Weekly meals Oct. 15 – Oct. 19

Meal updates from last week:
The kids loved the pork fried rice!  They ate all of the pork and egg that gets added into the rice mixture, it is a perfect one bowl meal to feed kids.  Just as before we really enjoyed the sloppy joe tacos, my husband and kids ate theirs in hard taco shells while I decided to make mine into a salad.  I really enjoyed the kale salad, it reminded me of the Asian coleslaw with crushed noodles, except this one is a little bit healthier!

This weekend we had a home cooked meal once and ordered takeout for the other.  On Sunday night we went to friend’s for build your own pizza.  We used naan bread as the base for our pizzas.  The kids and adults had a blast creating their own!  This week we will be eating at home Monday-Friday, the weather is going to change for the better so I am going to try to grill while I can.

Yesterday I got a chance to make some pumpkin doughnuts that my son has been begging to make.  They are a baked doughnut that get sprinkled with cinnamon sugar once cooled.  Baked goods made with pumpkin turn out so moist and flavourful.  The recipe that I used made 12 regular sized doughnuts and 8 mini muffin doughnuts, which are a perfect snack to send in the lunchbox.  I also came across a recipe for jack-o-lantern cookies which look so cute!  I may try the recipe next week.

Happy cooking,


Weekly meals Sept. 24 – Sept. 28

Meal updates from last week:
Everyone loved the chicken Milanese, my son even asked to take it in his lunch!  We also enjoyed the spicy shrimp and noodles, better known as pad thai.  I didn’t get a chance to make the fiesta chicken but ended up using the chicken in quesadillas instead.  I baked a batch of zucchini carrot mini muffins that my kids devoured last week.   Tonight we went to my parent’s house for dinner where we ate classy chicken with a green salad, and angel food cake for dessert.

Last night we enjoyed celebrating Friendsgiving with our closest friends and their children.  The meal was cooked mainly by the hosts, but everyone contributed in some way.  We had turkey, stuffing, gravy, potato layer bake, squash apple bake and maple roasted carrot salad.  Before our feast we snacked on a beautiful charcuterie from @empireprovisions.  I brought two desserts, dutch apple pie and gluten free pumpkin muffins with cream cheese icing.  The meal was outstanding!

This week is another busy one!  We will be eating at home Monday-Thursday, Saturday night we are going out to a film festival and we don’t have plans Friday.  My goal this week is to get the rest of my carrots and beets out of the garden, once they are out then I need to clean out the beds and get them ready for winter…BOO!  A couple of weeks ago I picked all of the grapes from our vines, and on Friday I had some time to make jelly.  Now I have to be honest, canning is not my favourite nor am I very good at it, but I made nine jars and they seemed to have turned out.

Dinner List 68 makes shopping a breeze.

Happy cooking,

Thai coconut cauliflower soup
Pumpkin muffins


Weekly meals Sept. 3 – Sept. 7

Meal updates from last week:
We loved the soba noodles with cedar plank salmon.  The salmon had a smoky flavour from being cooked on the cedar.  The soba noodles with the buttery salmon was a perfect combination.  I added some thinly sliced snap peas and radishes to our bowls.  We also really enjoyed the chicken caesar lettuce wraps, the flavour of the chicken marinated in the dressing was amazing.  My kids devoured the bread that was grilled and then torn into pieces.

This week marks the beginning of a new chapter, tomorrow my son begins grade three and I am also going back to teaching.  I am going to try my very best to keep up with my food blogging, but I am sure recipes might evolve and change.  Days when I’m working I will try to make recipes that are simple and fast.  This also means that I need to start taking a lunch!  I am going to try to post some pictures of what I am taking for lunch.

This week we will be eating at home Monday-Friday.  As we were away this last weekend, there are no plans for this coming weekend.  I am sure that everyone including myself will be tired from all of the changes to our lives.

The Dinner List 65 is back!

Happy cooking,

Weekly meals May 28 – June 1

Meal updates from last week:
The chicken satay and the salmon salad from last week were great.  We loved the combination of salmon with avocado and mango.  As always the grilled pizza was gobbled up.  I ended the week cooking spicy shrimp tacos, I added the link to last week’s meal plan.  On Saturday we had friends over with their kids, and decided that it was going to be an appie dinner, so we had an epic snack platter, salad rolls and cowboy caviar.  For dessert I served a mixture of candy and chocolate.  On the snack platter I included: cucumber, mini carrots, peppers, strawberries, watermelon, raspberries, grapes, snap peas, salami, prosciutto, mixed olives, black bean hummus and guacamole (to see the platter head to my Instagram page).  On another platter I had a variety of cheese and crackers.  For snack platter inspiration head to Weelicious or follow Cookinglight on Instagram.  This evening we ate dinner with my parents, I brought a simple green salad that we ate with skillet elk lasagna, and for dessert angel food cake with strawberries and vanilla ice cream.

This week is another busy one!  We are still in the middle of soccer and will be celebrating my son’s birthday this weekend.  His birthday isn’t until July, but we like to have his party during the school year so that his friends can make it.  This week I have meal planned for Monday-Friday, we will see if I end up cooking Friday night.

