Meal Planning: March 31st – April 6th

Thank goodness it is Friday! I am so beyond ready for the weekend. What a week it has been. Although it will be a busy weekend, it will also be a good one. On top of Seattle having awesome weather (well that is what they are saying), tomorrow the misters parents are coming to town and then tomorrow evening, we are having a big dinner with some families he grew up with. Every year on the Saturday before Easter the families get together for a dinner. It is such a fun tradition. Then Sunday, we have church followed by lunch/dinner at my parents. It will be a big celebration this year as we have 20 or so people coming together. And on top of celebrating Easter, we will also be celebrating my cousin’s sons birthday! Now, only to get through the rest of the work day so the weekend can start 🙂

This weeks meals were a success! I LOVED the two meals I made from Skinnytaste (honey sesame chicken and pork and green chili stew). Also, the Sweet Kale Salad from Costco is awesome. I will definitely be buying it again (assuming they have it still).

Here are the meals for next week:

Weekly Meals: March 31st – April 6th

Sunday: Easter lunch/dinner at my parents (I am in charge of making two pasta style salads, I am thinking a Farro Caprese Salad and an Italian Orzo Salad)

Monday: Cauliflower Pizza

Tuesday: Crock Pot Picadillo (Skinnytaste)

Wednesday: Greek Style Shrimp with Feta (from Dinner: A Love Story Cookbook)

Thursday: Leftovers / Out

Friday: Dinner at the Ingle’s!

Saturday: Out

Advertisements

Meal Planning: March 24th – March 30th

The last three weeks have been a little crazy and as a result, I have not been meal planning (or blogging). The last time I attempted was the week of March 3rd and that weeks meals were very different than planned. Instead of cooking all the planned meals, I only did two and then we tackled the leftovers and miscellaneous stuff in the fridge the rest of the week. One thing I am learning during this meal planning process is that we end up having a lot more leftovers than we can keep up with eating 🙂 So for the next few weeks, I am going to plan only 3 meals (maybe 3 for sure and have one back-up in mind) and see how that goes.

Weekly Meals: March 24th – March 30th

Sunday: Out (Brier Pizza with the folks)

Monday: Sweet Kale Salad (salad mix from Costco)

Tuesday: Crock-pot Sesame Honey Chicken (from Skinnytaste) with Cauliflower “Rice”

 Wednesday: Leftovers

Thursday: Crock-pot Pork and Green Chili Stew (from Skinnytaste)

Friday: Out / Leftovers (or back-up: Greek Style Shrimp with Feta (from Dinner: A Love Story Cookbook))

Saturday: Out – Cactus (The Pieper’s are in town so we have a big dinner with long time family friends that evening)

Once again I have fallen behind on posting meals and updates 🙂 Here are a few things that have been going on the last two weekends:

Two weekends ago, the hubby and I spent 3 nights in Vegas. We had a great time! It was during the Pac 12 tournament so we went to see the Huskies play. The weather was also AWESOME so we got in some quality pool time. We stayed at the MGM Signature. Overall I liked the hotel but it was a little bit of a walk to get to the Casino of MGM and to the Strip. A few co-workers were also there so we went out with them a bit. And, on our last day, Josh and Kylin came down so we spent the day exploring with them!

This past weekend, on Friday we had a few friends over for games to celebrate our friend Aur’s birthday. It was a great evening. Played a game kinda like Apples to Apples (was called cards against humanity) and it was hilarious! Then on Saturday the Mr. golfed while I did a bunch of errands and that evening we had a date. We went to dinner at Fonte and then to the symphony. Was a nice evening. Sadly, I did doze off during the symphony…hard not too…it is so relaxing. On Sunday, we went to church and then met my parents for wine tasting and lunch. Wine tasting went longer than planned, so we ended up also doing dinner with them 🙂

Not much else new that I can think of! I promise to share a recipe soon. I do have a few good ones that I really need to share with you! Hope you are well!

BBQ Chicken Quinoa Salad

DSC_0300

BBQ Chicken Quinoa Salad (slightly adapted from What’s Gaby Cooking)

Ingredients:

  • 1 cup cooked quinoa
  • 1 can sweet corn, drained
  • 1 can black beans, drained and rinsed
  • 1 – 1 1/2 cup chicken breast, shredded and tossed in BBQ sauce (amount up to you!)
  • 1 cup cherry tomatoes, quartered
  • 1/2 cup sliced black olives
  • 1 avocado, chopped
  • 1/4 cup shredded white cheddar cheese
  • BBQ sauce for drizzling on top
  • 2 – 3 scallions, chopped

DSC_0302

Directions:

In a large bowl, toss chicken and BBQ sauce. Then add quinoa, corn, black beans, tomato, black olives, scallions and avocado. Season with salt and pepper. Transfer mixture into serving bowls and drizzle BBQ sauce over top. Then top with shredded cheese (it also recommends cilantro which I totally forgot to do but would definitely be a good addition). Serve warm or at room temperature.

