Sunday, April 14, 2013

Weekly Meal Plan

Just a re-cap of last week.... I felt like we had a pretty good eating week. To see the links for last week click here. I forgot how much I loved the cooking light pork chops recipe. We especially loved the mango salsa again. It is a good, easy, cheap dinner that is healthy. I need to make that more often. The Pineapple Chiken skewers were really good too. It made a TON of marinade. You can probably cut it by 1/2 or more. I cut it in 1/2 and froze the second half to throw some chicken in later for an easy dinner. I still had enough to marinate the chicken, pineapple, and some mushrooms to put on skewers. I boiled the excess marinade (to be sure the chicken residue was cooked) and we ended up serving the dinner as kind of rice bowls. The kids had rice chicken and pineapple with the cooked marinade poured over. It was a hit. The other recipes were all pretty tasty as well. Lot's of repeat worthy things. Onto this week:

I really think she needs to re-name this recipe. I haven't tried this one yet but it looks great. Lemon dressing on it, yogurt marinade....yum all my favorites. I am going to sub out the dry herbs with fresh from my little herb garden for added bang. I will serve with salad and these balsamic green beans.

This is a great one. I always double it and have some thighs sitting in the marinade all ready to defrost for a quick grilled meal. I boil the marinade on this one too to make a sauce after. I will serve with salad, baked potato, and this Chili Cilantro Cauliflower. We haven't done the cauliflower before but it looks great. 

My sister Deja recommends this. Her hubby is a fan of the shepard pie (as is mine). She said she just used ground beef instead of the lamb. I will serve it with salad and bread (if my family is lucky!). It has really good reviews. I am looking forward to it!

My fabulous neighbor Tara joined a goat milking co-op (I think that makes her pretty darn cool). To make her even more cool she is making chevre goat cheese with the milk. I don't know how I rate but she made me some. I have some kalamata olives I need to use so I am thinking this chicken will be perfect subbing the feta for chevre. I am going to serve them with these citrus-grilled veggies Anne Marie recommends. I will cut the evoo way back and will probably roast them inside with the veggies I can find in season. I am thinking mushrooms, onion, zucchini (over-priced this time of year but oh well), maybe a little eggplant if I can find a good one. I will of course do salad too. 

Everyone needs a quick meal in their pocket. This is a great mix. I serve it on naan I make for my family and I like it just in lettuce cups for me. Really yummy easy dinner. 

These are really yummy too. I make my own hamburger buns for the family and I like mine on a grilled portabello mushroom. For the spread I make more of an aioli. I roast my own red pepper, leave out the parsley, and use the olives. I will serve with sweet potato fries.

Sunday, April 7, 2013

Weekly Meal Plan

This is what we are eating at our house this week along with adjustments I am making. I have been e-mailing this out to about 10 people or so. I thought I would make more of a record if I ever need to repeat. Enjoy and leave a comment if you have tried any or any adjustments you like! Most of my menus are gluten free and sugar free.
I will serve with baked potato, salad, and peas. I used smuckers simply fruit apricot for the marinade. I doubled the marinade and put a second batch of chicken thighs in the freezer. When I need a quick meal I can pull it out and it can soak while it defrosts. With rice it is a quick done dinner. 

I am going to cut the honey back quite a bit. This looks so great. Something about grilled pineapple is super yummy. I will serve it with salad, rice and Lemon/ Garlic brussels. Have you tried the lemon garlic brussels? They are really my favorite. I roast the brussels then saute in a little butter with the rest of the ingredients. I then grate a tiny amount of romano cheese over it. REALLY awesome.

This is an old Cooking Light recipe. It is really really great. It was the gateway to get Lee to eat fish. I will serve it with salad, brown rice and roasted asparagus.

These are one of our favorites. I doubled this too and froze another batch. I will serve with these awesome sweet potatoes, salad, and broccoli.

I got some yummy mangoes from my BFF Anne Marie so I am up for making these chops. This is another good old Cooking Light recipe.  This is super yummy and with rice it is an easy dinner.