Have you ever walked through the airport carrying a big box of doughnuts?
It’s amazing how many people commented as we carried our bright pink Voodoo doughnut box on the plane this past weekend. They are crazy good and it was definitely worth it to bring them to family. And, it made for such a funny traveling experience.
A long weekend always makes Mondays a little easier AND a little more difficult. It was so nice being home, but now it’s back to the grind. And back to the gym… and away from the doughnuts (at least for this week). Healthy, homemade dinners help with this transition!
Weekly Menu August 11
Monday: Pineapple Chicken Teriyaki
Tuesday: White Chicken Enchilada Casserole
Wednesday: Spinach and Bell Pepper Turkey Burgers with grilled corn
Thursday: Kung Pao Chicken Lettuce Wraps (recipe coming later this week!)
Friday: Ginger Garlic Steak Tacos with Pineapple Pico de Gallo
I can’t even think about dinner right now.
I’m far too busy dreaming about the cookies I made last night: a mix of chocolate and coconut! They almost give the chocolate-and-peanut butter duo a run for their money. ALMOST.
And speaking of the best chocolate treats, apparently Snickers is the most popular candy in the country. Surprised? I clearly would have voted for Reese’s (which came in at third place).
Now that we’ve started Monday off on the right (sweet) note, we can discuss more substantial food like spaghetti squash with meat ragu and tequila lime shrimp. I have to admit that it’s been really difficult for me to leave soup off the menu the past few weeks. I mean, we are experiencing crazy high temperatures here, and I spontaneously made soup last week. Um, what? Poor Ryan was sweating while eating it. I guess my soup/stew/chili obsession from the winter is still lingering!
But aside from soup, I can’t wait to make the chicken tikka masala this week. I really haven’t experimented with cooking any Indian food, because the long list of ingredients usually scares me away. But this simplified version sounds so good!
Weekly Menu July 21
Monday: Spaghetti Squash with Turkey Ragu Sauce
Tuesday: Quick Chicken Tikka Masala
Wednesday: Tequila Lime Shrimp Skewers with Quinoa
Thursday: Grilled Chicken with this Fresh Fruit & Veggie Salad
Friday: Baked Pesto Rigatoni
Dessert is always better before dinner.
Or after. Or, both. Moral of the story? Dessert wins.
So, before diving into the weekly menu, I want to share a favorite healthier dessert of mine! The Strawberry “Ice Cream” shown below is the perfect way to satisfy your sweet tooth this summer without going all out every night. And, it’s super simple! Just blend together frozen bananas, vanilla almond milk, and strawberries (fresh or frozen). For two people, I usually use three frozen bananas, six strawberries and almond milk to taste (depending on desired texture/thickness).
Because of this “ice cream” and all of the smoothies I’ve been making lately, I always keep frozen bananas around! The key is to peel them BEFORE putting them in the freezer (I learned that lesson the hard way). It’s also a great way to save bananas for bread, etc. later.
Weekly Menu: July 14
Monday: Roast Chicken with Potatoes and Butternut Squash
Tuesday: Cheesy Spinach Stuffed Shells
Wednesday: Beef and Bell Pepper Kabobs
Thursday: Grilled BBQ Chicken and Pineapple Tacos
Friday: Taco-rubbed Burgers with Avocado and Crushed Tortilla Chips
I really wish we were eating this PIZZA CAKE for dinner tonight.
I mean seriously… pizza cake?!
But it’s Monday, and I went to the Farmers Market yesterday, so the healthier veggie pizza below is probably a better choice.
That’s just my I’m-trying-to-be-a-grown-up side talking. If you decide to ignore my wannabe responsible persona and go for broke with the pizza cake, please let me know how it turns out! I’ll be over here dreaming and drooling over my veggies.
Weekly Menu: July 7
Monday: Farmers Market Veggie Pizza
Tuesday: Crockpot Tex Mex Chicken Lettuce Wraps
Wednesday: Spinach and Basil Stuffed Chicken
Thursday: Spicy Parmesan Shrimp Skillet
Friday: Beef Stew with Merlot
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 🙂
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