Dinner Menu for the week of 9/28/15

Happy Fall!  This season is my favorite.  I love the crispness, the soups, the colors and all things pumpkin.  Watch for pumpkin recipes in abundance in the weeks to come.

I was able to follow last week’s menu well, which reduced stress.  I did find that some meals I really enjoyed, while others we simply eaten to give my body nourishment.  While I planned for dinner, I struggled to find things that would satisfy for lunch and snacks.  I need to do a bit more prep in the evenings to have grabbables.

Last week’s menu in review:

I really enjoyed the chicken, bacon asparagus salad, and the mexican chicken chowder.  The scallop recipe I put on the menu last week is a super easy staple that I LOVE.  To my dismay, my husband admitted to not really liking the flavor combo, and requested that it not get much play in the future menus.  (Insert: SHOCKED FACE!!!)  The only meal I did not enjoy was the balsamic beef.  It may have been the cut of beef that I used, but something about the fatty cut and the flavor of the sauce did not work well.  I am still trying to choke down the left overs.  😦

Yummy Mexican Chicken chowder soup!

Yummy Mexican Chicken chowder soup!

In an attempt to have some breakfast and lunch options for the week, I chopped some russet and sweet potatoes and fried them up in the same skillet I used to cook some chopped bacon.  I reunited the bacon and the potatoes on a few different occasions, and topped with a runny fried egg.  So satisfying.

IMG_4470

Other breakfast, lunch and snack options were carrots, hard boiled eggs, sliced cheese, cucumbers, grapes, bananas and left overs.

Here are the items on the dinner list this week:

Monday:  Italian Stuffed flank steak with roasted sweet potato wedges.

Tuesday: Cream of pumpkin soup. (Leaving out the flour)  I will add some shredded chicken to give make it more of a meal.

Wednesday:  Left over soup

Thursday: Chipotle chicken sweet potato skins

Friday: Spinach salad with chicken, hard boiled egg, avocados, raisins and parm cheese.  I typically use balsamic and oil for the dressing with a little dijon to give some flavor and zing.

Saturday:  Almond flour tilapia nuggets and roasted asparagus and broccoli.

Sunday: Pizza stuffed zucchini boats

Eat well this week friends!

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