Meal Planning: February 17th – February 23rd

I have been very slow at getting this weeks meals posted. Although I have plenty to update you all on, I will keep this post very short and just list this weeks meal plan. Be back with a recipe and an update on this past weekend later. Hope you all had a great Tuesday! Back to work for me 😦

Weekly Meals: February 17th – February 23rd

Sunday: Out with Friends (Hales Brewery)

Monday: Out (use Groupon to Hilltop Ale House)

Tuesday:  Farro and Tuna Salad

Wednesday: Portobello Mushroom Pizza (mushroom is the crust)

Thursday: Oven Baked Chicken Fajitas (hosting friends for dinner)

Friday: Flank Steak Salad or Out

Saturday: Heading North to a friends cabin for the night. She is making Lasagna or Baked Ziti. I am in charge of a Salad and Appetizer….not sure what I will make yet 🙂

Advertisements

Walnut Tacos with Cashew “Sour Cream”

DSC_0272

At the Superbowl party we attended two weekends ago our friend made Walnut Tacos. Yes, I know it sounds weird, but man were they good. Trust me…you would never know you weren’t eating a real taco 🙂

Anyhow, for the family birthday party this past weekend, I was asked to bring an appetizer. Instantly, I knew I had to make these tacos myself and bring them to share with my family. At first I got a few odd looks but once they each took a bite they were all (well most) pleased and really liked them 🙂 I couldn’t make the tacos fast enough. Absolutely no leftovers. Highly recommend giving these a try if you are looking for an appetizer or a light dinner! Enjoy!

DSC_0273

Walnut Tacos with Cashew “Sour Cream” (from Shape)

Taco Ingredients:

  • 1 cup walnuts
  • 1 tablespoon soy sauce
  • 1/8 teaspoon chipotle pepper
  • 1 teaspoon cumin
  • 1 teaspoon extra virgin olive oil
  • Bibb Lettuce or Romain Hearts

Taco Directions:

Put all ingredients in a food processor and pulse just to mix. Don’t over-blend. To serve, put a few spoonfuls of the filling on lettuce leaves. Top with Cashew sour cream (recipe below) and your favorite salsa.

“Sour Cream” Ingredients:

  • 1/2 cups cashews
  • Juice of 1 lemon
  • 1 teaspoon apple cider vinegar
  • 5-8 teaspoons water

“Sour Cream” Directions:

Put all ingredients except water in a food processor and blend, adding water one tablespoon at a time until the desired consistency is reached.

Meal Planning: February 10th – February 16th

What a nice weekend this last one was. Quick recap: On Friday night, the Mr. and I went up north to my good friends daughters 3rd birthday party. So nice to see her, the family and other friends. After the party, we met up with my parents for a late dinner at one of my favorite restaurants, Brier Pizza. Love that place! Saturday morning,we hung around the house and took Leo to the dog park. Then I met up with my good friends Morgan, Becca and Amanda (and Baby Kate) for lunch and a walk around Greenlake. Always good spending time with my XO ladies. On Saturday evening we just hung around the house. The hubby’s buddy Burger stopped by for a visit and had dinner with us as his wife was hosting a girls dinner 🙂 On Sunday, the Mr. went golfing in the morning, while I hung at the house and ran errands. Then, in the afternoon, we headed over to my aunt and uncle’s house for a wonderful evening with family celebrating 5 birthdays!

I am a little late in posting the weekly meal plan, so here it is:

Weekly Meals: February 10th – February 16th

Sunday: Family Birthday Celebration – I was in charge of an appetizer so I made Walnut Tacos (a must try)

Monday: BBQ Chicken Quinoa Salad (yum!)

Tuesday:  Zucchini Chicken Enchiladas (from Skinnytaste)

Wednesday: Italian Sausage Tortellini Soup

Thursday: Out – Symphony for Valentine’s Day

Friday: Out to Dinner with the Meeks (location TBD)

Saturday: Out (use a Deal – probably Cafe Lago)

Hope everyone is having a good week so far!

