Well, this week was a slow transition back into the school year. Next week, however, activities resume and my schedule 2-8PM is once again ridiculously busy. Ugh… I won’t let my busy schedule hinder me from striving to have healthy meals for my family each night though. I’m up for the challenge!
Friday: The husband is out and the girls are having friends over for a sleepover – which means pizza night for the girls and something from Whole Foods for me.
Saturday: We have been driving by this Oktoberfest for 10 years now since moving to this area. Last year the husband proclaimed, “We’re going next year!” So, I guess we’re going. Should be interesting!
Sunday: On Labor Day I had planned a meal that didn’t end up happening because our plans changed. So, I’m slotting that plan for today instead.
We have some steak from our monthly meat delivery from Walden Local Meat. Meat from a grass-fed animal is very lean and can quickly become tough when cooked without marinade. Walden provides some recipes each month with my delivery. One of the recipes was for “The Best Steak Marinade in Existence”. Hmm… I guess we’ll give it a try! I’ll let you know if they’re right.
We will also grill sliced potatoes and corn on the cob. Have you grilled corn before? That’s one of this summer’s cooking highlights for me.
Instructions for grilling corn:
Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water for at least 10 minutes.
Remove corn from water and shake off excess. Place the corn on the grill set to medium heat, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels.
Monday: Chicken & Basil Calzones – I made this recipe years ago and everyone really enjoyed it. Now that we are a bit more health conscious around here, I’m going to stuff whole wheat pitas rather than using pizza dough. I’m sure it will still be great!
Tuesday: Chicken with White Beans & Tomatoes – I tried this recipe once before in the spring and we all really enjoyed it. Here are the adaptations and time saver tips I noted: This was surprisingly flavorful for the simplicity. I included the 1/2 cup of dry white wine suggested in a tip at the bottom of the recipe. I also used two pints of tomatoes rather than one and 1.5 lbs of chicken breasts rather than thighs. As a time saver, I prepared the dish in the morning, covered and refrigerated it for the day. At 4:30PM, I popped it in the oven, pre-set the oven to go on at 5:30PM and left to shuttle my children around to their activities. The dish was ready to go when we got back at 6:15PM. Nice!
Wednesday: Chorizo Meatloaf – This is a new recipe I haven’t tried. I have some chorizo sausage in my freezer from last month’s meat delivery from Walden Local Meat that I would like to use. I found this recipe on the PaleOmg site which I enjoy and have found successful recipes from in the past. I’m planning to modify the recipe a bit by omitting the bacon and chipotle mayo.
Thursday: On Thursdays the girls and I are on our own. That calls for eggs, leftovers or fish from the Farmer’s Market. We’ll leave it up in the air until Thursday.
And on the school lunch front…
This week we are trying Homemade Larabars!
Last week we enjoyed Coconut-Oat Cranberry Breakfast Cookies (GF) without the coconut flakes. We’ve been enjoying them reheated in the toaster oven almost every morning over the last week. This recipe is definitely a keeper.
Here are some things we enjoyed during the last school year: School Lunch Project Update
Do you have any recipes to share for easy, healthy dinners or school lunches? I would love some fresh ideas!