Weekly meals June 29 – July 3

Meal updates from last week:
My meals didn’t go as planned last week, we decided to go out for our first restaurant dinner since COVID.  Our son had golf lessons and then we went to Brown’s Social House,  there were very minimal patrons, but food was really good and service was great.  I loved the watermelon salad that I made last week.  Our favourite meal was the Mexican pizza, it was a hit with the kids and so easy to make.  I never made the strawberry salad, but I did make the couscous salad with lime basil vinaigrette.  I was going to substitute brown rice instead of couscous but I ended up leaving it out and added some avocado.  It was amazing!  I served the salad with marinaded grilled chicken thighs from @littlebrokenblog

This week I am taking a break from my traditional recipe searching, and listing our favourite family meals.  I will be back next week with all new recipes for you to try.  For now give our tried and true recipes some love!

Happy cooking and Happy Canada Day!
Sara

 

Weekly meals May 4 – May 8

Meal updates from last week:
As always everyone loved the Thai noodles, this time I added sugar snap peas and edamame and omitted the chicken.  We really liked the rosemary chicken patties, I served these with fries and a Greek salad.  My husband and son ate theirs in a bun, I had mine without and it was delicious.  The crispy shrimp bowl was by far my favourite meal of the week.  The shrimp were delicious, I made mine a little different as I realized when I went to cook them that I didn’t have any panko.  Instead I used flour and egg, dipped them in flour then egg and back into the flour before cooking them in a little bit of oil.  They turned out so good!  I will be making this recipe again.

This week we will be eating at home Sunday-Thursday we will do the usual takeout Friday and Saturday.  This past Friday we ordered sushi and then Saturday night we had bbq sausages with Greek salad and tater tots.  I also made some flourless blender banana brownies from @sara.haven if you head to her Instagram account you can find the recipe.  They were amazing!  The only substitution I made was using brown sugar instead of coconut.  I also topped mine with some extra chocolate chips.

I don’t have any plans to bake this week, but that has never stopped me!  Shop safely with grocery list 128

Stay healthy and stay safe,
Sara

 

Weekly meals April 27 – May 1

Meal updates from last week:
We LOVED the baja grain bowls from last week, I served them with sautéed shrimp that I  seasoned with cumin and chili powder.  We topped our bowls with plain yogurt.  We also really like the Korean beef bowls, there weren’t any leftovers from either of these meals.  I didn’t have a chance to make the chicken parmesan sandwiches, but it is still on my to-make list.  On Friday night we ordered burgers from Fatburger as well as pizza from UNA, it was a choose your own adventure for dinner.  Saturday night we did beef and turkey tacos with pico de gallo.

This week we are eating at home Sunday-Thursday, we will most likely do takeout on Friday and Saturday.  The weather this week is supposed to be really nice, so I am going to try to use the grill as much as I can.  I am going to try to plant some of my garden this week, most of the root vegetables can be planted as they are more hearty and can withstand frost.

  • Flanksteak with salsa verde from Whitewater Cooks cookbook, we just had this recipe a couple of weeks ago but I had to make it again.  The salsa verde is amazing!  We had baked potatoes, sautéed mushrooms and grilled asparagus with the steak.  For dessert I made a small batch of peanut butter rice krispie treats, I used a recipe from @dessertfortwo.
  • Thai noodles with chicken and broccoli from Anne Lindsay, this is a family favourite and my son has been asking to have this for dinner.  I don’t usually add chicken to this recipe, instead I add more veggies like edamame or whatever I have in the fridge/freezer.
  • Cashew crunch salad with sesame dressing from @pinchofyum I will grill some chicken to serve with this salad.
  • Rosemary lemon chicken patties from @thedaleyplate I am going to use grand turkey in this recipe instead of chicken.  On the side I am going to serve fries with slaw or Greek salad.
  • Crispy shrimp bowl from joyous.apron when I serve these bowls to the kids I will omit the sweet chili sauce as it will be too spicy for them.

