Weekly meals Oct. 7 – Oct. 11

Meal updates from last week:
Favourites from last week were: Shepherd’s pie and the chicken buddha bowls.  We enjoyed the turkey sloppy joe’s, and I didn’t end up making the lo mein as we decided to have waffles instead.  All of the pumpkin muffins from last week are gone!  I’m not sure if I will make more, or try a different recipe.  This weekend I finally got the chance to make grape jelly, and pumpkin cookies to serve to friends that came for dinner tonight.  Was a highly successful Sunday of cooking!

This week we will be eating at home Sunday-Wednesday, we are going away for the long weekend, spending time with family and enjoying a non-traditional Canadian Thanksgiving.

  • Italian bolognese sauce from @fooddotcom we ate this with spaghetti, caesar salad and fresh bread.  The sauce took a long time, but let me tell you it was worth every minute!  I didn’t realize until after I serve dinner that I forgot to add the milk to the sauce.  I am not sure that it would’ve made a big difference, perhaps it would have made it creamier?
  • Barbecued chicken with autumn glow salad from @pinchofyum it looks like Monday is going to be one of the last warmish days, so I am going to take advantage and grill some chicken.  We will eat this with a salad full of fall flavours.
  • Thai coconut curry shrimp noodle bowl from @howsweeteats I am not sure if my kids will like this meal, I am crossing my fingers and will let you know.
  • BLT salad from @marthastewart this is a family favourite that I haven’t made in a long time.  My kids love eating the homemade croutons.

I still have a cup of pumpkin left over from my muffins and cookies, if time allows I will bake another pumpkin recipe this week.  I also have a recipe for banana date muffins that I’ve been told are the best muffins ever.  I bought all of the ingredients, so stay tuned to see if they are worth all of the hype!  Today my mom dropped by and gave me a new cookbook!  I cannot wait to look through Fraiche Food, Full Hearts by Jillian Harris and Tori Wesszer, the recipes that I have looked at so far look amazing!  Shopping made easier with shopping list 108

Happy cooking and Happy Thanksgiving,


Weekly meals August 26 – August 30

Meal updates from last week:
We loved two recipes from last week, the caprese chicken and the skillet coconut shrimp.  I didn’t add the pesto to the kid’s chicken as I knew they wouldn’t like it.  Served with some simple pasta with butter and parmesan, and it was a complete meal.  The skillet shrimp were so good, I didn’t make the coconut rice, but served cauliflower rice and steamed edamame instead.  I will make the shrimp again soon as it was amazing and came together so easily!

This week we are eating at home Monday-Thursday, Friday we are heading out of town for the long weekend.  This week marks the end of summer and the beginning of school, my daughter started child care today, I go back Wednesday and my son will be heading back in a week.  I have already been stocking my freezer with rhubarb muffins, banana muffins, zucchini loaf and blueberry lemon bread.  I like having snack options ready for the beginning of the school year, it makes packing lunches that much easier.

  • Stuffed peppers from @thekitchn this was a recipe I shared last week that I didn’t have a chance to make, so I pushed it until tonight.  We really liked these, I served the kids the filling topped with cheese with raw veggies on the side.  My husband and I ate ours with a side salad.
  • Summer grilled chicken power salad from @whatsgabycooking I have made this salad before and it is so delicious!
  • Pork tenderloin from @carlsbadcravings I will serve this with some roasted potatoes, green beans and carrots.
  • Shrimp tacos, I will toss the shrimp with olive oil, chili powder and some cumin.  Then I will cook them in the frying pan and finish with a squeeze of lime.  We will eat these on warmed corn tortillas with avocado, sour cream and cilantro.

This weekend I will be soaking up the last moments of summer, and getting ready for the back to school transitions.  Make life easier with grocery list 103

Happy cooking,

Vacations and birthdays

This past week we were at a family reunion and then spent some time with my husband’s family.  Home for a few days to celebrate my daughter’s birthday and then we are off again to go and visit friends.  I don’t have a formal meal plan as we will be away, but I will be sharing some recipes that I have tried in the last few weeks.  Regular meal planning will be back the week of August 18.  Here are some great summer recipes that I have been loving:

Just a few recipes to get you through the next couple of weeks, stay tuned for regular meal planning.

