Weekly Meal Plan: 8/18 – 8/21


We’re back! What a fabulous trip.  I love the mediterranean style of eating.  All our meals were so healthy and a more reasonable size than what we are served in the US.  Lots of fresh tomatoes, eggplant, fish, greek yogurt with fresh fruit and honey and the feta in Greece is nothing like the feta here.

Given it’s already Monday, that’s a light week of cooking to wean myself back into reality.  :)

Monday: Since I’ll be sad to be back from our glorious trip I selected a recipe that includes feta: Spinach, Chicken & Feta Salad.  While the feta, as I said, won’t be the same – I’ll be weaning myself slowly back to life after Greece.  I haven’t made this recipe before, but from the ingredients list, I don’t see how it could be anything other than great.

Tuesday: We are having this great Stuffed Sweet Bell Peppers recipe I made for the first time at the end of June.  It was a big hit even with the girls.  I’ll also grill some corn to go along with it.

Wednesday: The husband plays soccer.  I’m leaving this one up in the air for left overs or alternative plans.

Thursday: Fish from Farmer’s Market day!  The girls generally enjoy some baked cod.  I’ll likely get either scallops or salmon to throw on the grill.  I’ll also pick up some variety of fresh vegetables to grill as well.

Here are a couple of links offering suggestions for grilled vegetables:

How to Grill Vegetables

Grilled Vegetables Guide

One more meal to cook and then I’m headed to paradise!


The husband and I are going to be celebrating 15 years of wedded bliss on August 14th.  It’s no joke when I say “wedded bliss”.  I feel very lucky and fortunate to know that I would marry him again tomorrow.  So, to celebrate we are headed to Greece!  I can’t wait to enjoy the healthy mediterranean fare.  I love olives, olive oil, fish and feta.  Now, the poor husband is not so fond of fish and probably doesn’t rank olives and feta too high either, but I’m sure he will find some things he can enjoy.  It’s a great opportunity to break out of your eating comfort zone. :)

Maybe I’ll have some fun new recipes to share when we return!

Tonight I’m making Turkey Basil Meatloaf, homemade fries and I have some left over Sweet Potato Pilaf (gotta use up those left overs!).

Keep cooking while I’m gone! :)

Weekly Meal Plan: 8/1 – 8/7

Green Bean Salad

I can’t believe it’s August already!  So sad… Sniff…

We are headed to a favorite annual summer event this weekend – The Hops in the Hills Beer Festival at Okemo Mountain in Vermont.  This year it’s not just beer. Now it’s a “beer and wine” festival.  Not only are there lots of local craft beers available to sample, it also features a Chicken Wing contest with local restaurants competing for the most votes for best chicken wing award.  I know, I know… hardly healthy fare I’m talking about here.  BUT I love this event anyway!  The weather isn’t looking great, but we will persevere!

Friday: We are having dinner with my parents, Aunt and cousin.  My mom is making a lot of my favorite southern style, summer comfort foods like deviled eggs and potato salad.  My mom is an excellent home-style, comfort food cook.

Saturday: After the beer festival we are heading over to have a barbecue dinner with friends on Lake Pauline.  It’s a pot luck type gathering given we will be at the festival all afternoon.  I’m bringing marinated steak tips and chicken breasts for the grill.  I’m also making this great salad: Grilled Corn, Green Bean, Tomato & Basil Salad.

Sunday: Burgers on the grill from our ground beef that came in our monthly meat delivery from Walden Local Meat and I’m going to try Paleo Sweet Potato Pilaf - without the bacon. ;)

Monday: I’m making a Tomato, Basil & Corn Sauce to go over pasta with grilled chicken.  I’ll have mine with spaghetti squash rather than pasta.

Tuesday: I have a whole chicken from my monthly meat delivery.  I’m going to cook it in the crock pot using this recipe.  I’ll remove the meat and then have rice, beans, salsa, etc. on hand for burritos.  I’ll have my mixture over wilted greens rather than wrapped in a tortilla.

Wednesday: I’m going out for dinner with my good gal pals, JoAnn and Debra.  We’ve been trying to aim for a once month date, but July was just too busy.

Thursday: The husband plays soccer leaving just the girls and I on our own for dinner.  We have a Farmer’s Market on Thursdays in our town.  Not only is their fresh produce, but also a fresh fish truck comes.  Last Thursday I picked up cod for the girls, scallops for me and corn for the grill.  It was really good and simple.  I’ll likely do something similar again this week.

Weekly Meal Plan: 7/25 – 7/31

grilled corn

I just typed that this meal plan takes us to the last day in July and got a little sad.  I love, love, love summer and it goes by in a flash.  Sniff… This means I have to double my efforts to soak every bit of fun and frolic out of every moment remaining.  To that end, this weekend we are hosting a barbecue with friends Friday and attending a barbecue on Sunday.  In between we are watching my nieces over night who are 1 and 4 years old.

