Saturday, June 17, 2017

week of June 12



Mexican Pile-up

Honey Garlic Chicken with rice and edamames

Chicken salad on baguette with olives and watermelon

pizza

Harissa Ravioli


Sunday, June 11, 2017

week of June 5

BLT salad

Lebanese Chicken with hummus for community group

Chicken Cacciatore

Chicken Posole Salad  (I skipped making the actual dressing this time.  Instead I drizzled olive oil and added a pinch of salt to each plated salad then served it with a thick wedge of lime.  Still deliciously good!)

Bratwurst with veg and fruit - Dad's dinner of choice when he's in charge

Leftovers!

Sunday, June 4, 2017

week of May 29

Memorial Day dinner with friends - I took these delicious cookies and fruit

hot dogs, mac-n-cheese, and leftover chipotle - a friend dropped off leftover food for the kids, so Ryan and I kept things easy and ate our leftovers also!

Oven Fajitas - a family favorite

Mongolian Beef over Cauliflower Rice - my mother-in-law gave me a spice-of-the-month gift and my first set of spices arrived!  Included with the spices was a recipe card for this meal (the recipe I made is very similiar to the link).  It was my first try at making cauliflower rice, and it was good!  Having a food processor would have made things easier.  I had to put the cauliflower in my vitamix in batches.  But it was otherwise a quick and easy meal that everyone enjoyed.

Date night here!

Chick-fil-A dinner with friends before a baseball game

Sunday, May 28, 2017

week of May 22

Slow Cooker Chicken Curry - this was the first time I'd tried this recipe, though I've made other yummy crockpot chicken curries before.  We got home later than expected, so the dish was cooking much longer than the recipe said, but it still turned out great.  I liked the leftovers even better.

Community Group meal

Mediterranen Cous Cous and Chicken Wraps - a great meal for a picnic dinner with friends at our local park

Date night!

Chickpea Wraps and Chicken Salad - my contributions for an overnight stay with friends at their farmhouse

Taqueria la Placita - we took Big Daddy out for the most delicious authentic tacos around!

Sunday, May 21, 2017

week of May 15

BBQ chicken, sweet potatoes, and Cucumber Strawberry Balsamic Salad

Bratwurst, mashed potatoes, and Strawberry with Feta Salad
(but I made this Strawberry Vinaigrette instead)

Chicken Posole Salad

Eggs and toast with homemade strawberry jam

Dinner at church

Oven Tacos

Sunday, April 9, 2017

week of April 3

Mexican pile-up - this is my go-to for delivering a meal.  I took this to two different families, feeding three families this night, and the extra work was barely noticeable.

Harisa Chili from the freezer

Chicken Salad sandwiches

Tomato Basil Soup with salad and sausages

Date night

Saturday, April 1, 2017

week of March 27

It was a week full of busy evenings, which made for quick meals and pulling things from the freezer


Smoothies, Eggs and Toast

Mexican Pile-up

Chicken Tortilla Casserole

dinner with friends

Big Daddy's Pizza

Sunday, March 26, 2017

week of March 20

Pizza

Potato Chicken Green Bean Bake

Chicken Noodle Soup with bone broth

Leftovers

Brown Bag dinner while watching Big Brother's basketball game

Greek Pasta Salad

Sunday, March 12, 2017

week of March 6

Chicken Tortilla Casserole

Egg in a Toast Hole with sweet peppers and fruit

Crispy Caramelized Pork Ramen Soup - still a family fave!

Costco Lasagna

Chicken and Apple Sausages with sweet potato fries and salad


Sunday, March 5, 2017

week of February 27


Beef and Barley Garden Stew - one of my favorite use-whatever-random-veggies-I-can-find recipes.  Start with sautéing ground beef and chopped onions, add some garlic, throw in a bunch of chopped tomatoes or a couple cans of undrained diced tomatoes, then finish with some broth and whatever chopped veggies sound good to you.  Season to taste.  I also like to add about 1/2 cup of barley to make the finished product thick and more stew-like.  This pot included potatoes, turnip, carrot, parsnip, cabbage, and celeriac.

Roasted Sweet Potato and Beet, Feta, and Arugula Salad with homemade vinaigrette - my contribution to our community group dinner.

Greek Pasta Chicken Salad - I use some of this dressing to marinate the chicken.  I mix the cooked chicken with cooked penne pasta, chunked cucumbers and tomatoes, sliced kalamata olives, crumbled feta cheese, and toss it with more of the dressing.  My family devours this!  And my son was thrilled when he realized that the entire meal, which I serve in one large bowl, has something included from every food group!

Pizza and salad

Date-night in: Swiss Chard Tacos with spiced black beans while kids ate leftover pasta salad

Acorn Squash with Rice Pilaf (again!)



Blueberry Oatmeal Breakfast Bars - a new breakfast that we all enjoyed in the morning, and as a snack the next few days.  I made several changes from the original recipe that are reflected below:

BASE LAYER
2 ripe bananas
1/3 cup maple syrup
1 Tbsp vegetable oil
2 Tbsp coconut oil (not melted)
2 tsp vanilla extract
4 cups old-fashioned rolled oats
1 heaping scoop plant-based protein powder
2 tsp cinnamon
3/4 tsp salt

TOPPING
1 cup old-fashioned rolled oats
6 Tbsp chia seeds
1/2 tsp cinnamon
4 Tbsp maple syrup
juice of one lemon
2 cups blueberries (fresh or frozen)
1/2 cup sliced almonds (or any kind of chopped nut)

Preheat oven to 350 degrees.  Line a 8x11 baking pan with parchment paper and lightly grease.

In a large mixing bowl, combine the banana, maple syrup, oils and vanilla.  Using electric or hand mixer, mix until smooth.  Add in the oats, protein powder, cinnamon and salt and mix until well combined.  Mixture will be wet.  Transfer the mixture to the pan.  Smooth it out with a spatula and press it down evenly.  Bake for 10 minutes.

While bottom layer is baking, in the same mixing bowl, combine all the ingredients for the topping layer until well combined.

After first layer is done baking, remove pan from oven.  Pour topping layer over and spread it out evenly, pressing it down into the base layer.  Bake for an additional 15 minutes.  Allow the bars to cool and set for 15-20 minutes before slicing into square servings.  Store in refrigerator.


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