Trying to get back on the bandwagon.

Staying motivated, when you're busy - when it's hot - when you're tired - when life keeps getting in the way - is hard!

Trying to keep the budget down this week, I've tried to re-use the same ingredients as much as possible. I'm doing my shopping on Wednesday this week so that I can take advantage of my husband being home and do my shopping *gasp* alone! Also known as, "Mommy vacay".

Meal Plan:

Wednesday: Spinach-dip quesadillas with kale chips on the side and a garden salad.
(Spinach dip from Trader Joe's)

Thursday: "Good to Go" Meat Pies from our freezer with lemon, feta asparagus on the side.

Friday: Dinner party! Feta and spinach stuffed mushrooms and Greek pita pockets stuffed with homemade tzatziki, Greek salad and meatballs and a side of Greek lemon potatoes!

*Lemon blueberry coffee cake for dessert :) *

Saturday: Garlic mashed cauliflower with a side of balsamic-thyme roasted mushroom and any leftover meatballs from the night before...if no meatballs are left then substitute grilled tofu.

Sunday: Zucchini roll ups (changing filling to feta and spinach), a side of quinoa and garden salad.

Monday: Spicy buffalo cauliflower bites with blue cheese dip and meatless-hot dogs.
(Blue cheese dip from the bulk section at the coop, meatless Italian sausages from Trader Joes)

Tuesday: Zucchini cakes with wild rice and garden salad.

Wednesday: Avocado mac and cheese and garden salad.
Thursday: Asparagus and pea wild rice (additional side dish TBA)

This week's garden salads with have lettuce and spinach from the garden (yay!), cherry tomatoes, avocado, sunflower seeds, cucumber, shredded carrot and strawberries, with homemade balsamic dressing.

Happy eating everyone!

Hello readers!

After taking a much needed break, I'm back to cooking for my family :)

With all the craziness of throwing a big 1st birthday party, and then cleaning up and finishing all the leftovers - I didn't have to do much cooking for nearly two weeks!
One of the many reasons I love having a good stash of freezer meals.

My family has decided to jump on the extremely healthy bandwagon this summer, so I've been cooking and planning lots of lentils, oats, quinoa and kale! YUM.

This week I've planned:
Friday: Roasted asparagus, tomato and mushroom. With a warm beet and feta quonia salad.
Saturday: Frozen perogies w/giant salad (I'll be away in Canada all day so this is a conveinent meal)
Sunday: Father's day - going out for food
Monday: Potato and red pepepr hash with nested eggs.
Tuesday: Riccota, avocado, tomato and red onion grilled cheese with strawberry spinach salad.
Wednesday: Bacon and pea quiche.
Thursday: Yam burritos
Friday: Eggplant roll ups and giant salad
Saturday: Broccoli mac & cheese

I'll post some recipes and pictures soon!