Happy summer,

July 15 – July 19

Meal updates form last week:
There was a lot of eating out and meals on the fly last week as we had many different plans.  I really liked the spanakopita meatballs, I ended up making them into patties as I didn’t feel like making little meatballs.  I served these over a simple Greek salad with greens and tzatziki.  Other meals last week were simple and easy to prepare as well as many dinners out.  I am happy that this week is a little calmer and there will be more home cooked meals.

We are eating at home this week Sunday-Thursday, I had all intentions of making dinner tonight but we were invited to my parents for cabbage rolls, which is not a meal that I can pass up!  They were amazing as usual.  For the rest of the week we will be eating in and then the weekend is filled with birthday celebrations for my son and father.

The only baking I will be doing this week is a birthday cake for my son.  He has asked for a dog cake!  As usual I will be using my go-to chocolate cake recipe with pudding frosting from @thelittlekitchen.  I will also be making a lemon bundt cake for my dad’s birthday, this recipe was in my gramma’s recipe box and I will post a copy later this week.

Happy cooking,


Weekly meals May 6 – May 10

Meal updates from last week:
We loved all of the recipes from last week, but my favourite was the ramen.  This was the first time that the broth tasted like real ramen broth from a restaurant and wasn’t watered down.  I splurged and bought some more expensive dried porcini mushrooms that I rehydrated in boiling water and then added the liquid to my broth.  My son loved the broth, meat and veggies but didn’t loved the noodles, my daughter loved it all and ate three bowls!  I also really liked the chicken shawarma and shrimp tacos.  I made a batch of spiced yogurt muffins as I had a large amount of plain yogurt that was going to expire soon.  I wasn’t sure how they were going to turn out, but they were great warmed up with a little butter and a cup of tea.  On Friday night we went to friends for dinner, we feasted on an amazing Mexican spread that ended with tres leche cake!  On Saturday night we went out with friends for dinner and got to try a new restaurant that just recently opened.  It is called Lulu Bar, and if you have the chance you need to go!  It is a pan-Asian menu that encourages small plate sharing.  We ordered eight dishes, so we could try lots of different things on the menu.  We loved all of them!  Here is what we ordered: edamame, coconut squid, Thai sausage skewer, chicken satay, vegetable dumplings, pineapple and macadamia nut branzino, pea shoots and snap peas, bao hotdogs and for dessert the Hula pie.

This week is going to be a busy one, my son has baseball three times, plus we have some other school commitments.  We will be eating at home Sunday-Thursday, we don’t have plans on Friday and then Saturday my husband is out with the guys.  Tonight we had my parents over for dinner, and celebrated Cinco de Mayo with beef and elk burritos from the @bestofbridge.  This recipe is a family favourite, and some together quickly.  I made my own taco seasoning instead of using the packet, and served sour cream, guacamole, salsa and shredded lettuce on the side.

  • Grilled salmon with steamed brown rice and sautéed green veggies.  I am going to marinate the salmon in scotch (bourbon can also be used), soy sauce and brown sugar.  The ratio is 1/2 cup for the scotch and brown sugar and 1/4 cup for the soya sauce.  Lesser amounts if you’re using a smaller salmon filet.  I am going to cook this on the BBQ plate.
  • Oven roasted pork tenderloin with garlic, mustard and herbs from @whatsinthepanblog I will serve this with roasted potatoes and steamed beans.
  • Buffalo chicken sloppy joes from @spoonfulflavor we will eat these with tater tots and a side salad.
  • BBQ chicken salad from @skinnytaste one bowl meal for the win!

The bake sale from this weekend was cancelled due to the horrible weather, so I will be making the M&M blondies this week so they are ready for the sale on Saturday.  I have no other baking plans, but who knows what will happen as the week progresses.  Make your life easier and print Grocery List 93

Happy cooking,
Sara Rumpel Continue reading