Weekly Menu: June 23

Happy Monday! I found this on Pinterest and LOVE it:

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It’s amazing how creative you can be with food! Clearly, I need to step up my photography game.

Anyway, I am so excited for the Cashew Chicken Lettuce Wraps for dinner tonight. And, tacos and turkey burgers later in the week. I’ve been totally spoiled with fun “foodie” trips lately – and have another one coming up – so I’m trying to keep weeknight dinners a little bit easier and healthier.

To prep for the week, I made a batch of this granola last night. I want to make this homemade salsa again soon too – it’s so simple and delicious! Much better than store bought salsa. Pioneer Woman wins again!

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Weekly Menu June 23

Monday: Cashew Chicken Lettuce Wraps

Tuesday: Creamy Mexican Chicken Pasta

Wendesday: Turkey Burgers with Mexican Street Corn Quinoa Salad

Thursday: Kung Pao Chicken

Friday: Thai Beef Tacos

The Best Homemade Granola Recipe

Who knew granola could be SO EXCITING?

I don’t even know who I am anymore. I used to be indifferent toward granola, and now I’m shouting my love for it from the (digital) rooftop.

It all started a few weeks before Father’s Day. I was panicking because I had to get a package ready early enough to ship and my Dad is so difficult to shop for, when my Mom mentioned to me that he was going through a big health food phase and putting granola on everything. Ah, I thought, I could make him homemade granola! It can’t be that hard.

And, it wasn’t hard at all. It was just the most delicious thing I’ve ever made (Ok, maybe not EVER).

But anyway, I kept a few jars of the granola here, and it was all gone in a matter of DAYS. Granola + Vanilla Greek Yogurt = my new favorite snack/lunch/everything. And then my Mom called wanting to know how to make more because they’d eaten it so quickly too! Clearly this is a recipe that needs to be shared.

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The simplicity of the process really surprised me. You just mix everything together in a big bowl, then spread it on a baking sheet to stick in the oven.

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Once it’s cooled and crisped up, add in your dry fruit and it’s ready to go! It keeps for up to two weeks in mason jars. But, I doubt it will last that long.

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Get the Honey Almond Homemade Granola Recipe over on Cookie + Kate. Enjoy!

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Weekly Menu: June 16

Ah, Monday. I really haven’t missed you. But, I have missed my favorite egg frittata! Chock-full of bacon, cheese, and spinach, it’s the perfect breakfast-for-dinner start to the week. Go all out and pair it with greek yogurt pancakes and fruit, or keep it simple with some whole wheat toast.

Either way, don’t forget the wine! Apparently there are several different wines that pair well with eggs for dinner. You’re welcome.

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Weekly Menu June 16

Monday: Breakfast for dinner: Easy Egg Frittata

Tuesday: Mexican Pizza

Wednesday: Creamy Tomato and Spinach Pasta

Thursday: 5 Ingredient Easy White Chicken Chili

Friday: Crock Pot BBQ Beer Chicken Sandwiches

Orange Poppyseed Bread

 

 

butter

“You are the butter to my bread and the breath to my life.”

Julia Child seriously knows how to make something like bread and butter sound extraordinary. I’ve been obsessed with this simple but magnetic quote since finding it on Pinterest. How cute would it be framed in the kitchen?

In general, I’m just obsessed with Pinterest. But who isn’t these days? It’s the perfect place for decorating inspiration, recipe ideas, clothes shopping, and of course, quotes – motivational, cheesy, you name it. I totally fall for all of it!

As is evident from some of these recipes and my love of related quotes, I’m having a bread moment. It’s my ideal sweet comfort food. Lately I’ve been gravitating toward banana or berry breads, but the other day I just HAD to make poppyseed bread. My mom has been making this recipe for as long as I can remember, and as soon as I mixed the batter together, I was overwhelmed with the smell! You know how some scents just cultivate a feeling? This bread smells like home to me… aka a mix of vanilla, almond and butter extracts! And, it tastes even better than it smells – if you can believe it.

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Orange Poppyseed Bread

Ingredients:

Mixture A:

  • 3 C flour
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder

Mixture B:

  • 3 eggs
  • 1 1/2 C milk
  • 1 1/8 C oil
  • 2 1/4 C sugar
  • 1 1/2 T poppy seeds
  • 1 1/2 t  vanilla extract
  • 1 1/2 t almond extract
  • 1 1/2 t butter flavoring

Glaze:

  • 1/2 tsp vanilla, almond, and butter flavorings
  • 1/4 C orange juice
  • 3/4 C sugar

Directions: 

Preheat the oven to 350. Grease your pans (I used four small to medium-sized loaf pans). Prepare the two different mixtures in bowls, and then fold mixture B (with the wet ingredients) into mixture A. Bake until top bounces back.

While the bread is cooking, prepare the glaze. Heat the ingredients in a bowl in the microwave (or on the stove) until sugar dissolves; pour over breads as soon as they come out of oven.

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How-to: Make Cauliflower Pizza Crust

I know you’re probably feeling pretty skeptical right about now.

