For some reason it feels like this past week flew by! Busier schedule than usual is most likely the reason as to why it went so quickly. The kids have adjusted to more veggies and fruits with each meal, which means I have to make an additional market run mid-week. Not too terrible though. I also purchased some more isagreens and isa fruit packets to add to their water and smoothies which adds a few servings of fruits and veggies to their drinks. They like the taste too!
Because of our last minute plans to go visit my mom, I used some of last weekend's meals for this week. Sorry about that, but I have the ingredients and I don't want to waste them. The week ahead looks like this:
Monday- Individual pizzas and Caesar salad. whole wheat and white dough (some things they will not accept!), sauce, cheese, mushrooms, broccoli, sausage and tomato for toppings. Ii like to stretch out the dough and sprinkle with corn meal. Drizzle olive oil on the dough and bake it first for about 10 minutes at 425 so it begins to brown. Then add the sauce, toppings and cheese and continue to bake until cheese has melted. While that is cooking, we'll make a big Caesar salad too. Romaine lettuce, broccoli slaw and dressing. Dressing-whisk together 2 T. 2 % Plain greek yogurt, 1 t. red wine vinegar, 1/4 t. minced garlic, 1/4 t Dijon mustard, and 1/4 t. Worcestershire sauce.
Tuesday- from last week--the homemade meat sauce and pasta--fruits and veggies on table.
Wednesday- BBQ Chicken in crock pot with sweet potato fries and steamed broccoli. I buy 2 lbs of organic boneless and skinless chicken thighs, for time reasons I bought Organicville BBQ sauce, sweet potatoes, and broccoli. I will put the chicken thighs in the crock pot with the BBQ sauce and set to high for 3-4 hours. An hour before we are ready to eat, I'll set the oven to 425 and place baking sheet with seasoned sliced sweet potatoes in for about an hour (season with olive oil, salt and pepper), steam broccoli on stove top, and shred chicken with a fork. Rolls optional to have with the chicken.
Thursday- Thai Shrimp and Green Bean Curry- a new recipe from February Good Housekeeping. In a skillet heat 1 T vegetable oil on med-high heat. Add green beans, 1 c shredded carrots, and 2 cloves garlic, pressed. Cook stirring for 2 minutes or until tender. Stir in 1/4 c red Thai curry paste and cook stirring 1 min. or until fragrant. Add 1/2 c water and 1 T each fish sauce and brown sugar; cook stirring, 1 min. Stir in 12 oz shelled, deveined shrimp and 1 t fish sauce. Cook, stirring 3 min or until fully opaque. Remove from heat. Stir in 3 T chopped basil. Serve over white or brown rice, heated.
Friday- my pick of the week!! Edamame Sushi Bowl- The kids love sushi and edamame so when I saw this is the February Fitness issue I thought, let's give it a try! Whisk together 2 t reduced-sodium soy sauce, 1 t honey, 1 t rice wine vinegar and 1/4 t minced ginger. Arrange 1/2 c warm cooked brown rice, 1/2 c warm shelled edamame, 1/2 c shredded carrot sticks. 1/2 c cucumber slices cut into matchsticks, and 1/2 avocado, diced in a bowl. Top with soy sauce mixture and 1 sheet toasted nori seaweed cut into 1/4-inch strips. May have to make some frozen dumplings or heat some good bread for Scott!
Saturday-Another one from Fitness magazine--Peanutty Soba Noodles with Edamame. Cook 2 oz soba noodles according to package directions. Heat 1 t olive oil in a skillet over medium heat. Add 1/2 c red pepper strips, 1/2 c thinly sliced carrots. 1/2 c broccoli florets and 1/4 c shelled frozen edamame and cook for 6 minutes, or until vegetables are crisp tender. Whisk together 1 1/2 T smooth peanut butter, 1 1/2 T seasoned rice vinegar and a pinch of cayenne pepper. Toss together noodles, vegetables and peanut butter mixture. Garnish with 1/2 t sesame seeds.
Sunday- Walnut-crusted halibut with cranberry barley and garlic green beans. I changed this one from Fitness. It calls for tilapia but I'm not a big fan of that fish. Preheat the oven to 375. Place 5 ounces of fish on a foil lined baking sheet. Spread 2 t honey Dijon mustard over fish and press 1 T finely chopped walnuts into mustard. Bake for 12 -14 minutes or until fish flakes easily with a fork. Meanwhile, toss 3/4 c warm cooked barley with 1 t apple cider vinegar, 1 T dried cranberries and 1/2 green onion, thinly sliced. Heat 2 t olive oil and 1 t minced garlic in a skillet over medium heat. Add 1 c green beans and saute for 6 minutes or until crisp-tender; season with salt and pepper.
Hoping these recipes are a hit with the kids! Let me know if you enjoy them! I also just bought lots of arugula and spinach to add to salads and to sneak in sandwiches. I also made extra quinoa for the week to throw into salads and to give to the kids after school. They love it heated up in some broth. I sometimes eat it for breakfast with cut up apples or pear, cinnamon, walnuts and agave nectar or honey. Heated up it tastes like oatmeal.
Happy week ahead all!
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