Back to meal planning. Two months off is way too long! But, with the way our schedule has been, I am not to sure how successful I would have been. This coming week will be a busy one. We are hosting three dinners (Monday, Friday and Saturday) and bringing friends dinner on Thursday who just had a baby. Going to try a few crock pot recipes to help me get through this busy cooking week!
Weekly Meals: October 13th – October 19th
Sunday: Steak Soup
Monday: Crock Pot Honey Sesame Chicken with Rice and Asian Style Green Beans. For the appetizer I am going to make Baked Crab Wontons.
Wednesday: Out (I have Junior League…need to figure out a dessert…and the hubby has roommate night)
Thursday: Mexican Lasagna
Friday: Game night! I will be making Crock Pot Jambalaya
Saturday: Flank Steak with Quinoa Stuffed Sweet Potatoes and Balsamic-Glazed Brussels Sprouts
Wow, it has been way too long. Seriously, I haven’t posted since mid July? And, to top it off, I haven’t even been cooking that much. Horrible I know. But I have a good excuse…I promise!
Excuse is…we bought a house and moved…to the burbs🙂 I said it would never happen, but lesson learned, never say never. After several months of looking in the city, the Mr. and I decided to expand our search a little. And, within a few days, we found a house we both loved. Only problem, it already had an offer on it that had been accepted. Deciding it didn’t hurt, we put a back up offer on it thinking nothing would come of it. But about a week later we got a call saying the first offer fell through and it was ours if we still wanted it. Um, hello, yes…can we say this house has my dream kitchen (among other things)!
Anyhow, after finalizing the offer and getting the process moving forward, we decided we wanted to get the townhouse rented ASAP. So within a few days we had it listed and within a week of that we had renters signed to move in July 30th. Only problem, we weren’t closing on the new place until August 15th. So what did we do…we moved in with my parents of course😉
Almost two months later, we are still settling into the new house. Absolutely love the house but seriously wish the unpacking, hanging stuff, etc. would take care of itself. We will get there…eventually. And, slowly I am starting to cook again…just have to get back in the habit of taking pictures and writing. But it will happen…guaranteed.
Here is a shot of our new home sweet home! Man, just love it!!!
Enjoy your Wednesday evening! I am looking forward to mine…first relaxing evening home all week.
I love pizza. I wish I could eat it every
day. As I cannot, I am always on the lookout for alternative ways to get my pizza fix! When I saw that you could make “pizza crust” from cauliflower, I just knew I needed to give this recipe a try! I mean it has to be healthier right? End result….it was AMAZING. Cannot wait to try it again. Thinking maybe a chicken pesto one next time…or BBQ chicken…oh the options!
1 cup cooked, riced cauliflower
1 cup shredded cheese (I used 3/4 mozzarella and 1/4 Parmesan)
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
pizza sauce, shredded cheese and your choice of toppings
To “Rice” the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain/rice. Be careful not to over-do the pulsing or you will puree it. Place the riced cauliflower in a microwave safe bowl and microwave for 5 minutes (No need to add water, the natural moisture in the cauliflower is enough to cook itself).
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 7-9″ round. Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
For my pizza toppings I chose a tomato sauce base and topped it with sliced black olives, pepperoni, cooked onions, cooked red bell peppers and fresh basil. One item to note…based on the toppings you choose, you may need to pre-cook some of them as you are only placing the crust with toppings under the broiler for a few minutes.
As I said before, overall I loved this recipe. And it was actually pretty easy! Next time I make it, I might experiment with using a little less cheese in the crust.
BLT Pasta Salad (slightly adapted from a Whole Foods Recipes)
- 1/2 pound gemelli pasta (called for fusilli)
- 1/4 cup light mayonnaise
- 1/4 cup almond milk (called for regular milk or buttermilk)
- 1 1/2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 3/4 teaspoon fine sea salt
- 1/2 pound sliced bacon, cooked until crisp and chopped
- 2 large tomatoes, diced
- 1/2 cup canned corn
- 4 lightly packed cups sliced romaine or other crispy lettuce
Cook fusilli according to package directions until just tender; drain, cool under cold running water and drain again. Meanwhile, in a large bowl, whisk together mayonnaise, almond milk, mustard, garlic and salt. Add pasta and toss until coated. Add bacon, tomatoes, corn and lettuce and toss again. Serve immediately.
