Weekly Meal Plan: 3/27 – 4/2

Paleo meatloaf

We are headed up to VT this afternoon for a final ski weekend.  The weather looks good and I’m hoping the conditions are still OK given the depth of snow fall this winter.  If not, I guess I’ll have to head over to Hops in the Snow which begins at 11AM. ;) The Riveter IPA sounds fabulous!

Sunday: We will be getting home from VT in the afternoon.  I won’t have the desire to do much cooking so I’m planning one of my quick and easy “Go-To” dinners: Chicken Burritos! I’ll remove the meat from a rotisserie chicken, sauté with a jar of Green Mountain Gringo salsa and VOILA!  The rest of the family will wrap it up in whole wheat flour tortillas or Must B Nutty gluten free almond flour tortillas and I’ll enjoy mine over wilted greens.

MondayThe BOSnow Hangover to End Childhood Hunger fundraiser event at Harpoon Brewery

Tuesday: Paleo Turkey Basil Meatloaf (Tried & True) and Roasted Sweet Potato Salad (NEW) (without the grains)

Wednesday: Maple Glazed Chicken with Brussels & Apples Slaw (NEW)

Thursday: As much as I’ve tried to keep her from aging, my oldest will be turning 13 April 5.  Sniff… There is no school Friday due to Good Friday AND her actual birthday falls on Easter this year – So, she is planning to have two good pals over for a sleepover.  She loves Chipotle and requested we take the girls there for dinner.  Fine with me!  I think it’s maybe one of the only chains where a healthy meal is an option.  I get the salad bowl with chicken, beans, peppers, salsa and corn – no cheese, no sour cream.

School Day Breakfast & Lunch: I’m always on the hunt for new school lunch options for my newly 13yo (who is gluten intolerant and VERY picky) and my 9yo just likes to try new things for breakfast and lunch.  Please share recipes!

This week we are trying Almond Amazeballs!

Recipe Review: Slow Simmered Meat Sauce

slow simmered meat sauce

Last night I made this recipe which I have made before and is featured on my Recipes tab. This time I used mild chicken italian sausage and grass-fed ground beef from my monthly Walden Local Meat delivery.

Typically I would serve this with pasta for the rest of the family and either over wilted greens or spaghetti squash for myself, BUT last night I tried something different that was so good it’s worth sharing.  I served mine over mashed cauliflower.  It was great!  Even the husband gave it a try and approved  – though he also still had the pasta mixed in too. ;)

How do you make mashed cauliflower?  So easy!

Ingredients:
1 Head of cauliflower
1 TBS olive oil
1 tsp minced garlic
salt/pepper

Directions:

  1. Trim and cut cauliflower into florets
  2. Boil or microwave in a covered dish with an inch of water in the bottom until tender
  3. Place cauliflower in a blender, Vitamix or food processor with approximately 1/2 – 1 cup of the hot water used to cook (start with 1/2 cup and add to desired consistency)
  4. Add the olive oil, garlic and salt and pepper
  5. Blend until smooth

Weekly Meal Plan: 3/20 – 3/26

italian-braised-pork-polenta-ck

Due to plans I have this week I only have to make three meals. I am making two I’ve tried before that are featured on my site’s Recipes tab and one new recipe.

Friday/Saturday: Dining out both nights!

Sunday: Slow Simmered Slow Cooker Meat Sauce I am going to make this recipe with 4 links of mild italian sausage (omitting the ground turkey) that came in my monthly meat delivery from Walden Local Meat.  I’ll also serve Mashed Cauliflower (steamed cauliflower tossed in the Vitamix with tsp minced garlic, TBS olive oil, salt and pepper).

Monday: Italian Braised Pork with Polenta This is a new recipe I’m trying! I love polenta. Do you?  I going to use pork loin rather than shoulder.  I’ll also serve steamed french green beans.

Tuesday: Oven Baked Fajitas and roasted carrots (diced carrots, coconut oil baked at 400 degrees with fajitas for 20-30 minutes).

*I also be making Garden Harvest Bread with the girls to donate to the Medfield Food Cupboard for Easter meal packages.  We love this recipe! The Neighborhood Brigade coordinates gathering loaves of bread for the Food Pantry for Easter and Thanksgiving.

Wednesday: I’ll be out with some of the Greater Norwood Running Club gals celebrating a birthday.

Thursday: Leftover night! I like to clean out the fridge before Friday shopping day. ;)

School Day Breakfast & Lunch: I’m always on the hunt for new school lunch options for my 12yo (who is gluten intolerant and VERY picky) and my 9yo just likes to try new things for breakfast and lunch.  Please share recipes!

This week I’m making a recipe I’ve made before: Pumpkin Oatmeal Breakfast Cookies

Weekly Meal Plan: 3/13 – 19

Ital Chix Bake

Friday – Sunday: We have a busy weekend including a talent show, winter carnival, indoor soccer game, charity concert and the cherry on top of the weekend is the Ariana Grande concert uncle Kevin hooked the girls up with. That all means 3 dinners out and no cooking over the weekend for me! YIPPEE!

