Weekly meals July 10-15

Meal updates from last week:
The biggest hit from last week was the Thai noodle salad with peanut dressing.  We ate it hot at night, and then I ate it the following day cold for lunch.  Both were delicious!  I did not have a chance to make the pork sliders, we ended up having burgers instead.

We have another busy week!  We will be eating at home Monday-Friday and it looks like the heat wave is going to take a break for a few days, which means I will get a chance to turn on the oven.  We had Sunday dinner with my parents, mom made the chicken fajita burger from @iowagirleats and I brought this Southwestern chopped salad.

  • Slow cooker lasagna soup from @cremedelacrumb1 I have made other lasagna soups before but never tried this one.
  • Chicken fajitas from @marthastewart this is my go to recipe for fajitas, fast and simple to make.
  • Asian chicken foil packets from @twopeasandpod this is a new recipe for me it looks very easy and cooks on the grill.
  • Turkey kofta kebabs from @skinnytaste we will eat this with a Greek salad and warmed pita.
  • Blt salad from @marthastewart this is a recipe that we love!  We usually have this salad once a month.  The buttermilk dressing for this salad is amazing.

As the weather is going to be cooler for the next two days I am going to try to make some pies.  My good friend brought me some rhubarb from her garden, I am going to use it to make strawberry rhubarb pies.  I do not have a recipe right now, but will post it when I find one.  For my pie crust I always use my grandma’s recipe, to find this recipe go to my post on the best pie dough.  Next week my son is turning seven, in preparation for his birthday I will be baking him a cake.  I always use the same chocolate cake recipe, if you are a cake lover then you MUST try this cake.  My son has asked that I make a piñata cake, so I found this recipe that looks amazing.  I cannot wait to put it together for him.  As we are in the middle of Stampede I couldn’t help but find a new pancake recipe, I am going to try this with nectarines instead of peaches.  Don’t make your own grocery list just take Dinner List 19

Happy cooking,
Sara

*Here is the recipe that I used for my pie*

Weekly meals June 12-16

Updates from last week:
Best recipes from last week were the pork po’boys and the antipasto salad.  My kids loved the pork po’boys, mine turned out more like pork patties but the flavour was great.  The salad lived up to my expectations, I served it topped with grilled chicken.  A perfect summertime meal.

This week we will be eating at home Sunday-Thursday.  Tonight we ate with family and had elk burgers, salad and baked beans.  If you have never had elk before then you need to give it a try.  It does not have a strong flavour at all, and the meat is very lean.  It makes great burgers!

It is rewind week, meaning I will be making recipes that I have posted before.

  • Thai chicken salad with ginger lime dressing from @wendypolisi this is the only recipe this week that I have never tried.  Instead of cooking the chicken I am going to buy a cooked one from the store.  No oven cooking tonight!
  • sloppy joe tacos from @gimmesomeoven my son loves these tacos.  I also like to eat these over a bed of shredded head lettuce.
  • Thai chicken wild rice soup from @denise_sweetpeasandsaffron I cannot say enough about this soup, it is amazing!
  • Chicken fajita cheeseburgers from @iowagirleats the last time I made these they were a hit.  We will have these with a veggie platter and some Alexia’s waffle fries.
  • I don’t really have a plan for dinner tonight, but I was thinking of pizza on the grill. If I still have a lot of energy to cook then I’m going to try these.

Although I’m still obsessed with the blueberry muffin oats I have also been having hot oatmeal for breakfast as well.  Last week I made a big batch of buckwheat pancakes for the kids.  They ate them every morning last week, here is the mix that we use.  I love eating acai bowls when we are in California and Hawaii, but I have never made them at home.  I found this recipe and think that I will give it a try.  Rhubarb and strawberries are plentiful right now, so I think that they deserve to be made into a dessert!  Don’t forget to print Dinner List 16

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