Results: This dish was super quick and really delicious. Leftovers worked great for lunch today. I will definitely be making this again…Only next time, I am adding avocado!
I am a little late but here is this weeks meal plan. Hope everyone’s week is going well so far!
Weekly Meals: July 14th – July 20th
Sunday: Out – Celebrate mom’s birthday at Von Trapps
Monday: Out – Attend a miniature golf tournament event at Newcastle
Tuesday: BLT Pasta Salad
Wednesday: Out – Hubby has his weekly roommate night and I have a Junior League Event
Thursday: Shrimp and Pesto Pizza
Friday: Mediterranean Lentil Salad
Saturday: Out / TBD
I love Pad Thai. Absolutely love it. It is one of those dishes that I crave (kind of like sushi, taco time hot sauce, jalapeno chips, etc). Sadly, it is also one of those dishes that every time I eat, I feel guilty as I know it isn’t good for me (especially since I have no portion control when I eat it).
Thankfully, a while back I stumbled on a lightened up, “healthier” version of Pad Thai in one of my Cooking Light magazines. After making it the first time, I was sold. And now, any time I get that craving, I add this recipe to my weekly meal plan. I have also used this recipe when we have had company and it has always been a hit! Highly recommend giving it a try.
Shrimp Pad Thai (from Cooking Light Magazine)
- 8 ounces uncooked flat rice noodles
- 2 tablespoons dark brown sugar
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons fish sauce
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon Sriracha or chili garlic sauce
- 3 tablespoons canola oil
- 1 cup green onion pieces
- 8 ounces peeled and deveined large shrimp (I used the tail off already cooked kind)
- 5 garlic cloves, minced
- 1 cup fresh bean sprouts (note: my local grocery stores have stopped carrying so I used canned this last time. not quite the same but it worked.)
- 1/4 cup chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
- 1 package extra firm tofu
Cook noodles according to package directions; drain. While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl. Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add tofu pieces and cook until lightly brown. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done (or warmed if you use the pre-cooked kind). Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil. Enjoy!
So glad it is the weekend! Much needed. Very much looking forward to the BBQ we have tonight at my best friend Katie’s house. Now that Ash and her family have moved back from Oregon, it will be the first time in a long time that my group of girlfriends from growing up will all get together (with families) and spend some quality time together🙂 Rest of the weekend is cleaning, errands, relaxing, etc. We also have tickets to the Symphony tomorrow night and on Sunday afternoon we are celebrating my mom’s birthday!
Have a great Friday and weekend!
I know I have said it before, but life is never slow or quiet in our house! There is always something going on. Needless to say, I haven’t been cooking much. Although I love being busy, there are definitely two downsides to this (well in terms of this blog – my house would also argue that I don’t clean it nearly enough): 1) I don’t cook (unless it is to quickly toss together a salad or something) and 2) I don’t meal plan😦 And based on what is going on in life right now, it doesn’t appear to be slowing down. At least not until August comes and goes! Hopefully I can find a little more time however, to get in the kitchen these next few weeks. I did however, experiment a few weeks ago. I had a ton of tofu that needed to be used up so I made a BBQ Tofu Pizza. Sounds a little strange, but trust me, it is delicious!
BBQ Tofu Pizza
1 store-bought pizza dough (I used Trader Joe’s whole wheat)
2 cups shredded mozzarella cheese
3/4 cup BBQ sauce
1 package extra firm tofu
1/3 of a red onion, thinly sliced
1/4 cup cilantro
Heat oven to 400 degrees. Press tofu in order to remove excess moisture by lining a plate with several paper towels and placing tofu on top of the paper towels and topping with additional paper towels. Place pan or plates on top of the tofu and drain for 15 minutes. Next, remove tofu and cut into approx. 1 inch squares/rectangles. Add tofu and a teaspoon of olive oil to a large skillet and cook over medium-high heat until slightly browned and crispy. Remove from heat and toss tofu with 1/4 cup BBQ sauce, set aside.
While Tofu is cooking, roll out pizza dough to around 12-14 inches in diameter. Place dough on preheated pizza stone (or baking sheet brushed with olive oil). Spread 1/2 cup BBQ sauce on dough, leaving a little space around edges. Top with mozzarella cheese, then tofu and sliced red onions.
Bake for 15-20 minutes until the crust is slightly brown. Top with cilantro.