Monday: I volunteered to drop off a meal through the Neighborhood Brigade.  Whenever I sign up for this I look for a recipe that can be easily doubled so that we can have it for dinner too.  This recipe for White & Green Turkey Chili makes a large portion.  My mother-in-law is joining us for dinner.  Don’t worry, Wini!  This chili isn’t spicy. ;)

Tuesday: My 9 yo is in a team Spelling Bee competition 4-6PM and I volunteered to help clean up.  That scenario calls for a slow cooker meal!  I’m making Slow Cooker Pulled BBQ Chicken.  I’ll serve it over english muffins with cheese for the rest of the family and wilted greens for me along with some green beans.

Wednesday: Italian Chicken Bake over pasta for the rest of the family, wilted greens for me along with roasted broccoli.

Thursday: Leftover night to clean out the fridge before Friday shopping day!

School Day Breakfast & Lunch: I’m always on the hunt for new GF school lunch options for my 12yo and my 9yo just likes to try new things for breakfast and lunch.  Please share recipes!

This week I’m trying Almond Date Breakfast Bars with a few adaptations including using flax seed instead of wheat germ and gluten free flour.

New Recipe: “Caramel” Nut Bars

nuts

Last Friday in my Weekly Meal Plan post, I mentioned a recipe for Blonde Nut Bars I wanted to try, but didn’t have a link to the recipe to share.  I made the recipe this morning, but modified it quite a bit and the result was my own new recipe for “Caramel” Nut Bars! You can use any kind of nuts or a combination of your choice.  I used chopped pecans and sliced almonds.  We all agreed that the coating is very similar to caramel.  These will be great for a snack or lunch.  They are very easy to make too.  Give them a try!

Recipe Review: Sweet Potato & White Bean Soup

sweet potato and white bean soup

In my weekly meal plan blog post two weeks ago, I mentioned I was going to try a recipe for “Velvety Sweet Potato Soup”, but couldn’t locate the recipe on-line to share it.  I finally made the recipe on Sunday with some modifications and really liked it.  It was very, very quick and easy and super, duper healthy.  What’s better than that?  You can make a big batch and transfer to containers to have for lunch or dinner and maybe freeze a few containers too.

Here’s the recipe.  It makes approximately 8 one cup servings at 150 calories per cup.

Weekly Meal Plan: 3/6 – 3/12

BBQ Chicken & Sweet Potato Enchiladas

This week I’m trying four new recipes and two I’ve made before (I noted which ones are new below).  I just re-read this post and realized I mention “wilted greens” a lot! Have you ever tried wilted greens?  They are a great substitute for pasta or other grain based foods.  If you would like to try it for yourself, check out this post.

Friday: Everyone in our little family has separate plans for the evening.  I’m having a little bonding time with a girlfriend over dinner at Zebra’s Bistro. YAY!

Saturday: We are going to dinner at a friend’s house.  I’m not sure what they want me to bring yet.  So, in the absence of direction in time for this blog post, I’m following my two rules for occasions when I’m invited to someone’s house for dinner: 1) You never go empty handed – even if they host says they don’t need anything and 2) Bring something healthy you know you will enjoy.  I’m going to try this salad: Tahini-Lemon Kale Salad (NEW).  I have some tahini on hand from a recipe I tried a few weeks ago.  Unfortunately, you can’t buy small quantities of tahini and it’s something I rarely use.

Sunday: I’m making dinner for a member of our family (and his wife!) who had a serious accident last week.  What’s better than someone bringing you a nice homemade meal?  I wanted to find a one pan kind of recipe that I could prep at home and then stick in the oven once I get there.  I’m going with a mexican theme and making Layered BBQ Chicken & Sweet Potato Enchilada Casserole (NEW) and a salad of Jicima, Orange & Mint (I made this over Christmas and swapped the carrots for pomegranate seeds). Straying from the mexican theme, I’m also making some wilted spinach and caramelized onions because I was told the recovering patient likes spinach. ;)

Monday: Chicken in Wine Sauce (NEW) served with brown rice and wilted greens

Tuesday: Chicken & Basil Calzones – I’ll use ground turkey and serve in a whole wheat pita instead of dough or over wilted greens along with sautéed cabbage (simply sautéed with butter, salt and pepper).

Wednesday: Chicken with Tomatoes & Basil (NEW) I’m going to loosely follow this recipe omitting the flour and mushrooms.  I’ll serve some gluten free pasta, wilted greens and green beans.

Thursday: Leftover night!

School Day Breakfast & Lunch: I’m always on the hunt for new GF school lunch options for my 12yo and my 9yo just likes to try new things for breakfast and lunch.  Next week I’m making two things: Apple Sandwiches (I’ve actually made these before and they are really simple.  Check out the recipe.) and Blonde Nut Bars.  I haven’t tried the bars before and I don’t have a link for the recipe.  So, I’ll provide it next week if we like it.