Monday, April 26, 2010

Week 17

This week's dinners are all from the may issues of Sunset and Cooking Light. Yum!

Grilled salmon with mustard-wine sauce (Sunset



dijon mustard


Spinach and orzo salad (Sunset

1 c orzo

baby spinach


kalamata olives

Pizza (CL pg 150)

baby eggplant


red pepper


fontina cheese

Ricotta, arugula, and fried egg sandwich (CL

whole-wheat country bread


parm cheese

Asparagus and mushroom tart (CL pg 100)



Zucc, tom and ricotta pasta (CL pg 208)



cherry tomatoes

Rhubarb risotto (CL pg 196)


ruby port


arborio rice

mascarpone cheese

Saturday, April 17, 2010

and...we're back!

Okay, so we've been moved for over a month now and I'm just now getting back to this. I just got so lazy after the move. The thing is, it really is easier to just plan these darn meals and go to the store ONCE. I'm not kidding, I think last week I was at the store at least once a day. Not good. So, we're starting fresh, here goes...
Spaghetti with salad and garlic bread
Grilled fish with crostini with ricotta and peas
Ina's blue cheese souffle with salad
Veg chickpea burgers (we'll see how the meat eaters like this...) probably served with something easy like chips and a salad
Quesadillas! Easy, easy with whatever we have in the fridge, beans, cheese, veg etc...

Sunday, February 14, 2010

Week 15

Since we're moving in two weeks, dinners have to be easy (and quick). I have the feeling that trader joe's is going to be our bff this week!!

Spaghetti and salad and garlic bread. Easy, yummy.
Grilled cheese and tomato soup. Never made this last week and still have the soup!
Make our own pizza, topping tba.
Grilled salmon and greens and roasted red potatoes
Enchiladas from TJs
Tacos/taco salad

Shopping List
mozzarella cheese
peppers, mushrooms, basil
red potatoes
veg. refried beans
tomatoes, lettuce
onion, green pepper, pickled jals, garlic, scallions, cilantro
red beans

Saturday, February 6, 2010

Week 14

Really trying to bang out this week's plan so that we can shop tomorrow while Scott's here. I just haven't had the energy to do a big shop with L by myself these past few weeks.
Soup and Grilled Cheese
Stir Fry with tofu
Italian Eggs with Polenta
Salmon with Baked Potatoes
Go out or leftovers
Valentine Cookies

Shopping List
2 32 oz can crushed tomatoes
veg refried beans
taco shells
sobu noodles
Amy's tomato soup
veggie ground
swiss chard
peppers, mushrooms, broccoli
onion, garlic, celery, carrot
baking potatoes
asiago cheese
cheddar cheese
powdered sugar

Saturday, January 23, 2010

Week 13

We got to 6 of the 7 meals last week, so Veggie Enchiladas are back on the menu this week. Yum, sounds like a great chilly, Sunday night dinner.

Scott also 'meationed' that last week's meals were a little heavy on pasta, which is true. But Lincoln is so into noodles right now that I feel like I know he will eat it. So, I'm going to try to be better this week and have some better balance

Saturday, January 16, 2010

Week 12

I'll just tell you now that some of those dishes from last week were a BIG hit. Both of the egg dishes went over very well with all of us. I highly recommend you try them if you can, sooo good.

We're expecting lots of rain this week (3 storms) so I'm getting us ready with lots of warm, easy dishes with tons of veggies! I found a lot of this weeks recipes from Martha Stewart's meatless dinner section. Check it out, there are TONS of yummy, healthy recipes on there.

-Chimichangas with Fresh Tomato Salsa
-Spinach Pasta with Walnut and Arugula Pesto (this is always popular in our house because it's a good way to get L to eat his greens)
-Roasted vegetable enchiladas (we make these a lot, it's a good way to get some veggies and beans covered in cheese and wrapped in tortillas!)

3 small onions
soy ground
can of diced tomatoes
1 c. sundried tomatos (not oil packed)
5 oz goat cheese + 1 cup
firm tofu
red pepper
bok choy
snow peas
3 oz walnut pieces
4 oz arugula
1 lb spinach linguine
black beans
root veggies
fajita seasoning
enchilada sauce
1 leek
3 portobellos
whole wheat rolls

Wednesday, January 6, 2010

More Holiday Baking

My mom received The Grand Central Bakery cookbook as a white elephant gift this year. We decided to make the lemon tart featured in it for her New Year's Day party. The shortbread crust was easy to make and the homemade lemon curd was unbelievable!! I could have eaten the whole bowl!! The resulting tart was perfect; beautiful and tasty!!

Week 11

It doesn't get very cold here in SoCal, but that doesn't seems stop me from craving warm, comfort food to fit the season.
Skillet-Poached Huevos Rancheros, yum!! Recipe from this month's Real Simple. I'm always on the quest for a great huevos rancheros recipe and I love trying new ones!!
Kale and White Bean Soup, again from January's Real Simple. These are the only two veg meals in the mag this month, but lucky for me they both sound great!
Homemade Pizza, I've got some frozen dough left from the last time, just add a few veggies and we'll have a good dinner.
Pasta with red sauce, a salad and warm french bread, easy, easy!
Salmon with sweet potato fries and sliced tomatoes, yum.

Week 10

We just got back from our holiday marathon trip yesterday and after having to eat cheese and crackers for dinner last night I really need to get my act together. On the menu for this week, homemade tomato soup and grilled cheese, stir-fry with veg. chicken and peppers and rice, grilled salmon with baked sweet potatoes, falafel with avocado spread served with pitas.

Shopping List
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Veg Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto
- Cheese
- Peppers
- Stirfry sauce
- Salmon
- Sweet potatoes
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice