Weekly meals June 8 – June 12

Meal updates from last week:
Every meal from last week was great!  I didn’t end up making the sushi bowls, but I will be making them in the near future.  Both pork dishes from last week were great, the sliders with grilled pineapple were delicious.  The pork tacos were outstanding.  The pork brought a different flavour to the tacos, paired with the apple slaw it was a perfect combination.  We also really liked the mango salad.  I will make any and all of these recipes again soon.

On Friday night we ordered takeout from Brown’s Social House, this has been the best takeout that we have gotten since COVID began.  Some of the dishes were tired were: crispy ramen, Szechuan beef bowl and southwest bowl.  All dishes were great.  Saturday we spent the day riding bikes and then had salmon, roasted potatoes, Brussels sprouts and creamed spinach for dinner.  I also made a strawberry rhubarb crisp and some mini chocolate chip cookies.  

This week we will be eating at home Monday-Thursday, we have no plans for the weekend we will see as we get closer.

I bought a ton of blueberries at the grocery store with the intention of making a batch of muffins.  I am not sure what recipe I will use, but I still have some buttermilk left in the fridge.  There isn’t a grocery list this week it will be back next week.

Happy cooking,
Sara

 

Weekly meals Jan. 20 – Jan. 25

Meal updates from last week:
My husband and I loved the pork chops with mushrooms, I wasn’t sure when I was reading the recipe if a sauce made with coconut milk was going to go well with mushrooms, but it was so delicious.  My kids aren’t huge fans of mushrooms, but they ate the pork with rice.  We also enjoyed the Korean beef, I made the cauliflower rice in the skillet and added mushrooms, snap peas and spinach, they were the perfect addition to the bowl.  My kids devoured the chocolate chunk banana olive oil cake!  I will be making this again very soon.  I also made them a peanut butter banana smoothie one day after school, I added three pitted dates, one frozen banana, soy milk and a couple tablespoons of peanut butter, and let me tell you it tasted like dessert!  We went to friends for dinner on Saturday and I made a small snack platter for the kids and goat cheese stuffed bacon wrapped dates with rosemary honey, a very simple but delicious recipe.

This week is a full one, and my husband is heading out of town.  Kids continue their two activities each and then we will try to ski on Sunday as we did today.  We will be eating at home Sunday-Thursday, we don’t really have weekend plans, possibly a date night with my husband.

  • Slow cooker Thai chicken and wild rice soup from @sweepeasandsaffron this was a set it and forget it meal.  I put everything into the slow cooker this morning before leaving for skiing, when we arrived home this afternoon it was cooked and ready to eat!
  • BBQ mild Italian sausage with oven roasted veggies and waffle fries.  Our cold weather has broken and I am excited to shovel off the BBQ and cook some dinner.  I have a head of cauliflower leftover from last week that I will roast with a couple other veggies, and serve them alongside sausage and fries.
  • Crispy tofu bowl from @fraicheliving this will be a big stretch for my kids, but I am hoping that at least exposing them to a meat alternative will be a positive experience?!  I have no idea, but I am really excited to try this recipe.
  • Sloppy joe tacos from @gimmesomeoven I have shred this recipe before, it is simple and tasty.  Kids will eat theirs in hard shells and I will eat mine as a salad.\
  • Greek lemon roasted chicken thighs from @lemonblossomsblog I will serve this with a simple salad and some parmesan pasta for the kids.

I don’t have any plans to bake this week, although my freezer is still full of brown bananas!  We will see if I find the time.  Grocery list 117

Happy cooking,
Sara

Weekly meals Nov. 11 – Nov. 15

Meal updates from last week:
We LOVED the mediterranean salmon as well as the zuppa Toscana.  The soup got even better sitting in the fridge and was delicious for lunch.  I had made the caprese chicken before and it was a hit once again.  Pair it with a caesar salad and some parmesan pasta and your kids will gobble it up!

This week we will be eating at home Sunday-Wednesday, I will be out on Thursday and then my husband and I are heading out of town for the weekend.  The cold weather broke today and it looks like the rest of the week will be a lot warmer.  Below I will share recipes that I made for Sunday and Monday dinner, plus the rest of my weekly recipes.

  • Thai slow cooker chicken and wild rice soup from @sweetpeasandsaffron we ate this with cheese buns for dipping.  This soup is amazing!  I only use two Tbsp of curry paste as I don’t want it too spicy for the kids.  This makes a big amount of soup, so invite friends or freeze the leftovers.
  • Caramel shrimp with coconut rice from @cookingforkeeps I didn’t have a chance to make the rice as it was a basketball night, so I served this with brown rice, edamame and green beans.  I decided to half the sauce and there was still enough for four servings.
  • Stuffed Italian mini meatloaves from @iowagirleats I will serve this with some green beans and a salad.
  • Sausage and veggie sheet pan, I have shared recipes for this before, but tonight I am going to keep it simple and roast everything together.  I am going to use broccoli and potatoes as my veg, I like to slice the potatoes on a mandolin, they turn into baked potato chips that my kids devour.  Here are some other sheet pan meals: sausage and greens, sausage and veggies and healthy sausage and veggies.

As I mentioned last week, I have started to think about my holiday baking, I even put a few Christmas decorations up today!  My husband always heads home in late November and I like to send some homemade goodies for his dad and grammas.  As always I will be making and sending nuts and bolts, this is a simple yet delicious holiday treat.  In the past I have made cookies and a couple of years ago I made turtles, this year I think I am going to make peppermint or turtle bark.  Both recipes come together in less than twenty minutes, but look and taste like you spent way more time!  I will make sure to update when I have decided/made the recipes.  There will be no time for any baking in this house this week.  My son just finished the pumpkin muffins that I had in the freezer, I still have a lemon blueberry loaf that I made in late summer.  Once that is gone then I know it is time for more baking 😉

Happy cooking,
Sara

Weekly meals Apr. 22 – Apr. 26

Meal updates from last week:
Last week was crazy!  We made it out and then enjoyed a fun-filled weekend with family and friends.  Our favourite meal from last week was the Thai meatballs that I made into a one bowl dinner.  I served them over brown rice with some steamed beans and edamame.  I liked the turkey tacos, next time I am going to use the refried beans that have green chilis.  Our entire Easter meal was amazing!  I will be making the spring green vegetables again soon.  I didn’t miss having scallop potatoes as the roasted ones turned out so well.  On Saturday we went over to our friend’s house for dinner, I took Mexican street corn dip and a fruit and veggie plate for the kids (I made the platter into the shape of an Easter egg).  Sunday we had our egg hunt and ate a simple breakfast of croissants, fruit and yogurt.  We got out of the city and went for a hike, for dinner we ordered sushi, it was the perfect way to end the weekend.

This week we will  be eating at home Sunday-Thursday, my son’s school musical is Wednesday and I am heading out with girls on Friday.  Saturday night is unplanned and Sunday my son starts baseball.

  • Tequila lime grilled chicken club from @butteryourbiscuit_ I served this with a blackberry spinach salad from @cookinglsl we loved every part of this meal.  As always my kids ate all of the salad components except the lettuce!
  • Hawaiian chicken with coconut rice from @joyous.apron I’m not making the rice I will serve it with brown and cauliflower rice instead.  I will also add some steamed edamame.
  • Slow cooker Korean style beef tacos this recipe is originally from @skinnytaste but I had to access it for you through @emilybitesblog, we need an easy dinner before heading to the concert.  I will let you know how easy it was to prepare.
  • Spinach lasagna stuffed sweet peppers, this recipe is from @aimeebourque but it is only available in her cookbook The Simple Bites Kitchen.  I did find a similar recipe from tasty.co.

I have a large amount of speckled bananas on my counter just begging to be baked.  I also have a small amount of buttermilk, so I may try to combine the two into something delicious.  Stay tuned!  No time for the grocery list this week, it will be back next week.

Happy cooking,
Sara

Weekly meals Feb 25 – Mar. 1

Meal updates from last week:
We enjoyed all of the meals from last week, but my favourite was the cauliflower rice chicken biryani.  I’ve never had/made cauliflower rice and I loved it!  It may just be my new healthy hack.  The best part is that my husband also loved the cauliflower rice and said he didn’t miss the real thing at all.  The baked shrimp was another hit with my family, I served them over top of egg noodles.  I think that it would also be great served with crusty bread.

This week we will be eating at home Sunday-Thursday, and this weekend we are off to the mountains to spend time with friends and get some skiing in.  The polar vortex continues to encircled our city, and it looks like this week is going to be no different from the rest of the month.

  • Tonight we ate a simple meal of pizza with caesar salad.  I used Pillsbury pizza crust as my base, for the kids I added pepperoni and added peppers, prosciutto, olives and banana peppers to the adult side.  If you’ve never tried the pillsbury dough give it a try, it is super tasty and very affordable.
  • Slow cooker Thai chicken and wild rice soup from @denise_sweetpeasandsaffron I have made this soup many times and we love it!  I usually make the kids a piece of toast to dip in their soup.
  • Greek meatballs from @recipe_tin we will eat these with a Greek salad and some brown or cauliflower rice.
  • Salmon burgers with avocado salsa from @laughingspatula I will serve tater tots and a simple green salad on the side.
  • Honey mustard chicken salad with bacon and avocado from @cafedelites I have made this salad many times and it is always a hit.  My favourite part of this recipe is that the marinade and dressing are one in the same.

Today I tried a new banana muffin recipe, and as far as I can taste they are very good.  I was looking for a muffin that included a lot of fibre as I am constantly trying to get my daughter to eat more fibre.  What is also different about this recipe is that there are no eggs or sugar.  Here’s to hoping that the kids like them as well.  I am in charge of the meal this Saturday apres-ski so I am making chicken enchiladas with chips and salsa and guacamole.  Take Dinner List 87 to the store with you.

Happy cooking,
Sara

Weekly meals Dec. 3 – Dec. 7

Meal updates from last week:
Last week didn’t go as planned, which means that neither did my meal planning.  Both of my kids got sick and unfortunately they still are.  Things like pork chops and shrimp were not what they wanted so instead we had two nights of breakfast for dinner.  One night we had eggs and toast and the other we had banana bread waffles.  Needless to say I didn’t have a chance to make the unstuffed pork chops, but when I  do make them I will let you know.

This week we will be eating at home Sunday-Thursday.  We don’t have plans for Friday, Saturday we are having family in from out-of-town to celebrate the holidays.

This weekend I managed to make the dough for peppermint bark cookies.  I will bake, dip and decorate them tomorrow.  If I have time I will also make Swiss Mountain Shortbread, I made this recipe last year and they were amazing!  I have also been thinking about making some gingerbread granola to give as gifts, if time allows I will add this to my list.  The Dinner List 77 is a long one!

Happy cooking,
Sara

Weekly meals Nov. 12 – Nov. 16

Meal updates from last week:
Everyone loved the slow-roasted salmon, I didn’t put the orange and olive salsa on the kid’s salmon.  I also decided to use some spicy green olives as I couldn’t find the ones mentioned in the recipe.  We also enjoyed the maple chicken, it was really juicy and flavourful and paired so well with the potatoes and the beans.  I made yet another batch of the healthy pumpkin muffins as well as the sunshine breakfast cookies.  I don’t have any plans to bake this week as I am officially finished with all of my pumpkin puree. I have my sights set on Christmas baking and other goodies to get ready for the holidays. This weekend I purchased all of the ingredients for nuts and bolts.  If I have the time this week then I will make and package them, so that they are ready for gifting.