Cheesy Spaghetti Squash Boats with Chicken

This week has been absolutely exhausting! Thank goodness it is the weekend! I was good this week and followed through on all the planned meals. Guess as it was only three, it wasn’t hard 🙂 All three recipes were a big success. I absolutely LOVED the BBQ Chicken Chickpea Chopped Salad. It was so easy and so, so, so tasty. Even worked great for lunch the next day! This one is definitely a keeper to use again! Will share this one soon. Too good not too. The crock-pot jambalaya turned out amazing and was perfect for a Saturday night in. It made a ton and will work great for a day or two of lunches! The Mr. highly approved of this one!

On Thursday night I made the spaghetti squash boats with chicken and they turned out delicious. Both the Mr. and I enjoyed them. They did take a little longer than expected (wonder if my squash wasn’t quite ripe enough) but once we were able to eat them, the wait totally seemed worth it! Based on the ingredients I had, I did change the recipe up a little bit, but overall, I followed it fairly closely. Highly recommend trying this one out! Only changes I would make are: 1) add a little extra marinara sauce, 2) add fresh basil at the end, and 3) not forget to add garlic.

DSC_0315

Cheesy Spaghetti Squash Boats with Chicken (adapted from Skinnytaste)

Ingredients:

  • 1 small/medium spaghetti squash
  • salt and fresh pepper, to taste
  • 1 chicken breast (boneless & skinless)
  • 1 cup marinara sauce
  • 3 artichoke hearts, canned & chopped
  • 3 ounces fresh mozzarella
  • 2 tablespoons reduced fat ricotta cheese
  • Garlic (fresh or powder)

Directions:

Preheat oven to 350°. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour to hour and a half. Meanwhile, boil chicken breast for approximately 15 minutes (or until cooked through). Once cooked, shred chicken and set aside.

Remove the spaghetti squash from the oven and carefully “fluff” the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper. Top each half with the artichoke hearts and ricotta, followed by the shredded chicken. Then spoon about 1/2 cup marinara (with added garlic) in each boat. Lastly, top each with cheese and place back into the oven and cook until the cheese is melted and the sauce is hot, 10-12 minutes.

DSC_0313

To go with our dinner I made a simple arugula salad. I used about 3 cups arugula (2 good handfuls), a cup of sliced cherry tomatoes, crumbled blue cheese (probably 1/8th of a cup) and 2 tablespoons or so of chopped pecans. I then added a teaspoon of good olive oil and topped it all by a tablespoon or so of balsamic glaze. Such a simple salad but super tasty!

DSC_0311

Hope you all have a great your weekend!

Enjoy!

Meal Planning: February 3rd – February 9th

I am so, so, so far behind on posting about meals I have made lately. I have plenty of good ones to share (especially since I have been meal planning) but I just haven’t found the time to write-up the recipes I use and share pictures! I am amazed by those who can post daily. It is such a commitment. Maybe when work slows down and I am not so tired at night 🙂

Here are this weeks meals. Looking forward to them. Been wanting to try these recipes for a while!

Weekly Meals: February 3rd – February 9th

Sunday: Superbowl Party (lots of finger foods) – I made Chicken Curry Wontons (always a crowd pleaser)

Monday: Chicken Chickpea Chopped Salad (Dinner) and Butternut Squash Soup with Apples (for rest of week lunches/leftovers)

Tuesday: Out to Tavern Law to Celebrate the hubby’s 31st Birthday!

Wednesday: Crock Pot Jambalaya (possibly cook on Saturday – depending if hubby has Poker night. If so I will make to feed the boys, if not save till later in the week as I am out with Megan on Wednesday)

Thursday: Baked Spaghetti Squash Chicken Parmesan (from Skinnytaste)

Friday: Out (will be up north celebrating Miss Campbell’s birthday)

Saturday: Leftovers (or Jambalaya)

This past weekend the hubby and I spent some quality time together 🙂 We originally were supposed to be in Whistler with family/friends, however, that trip sadly had to get cancelled. Instead, I surprised (well kind of) the Mr. with an overnight trip on Friday to the Salish Lodge in Snoqualmie and then a massage and pedicure on Saturday! The Salish Lodge was awesome. We got there Friday evening and went to one of their restaurants (the Attic) for dinner. Then enjoyed wine and a fire in our room. Saturday morning we were super lazy and enjoyed reading in bed for several hours. Sadly we didn’t get to see the falls as it was SUPER foggy 😦 The Mr. had never had a massage or pedicure so as part of our adventure I booked us both at InSpa in Issaquah (had a few gift certificates from a wedding gift). I think he enjoyed it but not sure he thought it was worth the money! 🙂 Oh well, I will continue to go and enjoy them.

