Weekly Meals August 14-18

Meal updates from last week:
The best recipe from last week was the crunchy noodle salad from Ina.  My children devoured the noodles and my son asked for a second bowl.  We also really liked the chicken kefta wraps, the addition of shredded zucchini made them very moist.

This week we will be eating at home Monday-Thursday then my husband and I are heading on a vacation!  The weather is supposed to be a little cooler, so I may even get some baking in.

  • Meatball sandwiches from @rachelray served with a caesar salad.  I usually make my meatball sandwiches with sausage meat, but I will give this recipe a try and see how it is.  I am not making my own sauce but using store-bought.
  • Thai beef bowls from @joythebaker I won’t be adding the red chilis as it will be too spicy for the kids.
  • Bruschetta turkey burgers from @paula_callmepmc I will serve these with our favourite waffles fries and raw veggies.
  • Grilled chicken power salad from @whatsgabycooking a delicious mix of summer ripe blueberries and corn.  I will be making my own dressing and not using her recipe.

I have a huge amount of blueberries, so I am going to try this week to use them in some baking.  I am thinking of using this recipe.  I am also really excited to try these burgers.  My garden is starting to hit its stride and I am going to have a ton of zucchini on my hands.  From all of the reviews I think that I need to make this.  I spent the weekend in Montana and was able to find a bag of these!  I cannot wait to use them in cookies.

Don’t forget to take your Dinner List 24 when you head to the store.

Happy cooking,
Sara

Here is the muffin and crips links:

 

Weekly meals July 3-7

Meal updates from last week:
All of the salads I made this week were amazing!  The crunch salad had great flavours from the dill and almonds.  The chopped salad pizza was a hit!  I will be making this recipe again.  I was also very impressed with the pork skewers.  The marinade tenderized the pork, while cooking them on the bbq gave them a smoky flavour.  I finally got a chance to make the snickerdoodle ice cream, and let me tell you it was delicious.  The best part is that you do not need an ice cream maker.

This week we will be eating at home Monday-Thursday.  It is supposed to be a scorcher this week, so I am going to try my best to keep the oven off!  We are also getting close to the beginning of the Greatest Outdoor Show on Earth, meaning we will be eating our body weight in pancakes!  I am going to try to keep our home meals healthy and nutritious.

As it is summer I have no set plans for breakfast or snacks for the week.  For the past couple days I have been starting my day with a bowl of plain yogurt topped with fresh mango, chopped banana and a handful of granola.  These no bake breakfast cookies sound interesting.  I also made the kids some breakfast popsicles, which have been a huge hit!  I would like to try some other popsicles and found this recipe that I am going to try.  I am very late posting for the week so there is no shopping list, I will get back on track next week.

Happy cooking,
Sara

Weekly meals May 29-June 2

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.

Happy cooking,
Sara

Weekly meals April 3- April 7

Meal updates from last week:
As the meals I posted were ones that I have made before I do not have any updates, but I would love to hear from you, to see what you made and what you liked.

We are still away on holiday so meals are very unplanned.  This week I am sharing with you salads that can be a served as meals.  With warmer weather coming, salads are a great alternative to a meat and potatoes dinner.  With children, I usually deconstruct the salad and serve the ingredients separate.  I have made all of the salads listed below, and can say that I will make all of them again.  Enjoy!

BLT salad from @marthastewart as I have said before this salad is amazing!  We will usually have this salad at least once a month.
Thai cashew coconut rice with ginger peanut sauce from @hostthetoast we have had this salad many times and it is delicious every time.
Buffalo chicken salad from @smellslikehomeblog this is an amazing salad, full of bold flavours.
Bbq chicken COBB from @closetcooking this is a similar salad to the one above, but the cilantro lime ranch takes it to another level.
Greek chicken souvlaki salad from lemonsforlulu.com this is one of my all time favourite salads!  Add some pita bread and it is a well-balanced meal.

Happy cooking,
Sara

 

Weekly Meals Mar. 13-Mar. 17

Meal updates from last week:
The shepherd’s pie was delicious as usual, and would be a great recipe to serve for St. Patrick’s Days this Friday.  I was not overly impressed with the chicken parmesan crock pot soup.  I found that it lacked flavour, my husband said that it was a good leftover as the flavour was better the next day.  My son loved the grilled cheese rollups!  This recipe is a mixture between grilled cheese and pizza, so how could a child not love them.  The chicken tacos were good, I think that the mango slaw was the best part.

This week we will be eating at home Sunday-Thursday.  After a week of below average temperatures it looks like the deep freeze is over!  I will be using the bbq for two of our meals.  We will most likely go out for dinner Friday and then have a simple dinner Saturday.  Tonight the littles will have breakfast for dinner, and then my husband and I will have a charcuterie board after bedtime.

For breakfast and snacks this week I will be making two recipes that can be eaten for either meal.  Using the frozen power fruit mix from Superstore (cherries, blackberries and blueberries) I will make mixed berry and coconut muffins.  These are a perfect addition to any lunch box as it is nut free.  For an easy on the go breakfast give these mini ham and cheese quinoa cups a try!  Currently, we are out of protein balls so I will be making some this week.  I will post the recipe after they are made.  Don’t forget to print the Dinner List 7 for ease at the grocery store.

Stay tuned for:  St. Patrick’s Day recipes and Leprechaun bait (also known as popcorn balls).

Happy cooking,
Sara

What’s for lunch?

Lately I have been in a lunch rut.  It seems that I get everyone else their lunch, but when it comes to mine I’m at a loss.  I stand and stare into the fridge, trying to come up with something exciting to eat.  This week I decided I needed to get out of my funk.  On Monday I cooked one cup of quinoa, so that I would have it on hand when lunch rolled around.  I decided to make myself a quinoa salad bowl, and here is how I made it:

  • 1/2 cup of quinoa
  • 1/2 cup of roasted butternut squash (I used pre-cut frozen squash, roasted in the oven with olive oil)
  • 1/2 of sliced apple
  • 1/4 cup of dried cranberries
  • 1/4 feta cheese

    Place all of the ingredients in a bowl and top with a honey dijon vinaigrette: 1 tbsp dijon mustard, juice from half a lemon, 2 tbsp olive oil, 1 tbsp honey, salt and pepper, place all ingredients in a jar and shake to combine.  Pour desired amount over your salad.

This bowl has a perfect mix of soft, crunchy, salt, sweet and tart.  I think that I am finally out of my lunch rut!

Happy cooking,
Sara

Family time

During day-to-day life you can lose sight of the importance of spending quality time with the ones that you love.  Today my son said, “Mom we are getting low on protein balls, we’d better find a recipe and make some more.”  And just like that I was reminded to pause and spend some one-on-one time with my growing-up too fast little boy.  We sat together and looked for a picture that appealed to him, and then together we gathered ingredients, measured, mixed and rolled.  When we were finished he looked at me and said, “That was really fun!”  In our busy lives don’t forget to take time and spend time with those that you love.  Our newest protein ball recipe can be found here.

Enjoy your weekend,
Sara