We are eating at home Sunday-Thursday, my husband will be out a couple of times this week and that is when I try to keep dinner prep simple and quick.  Dinner tonight was a family favourite, you can find the recipe below.

  • Hamburger soup from @bestofbridge we ate this with some cheese buns and added some raw veggies for the kids.
  • Slow cooker chicken pot pie soup from @pinchofyum this is a recipe that I have made many times, I use chicken thighs instead of breasts as they are more flavourful.
  • Chicken cacciatore subs from @foodnetwork we will eat these with a green salad.
  • Beef with broccoli from @foodnetwork I will serve this over steamed brown rice.
  • Sheet pan sausage potatoes and peppers.  I will roast parboiled potatoes with chicken sausage and mixed peppers.  My kids like to eat theirs with ketchup while adults enjoy Dijon mustard.

In preparation for holiday baking I bought the Canadian Living Holiday Baking magazine. It is full of some old favourites as well as some new and inventive baking ideas.  My computer is not working with me tonight so there isn’t a grocery list.  I am hoping to have it back next week.

Happy cooking,
Sara

 

Weekly meals Feb. 26 – Mar. 2

Meal updates from last week:
In my husband’s words, “you killed dinner this week!”  Although we really liked all the recipes from last week our favourites were the pulled pork and the salmon cakes.  For the pork I used two pork tenderloin instead of pork shoulder and I think that it turned out very well.  The salmon cakes were delicious, I didn’t add the capers as I knew that the kids wouldn’t like them, but they did love the salmon!  I also made the whole wheat banana muffins, which were the best wheat muffins that I have ever tasted.  The granola recipe that I posted last week I didn’t end up using, instead I used on from @sallysbakeblog it was great and got eaten in less than a week.  To her vanilla almond granola I added: 1/2 c. of unsweetened coconut, 1/2 c. dried cherries and 2 tbsp. chia seeds.  I absolutely love the addition of dried cherries in granola.  This weekend we went to friends for an Indian themed dinner party.  We were all asked to bring a dish so I made samosa potatoes and cucumber raita.  My best friend made this coconut cauliflower curry that was outstanding!  If you like curries then you need to try this one.

This week we will be eating at home Sunday-Thursday.  We don’t have plans for the weekend so I will leave Friday and Saturday night open, I’m sure that there will be take -out eaten on one of those nights.  For dinner tonight we ate barbecued burgers, raw vegetables with dip and some fries.  My husband and son ate their burgers in buns, while I ate mine in a lettuce cup.

  • Chicken fajita bowls from @chelseasmessyapron as you probably already know I love a one bowl dinner, I can’t wait to try this one.
  • Thai meatball lettuce wraps from @jocooks my son loves eating things in lettuce cups so I know that he will love these.  I am also going to make some brown rice to add to our wraps.
  • Slow cooker chicken pot pie soup from @pinchofyum this is actually not a recipe that Lindsay developed, it was a contest that she had for readers to submit recipes and this is the winning one!
  • Thai noodles with chicken and broccoli, this is a recipe that I have shared before and it comes from Anne Lindsay’s Light Kitchen Cookbook.  My family loves this pasta, and it is great served hot or cold.  Most times when I make the recipe I don’t add the chicken, sometimes I add more veggies like snap peas and peppers.

I will be making another batch of the vanilla almond granola, it is a great addition to our weekday breakfast options.  A great weekend breakfast option is this waffle french toast from @weelicious.  I have also been thinking of making some homemade goldfish crackers, only because the graham crackers that I made were so good!  I also bought a huge container to blueberries today and really want to bake this lemon yogurt cake.  Once spring finally decides to show up I think that I will celebrate by making this colourful kale salad.  Head to the store with Dinner List 46 to make your life easier.

