Weekly meals Jan. 15 – Jan. 19

Meal updates from last week:
I managed to make all but one recipe from last week.  I did not get a chance to try out the ramen with vegetables.  I still plan on making this recipe and will let you know what I think after I make it.  Our two favourites from last week were the quinoa meatloaf and the Thai cashew chicken.  The meatloaf was super moist from the addition of the quinoa. The cashew chicken was a hit with everyone including the kids.

This week we will be eating at home Sunday-Thursday.  I am not sure what the weekend holds for us?  It may be something easy, takeout or out for dinner.  Tonight we had family over for dinner.  I served the top recipe from the list, do not skip making the pistachio basil goddess sauce.  It is simply amazing!  This may become my new sauce for everything.  I made these for dessert but added a drizzle of dark chocolate to the top.

  • Greek goddess chicken lettuce wraps from @halfbakedharvest we ate the wraps with a green salad.  I served the chicken in pita with all of the toppings.
  • Mexican haystack rice bowls from @togetherasafamilyblog I have some left over cauli-rice from last week so I will eat my bowl with it, but will make regular steamed rice for the kids.
  • Roasted pork tenderloin with Dijon breadcrumbs and brussels sprouts from @delish along with the sprouts I will be steaming some broccolini and maybe some roasted potatoes.
  • Italian sloppy joes from @delish served with a caesar salad.
  • Roasted root vegetables with sausage.  There is no recipe to go with this meal it is made-up.  I purchased some yellow potatoes, parsnips, carrots and delicata squash that I will roast with some olive oil, garlic and salt and pepper.  This will go in the over at 400 for 20 minutes and then I will add the sausage and cook for 15-20 more minutes.  For a similar recipe use the roasted sausage and potato supper.

Last week I made some breakfast cookies and broccoli cheddar quinoa cups.  See last week’s weekly meals for recipes.  This week I would like to try these morning-glory muffins this recipes is different from most mg recipes see the last ingredient 😉  Don’t forget the Dinner List 40!

Happy cooking,
Sara

 

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Weekly meals Dec. 4 – Dec. 8

Meal updates from last week:
I cooked all of the planned meals from last week except for the chicken parmesan from @skinnytaste.  The top meal of the week was the turkey meatloaf, it was juicy and full of flavour.

This week we will be eating at home Sunday-Thursday.  We are in full holiday mode, our house and trees are decorated and my holiday baking continues!  This evening we had family over to decorate our Christmas trees and enjoy a meal.  I wanted to make chicken cacciatore in my crock pot, but I wasn’t left with enough time after getting back from our tree cutting.  Instead, I made chicken cacciatore in the oven from @jocooks.  It was amazing!  We ate it with a baguette and caesar salad.

Last week I baked two more Christmas cookie recipes both from @sallysbakeblog.  I made peanut butter kiss cookies, which were one of my gramma Illa’s favourite cookies.  I did use her recipe, but the one on Sally’s site is very similar.  Later in the week I made raspberry almond thumbprint cookies, which are shortbread with a dollop of jam.  Although we do eat a few of the cookies, I mainly bake them to give them away during the holiday season.  I usually make a few other kinds of cookies, stay tuned for those recipes!  Grocery shopping made easy with Dinner List 37

Happy cooking,
Sara

*White chocolate dipped snickerdoodles*

Good for snacking

In the past I have posted many different recipes for protein balls.  They are a huge hit in my house, easy to eat on the go, and light enough to give your kids before dinner time.  I am going to share with you all the recipes that I have tried, as well as a recipe adaptation that I made earlier this week.  All recipes can be made gluten-free by using certified gluten-free oats.  To make them lunch box friendly use seed butter instead of nut butter.

Happy snacking,
Sara

Illa

It is a known fact that I grew up surrounded by women who were, and still are amazing cooks.  My grandma Illa was one of these women, and although no longer around I am constantly reminded of her, especially when I am in the kitchen.  As today is National Peanut Butter Lover’s Day I thought that I would share Illa’s recipe for peanut butter pie.  This pie is quick, easy and delicious.

Illa’s Peanut Butter Pie
1/3 cup peanut butter
4 oz softened cream cheese
1/2 cup icing sugar
1/4 cup milk

Mix the above ingredients together.  If you are looking for a smooth texture then use your electric beaters.  When combined fold in 8 oz of softened cool whip.  Pour this mixture into a prepared Oreo cookie, or graham cracker crust.  This can be store-bought or homemade.  Place pie in freezer to firm up.  Before serving, drizzle the pie with chocolate sauce.  Cut and enjoy!

Happy baking,
Sara