon; our Monday night staple!
Here’s What You’ll Need:
Two 4oz Portions of Salmon
1/2 TBSP Blackened Seasoning – here’s the one we like! 
Let’s Get Started
1. Add your EVOO to your skillet & preheat over medium-high heat.
2. While your pan is preheating, season your salmon fillets with the Blackened Seasoning. If it’s your 1st time using this spice mix I’d recommend going LIGHT as it can be rather spicy – as you know, we like it hot here on the farm!
3. Once your pan is up to temp, sear the fillets for 3-4 minutes on each side. This will produce a lovely blackened skin while leaving the fish medium in the center. If you like your salmon “well-done” I’d recommend searing for 4-6 minutes.
4. That’s it – serve alongside your choice of veggies – we love having this meal with our Roasted Root Veggies & Steamed Broccoli or Asparagus. Super simple & comes together in under 10 minutes – perfect for a Monday evening!
Now on to the goodies – check out our menu plan for this week: 
  • Brekkie: Egg Bake 
  • Lunch: Ham & Swiss Wrap
  • Dinner: Drunken Spicy Noodles  
  • Brekkie: Chia Pudding 
  • Lunch: Turkey & Swiss Wrap  
  • Dinner: Blackened Salmon with Roasted Root Veggies & Asparagus
  • Brekkie: Overnight Oatmeal 
  • Lunch: Ham & Swiss Wrap
  • Dinner: Pulled Pork Over Brown Rice & Black Beans 
  • Brekkie: Overnight Oatmeal
  • Lunch: Ham & Swiss Wrap  
  • Dinner: Brekkie for Dinner  
  • Brekkie: Chia Pudding 
  • Lunch: Turkey & Swiss Wrap  
  • Dinner: Kung Pao Chicken 
  • Brekkie: Egg Bake 
  • Lunch: Salad 
  • Dinner: Shepherd’s Pie – recipe coming soon!
Well y’all there you have it – if you have any tips or tricks to share with me that help make your meal prep Sunday successful please comment or reach out – I’d love to connect! 
Until next time… 


Bon Appetit!


16 thoughts on “Farm Eats: March 5th – March 11th

  1. Hi Nikki Hope you and Benjamin are well. Just wanted to pass on a little tip, if you are trying to drive some web traffic, do an abbreviated post in the email so people have to click on the link to read the rest of it. Would love to see your King Pao chicken recipe. I’m looking for a good one. I know you like soups (me too!) – give the Black Beauty Bean Soup I’ve got posted on my blog a go. Think you will like it. It is a slow cooker recipe so it is “dinner while you work” low in fat and calories and super filling. (It also freezes well). (Side note, you have a typo in your stuffed pepper soup recipe. You refer to RPF as RPK. Hope you don’t mind me mentioning this. ) Have a great day! Elin

    Elin Lawrence 416.214.3311 – office 416.420.2150 – cell

    Liked by 1 person

    • Hi Elin, Happy Sunday! Thanks so much for your tips & feedback – I’ll have to figure out how to do the abbreviated post via email! That BBB Soup sounds delish, I’ll have to check it out! I’m anti slow cooker but I’m sure I could use my dutch oven for it ◡̈ Side note – IDK why but I always want to type RPK instead of RPF!!! Thank you, updated, although I’m sure I have at least 5 more RPK somewhere on the blog LOL! Cheers – Nikki


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