Happy cooking,
Sara

Weekly meals Feb. 19 – Feb. 23

Meal updates from last week:
As always my family loves classy chicken!  My husband and I loved the chicken shawarma salad, but next time I will make the chicken with the rub and then we will eat them in a pita.  The graham crackers that I made for my son’s class were delicious, as were the chocolate cake doughnuts that we made later in the week.

This week we will be eating at home Sunday-Thursday.  We will probably do take-out on Friday and then we are heading to friends for an Indian theme dinner on Saturday.  The weather here continues to be cold and snowy, so I decided to cook with my crock pot twice this week.

  • Slow cooker turkey breast from @recipe_tin we ate this with mashed potatoes, steamed green beans and roasted carrots.  As we ate this tonight I can let you know that it turned out amazing!  The turkey was juicy and flavourful.  I made some gravy with the drippings from the crock pot.  I would highly recommend making turkey this way.
  • Slow cooker Asian caramel pulled pork from @carlsbadcravings I will serve this with brown rice and sautéed snap peas.
  • Chicken parmesan from @cookingchannel we will eat this with some buttered pasta and a caesar salad.
  • Ginger peanut soup, a recipe that I have shared before.  This recipe comes from a cafe in Victoria called Rebar (my mom has the cookbook).  This soup is simply outstanding!  I also add a can of coconut milk to make the soup extra creamy. I serve this with naan bread for dipping.
  • Salmon cakes via @foodnetwork from @inagarten we will have some grilled asparagus with the cakes.  I am making these because our family doctor informed us that we need to eat more fish, so I am going to try to cook fish at least once a week.  It is challenging to think of ways to make fish appealing to small children.  I am hoping that because it resembles a hamburger they will be more willing to try it?!  Fingers crossed, I will let you know what happens.

Last week I was on a baking spree and I think that I will continue it this week.  I really want to try these banana bread muffin cookies as well as these whole wheat muffins.  Granola has also been on my mind lately, so I think that this recipe will satisfy my craving.  Here is your Dinner List 45 for ease at the store.

Happy cooking,
Sara

*Vanilla almond granola, I added 1/2 c. of shredded unsweetened coconut and 2 tbsp. of chia seeds.  After baking I also added 1 c. of dried cherries, they just add a tiny bit of sweet and tart to the granola.*

Weekly meals Jan. 22 – Jan. 26

Meal updates from last week:
All meals from last week were great.  I especially loved the Greek goddess chicken lettuce wraps and the roasted pork tenderloin with Dijon breadcrumbs.  We have eaten the haystack bowls before and just like last time they were a hit.  This time I used chili beans and they gave the meat mixture great flavour.

This week is a busy one!  We have appointments, swimming lessons and then my husband and I are away for the weekend.  We will be eating at home Monday-Saturday, but will grab a bite to eat out on Wednesday after swimming.  As we will be out-of-town Thursday-Sunday I am making meals for the kids to enjoy.  Tonight we had dinner with family, on the menu was grilled steaks, baked potatoes and caesar salad.

  • Slow cooker whole chicken and gravy from @spendpennies we will eat this with mashed potatoes, steamed beans and roasted carrots.  This is a great way to roast a chicken, and it makes really great gravy!
  • BLT salad from @marthastewart this salad covers all of the bases, there is no need to add anything to this meal.

    Here are the meals I am making for the kids:

  • Classy chicken from The Best of Bridge, served with egg noodles.
  • Pizza buns from @rebecca_simpleasthat they will eat these with raw veggies.  As I have shared before, I use Pillsbury dough to make these buns.
  • Hamburger soup from The Best of Bridge, which will be served with whole wheat buns.

Today I had to chance to try out some new recipes.  For breakfast I made banana bread waffles from @diethood.  They were delicious!  My kids gobbled them up.  I also made a batch of blueberry muffins.  Another hit with the kids!  If you are looking for a great banana bread recipe then give this one a try.  The whole loaf was gone in days.  The Dinner List 41 is pretty long this week!

Happy cooking,
Sara