Dinner Menu for the week of May 20th

Before I get into the menu for this week, I have a request for you…  Please make these fajitas, and then make them again.  They were on last week’s menu, and they turned out so amazing.

It is shaping up to be a busy week for me, so many of the items on this week’s menu will be easy ones.

Here we gooooooo……

Monday:  Fajita chicken burritos from the freezer and a fresh green salad.

Tuesday:  Chicken Parmigiana cutlets over whole wheat spaghetti.  YUM!

Wednesday: Creamy chicken and wild rice soup.  Leftovers will go into the freezer for another night.

Thursday:  Mexican-Style quinoa salad.  Leaving out the onions/shallots, and using diced roma tomatoes since that is what I will have on hand.

Friday:  Beef taquitos.  Did not have a chance to rock some fresh corn tortillas last week, so maybe this will be my chance?

Saturday:  Poached eggs with Asparagus.  I am planning to use bacon instead.

Sunday:  Blackened Salmon with mango avocado salsa and steamed broccoli

BTW, still warming up to my Vitamix.  Cannot get used to the smoothie consistency, so  Juicy will not be retired just yet.  :/  “Vita” (her new name) may be redeemed when the dry container is delivered this week.  Hoping to begin grinding my own wheat and corn.

Happy cooking friends!

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Dinner menu for the week of May 13th

Another week of meal planning is here. Already.

On Friday, my little sis and her family came up to visit.  It was a great weekend of fun and relaxing with a teeny tiny break from real food, though I did still try to make good choices when available.

In other news, Juicy may be on her way out in favor of my new VITAMIX!!!  It is so very different, in both good and bad ways.  I really do prefer actual juice over smoothies, but there is so much less waste with my new tool.  It should reduce our fresh produce spending drastically.  It is not only me that misses the pure Juicy kind of juice.  Trevor has left several full glasses of green smoothie juice around the house.  Hope I can get the consistency and taste right in the coming week.

These are the items on our dinner menu:

Monday:  Left over chicken.

Tuesday:  Chicken pot pie.   Like most things, I modify this recipe.  I make my own whole wheat crust, I use whole wheat flour in the filling, and I will be using chicken that cooked most of the day in the crock pot.  Hands down, the very best whole chicken I have ever made!  I will use the carcass to make stock overnight.

Wednesday:  Salad with black beans, quinoa, apples and almonds.  I  will try to find a suitable dressing to make, or it may end up being oil and balsamic vinegar.

Thursday:  Potato soup made in the Vitamix on Sunday with BLTA sandwiches.

Friday:  Grilled steak and veggie fajitas.  I might try to make some corn tortillas from scratch.  Emphasis on might given how the flour ones turned out.  :/

Saturday:  We did not have dinner at home on Saturday last week, so I will be giving the quiches another go.

Sunday: Lemon garlic salmon steamed in foil on the BBQ with brown rice and zucchini.

Every week there seems to be something that makes it on menu that I cannot wait to cook up.  This week it is the fajitas.  Last week it was the shrimp and quinoa with avocado and orange salsa.  It was SO amazing.  Lived up to the dreams that I had been dreaming about the dish.   Both visually appealing, and terrific flavor!

ShrimpQuinoa

 

For those that are mothers, I hope you had a wonderful Mother’s Day, and that you were celebrated today!  Enjoy your week!

Menu for May 6th – 12th

I am SO aware that this post is a day late.  Being gone for several days requires some rest before jumping right back into the swing of things.

Here is what is in the dinner plan for this week.  Several of these things are new to my recipe box, so I am excited to experiment.

Monday – We had defrosted and re-heated chicken burritos.

Tuesday – Honey lime pork tenderloin with wild rice and either asparagus or broccoli.  Leaving out the sesame oil, and subbing olive oil for the processed canola.

Wednesday – Chef salad with diced ham, egg, avocado, cheese and avocado dressing.  Dressing will be made with organic greek yogurt instead of mayo, and a bit less oil.

Thursday – Potato soup with whole wheat biscuits

Friday – Chicken with beans, tomatoes and corn grilled in foil.  I will be changing this up a bit.  I plan to use fresh tomatoes instead of canned, whole fat jersey cheddar, and olive oil instead of pam.

Saturday – Quiche with cheese and bacon

Sunday –  Sauteed shrimp over orange/avocado quinoa.  Cannot wait to see how this turns out!

Here’s to a great week with no whammies!

Cookapalooza

There is something about pressure that makes me react. I am best in the space between the very last minute, and a deadline. I was always the kid that did not do homework until the night before it was due. You would have thought that the many long nights would have taught me to plan better.

I knew about my impending four day conference for months. As the days drew near, I began to make lists of the many things that needed to be accomplished prior to getting on that plane. While I started on the laundry and packing, and other tasks, I left the cooking for the Sunday before I left. It was a LONG day, but it made me feel like there were solid options available for my boys to eat while I was gone.

Here is what was made and the links to the recipes used.

