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

 

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