Meal Planning

Anyone out there plan their meals for the week/bi weekly/monthly? We do it weekly here and then I spend Friday doing the grocery shopping for the upcoming week. We typically plan Saturday-Friday because that’s what works best for our schedule. Earlier this month I picked up a great meal planner from this great little Etsy shop. What I love most about it is that the pages are perforated and you tear them out weekly but then you can also tear off your shopping list! Win/Win. She doesn’t always have them in her shop but if you follow her on Facebook she lets you know when they’ll be available.

Since moving we have spent a LOT more time in the kitchen. It’s not as easy to say “I don’t feel like cooking tonight let’s just go grab something.” There isn’t much nearby and thing we were used to in Denver (Chipotle. Jimmy Johns. Wich Which.) are either non existent or way far away to make a quick run for dinner. We’ve picked up some great new cookbooks and have had fun trying out 2 new recipes a week. The Skinny Taste cookbook has proven to be a real winner! We’ve loved everything we’ve made so far.

I’ve been trying to double some meals so we have some easy freezer options as well. We’ve run out of all of those so I’ll spend today catching up! Going to make some bolognese to throw in the freezer as well as some more soup! Thought I’d share our meal plan in case anyone needs ideas! Happy Sunday!

Sunday: Pot Roast, Cesar Salad, Sweet Potatoes

Monday: Cubano Stuffed Pork Tenderloin, Green Salad, Roasted Brussels Sprouts (I’ll roast an extra tenderloin as well that’s just got some good seasoning for leftovers)

Tuesday: Mediterranean Turkey Burgers with Greek Salad

Wednesday: Leftovers

Thursday: Taco Salads

Friday: Shrimp with Broccoli

Saturday: out!

Dinner and other stuff

It’s no secret that I love food. Eating it and cooking it makes me happy. I love going out to eat but our wallets, well they don’t love that so much! So we’ve been making a really big effort to eat at home. I can happily say that in the past 11 days we’ve only eaten out twice for dinner. Once by choice {new years day dinner demanded a delicious burger from The Cherry Cricket. Aside from being tasty it was a great hangover cure. Not that I would know that. Ahem.} The other dinner out wasn’t by choice. It was when my Le Cruset pot decided to implode and destroy both the pot and my dinner. And yes, there were tears involved as well as many, many swear words. {I have no idea what happened with the pot, it’s currently back at headquarters being looked at but I do know for sure that it wasn’t something I did!!} To top all of that off we don’t have a working oven. It’s winter. I want my oven! I want to roast, braise and bake things! Thankfully it will be fixed on Tuesday but we’ve had to be creative with our meals! Lots of stove top and crock pot meals here.

Our eating habits at home are typically very healthy. I love fruits and vegetables and happily incorporate them into our meals. The boy, ahem the husband, is back on his low carb kick so no pasta, bread, potatoes, etc. I’ve been on a total citrus kick and can not stop eating grapefruits. Two nights ago I whipped up this salad and then last night I kicked it up a notch and I think I’ve found my new go to meal. It was so light and refreshing and totally healthy. It could be adapted in so many ways! I may have gone overboard on our date night in last night with the filet and this salad but I know that the boy, ahem the husband, certainly loved it so I suppose that’s what matters right?

What have you been eating this year? I can’t stop eating grapefruit, carrots, cheese and crackers. I’ve passed the candy aisle at the grocery store a bazillion times but nothing sounds good {which is so strange to me because I have the biggest sweet tooth!}

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IMG_0669*photo 1: the first salad I made, no shrimp, quick vinaigrette with champagne vinegar, meyer lemon olive oil and Dijon mustard. photo 2: date night dinner, same salad kicked up a notch, see recipe below. sauteed mushrooms, filet crusted with special spice rub and mashed cauliflower*

 

 

The Best Salad Ever

Bibb Lettuce (or whatever you have on hand or enjoy)

2 grapefruits, segmented with the juice squeezed

1 avocado sliced and tossed with grapefruit segments and juice

10-12 shrimp

salt

pepper

cayenne pepper

garlic powder

butter

sliced almonds (these are our favorite ones)

olive oil

optional: Blue Cheese

 

-Wash and dry your lettuce, set aside

-I used salt, pepper, cayenne, and garlic powder to season my shrimp but any seasoning will do. I probably used a 1/4 teaspoon of each but I just dumped everything into a small bowl, eyeballing measurements.