I used one of my spotted bananas to bake some small-batch chocolate banana muffins, this is a simple but delicious recipe.  I don’t have any plans to bake this week, but I am sure that I will be doing some.  Stay tuned! Grocery list 127 

Stay safe and stay healthy,
Sara

Weekly meals April 20 – April 24

Meal updates from last week:
We really enjoyed the shrimp vermicelli bowls, it was just like having Vietnamese takeout, except in the comfort of your own home.  Just as we did last week, we LOVED the minestrone with kale and sausage.  I had some time to make homemade buns to enjoy with the soup, this recipe is from Stefano Faita’s cookbook called In The Kitchen.  The recipe was very simple and only required an hour of rising time, they were the perfect addition to our soup.  I also baked some banana muffins using a recipe I had never tried before, my son announced that they were the best banana muffins he had ever had.  I used a simple recipe from @sallybakeblog, the only differences were, I used coconut oil instead of butter and mini chocolate chips instead of regular sized.

This week we will be eating at home Sunday-Thursday, then we will do takeout or curbside pickup.  On Friday we ordered from Cactus Club Cafe and the food was great, Saturday we had an epic platter of nachos.

  • Chicken enchilada salad from @bakedbyrachel we ate this salad tonight and it was delicious.  We decided to use the spices and rub the chicken and then grill instead of poach.  The kids ate all of the components of the salad and then I added some quesadilla to supplement their meal.
  • Today the weather is supposed to be amazing so we are going to keep it simple and grill sausages, peppers and onions.  I bought some rolls so if some want to eat them in a sandwich they can.  I will make a spinach and berry salad to have on the side.
  • Baja grain bowls from @howsweeteats I grabbed some frozen shrimp to add to these bowls as sometimes my husband isn’t full enough just eating grains.  I will simply sauté them with some oil and salt and pepper.
  • Korean style beef with broccoli from @thedaleyplate we will eat this with some brown rice.
  • Chicken parm sandwiches from @giadzy these sound amazing!  We will have a caesar salad on the side.

I still have three spotted bananas on my counter, so I may make the recipe from last week or try a new one I saw online for chocolate banana muffins.  We also seem to be going through those energy balls very quickly, and they are so easy to make so if I have a chance I will make those too.  The grocery list 126 is back!

Stay home, stay safe
Sara

Weekly meals April 6 – April 10

Meal updates from last week:
As I mentioned last week, the flank steak was amazing as was the salsa verde.  Recipes that we liked from last week were the spicy pork soup, turkey chili and the chicken fried rice.  My kids really enjoyed the chili and the fried rice.  I also had the chance to make my gramma’s boiled raisin muffins as well as a banana bread from the Fraiche Food, Full Hearts cookbook.  We had takeout on Friday and Saturday night both brought to our door contactless by Doordash.  We ordered from Una Pizza and Wine as well as Globefish Sushi,  both meals were very good, and even better that I didn’t have to cook!

This week will continue to look like the last two, kids are home, I am home working, but my husband will also be home as he is taking a week off.  School work will be done, crafting and lots of outside time as it looks like the weather is going to improve.  As we look toward Easter weekend I will share with you some recipes that I am going to try.

I cannot believe that Easter is this weekend!  With everything that has been going on in the world it has been hard to focus on big celebrations, knowing that we won’t be spending them as we traditionally would.  I have some baking plans for this week: carrot cake cupcakes with cream cheese frosting and lemon curd blondie bars.  We are not sure what Easter dinner will look like, but it would be nice to have some desserts to enjoy and drop off to friends.  I am also going to prep the crust for a quiche to eat on Easter Sunday along with some bunny cinnamon rolls from @thebakermama.  I will keep the quiche simple, maybe just ham and cheese with a little spinach.  We will enjoy this meal after the kids hunt for eggs on Sunday.  For Easter dinner I haven’t made any decisions, possibly a small ham with some potatoes and a citrus salad.  When I have a menu planned I will share it with you.  Eggs will also be dyed this week in preparation for the bunny!  My kids and husband devoured the energy balls and granola I made in the last two weeks, I have all of the ingredients for round two, so if time allows I will also make those.  Hoping that everyone is safe and healthy, enjoy another grocery list 125

Happy Easter,
Sara

 

Weekly meals Jan 27 – Jan. 31

Meal updates from last week:
The crispy tofu bowls were amazing!  You wouldn’t even have known that you were eating tofu.  My son gave them a try and loved them, he just ate the tofu without the Thai sweet chili sauce as he thought it was too spicy.  I will be making these again very soon.  The sloppy joe tacos were also a family hit.  The kids ate theirs with hard shell tacos, and I made mine into a salad.

This week we will be eating at home Sunday-Thursday, we continue to stay busy with kid’s activities and family skiing on the weekend.  February is a jam packed month, full of travel, ski trips, my birthday and Valentine’s Day.  It is going to be a good one!

Blueberries are plentiful right now, so it might be time for some muffins or a loaf.  We will see what the week brings. Grocery list 118

Happy cooking,
Sara

Happy 2020!

After Christmas and a lovely holiday in the Californian sun, I am back!  It’s time to dive into 2020, try some new recipes and cook even more.  I survived hosting Christmas for 22 people, but only because I had so much help.  It was a resounding success, but I don’t need to host next year 😉  While on holiday I cooked many times, we also got a chance to eat out as well and were hosted by others.  Here are a few recipes that I tried: crispy sheet pan gnocchi with sausage, fresh winter greens and citrus salad, chocolate peanut butter pie, citrus salad with pistachios and maple vinaigrette and berry lemon cheesecake cookie cups.  The citrus in California was amazing!  Grapefruit, lemons, limes and a multitude of oranges, my son loved the blood oranges.  I tried my best to take advantage of what was in season and use it as much as possible.  Now, we we are back in Calgary just about to start the coldest weather of winter.  BRRRRRR!

This week we are eating at home Monday-Thursday, I am meeting friends for dinner Friday and we don’t have plans Saturday.  Our activities all start up again this week, both kids are swimming, my daughter has dance and son has ball.  It is a busy but exciting time of year.

  • Sheetpan sausage supper from @foodnetwork we ate this last night, but I substituted broccoli for the Brussels sprouts.  The kids didn’t love this meal, they did eat the sausage and the broccoli.
  • Cashew shrimp and mango stir fry from @howsweeteats I added some edamame and snap peas to boost the vegetables.
  • Chorizo crumble from @cleaneating we will eat this as a taco salad with all of the fixings.  I will add some tortilla chips for dipping.
  • hamburger soup from @bestofbridge I have shared this too many times to count, but the temperature is going to dip down and we are going to need a comforting meal.  We usually eat this with cheese buns for dipping.

I’ve shared in the past, that I struggle to make and enjoy lunch meals.  Today I decided to start off 2020 by making a large batch salad and then divide it out for the week.  It did take some prep time, but I think it will be well worth the effort.  I made quinoa broccoli slaw from @cookieandkate I didn’t realize until I got home that I bought couscous instead of quinoa.  I used the couscous and it turned out really well.  I will add a dollop of hummus to the bowl and some rice crackers, and that will be lunch for the rest of the week!  I hope that I can do this at least every other week so that my home and work lunches are more exciting and enjoyable.  I won’t have time to bake this week, but possibly on the weekend I will make some banana muffins.  With it being so late into the week I won’t be posting my grocery list, but it will be back next week.

Happy cooking,
Sara

Weekly meals Dec. 16 – Dec. 20

Meal updates from last week:
We really enjoyed the chicken buddha bowls, but my husband and I loved the crunchy baked chicken.  It was salty, crunchy and creamy.  Neither of the kids liked the chicken, I think because the sauce was made from Swiss cheese which isn’t their favourite.  I will be making the recipe again.

We are on the home stretch to the holidays.  This is the last week of school for my son, child care for my daughter and work for me.  We will be eating at home Monday-Wednesday, Thursday we are eating out after my daughter’s concert and then we are out Friday and Saturday.  I have already started to plan my Christmas dinner, which I will share in next week’s post.  My son is done basketball until the new year, so our week nights are not a busy.

