Dinner Menu for the week of December 29th

Hoping that everyone had a wonderful Christmas.  For some this is a tough time of year though, so for those of you that struggle during Christmas, I hope you were able to find pockets of peace and joy.

We celebrated with my side of the family.  Lots of love and lots of cousins.  It was loud, and fun, and the food was amazing.  On Christmas eve, my mom made her yummy crab salad, and I attempted desert.  Pinterest kind of hosed me this year because I found a super cute idea for individual pumpkin pies.  I am led to believe that I can make anything that I find on Pinterest, but most of the posts sit on a throne of lies.

It took FOREVER to put together the crusts, and the filling did not set before the crust burned.  Do not get me started on the fact that I did not realize until JUST now, that I was supposed to use a mini-muffin tin.  I.cannot.even….

Here are the links to the sites I used for the crust inspiration, and for the filling.

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2014 is just a few days away.  YAY!  I love new beginnings.  A beginning is an opportunity to do better.  It is refreshing.

Starting on Jan 2nd, we are doing another “10 days of real food” pledge.  Dave says he needs the 1st to enjoy a celebratory sweet (or five) on new years day.  Hence starting on the 2nd.  WAY too much sugar over the last few weeks, and I am feeling really yucky.  Brain fog, cranky, not sleeping well, and really insecure.  I will have to do some reflection to get to the bottom of that last one.

Anyone feeling like joining us on this 10 day journey?  We are better together you know!

Here is what we have planned for dinner this week:

Sunday:  It is crab season, so I am giving these crab cakes a go.  It could be a culinary disaster, or the best thing I have ever eaten.  I will photo document.  (Planning to use whole wheat bread crumbs in place of panko.)

Monday:  Potato and bacon hash with a slightly runny egg.

Tuesday: Left over chili from last week out of the freezer

Wednesday: Happy New Year!!!  Dave’s request is Chicken pot pie.  Most of the time, I modify this recipe and make my own crust, but I have some left over pie crusts from my pumpkin pie attempt that I plan to use.

Thursday:  Whole wheat spaghetti with parmigiana meatballs.  I use a marinara from Trader Joe’s that does not have any sugar or processed oils.  Yay!  Tip…freeze the remainder of your sauce of choice in ice cube trays for quick sauce options for the littles.  Mine love “dippers”.

Friday: Spinach mango salad with Prawns

Saturday:  Pizza night!  Making this crust, and will add cheese, mushrooms and tomatoes.

Consider joining us in January for our 10 day pledge.  It will change your palate for the better!  I promise you will thank me later.

Wishing you all health and happiness in 2014!

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Dinner Menu for the week of December 22nd

Last week’s menu did not contain any new recipes, so no need to do a re-cap.  Tried and true staples are necessary during this season’s craziness.

Here is what we have planned for Christmas week.

Sunday: Seared Scallops and Lemon Orzo

Monday:  Enchilada soup from the freezer

Tuesday:  We are heading to my parent’s house for Christmas eve dinner.  My Mom is making crab salad.  Yum!

Wednesday:  My sister Chantelle will be cooking dinner, and I will be bringing two sides.  Bacon Glazed Carrots (using Maple Syrup instead of brown sugar) and Broccoli with Garlic Butter (using slivered almonds, and maple syrup in place of the brown sugar).  I will also be giving this YUMMY Apple-Cranberry crisp a go.

Thursday: White Bean Chicken Chili

Friday: Left over chili

Saturday: Pumpkin Spice Waffles.  (My recipe escapes me currently, but I will be sure to update the link when it is located.)

This week I also plan to make Peanut Butter Cup granola and also stock the freezer with pre-made smoothie bags full of frozen fruit and greens.

From our family to yours, we wish you a very Merry Christmas.

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Dinner Menu for the week of December 15th

It has been almost a month since I last posted a menu.

Here is what I have learned over the last month.  Time is in short supply during this “season”.  Cookies are hard to avoid.  Brain-fog returns IN FORCE when I eat more than my share of the aforementioned cookies.  Lastly, we eat lots of granola with yogurt and/or Amy’s burritos for dinner when this mama does not meal plan.

One fall/winter highlight that I want to share is making applesauce with my sweet boy.  He really enjoys peeling the apples, and then also really enjoys eating the resulting sauce.  We have made several batches in the last few weeks.  I am pretty sure I have mentioned this before, but please get yourself an apple peeler if you do not already have one.  Super cheap, and one of the very best gadgets I have in my kitchen.  Here is my tiny using the fun tool…

applepeeler

Back to the discipline of a meal plan.

Sunday:  Garlic and lemon baked salmon with roasted potatoes and green beans inspired by this recipe

Monday:  Left overs from Sunday.  (I have an evening commitment, so Dave will be rocking the left overs solo.)

Tuesday:  Shrimp tostadas inspired by this recipe

Wednesday:  Dinner with Dave’s family to celebrate Christmas a bit early.

Thursday:   Using my VERY favorite chicken to make Chicken and broccoli pockets  I will be using this recipe for the crust instead of pastry crust.

Friday:  Chicken and pesto sandwiches.  We will use whole wheat rolls, and use the toaster oven to get them all melty.

Saturday:  Using up the last of the chicken to make this yummy chicken veggie soup.

During this week, I am hopeful that I can find some time to rest, and prepare for the festivities.  It always seems so rushed, so I will have to work hard to carve out the rest I crave.  Until next week…