What am I going to do with all this zucchini?!

Here in Alberta we have had an amazing summer.  The weather has been so hot, which has made for a wonderful growing season.  My garden is beginning to come to an end.  I still have beets, carrots and potatoes to pick, but these vegetable can stay longer in the ground then most.  What I have a lot of is zucchini!  Now there are only so many loaves of zucchini bread that one can make, so I decided to find some alternative ways to use up my zucchini.

Happy cooking and baking,
Sara

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Weekly meals May 15-19

Happy Mother’s Day to all of the amazing Mothers!

Meal updates from last week:
The chicken stir fry was amazing!  So much flavour and very easy to make.  We also loved the BBQ chicken salad.  As I posted on Instagram (@three_plates_full) I substituted brown rice for the quinoa, pinto beans for black and added avocado on top.  We also ate beef tacos on Saturday night, I topped it with a super simple corn and avocado salsa.  Grill two ears of corn and then cut the kernels off.  In a bowl add the grilled corn, diced avocado (1), one diced jalapeño (if you want a milder flavour then leave out the seeds), the juice of half a lime, corse salt and two tablespoons of chopped fresh cilantro.  Mix carefully and add to the top of your tacos.  You could also double the recipe and serve with tortilla chips for an easy Mexican appetizer.

This week we will be having sushi for Mother’s Day, and then eating at home Monday-Thursday.  For the long weekend I am not sure what we have planned.  One of the meals for the week will be meatless, we will see how this works with the kids?!

  • Roasted veggie grain bowl from joyfulhealthyeats.com my children are not huge fans of quinoa so I am going to be making both brown rice and quinoa.
  • Pineapple BBQ chicken with roasted potatoes and asparagus.  I saw a short video posted where chicken was seasoned with salt and pepper and then brushed with BBQ sauce.  It was baked in the oven and then topped with pineapple.  I am going to bake the chicken and grill the pineapple.  This brings out the flavour of the fruit.  This is a similar idea to this recipe.
  • Mini meatball minestrone from @cookinglight I will serve this with crusty bread.  I am not going to use the chard but instead spinach.
  • Pulled BBQ chicken and coleslaw sandwiches from @cookinglight we will eat this with Alexia’s waffle fries and brown beans.

For breakfast this week I’m going to make these pancake mini muffins.  My kids have also been eating a lot of these..  I am undecided about my snack recipe for the week, and like last week I will post my snack on Instagram.  Heading to the grocery store?  Make sure to print Dinner List 13

Happy Mother’s Day and 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

 

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