  • BLT salad with buttermilk dressing from @marthastewart this is a family favourite, and I ended up having all of the ingredients without having to buy anything at the store!
  • BBQ chicken thighs with grilled corn and peppers.  I will boil the corn and then finish them off on the grill.  I will top the thighs with BBQ sauce.
  • Thai noodles with chicken and broccoli from Anne Lindsay’s Light Kitchen cookbook.  This is another staple in our house.  Most of the time I don’t use chicken, but will add more veggies.  This pasta is great hot but even better the next day served cold.
  • Salisbury steak with mashed potatoes from @rachelray this recipe sounds amazing I cannot wait to give it a try.
  • Ginger peanut soup one of my mom’s favourite soup recipes, and one that I’ve shared with you many times.

I will also be making my son’s birthday cake for his weekend party.  This year we are heading to the zoo to see the pandas and he has also asked for a panda cake.  As always I will be using my tried and true chocolate cake recipe with cream cheese cool whip icing.  The Dinner List 56 is a long one this week.

Happy cooking,

Weekly meals May 14 – May 18

Meal updates from last week:
We really enjoyed the grilled rosemary chicken and the shrimp cakes.  My daughter absolutely loved the shrimp cakes, she ended up eating two whole cakes!  I really enjoyed the lettuce wraps, but my son didn’t like the sauce.  I didn’t end up making the turkey burgers and kale salad, so I may move that meal to this week.  I made a batch of banana chocolate chip muffins and my kids gobbled them up.

This week we will be eating at home Monday-Thursday, I am not sure what the long weekend has in-store for us except that my husband will be away.  The weather for the most part is supposed to be really nice so I will be using the grill.

I spent some time this past week looking at new recipes and I found some gems!  For some reason these are all sweet recipes, these cookies, this tart and protein balls!  I don’t have any plans to make these sweet treats this week, but if I give any of them a try I will let you know.  The Dinner List 54 is back!

Happy cooking,

*Banana buttermilk muffins*

Weekly meals May 7 – May 11

Meal updates from last week:
We absolutely loved the sheet pan gnocchi!  My mom and dad were over for dinner and it was a huge hit for everyone.  We ate it with a caesar salad and a baguette, and that is how I would serve it again.  I wasn’t very happy with the spring minestrone, the broth was very bland, I don’t think that I will make it again.  Another hit from last week was the fish taco bowls, I used cod as instructed in the recipe and it turned out great.  I didn’t get a chance to make the kale salad but will try it out soon.

We arrived home from Nashville on Monday night, and I spent the yesterday shopping and planning meals for this week.  We had such an amazing time in Nashville and I have a list of places to eat and drink to share with you soon!  This week we are eating at home Tuesday-Saturday, we will be out for Mother’s Day brunch on Sunday and then dinner is unplanned.  This week I am mostly cooking from the June issue of CookingLight.  I have already made two recipes and they were both good.

  • Grilled lemon rosemary chicken and leeks from @cookinglight I served this with grilled peppers, asparagus and corn.
  • Spicy Thai shrimp cakes from @cookinglight I served this with the mixed greens salad and dressing recipe that was included on the same page.  I omitted the Thai sweet chili sauce in the ones for the kids, and they gobbled these up.
  • Chicken curry stir fry from @cookinglight we will eat this with steamed rice.
  • Ground chicken Thai lettuce wraps from @evolvingtable my son doesn’t enjoy lettuce, but for some reason when it is used as a vessel for something he will eat it!
  • BBQ turkey burgers (my recipe: 1 package ground turkey, 1/2 c. panko, 1 clove minced garlic, 1 tbsp. Dijon mustard, salt and pepper.  Combine all ingredients and form into patties) with a kale salad from @cookinglight

Today I hosted some family friends and made my favourite banana chocolate chunk muffins.  These muffins are super moist because of the buttermilk and are sweetened with maple syrup.  I also made some rhubarb muffins last week, they were great the first day but they became pretty dry after that.

As we are halfway through the week I won’t be sharing my shopping list.  I will pick it backup next week.

Happy cooking,

*Buttermilk waffles*

Happy New Year!

After a much-needed break in the sunshine with my family, I am back to share new recipes for the new year.  We had a wonderful Christmas spending time with family and friends, and eating many delicious meals.  Being away means eating differently and not always the healthiest, but everyone deserves a break from healthy eating!

This week we will be eating at home Monday-Friday.  We arrived home tonight and had our standard, breakfast for supper 😉

  • Beef and quinoa meatloaf from Greta Podleski’s new cookbook called Yum and Yummer.  If you recognize the name it is because she is one of the sisters who wrote the Looney Spoons cookbooks.  I will serve this with mashed potatoes and a steamed green vegetable.
  • Thai cashew chicken from @wellplated we will eat this with steamed rice.
  • Pasta e fagipoli from @cookinglight
  • Loaded Mediterranean beef rice bowl from @mysequinedlife I am loving the look of this bowl.  I am not going to make the pickled onion, but may add some kalamata olives instead.
  • Ramen with sesame broth from cilantroandcitronella.com I will omit the tofu and add more steamed vegetables to my ramen.

I have many other recipes that I cannot wait to share with you!  I am also thinking of making some quinoa bites for lunch.  Use the search engine to find the cups I posted in the past.  I haven’t baked muffins in a very long time, and I found a very interesting morning-glory recipe that I really want to try so please stay tuned!  Start your new year grocery trip off right, by printing Dinner List 39!

Happy cooking,

*cheddar broccoli quinoa bites* *Breakfast cookies* *Raspberry Tiramisu*