Weekly meals May 15-19

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,
Sara

Weekly meals May 1-5

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.

Happy cooking,
Sara

Bring in spring

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.

Happy cooking,
Sara

 

Weeknight inspiration

I find that after a long weekend it is really difficult to get back into the groove.  It is especially challenging when Monday was a holiday, and now it feels like you are a day behind.  I was looking for an easy weeknight meal that was not going to take an hour to prepare.  When I came across the recipe for sausage and spinach spaghetti pie I knew I had found what I was looking for.  Comforting and flavourful this is an easy meal to add to your repertoire.  I served the pie with a caesar salad, but you could also sauté some broccolini or any other family favourite.  You could substitute the spinach with kale or another hearty green.  What is even better is that this recipe comes from @cookinglight, so even though it is pasta it must be good for you?!

Happy cooking,
Sara