Hope everyone had nice weekends! Happy Monday!

Bean & Barley Soup

One of the meals I made during week one was a Bean and Barley Soup recipe I found in my Eating Well magazine. The picture in the magazine looked amazing and the title was healthy in a hurry. Instantly drew me in!

DSC_0222

Bean & Barley Soup (originally from Eating Well – slightly adapted)

4 teaspoons extra-virgin olive oil
1 yellow onion
5 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon fennel seed
2 15 oz cans white beans
2 14 oz can diced tomatoes
6 cups low-sodium chicken broth
3/4 cups barley
3-4 big handfuls baby spinach
1/4 cup Parmesan cheese (grated or shredded)
Salt and Pepper to taste

Directions: Heat oil in a Dutch oven over medium-high heat. Add onion, garlic, fennel seed and basil. Cook, stirring frequently, until onions are just beginning to brown. About 8 minutes. Mash half of the beans in a bowl. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil. Reduce heat to medium, cover and simmer, stirring occasionally, until the barley is tender. About 40-45 minutes. Stir in cheese and spinach and cook until spinach is wilted, approximately 2 minutes. Add salt and pepper to taste.

Changes: I added an extra can of beans and tomatoes, used regular diced tomatoes instead of fire-roasted, left out the fennel as I didn’t have any and forgot to buy it, added fennel seed, used regular barley instead of quick-cook as I couldn’t find it, used chicken broth instead of vegetable as that is what I had on hand 🙂

Despite changing the recipe, I think it was a total success. We had tons of leftovers which was great for lunch. I even froze some to save for later as there was so much!

Enjoy!

Meal Planning: January 27th – February 2nd

Back with another list of meals I plan to make this week. Overall, I did pretty well last week. On Thursday I started not feeling well and both of us worked late so we decided to go out instead of cook something at home (will have to make the Tortellini Sausage Soup another time). We went to our favorite local pizza place called Queen Margarita. Highly recommend it to anyone wanting a spot in the Magnolia Village area. We split a pizza and a salad. Was perfect for the two of us!

First, the weekend. This past weekend was a crazy one. Friday evening we rushed to Costco after work to pick up food for the appetizer spread I was putting together for a surprise birthday party we were helping host on Saturday (in Vancouver, WA) for my mother-in-law. Friday night, a few friends came over for pizza (yes, twice in a week we had pizza) and games. Sadly I was feeling horrible so after dinner I had to excuse myself and go to bed. Couldn’t make it past 8:30 😦 Saturday, while the Mr. was at an alumni breakfast, I loaded the car and prepped the appetizers. At 11am we hit the road for a 26 hour trip to Vancouver. Saturday afternoon was full of prepping for the surprise birthday party. After the party with the extended family, a smaller group (in-laws, hubby and sister-in-law) headed to dinner at a restaurant in Vancouver called Lapellah. Sunday morning I felt horrible so I hung out at the in-laws house while the Mr. and his parents went to church. Then the minute they got back we loaded the car and headed back to Seattle. Was a short trip but was a very nice one! We had to rush back on Sunday as we had a 4pm appointment to buy our new car!!! We got a black 2013 Honda Pilot. LOVE 🙂 After that we crashed!

Still not feeling well. This cold is a killer! On day 4 and I am struggling! Here is this weeks meal plan:

Sunday: Cheese & Meat Plate (use up some of the leftover stuff from the appetizers I put together for my mother-in-laws surprise 60th birthday)

Monday: Chicken Cashew Stir-Fry with quinoa or quinoa/rice mixture

Tuesday: Smoked Salmon Quinoa Cakes w/ Poached Eggs

Wednesday: Out / Leftovers (I am on my own as the hubby has his Wednesday night out with the guys)

Thursday: Smoked Salmon Quesadillas

Friday & Saturday: Out

From my weekly meals can you tell I have some smoked salmon in the house? 🙂 Hope you are all doing well! I know I owe some actual food posts. Soon I promise. Plenty backed up…just need to make the time to load the pictures for the posts!!!