Meal Plan Monday: November 23rd - November 29th

 I feel like I was just commenting on how I couldn't believe that it was November and now here we are at Thanksgiving.  I love this holiday.  Thanksgiving is my simple Christmas.  You go straight to the family time and good meal.  Though now that I don't wait for Black Friday to start my shopping Christmas is getting less stressful.  With all the gearing up for Thanksgiving the rest of the week  can easily get forgotten but you still gotta eat!  Here is what we are having this week...

Monday: Cashew Chicken
Recipe from Wegmans

Tuesday: Taco Tuesday!
I asked for this Taco Rack for Christmas.  I like to buy the soft corn tortillas and bake them in the oven.

Wednesday: Dinner Out for a Birthday Celebration

Thanksgiving Thursday: Cucumber Salad, Kale & Butternut Squash Salad, Turkey Fruit Plate
Obviously I'm not making the main dinner.  This is what I am bringing.
Cucumber Salad Recipe
Kale & Butternut Squash Salad Inspired by Healthy Seasonal Recipes
Turkey Fruit Plate Inspired by Pinterest

Friday: Crock-pot BBQ Pulled Chicken
Recipe from Gimme Some Oven - I'm cheating and using Wegmans Organic BBQ Sauce

Saturday: Pork Tenderloin, Roasted Sweet Potatoes and Arkansas Green Beans
Green Bean Recipe from All Recipes - You must make these sometime!

Sunday: Baked Chimichanga 
Recipe from Six Sister Stuff

MexiKale Salad

Inspired by Wegmans

I loved this salad idea from Wegmans but I wanted to use some ingredients that I knew my family would enjoy.  This salad makes a ton making it great for a cookout or potluck.  The salad dressing is light and refreshing.  Great for hot summer days.  

You could also add chicken for a full meal.

Ingredients

Dressing:

1/4 cup lime juice

1/2 cup EVOO

1/4 cup honey

1 green onion, sliced

salt

Salad:

1 - 16oz bag of Kale

1.5 cup frozen corn, thawed

1 can of black beans, drained

1 red pepper, chopped

1/2 cup red onion, chopped

4oz Monterey Jack Cheese, cut into small cubes

Instructions:

1. Puree lime juice, olive oil, honey, and onion in blender. Season with salt.
2. Toss kale, corn, black beans, red pepper, red onion, half the cheese, and dressing in large bowl. Garnish with remaining cheese.

If you are making ahead, do not add any cheese until you are ready to serve.  Make sure to toss the salad before serving as the dressing will settle to the bottom.  

Servings: Between 12 -24

Meal Plan: August 16th - August 22nd

One more week until school starts!  Are you ready or sad to see Summer come to an end?  Maybe a little of both?  I'm ready for a stead routine.  Every week this summer we were having to figure out a different schedule.  This week my youngest has dance camp in the afternoons so dinners are being planned around that.

Here is what we are having for dinner this week:

Sunday: Macaroni and Cheese with Broccoli and Chicken
We were supposed to have this last week but found ourselves with one kid at dance and another at a play date. Not sure what magical world we entered that evening. The recipe reminds me of the Chicken, Broccoli and Cheddar Hot Pocket but way better, of course. My youngest even ate her chicken without complaint.Recipe from Fixate
.5 red, .5 green, .5 yellow, 1 blue, .5 tsp

Monday: Turkey Meatballs with Zoodles
This will be the girls first time trying zoodles. I'm interested in seeing what they thing. They like zucchini but I'm not sure if they will buy it as a noodle.
Recipe from Fixate
2.5 green, 1 red, 1 blue

Tuesday: Taco Tuesday!
Made with soft corn tortillas baked in the oven to crisp up.
Taco Meat Recipe from Fixate
1 green, 1 red, 1 blue, 2 yellow

Wednesday: Chicken and Rice Casserole

This recipe includes, chicken, rice, zucchini and yellow squash

Recipe from Cooking Light
1 green, 1 red, 1 yellow

Thursday: Pesto Grilled Cheese Panini w/ Tomato Basil Soup

Sandwich Recipe is here

Soup Recipe is from Fixate

Friday: Chinese Take Out Made at Home: Chicken and Broccoli

Recipe inspired by Skinnytaste's Beef and Broccoli

Saturday: MexiKale Salad

We are attending a church picnic.  This salad makes a ton so it is perfect.  

Recipe will be on the blog soon.

Wawa Kale and Quinoa Salad

For those that may not know, Wawa is a convenience store/gas station in the East Coast.  They make awesome subs and have great coffee.  I first discovered this salad when we were heading home from a dance competition.  I was hungry but not in the mood for a sub.  So I walked over to the cold case to see what I could find and, too my surprise, saw the Kale and Quinoa salad.  I wasn't expecting much but it turned out to be so delicious.  It is so good that I now crave it and try to angle for Wawa stops during our summer travels.  Sadly, the last time we went they were out so I looked around my kitchen to see if I could make it myself.

Serving:1 person

Ingredients: 

1/2 cup quinoa, cooked and cooled

1/2 cup apple, chopped

1/2 cup yellow pepper, chopped

1 Tbsp dried cranberries

2 Tbsp goat cheese, crumbled

1 cup baby kale or regular kale cut to bite sized pieces

2 Tbsp Champagne Vinaigrette (Recipe at EatingWell.com)

Note: If your grocery store has a bulk food section, like Wegmans, buy the cranberries out of the bin.  They are juicer than the pre-bagged kind, like craisins.

Note 2:  You can add rotisserie or baked chicken for protein. 

Directions:

1. In your dish layer the ingredients in the following order: quinoa, apples, peppers, cranberries, goat cheese, kale.
2. Top with dressing if eating immediately.  If eating later, add the dressing right before.

1.5 green, 1/2 purple, 1 yellow, 1/2 blue, 1 orange (1 red, if you add chicken)

Meal Plan: June 28th - July4th

I can't believe that July is here already!  Something told me this summer was going to go by fast.  Dance is back this week so we need quick meals but keeping them healthy.

Sunday: American Bison Burgers
Bison burger with cheese, lettuce and tomato

1 red, 1 blue, 1/2 green (with bun 2 yellow)

Monday: Pesto Grilled Cheese Panini
Recipe inspired by Cooking Light
I will make these when I get home from work and pack them so we can eat in between classes.
1 blue (there is not enough pesto to count for a blue), 1/2 green, 2 yellow

Tuesday: Spaghetti with Sausage
Dance starts at 6:00 this evening.  What is quicker than pasta?
Recipe from Cooking Light

1 yellow (2 if you got em), 1 green (I count the tomato sauce as a green since it is not jarred), 1 red

Wednesday: Turkey Cobb Salad Wrap
Recipe inspired by two Cooking Light
Our family favorite salad taken to go.
1 yellow, 1 red, 1 green, 1 blue

Thursday: Travel Day

Friday: MexiKale Salad
Recipe inspired by Wegmans
Pretty much I kept the kale and the dressing and it with more Tex Mex flavors

Saturday: 4th of July!
Look at this fun dessert one of my BFF's made last year.