-peel and de-vein your shrimp (I bought frozen, raw shrimp that had all that done from Costco!) Make sure they are DRY. Season your shrimp with your spice mixture.

-In a skillet, heat 1 tablespoon of butter and when it’s nice and hot place the shrimp in your pan. Remember you don’t want to over cook your shrimp! Once they turn pink and are no longer translucent they are done. I cooked mine for about 2 minutes per side.

Time to assemble your salad!

Place your lettuce on a plate. Top with the grapefruit/avocado mixture. Drizzle some of the grapefruit juice on top. Sprinkle on sliced almonds. Top with salt and pepper to taste. Arrange shrimp on top of your salad and then drizzle a good olive oil on top. If you like blue cheese that would make a nice addition (so I’ve heard!)

Enjoy!

This makes a great side salad or could be a meal in itself. Would also be delicious with pomegranate seeds if you have some on hand.

Green Goddess Salad

This salad rocks. I’ve eaten it three times within the past week and I could eat it again today. Thank you to my friend Blake for serving it for dinner last week! The best way to enjoy this meal is outside with friends and a nice cold glass of white wine! I’ve adapted the recipe to make it a heartier salad which also included leaving out the bread so it’s gluten free. The salad dressing is really the star here and I’ve already got a list of ways to use it in other dishes (next up I’m thinking shrimp and pasta!) I forgot to take pictures of the dressing ingredients but you’ll find them listed below. Also left out of the ingredients picture is the sliced almonds that we topped the salad with. Oops!

The awesome thing about this salad is that the dressing can be made ahead of time and the veggies can be prepped ahead of time so you can have dinner on the table in under 10 minutes. I love rotisserie chicken, there is something about it that is so delicious! If it wasn’t so hot here then I probably would have roasted my own chicken but then my cooking time would have been a lot longer. When it’s summer out I love the simplicity of being able to throw together a healthy meal that doesn’t take long and doesn’t require the oven or stove. The awesome thing about this salad is you can adapt it to your liking. Don’t like olives? Leave them out! Love beets? Toss them in (I bet they’d be delicious!) This could even be vegetarian if you omit the chicken.

Green Goddess Salad (adapted from Food&Wine)

1 cucumber, peeled and sliced in half. Cut into small bite size pieces.

1 bell pepper, sliced thinly

1 avocado, diced

1 pint cherry tomatoes sliced in half

2 ribs celery thinly sliced (thinly sliced is key for this salad!)

2 ears of corn, sliced off the cob (I know there’s only one pictured, I wanted more corn though)

1/2 red onion, thinly sliced

1 rotisserie chicken, shredded

1/2 a package of goat cheese, crumbled

1. Place all veggies except the avocado in a large bowl.

2. Top with chicken

3. Toss with dressing (see recipe below)

4. Dish into individual bowls, top with goat cheese, avocado and sliced almonds

Dressing:

I wasn’t too exact with my measuring here, it’s all about taste though. If you don’t like one of the herbs then swap it out with something you do like. I’m sure cilantro would be good in here I just don’t care for it (gasp!)

1 bunch flat leaf parsley

1 package of dill

1 package of oregano

1 package of chives

2 cloves garlic

6 oz. container of plain greek yogurt

1/2 a small container of sour cream ( I just scooped out what was left of ours)

the juice of 2 lemons

salt and pepper to taste

1. Trim herbs from stems and in food processor (I used a Vitamix)

2. Add in remaining ingredients and blend.

Pour into mason jar and stick in fridge. Use a generous helping when dressing the salad. Leftover dressing will keep for two days.

Last night when we at this we had some baguette that we served with goat cheese and a little ramekin filled with excess dressing for dunking. It was delicious! Try this out, I promise it’s delicious and a filling meal (even the boy agreed the first time we ate it and has been raving about it since.) Great for a quick lunch or dinner this weekend, especially if you’re busy. I know we are! (10 days ’til our wedding!) Happy Weekend!