Meal updates from last week:
Highlight meals from last week were the Greek pasta salad, chicken fajita burgers and the vegan soup. The fajita burgers were my favourite, I had mine without a bun, but to be honest you didn’t really need one with all of the other ingredients. We ate the soup for three days and it kept getting better with each day. I made a slight change to the soup, I decreased the amount of stock by half and added a can of coconut milk. I also added two more tablespoons of peanut butter.
This week we will be eating at home Sunday-Thursday, I will be out for dinner Friday and I do not have a dinner plan for Saturday. For tonight’s dinner we ate the Greek chicken with olives, feta and tomatoes. I shared this recipe last week, it was so delicious that we had to have it again! We ate this on a bed of romaine with some fresh fruit.
For breakfast this week I am going to try a couple new overnight oat recipes. This PB & J oat recipe comes from the people at Quaker. And please tell me who doesn’t love PB &J?! I am also liking the flavour combination in this blueberry muffin oat recipe. If you haven’t ever been to fitfoodiefinds.com then you must check out her site, there are tons of great oat recipes! I will let you know how they both taste. We were at brunch on Sunday and were served these, they were delicious. The blackberries are in abundance right now, so I am going to give these a try.
I am sorry to say that there is not a shopping list this week as this weekend was extremely busy. One of the reasons for this, was that I was hosting my very first make and take. In short, I invited some friends to my house to make freezer meals and take them home with them. I will share more on this exciting evening later in the week.
Meal updates from last week:
Last week’s best meals were both from @cookinglight. The mini meatball soup was amazing, as was the pulled chicken with slaw. I would highly recommend giving both a try. My kids also devoured the mini pancake muffins. My son dipped his in maple syrup and my daughter just ate them plain. I gave then a try warmed with a small smear of peanut butter.
This week we will be eating in Monday-Thursday. The weather looks lovely until mid-week, so that means we will be grilling!
- Salmon on the grill, seasoned with a little salt and pepper. I am going to serve this with greek tzatziki pasta salad from @alyssa_therecipecritic I love all of the ingredients in this salad.
- BBQ porktenderloin from janetandgreta.com I will serve this with brown rice and grilled asparagus. If you have never been to their website or seen their cookbooks then you must go now!
- Chicken fajita burgers from @iowagirleats we will have these with a side salad and some waffle fries.
- Ginger peanut soup from a vegan cookbook. This soup is simply amazing! I puree half of the soup and then add it to the non-pureed. I serve it with warmed naan bread.
This week is a short one as Monday is a holiday. I haven’t made a definite plan for breakfast or snack this week. I really like the sounds of this one the flavour combinations are on point. I haven’t made protein balls forever, so I may go back to our household favourite.
Last night we stayed in for dinner, the weather was lovely and we ate outside. We were looking for an easy recipe and we found a great one! We served our chicken over romaine, it was filling and delicious. Make this recipe tonight!
Enjoy your week and don’t forget your Dinner List 14
Happy Mother’s Day to all of the amazing Mothers!
Meal updates from last week:
The chicken stir fry was amazing! So much flavour and very easy to make. We also loved the BBQ chicken salad. As I posted on Instagram (@three_plates_full) I substituted brown rice for the quinoa, pinto beans for black and added avocado on top. We also ate beef tacos on Saturday night, I topped it with a super simple corn and avocado salsa. Grill two ears of corn and then cut the kernels off. In a bowl add the grilled corn, diced avocado (1), one diced jalapeño (if you want a milder flavour then leave out the seeds), the juice of half a lime, corse salt and two tablespoons of chopped fresh cilantro. Mix carefully and add to the top of your tacos. You could also double the recipe and serve with tortilla chips for an easy Mexican appetizer.
This week we will be having sushi for Mother’s Day, and then eating at home Monday-Thursday. For the long weekend I am not sure what we have planned. One of the meals for the week will be meatless, we will see how this works with the kids?!
- Roasted veggie grain bowl from joyfulhealthyeats.com my children are not huge fans of quinoa so I am going to be making both brown rice and quinoa.