As in, what’s wrong with regular pizza crust? Why mess with perfection?

It’s not exactly a secret that I love pizza. But, I also like trying healthier versions of my favorite foods. And when I started seeing cauliflower pizza crust popping up all over Pinterest, I knew I had to make it.

So, unless you have specific reasons for avoiding it, there’s nothing wrong with pizza crust at all. At all at all. Carbs are not the enemy! I just wanted to experiment. And surprisingly, I ended up liking it! This cauliflower pizza crust is a good alternative to the traditional – as long as you don’t mind eating it fork-and-knife style.

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The picture above demonstrates what the cauliflower looks like after you stick it in the food processor. It’s fairly mushy, so in the next step, you squeeze out the moisture for a chewier crust.

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Any thin dish towel should work to ring out the cauliflower powder. You just squeeze until it feels like most of the liquid is gone. Then, dump it back into the bowl and add the rest of the ingredients. It’s easiest to use your hands to shape the “dough” here!

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After the crust starts browning, you pull it out to add the sauce, cheese and toppings, and then throw it back in the oven. Enjoy!

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Cauliflower Crust Pizza

Ingredients

  • 1 medium-sized head of cauliflower
  • 3 cloves of garlic, minced
  • 2 teaspoons Italian seasoning
  • pinch salt + pepper
  • pinch of crushed red pepper
  • 1/2 cup cheese (such as Parmesan and/or mozzarella)
  • 1 egg

+ sauce, cheese and pizza toppings of your choice

Directions

Preheat the oven to 450 degrees.

Wash and dry the head of cauliflower. Cut off most of the stem, as you really just need the florets. Pulse them in your food processor until the cauliflower turns into a powdery substance. Then, place the cauliflower powder in a bowl and cover. Microwave for 4 minutes. Dump the cooked cauliflower onto a clean tea towel and allow to cool for a bit before the next step.

Once the cauliflower powder is cool enough to handle, wrap it up in the dish towel and wring it out (like above). You want to squeeze out as much water as possible to make your pizza crust more chewy and less crumbly.

Next, dump that cauliflower into a bowl. Add your cheese,  salt, Italian seasoning, garlic, and a dash of red pepper. Then, add your egg and mix away (kneading with your hands works best!).

Once mixed together, use your hands to form the dough into a crust on an oiled parchment paper (on top of the pizza stone or baking sheet).

Bake the crust until it starts to turn golden brown. Then, remove it from the oven and add your sauce, cheese and pizza toppings! Place it back in the oven for another 5-10 minutes, until golden brown.

Weekly Menu: June 9

After a weekend full of enchiladas, chips and salsa, pizza, apple crisp and wine, I’m in dire need of vegetables. So, we’re starting out Monday with spaghetti squash.

It took me a while to warm up to the idea of spaghetti squash. But, once I actually started cooking with it, I fell in love! It’s not exactly the same texture as pasta, but it’s a great lighter substitute. Since it’s a little bland on it’s own, the key is a good sauce! I love the meat sauce below, but it’s also delicious with this pesto sauce (or, on those busier days, a not-so-homemade jar…whatever).

Plus, I had to throw my pomegranate guacamole in this week. I’ve been craving it! And it will be the perfect Friday complement to a summer margarita 🙂

The Best Easy Guacamole

Weekly Menu: June 9

Monday: Spaghetti Squash with Meat Ragu Sauce + roasted broccoli

Tuesday: Chicken Fajitas + grilled corn

Wednesday: Crockpot French Dip Sandwiches + baked potato wedges

Thursday: Thai Chicken Quinoa Bowl

Friday: Turkey Tacos with Pomegranate Guacamole

Turkey Meatballs + A Weekly Menu

Happy Monday!

From now on, I’m going to share a weekly menu with you all for dinner-time inspiration. I love looking at others meal plans, but I sometimes feel like they’re unrealistic or too complicated for week night recipes. So, my goal here is to share my real-life menu and hopefully provide you with ideas for your own. Please share your feedback or other ideas with me!

Weekly Menu

Monday: Spaghetti All’Arrabiata with Turkey Meatballs (recipe below)

Tuesday: Chicken Avocado Enchiladas 

Wednesday: Grilled Chicken with Asian Quinoa Salad

Thursday: Spinach Turkey Burgers with Baked Sweet Potato Fries

Friday: Homemade Pizza

 

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The above ingredients are the basis of the turkey meatballs. I usually add in a few more spices like Italian seasoning and red pepper flakes too. Then, just mix it all together and form little balls (like below) and stick them in the oven!

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Lean Turkey Meatballs

Ingredients:

  • 1 lb lean ground turkey meat
  • 1 egg white
  • 1/4 cup bread crumbs
  • 1 T olive oil
  • 1 T garlic salt
  • salt + pepper to taste, plus any other seasonings of your choice

Directions:

Preheat the oven to 350. Mix all of the ingredients together in a bowl. Form the mixture into balls and place in a baking dish. Drizzle with a little more olive oil and bake for ~20 minutes, until browned. Enjoy with this All’Arrabiata sauce.