DSC_0306

Results: AMAZING…definitely making this one again 🙂

Enjoy!!!

Chicken Sausage and Quinoa Stuffed Squash

DSC_0331

What a wonderful Saturday so far. Much needed after my Friday. I can’t say Friday was horrible as I had a good tough workout in the morning and after work the Mr. and I had a great, relaxing dinner out together (even the pup got to join us!). My work day just didn’t go exactly how I wanted it to. All is well though…everything works out and happens for a reason. I just have to stay positive!

Anyhow, back to this morning. After being woken up way to early by the pup (or possibly I just couldn’t sleep), as usual, I made my 7am call to chat with my mom. Like my parents, I am an early riser so I always know when the rest of the world is still sleeping on a Saturday morning I can always call and catch up with my mom 🙂 While talking, she mentioned she wanted to do something before heading in to work today (it’s tax season so she is working 6-7 days a week…yuck!) and mentioned she might walk Greenlake. Hearing that, I quickly invited myself and the pup to join her 🙂 So, by 8:15 this morning we were both grabbing our Starbucks and heading out for a good walk around the lake! So nice to get out and enjoy the fresh air, catch up and get a little exercise in. Thanks mom!

Looking forward to the rest of the day. Right now, the Mr. is off playing in a golf tournament while I enjoy relaxing at home. Later this afternoon, we are planning to meet a group of friends at a new bar on Capitol Hill called Von Trapp’s. Afterwards, we are all heading to the Sounders game!

DSC_0332

While I have some downtime at home, I figured I should share this amazing dish I made last week. I absolutely loved it so I hope several of you will give it a try. I found the recipe in the March 2013 issue of Fitness Magazine. The flavors in this dish were awesome. Although it took a little time, it was well worth it. Hope you enjoy it as much as we did!

Have a great Saturday…I know I am looking forward to the rest of my day!

Chicken Sausage and Quinoa Stuffed Acorn Squash (slightly adapted from Fitness Magazine – March 2013)

Ingredients:

  • 2 medium acorn squash (~1 pound each)
  • 1 cup low-sodium chicken broth
  • 1/3 cup quinoa
  • 1 1/2 teaspoons olive oil
  • 2 links fresh chicken sausage, casings removed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon coarse salt
  • 1/2 cup chopped red bell pepper
  • 3 garlic cloves, minced
  • 3 ounces mozzarella, shredded (about 3/4 cup)

Directions:

Preheat oven to 375°. Cut squash in half horizontally and remove seeds; place cut side down in a baking dish filled with about 1 inch of water. Bake 45 minutes, or until a knife or fork easily pierces the squash. Meanwhile, bring broth to a boil in a medium saucepan. Add quinoa and simmer, partially covered, over medium-low heat for 15 minutes. Turn off heat and cover pot. Heat oil in a large nonstick pan over medium heat. Add sausage, cumin and salt. Sauté, breaking up meat with a spoon (5-10 minutes). Add onion, bell pepper and garlic. Cook 4 minutes then stir in quinoa and a tablespoon or two of the shredded mozzarella.

Transfer squash halves to a dry baking dish, cut side up. Pack each with an even amount of filling and bake 20 minutes. Press shredded cheese into each half and bake 5 minutes more, or until cheese has melted.

DSC_0333

Enjoy!

Meal Planning: March 3rd – March 9th

Overall this last weeks meals went OK. On Wednesday I really didn’t feel like cooking so instead I made nachos (I just wanted something easy..not health, but sure tasted good!). As a result, I delayed the Skillet Eggplant Parmigiano and made it last night and totally postponed the Turkish Eggplant and Farro until this coming week (still have 2 eggplants I need to use!!!).

This coming week will be the week of the crock-pot. I have a goal to clean out some stuff from our freezer (as usual out of control). And, what better way than to cook it in the crock-pot!

Yay for Friday! Hope everyone has a great day/weekend. So looking forward to this weekend.

Weekly Meals: March 3rd – March 9th

Sunday: Turkish Eggplant & Farro (or Quinoa) and Beet Salad with Feta

Monday: Crock-pot Sesame Honey Chicken (from Skinnytaste)

Tuesday: Braised Coconut Spinach & Chickpeas with Lemon

 Wednesday: Crock-Pot Flank Steak Fajitas (keep saying I am going to do this and haven’t…this is going to be the week)

Thursday: Crock-pot Pork and Green Chili Stew (from Skinnytaste)

Friday: Out (Dinner at the Ingle’s! I am in charge of dessert, still searching for something to make. So looking forward to the Chicken Saltimboca Jessica is planning to make!)

Saturday: Out / Pesto Pasta Salad / Leftovers – will have to see what we end up doing that day…may not be around to cook 🙂