Not a lot of cooking per se since I’m cleaning out the freezer mid-week!

Friday: We are having some good friends over for dinner.  We will start with our favorite family friendly, simple appetizer of Food Should Taste Good Chips paired with mango salsa and guacamole from Whole Foods. For dinner we will grill some chicken teriyaki, rib eye steaks (from my monthly meat delivery from Walden Local Meat) and corn (from Tangerini’s Farm in Millis, MA).  Have you tried grilling corn?  I just started this summer and I’m now convinced it’s the way to go.  I have added instructions at the bottom of this post so you can give it a try.  I’m also serving Tomato Pesto Summer Casserole.  I made this recipe for the first time last Friday and made a second pan to freeze.

Saturday: Pizza night with the nieces!

Sunday: I’m bringing a salad to the barbecue we are heading to that will feature lots of fun things like golden beets and artichoke hearts and my homemade balsamic vinaigrette.

Monday: I’m taking a pan of Tex-Mex Summer Squash Casserole out of the freezer.

Tuesday: Second night of easy cooking via defrosting. :) I’m heating up some left over pasta sauce from this Crock Pot Chicken Spaghetti recipe (see my modifications in comments below the photo in the link).  I’ll have mine over spaghetti squash.

Wednesday: The husband will be playing soccer and the girls and I will be enjoying left overs or one of our simple go-to dinners.

Thursday:  Dinner at Debra’s!!!  This last happened WAY back on June 19th.  I can’t wait for to enjoy both Debra’s cooking and company. :)


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.

Dual Use Recipe for Your Summer Squash


It’s the time of year for squash!  I’m sure you have a few tried and true recipes (please share!), but here is a new one you can try.  Last night I made: Tomato Pesto Summer Casserole.  It went really well with grilled steak and fish.  I made the pesto the night prior to save some time and you can caramelize the onions earlier in the day too.  I also suggest slicing the potatoes and squash very thin.

Not only was the recipe great with dinner, but I used the left overs in scrambled eggs for breakfast which was also great!  I removed the potatoes, chopped the squash into smaller pieces, reheated in a skillet and added beaten eggs.  Very good!

Weekly Meal Plan: 7/18 – 7/24

Chix Tom Basil Broth

No traveling for us this weekend!  We are home and entertaining.  That means I have to do some cooking!  Of course I don’t want to spend the whole weekend in the kitchen either.  So, as always, I’ll be serving non-complicated, easy and healthy food. :)

Friday: The girls are both having sleepovers which means Friday night pizza is back in session!  I will pick up something more healthful for myself while shopping at Whole Foods.

Saturday: Do you like figs?  Well, I do!  They are a great addition to a summer salad.  I saw a recipe for Grilled Figs with Balsamic Glaze that looks great.  I thought this would be a fun appetizer to try with our guests along with some fresh mango salsa that I love from Whole Foods with Food Should Taste Good multigrain chips. For dinner we will have grilled steak, fish (TBD), grilled corn and I’m also risking a new recipe on guests: Tomato Pesto Summer Casserole.

Sunday: My mom and dad will be visiting over night.  They aren’t big grillers on their own, but they do enjoy a couple of things I’ve grilled for them in the past.  My mom requested grilled pork tenderloin and grilled asparagus.  I’ll also be trying out Zucchini Fritter Cups (Paleo & GF).

Monday: We are trying a new recipe: Chicken in Tomato-Basil Broth.

Tuesday: I’m going out on a limb on this one: Cauliflower Lentil Salad!  I’m sure I will love it, but will the rest of the family buy into it???  Well, we’ll see… I’m going to serve it over chopped romaine and also get some tortillas for wrapping.

Wednesday & Thursday:  The husband is playing soccer both nights over the summer.  That means one night of left overs for the girls and I think I will pick up some fish for us on Thursday from our weekly Farmer’s Market.  The husband isn’t fond of fish, but the girls like basic white fish and have been dabbling in some other kinds lately too.  We need to keep that ball rolling! :)

New Recipe: Mustard & Almond Crusted Chicken

almond chicken

Tonight I revised a recipe that called for panko crumbs to be gluten free by using toasted almond flour.  It was a big hit!  The husband particularly enjoyed the flavor of the mustard.  I made a few other modifications as well.  I recommend you give this recipe a try!  We also enjoyed grilled corn which is a new found favorite and a grilled vegetable mix (eggplant, red pepper, red onion and fresh thyme).

It was a bummer when it started raining just before I began grilling, but I persevered! ;)