- Pineapple BBQ chicken with roasted potatoes and asparagus. I saw a short video posted where chicken was seasoned with salt and pepper and then brushed with BBQ sauce. It was baked in the oven and then topped with pineapple. I am going to bake the chicken and grill the pineapple. This brings out the flavour of the fruit. This is a similar idea to this recipe.
- Mini meatball minestrone from @cookinglight I will serve this with crusty bread. I am not going to use the chard but instead spinach.
- Pulled BBQ chicken and coleslaw sandwiches from @cookinglight we will eat this with Alexia’s waffle fries and brown beans.
For breakfast this week I’m going to make these pancake mini muffins. My kids have also been eating a lot of these.. I am undecided about my snack recipe for the week, and like last week I will post my snack on Instagram. Heading to the grocery store? Make sure to print Dinner List 13
Happy Mother’s Day and happy cooking,
Updates from last week:
All meals from last week were well received. The soup as I have said before was amazing! Classy chicken is a house favourite as well as the chicken caesar burgers. The frittata was a quick and easy meal, but not as filling as I had hoped. We loved the pork tenderloin, the sauce was delicious. I did not end up making sausage and peppers as you saw on my Instagram post, instead we did nachos on the grill. I wasn’t sure how they were going to turn out, but they ended up having a really great smoky flavour.
This week we will be eating at home Monday-Friday. We have soccer twice this week, so I am trying to choose some easy to make recipes so that we can eat and be out the door in good time.
- Chicken stir-fry with peanut sauce from @cookinglight this recipe has all of the flavours that I love.
- Mini vegetable enchilada stacks from @iowagirleats this is a new recipe for me, I will serve this with a side salad.
- We are going to have pizza cooked on the BBQ. We invested in a hot plate for our grill last summer and it was a great decision. We use it to cook veggies and pizza. I am going to do cheese for the kids and meat with veggies for the adults. Find a similar hot plate here.
- BBQ chicken quinoa salad from @iowagirleats this is another new recipe for me. As my son doesn’t love quinoa I will serve this with brown rice.
- I am going to bbq sausage and serve it with this strawberry-chicken salad minus the chicken. This is a salad that I have shared before and it is outstanding. Take advantage of the in-season strawberries!
For breakfast this week we will be having organic cinnamon waffles from Nature’s Path. I like to serve these topped with nut butter and fruit. I made the grain-free granola last week and we gobbled it up! I am going to make another batch this week. See my post from last week for the recipe. I don’t have plans for a snack this week. When I decide I will share it via Instagram. Find the recipe for the triple berry banana bread here. Print Dinner List 12 instead of writing your own!
Cinco de Mayo is this Friday, and really who doesn’t love a little Mexican fiesta to start their weekend?! Some of my oldest and most favourite recipes are Mexican inspired. From starters to salads, here are some recipes to please every palate.
Layered taco dip: I know that everyone has been to a party and had this dip. I make this dip to feed a crowd and it never disappoints. Start by spreading a layer of refried beans as the base for the dip. I use a large round platter, so that there is room to add chips along the side. Next, cover the beans with guacamole, this can be bought or home-made. The third layer is a mixture of sour cream and taco seasoning. I buy the seasoning from Trader Joe’s in the U.S.A. and bring it home with me. If not buy one that is MSG-free and low sodium. The final layer is cheese. You can buy a Mexican blend or shred cheddar and jack cheese. I like to top the dip with sliced tomatoes, jalapeños and cilantro.
Guacamole: Making guacamole is very simple, and requires basic ingredients. I make it the same every time, but it always tastes a little different. Mash three avocados, season with salt, pepper and garlic powder. Squeeze the juice from one lime over top and add a large heaping spoonful of sour cream. To give it a little zip I use Frank’s RedHot sauce (10 dashes) and then a spoonful of salsa. Serve as an accompaniment to nachos or as a starter with taco chips.
Burritos from the Best of Bridge, this may be one of my most favourite recipes of all time! Serve with a green salad.
Enchiladas also from the Best of Bridge Ladies, I serve this with a salad on the side.