  • Refried beans that cooked overnight Sat night, and were ready first thing in the morning.  Used the beans in the burritos below, and put some in the freezer.
  • Chicken in the crock pot used for burritos
  • Another batch of granola (Some for home and some to bring with me on the trip)
  • Zucchini muffins For the freezer
  • Whole wheat waffles Divided into quarters and put in the freezer
  • Chicken Enchilada soup Put in quart ziplock freezer bags.  Uh…make this people.  Delish!  Just a few changes made to the recipe though, mainly because of what I had on hand.  I used three potatoes and one sweet potato.  I used cannellini beans for the white beans, and I used a homemade taco seasoning.  SO much cheaper than store bought, and I know what it contains.  Also, skip the transfer-to-a-blender step, and use an immersion blender.
  • Quinoa bites  These turned out SO fabulous, and all three boys really like them.  How cute are they?!?!

quinoabites

Sadly, there was one notable epic fail.  I was very excited to try out my new tortilla press and cast iron skillet for making whole wheat tortillas.  I did something so, so wrong.  It could have been that I added too much oil, or that I let them sit out too long before cooking, but they were hard, and stiff, and greasy.  Booo.  I am determined to make them again, so stay tuned for stories of success next time.

I was feeling quite accomplished, until the time came to clean.  Ugh.  No thanks….

mess

After all of the cooking (and cleaning) was done for the day, we had broiled scallops and Parmesan Zucchini for dinner in an effort to cook up the remaining fresh items from the farmers market trip the day before.  Both items were amazing and required almost no additional cleaning!

In the days before I left, I cooked up some chicken breast for the boys, assembled the burritos using the chicken above, and set aside several food items to take on my trip.

I have been here in Salt Lake City for two full days. Man…sure is HARD to eat clean while away from home.  I did bring a few things that work for breakfast, and there are some good fruit options for lunch.  Dinner has been a real challenge.

Heading home Sunday afternoon, where the week and menu planning begins again.  Cannot wait to hug those men of mine, and to fire up Juicy.

Real Food and Real Life

My decision to change my family’s eating behaviors has consequences.  Benefits too, but consequences.

Over the last few weeks, post 10 day challenge, things have gone a little south.  I would not say true south, but slanting in the general direction of south.   I spent the last three days of our challenge at an all day training, and the following week, both Dave and I had long work meetings with lunch provided.  We had two birthday parties, (one for our little Lucas) and I am just plain tired.   Bleh.

This is where real food meets real life.  Do you say “no thanks” to the free food at work, and sit there eating your bagged lunch, or do you do your best to choose the least processed option out of the provided lunch menu?  Knowing full well there is zero chance you can ascertain what all is actually IN the lunch.  At the birthday party, do you let it all go for the sake of the celebration, or do you again try to find the most acceptable option available.

Now listen, I have no desire to be a martyr, suffering for my cause.  I also do not desire to be that judgy mcjudgerton person that looks down my nose at your plate of food in disgust while I chomp carrot sticks.  Despite my best intentions, I am afraid that even simply making non-processed food choices while in the presence of those that are not doing the same, can come off as a bit preachy.  The inevitable conversation begins about why I am not having the burger, or cake, or drinking one of the many soda options, and before I know it, I’ve said too much.  Suddenly I am the person that I did not want to be.  The one that makes others feel guilty about their choices.  I am passionate, yes, but never want to make others feel badly.

Given the above, I have decided that home is going to be my real food sanctuary.  A place where I know what is in each meal, and where all of the choices available are acceptable.  I can exert control here without having to explain.  It will be my 90%.  The 10% will be everything else.  The work meeting, the birthday party, the snacks Trevor has at school, the Starbucks coffee when I forget mine at home.  Although, I still plan to make healthy choices while away from home as best I can.  Getting twitchy already about my 5 day trip in May.  Can you pack perishables in a suitcase?  What about Juicy?!?!?!

Overall, I am thrilled about the changes we have made.  In 2013, I have lost 20 pounds! (Some of that was the result of a nasty flu.)  Dave has lost 10 just this month!  While weight loss is a nice side benefit, it was always my goal to just get us healthy, and to develop good eating habits in the boys.  I accept that there will be times when we head in a southern direction, but I am hopeful that we can get back on track when we slip.

To stay consistent, we will try to stick to a dinner plan.  This will make it easier for me to know what to grab at the farmers market, and what to order in my CSA delivery each week.

Here is the general idea:

Monday:  Leftovers, Crockpot or something defrosted from the freezer that was cooked ahead.  I go into the office on Mondays, so dinner prep the night of will be impossible.

Tuesday:  Protein with veggies.  Leaving this day open to use whatever meat I got from the local farmers market over the weekend.

Wednesday:  Soup and sandwich night.  This can also be chili and cornbread or something similar.

Thursday:  Salad night

Friday:  Another protein night since the CSA box (delivered Thurs) will most likely include a protein.

Saturday: Brinner.  Yes please to anything that makes it on the menu.

Sunday: Seafood.  Fresh fish at the farmers market each week.

Sunday will also be my plan/prep/cook ahead day.  I hit up the farmers market on the weekend, and I also have to have my CSA order in by Sunday, so I will know exactly what will be on hand.  I can hopefully use most of Sunday to cook ahead things for breakfast, and to chop the veggies needed for each dish on the weekly menu.  It is all together possible that I live in a fantasy world, and that this will last a week.  Here’s to trying my best!

In other news, I started a separate FB page where I will post blog updates and such.   In addition to blog posts, I also plan to include what actually made it to our weekly meal menu here.  Like the page to see the updates:  https://www.facebook.com/DeterminingValue