Monday, February 9, 2015

Dinner: February 9-15

Before I share our menu for this week, I want to give a review for the meals last week.

Monday: Leftovers

Always good.

Tuesday: Spicy Black Bean Stuffed Sweet Potatoes with Avocado Lime Sauce

Really, really good and not too complicated or time consuming for a weekday meal. The only change I would make next time would be to either cook the purple onion a bit to soften it or leave it out entirely. I am not a huge fan of crunchy onions. Other than that, it was really good and so satisfying. Plus, we had a ton of the avocado lime sauce leftover which we've been using as a chip dip. Yum.

Wednesday: Roasted chicken thighs, asparagus, sweet potato tots

I usually cook chicken thighs once a week because it is so easy and I love leftover chicken for lunches or dinners. I usually buy an 8 pack of thighs, season them with salt and pepper, brown them in a cast iron skillet for a few minutes and then into the oven (350 degrees) for 20 minutes. I love this healthy recipe for asparagus and we love the Alexis brand of sweet potatoes. The tots were a huge hit with Juni - "more, Mo, more?"

Thursday: Honey Chipotle Lime Quinoa Bowls

Forrest's lovely aunt and uncle took us out to dinner. Ahhh, the bliss of someone else cooking for me and no dishes.

Friday: Pizza

I always do a honey salami pizza and a veggie pizza. Have you ever put honey on the crust of your pizza? It's a game changer.

Saturday: Honey Chipotle Lime Quinoa Bowls

Forrest and I really loved this. It is filling and full of so many flavors. I think this salad will end up in a permanent rotation when the summer months roll around and tomatoes and fresh lettuce are in abundance. There was quite a bit for leftovers which I especially love for lunches.

Sunday: Freezer meal

The lasagna was so good, Lesta! :)


Okay, so here's the menu for this week!

Monday: Roasted chicken thighs, broccoli, mashed cauliflower

Tuesday: Ginger Fried Rice

Image retrieved from Smitten Kitchen

Wednesday: Smoked Salmon and Creme Fraiche Tart & a salad

Image retrieved for A Sweet Spoonful

Thursday: Chipotle Chicken Chili & homemade corn bread muffins

We are having one of Forrest's classmates over for dinner, and, true confessions, I am always so nervous about cooking for other people. So what is my secret for overcoming this anxiety? Soup. Soup is oh so forgiving and usually something comforting. I have made this chili a few times before and since I have leftover chipotles from the honey lime quinoa bowls I thought this was the perfect choice. Homemade corn bread muffins are always a win too. 

Image retrieved from The Pioneer Woman

Friday: Pizza

Saturday: Freezer meal (Steak & asparagus)

Sunday: Leftovers

A note about Sundays: as a full time, stay at home mom I don't really get days off, so that's why on Sunday I've made a pact with myself to take it easy. No cleaning, use the dishwasher (unless there aren't many dishes) and take it easy on the meal front. It does a lot toward refreshing my momma heart. I highly recommend it! 

What's on your menu?


1 comment:

cheri said...

Your meals are as beautiful as they are tasty. Yum! The ginger fried rice with egg on top reminds me of the delicious breakfasts we had in So. Thailand those two summers that we all went. Please please make it for me when I come again. Notice I said...again. Because I am. The withdrawals are just too hard.

I'm getting ready to make a huge pot of mexican chicken soup. My own rendition and each time I make it something changes. Can't wait for a bowl topped with sour cream and cilantro. Wonder if kale would be good in it?

Hooray for the Sunday "slow down" in the kitchen. You are one wise woman.