Chicken fajitas from @marthastewart I make this recipe all of the time. Instead of broiling the veggies and chicken on two separate pans, put all of it on one pan it works just as well.
Sloppy Joe tacos from @gimmesomeoven I have shared this recipe before, but it is a kid favourite.
Baked tacos with hard shells from @byjillee my mom swears by this recipe. The beef filling for these tacos is delicious.
Fish tacos and the best sauce from simply-gourmet.com I have made these with fresh halibut and they were outstanding.
Black-bean tostadas with corn relish from @marthastewart this is another recipe that I have shared before. It is a great vegetarian option, especially when corn is in season.
Chopped chicken taco salad from @howsweeteats I really enjoy a chopped salad, especially if someone else makes it for me!
Cilantro lime chicken salad with mango avocado salsa from @cafedelites this is a recipe that I have never made but looks great.
Churros with chocolate sauce from @justataste
Lime margarita from @epicurious
Meal updates from last week:
Both recipes that I made from the magazine were amazing! The pork with rice and spinach was delicious. It will be made again very soon. As always the meatball sandwiches were a hit. I liked the chili mac but it was not my favourite pasta recipe. I do not think that I will be making this again. I actually didn’t end up making any protein balls, instead I made Starbucks copycat oat bars which we really enjoyed. If you are looking for the recipe search me (Sara Rumpel) on Pinterest.
I am an overnight oat lover! I eat them every weekday morning because they are so quick and easy. On the weekend I tend to eat cooked oatmeal, lately I have been making my oatmeal with almond milk. Here is how I make it: 1/3 cup of rolled oats, 2/3 cup of almond milk, tsp cinnamon, 1/2 cup frozen blueberries and a drizzle of maple syrup. Add the oats and milk to a pot bring it to a boil, then turn down and simmer until the oats are almost cooked. Add the blueberries and the cinnamon, as the oats finish cooking. Scoop into a bowl and drizzle the syrup overtop. Enjoy!
This week we will be eating at home Sunday-Friday, I will be heading to the mountains this weekend. Outdoor sports begin this week, so many of my weeknight meals will need to be quick and easy. BBQ season is upon us, and it looks like this week is going to be the beginning. I am going to try to us the grill as much as I can.
- Thai chicken and wild rice soup from @sweetpeasandsaffron I know that I just made this a couple of weeks ago, but we will be out most of the day and need the meal to be ready when we come home. We will eat this with corn bread and a salad.
- classychicken from the Best of Bridge Ladies. This recipe was part of my childhood, and will be part of my children’s childhood as well. The ingredients list may put you off, but trust me just make it!
- Tomato-asiago frittata with arugula blueberry salad from Cooking Light magazine. Frittatas are an easy weeknight meal, and you can add anything to them. I will probably take out the tomatoes and add in some ham.
- BBQ pork tenderloin from @addapinch I will be serving this with grilled asparagus and roasted potatoes.
- Chicken caesar burgers from @iowagirleats another recipe repeat as we love these burgers! This time I am going to use ground turkey instead of chicken. We will have a side salad and fries with the burgers.
- BBQ sausage with grilled onions and peppers. I cook my sausage on my grill and then use my hot plate on my grill to cook the peppers and onions. I will serve this on toasted buns with some baked beans. If you are looking to lighten up this meal then serve the grilled meat and veg over romaine.
This week I am going to make a pan of granola. I found recipe for grain-free granola from @felsull I will serve this with yogurt and berries. For snack I found a cookie recipe that I am dying to try. This is also a grain-free recipe, but contains nut butter so it cannot go in school lunches. Don’t forget to print your Dinner List 11 to make your shopping easier.
Meal updates from last week:
This week we are eating at home Sunday to Thursday, I will be cooking from an old magazine that I found called Eat Well Feel Good. This magazine is published by Better Homes & Gardens. I will provide the recipes to all of the recipes as this magazine is not available anymore.
Barbecued chicken drumsticks with baked potatoes and spinach and berry salad. The recipe for the salad is in my previous post. I did not use a recipe for the chicken or potatoes.
Garlic pork with walnut and kale barley, I will be using spinach and brown rice in this recipe instead of kale and barley.
Lemon-sage roasted chicken thighs, I am not sure if I will serve this with roasted potatoes or asparagus.
Mozzarella stuffed meatball sandwiches with caesar salad. I shared my recipe for meatball sandwiches in my meal planning from March 27-31.
Chili mac from @todaysparent I have never tried a chili mac recipe before but this looks like a one pot hit!
This week for breakfast we will be eating baked oatmeal. This is another recipe that I found in the magazine. For snacks I will be going back to protein balls. I haven’t made any for about a month so I think that it is time to get back into making them. I am not sure which recipe I will be using. Don’t forget to print the Dinner List 10 for ease at the grocery store.
With spring in the air and summer just around the corner it is a great time to add some new ingredients into your evening meals. At this time of year I am always looking to add some seasonal ingredients into my meal plans. Currently, asparagus, strawberries and rhubarb are just hitting their peak.
Asparagus is an easy add to any meal, roasted, baked or even barbecued it is a perfect side dish to any protein. I like to bake mine at a high heat with a drizzle of olive oil, salt and pepper and some grated lemon rind. Another delicious topping to roasted asparagus is feta cheese and sliced grape tomatoes. Here are a few more asparagus recipes: roasted garlic asparagus, sautéed asparagus and grilled balsamic asparagus.
Most often we think to use strawberries in desserts, but topping some spinach with sliced strawberries is a wonderful flavour combination. I found a great recipe for a strawberry spinach salad from @cookinglight. The recipe called for chicken as well but we ate ours without. I also added blackberries as they are also in abundance at this time of year. Instead of making a dressing for the salad you let the berries sit in a mixture of oil and vinegar and then add it to the salad. To finish it off you sprinkle with feta and pecans. I decided to candy my pecans and the salad turned out amazingly! Here is another great looking strawberry salad recipe.
I love rhubarb! For me simplicity is the key, I love stewing rhubarb and using it as a topping for yogurt or ice cream. Another great idea for rhubarb is baked in muffins with cinnamon sugar topping. A recipe that I have been wanting to try is strawberry rhubarb crisp bars from @smittenkitchen. If you are looking for something different, then give Jamie Oliver’s meringue with rhubarb and cream recipe a try.
All of the meals from last week worked out very well. We especially liked the meatloaf recipe. It was a great combination of sweet and smoky.
Being away all weekend was great but it is time to get back into the groove of cooking and eating at home. We will be eating at home Monday-Friday, we arrive home Monday so I’m not sure what our dinner will look like.
- As we have no groceries today may look like eggs and toast. If I get to the store I may buy a small ham and serve it with veggies. It all depends on how much energy I have to get it all done!
- Thai chicken and wild rice soup from @sweetpeasandsaffron I have never made this soup before, but I have high hopes.
- Beef and broccoli ramen from @damn_delicious I’m very excited to try this recipe.
- Pork and apples from @cremedelacrumb1 I will serve this with brown rice and in season asparagus.
- Greek chicken souvlaki and potatoes from @halfbakedharvest I’m never disappointed with her recipes, and who doesn’t love a one pan meal!
For breakfast this week we will be having overnight oats. I’ve been dying to try this chia oat recipe from @theglowingfridge it sounds delicious. For snack this week I am going to try this recipe.
As I am doing this post from afar I will not be adding my grocery link. This will be back up next week.
It is always fun to make seasonal cookies. It is even more fun to include children in this tradition. Baking is a great way to get kids involved in the kitchen. Measuring, pouring, cracking and mixing are all things that kids can do. I was very excited to make some Easter cookies and include the pastel M & Ms inside the batter. I have made this recipe many times and shared it with you earlier in the blog. This sugar cookie recipe from @averiesunshine is simply the best! Follow exactly what the recipe says, and do not skip placing the dough in the fridge. Remove cookies from oven when they are just slightly golden around the edges. From the top they don’t even look cooked, but I promise they are soft and chewy. I added some pink, purple, green, yellow, blue jimmies and sprinkles to the batter. I love the crunch that it gives this soft buttery cookie.