  • Shake and bake with tater tots and salad.  My son and daughter love chicken done this way and it has been a long time, so we will go for a crowd pleaser for tonight’s dinner.
  • Loaded baked potato soup from @skinnytaste I have made this soup before and it is delicious!  It is lightened up by using a head of cauliflower instead of all potatoes.
  • Taco cauliflower rice skillet from @cleanfoodcrush my kids don’t love cauliflower rice so I am going to make them some brown rice to have with the turkey, corn and beans.
  • Thai noodles with chicken and broccoli from Anne Lindsay, I have all of the ingredients for this pasta so if I need to make a quick dinner on the weekend I can pull it all together.

I got a chance to make the cranberry almond shortbread last week, I still have plans to make the double chocolate peppermint cookies, and possibly Swiss Mountain Shortbread for my husband to take to work.  We will see how much time I have to get it all done this week!  Make you life easier with dinner list 115

Happy cooking,
Sara

Weekly meals Nov. 19 – Nov. 22

Meal updates from last week:
I loved the mini meatloaves from last week!  My son said that they tasted like a meatball, but my daughter didn’t like them at all.  I guess you can’t please everyone.  I didn’t make the sausage sheet pan meal, instead I made that meal tonight.

Last week was a bit of a blur, and then my husband and I were away for the weekend.  I arrived home last night and ate a pretty sad dinner of toast and cereal.  This week is another busy one, lots of things going on and I will be solo this weekend.  We will be eating at home Tuesday-Thursday, there are no plans this weekend, so we will see what happens.

  • Sausage and green sheet pan from @epicurious as I have mentioned before I use the mandolin to slice the potatoes and then I roast broccoli instead of the greens.
  • Chicken cacciatore hoagies from @eatingwell I will serve these with a green salad.
  • Steak fajita bowls from @littlespicejar this was my grocery list plan, but the store had something else in mind as they were out of flank steak.  I am going to switch the protein from steak to shrimp but use the similar ingredients and process.

The plan is short this week and there isn’t a grocery list, we will resume regular programming next week.  I started my holiday baking, and as we speak have nuts and bolts in the oven.  This is a great homemade holiday gift to give, it is simple to make and tastes so delicious!  What’s on your holiday baking list?

Happy cooking,
Sara

Weekly meals Nov. 4 – Nov. 8

Meal updates from last week:
All the meals from last week were great.  Everyone loved the chicken and tortellini soup, and it made for great leftovers.  The salmon was amazing and it paired so well with a simple green salad.  The fall salad with roasted sweet potatoes was so delicious!  It would be a great salad to prep on the weekend and then eat for lunch during the week.  The kids loved eating the jack-o-lantern quesadillas before going trick or treating.

This week is a busy one, my son has basketball twice, and we are celebrating two birthdays.  We will be eating at home Sunday-Thursday, not sure what we are doing Friday and heading to friends on Saturday.

  • Garlic beef and broccoli lo mein from @therecipecritic we ate this tonight and it was so good.  I couldn’t find any lo mein noodles today, so I used linguine instead.  I added some green beans and we topped ours with sriracha.
  • Mediterranean salmon from @theraostedroot we will eat this with some roasted broccoli and potatoes I will make a simple dressing and toss it to coat.  I am inspired by a recipe I have already made from Epicurious.
  • Asian ground turkey and rice from @philiakelnhofer another recipe for a one bowl meal.
  • Zuppa Toscana from @foodnetwork I will serve this with some bread for dipping.
  • Caprese chicken from @themediterraneandish we will eat this with a caesar salad and some simple pasta with butter and parmesan.

I never got the chance to bake last week, and don’t think that I will have the chance this week either.  I have been craving granola and homemade is much better than store bought.  I also need to start thinking about my holiday baking and gift giving, I’ve been skimming through some of the holiday baking magazines for new cookie ideas.  Shop with ease using the grocery list 111.

Happy cooking,
Sara