We're just back from a week at the cottage and arrived home Monday evening with grocery stores closed for the holiday. So... I drew up my meal plan in the car knowing I wouldn't be able to get a grocery order until the next evening after work. That made Tuesday a challange since the fridge was completely void of everything except for the odd jar of this or that. Marin was starring into the fridge after daycare on Tuesday and declared 'Wow, we're out of A LOT of things!'. We picked up bread and milk at a corner store and that got us by. My main goal this week was to lighten things up... nine days of chips and sweets had me craving a good old salad!
I'm posting a regular Monday to Friday meal plan but for us this was actually Tuesday to Saturday. We were so low on everything that I wanted to make sure we had enough to get us through the weekend. And since I'm still trying to get back into the swing of things my post is again taking on a different format. No grocery list and instead of "Quick Links" and "Week in Review" I'm trying out what I'll call "Meal Reviews", which will include all the appropriate links and any notes I think are worthwhile. Who knows... this might stick. Let me know what you think.
Meal Reviews
No-Cook Overnight Oats -- Have you tried this recipe yet?? I have my sister hooked - she loves it for camping. Some of my favorite add-ins are mango, peaches, fresh figs, coconut and pumpkin seeds. What are yours? Note: I make mine with Steel Cut Oats, even though the recipe says not to. One of these days I'll try it with regular oats.
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| No-cook Overnight Oats |
Slow Cooker Deli Style Chicken with Tomato & Zucchini - this was the perfect quick and light meal for the first night back from vacation. First of all, the slow cooker takes no more than five minutes to prepare in the morning and then you come home to a fully cooked, delicious, moist chicken... and no need to turn on the oven on a hot summer day! For a side we had slices of orange and red tomatoes and yellow zucchini, drizzled with olive oil and balsamic and a crack of salt and pepper. Yum.
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| Whole Chicken in the Slow Cooker |
Mexican Chicken Wraps - for lunch the next day I diced up the leftover chicken and made kind of a chicken salad with a mexican twist. I added shredded cheese, mexican spice blend, lime juice and plain yogurt. I would have used salsa if I had it but I was out. I packed some raw veggies to have on the side.
Grilled Steak with Arugula Salad - Loved this meal!! Dave wasn't feeling well this night so I was on grill duty and I have to say... I did a bang up job. I had picked up a couple of really nice striploin steaks so I let them speak for themselves adding just a little salt and pepper. The salad was one my brother-in-law's partner introduced us to last week and this is totally going to become a regular thing. Arugula, drizzle of olive oil and fresh lemon juice, crack of salt and pepper and shaved parmesan... that's it! Simple and delicious. And because this came together so quickly Marin wasn't quite ready to eat so I ate in peace, on the deck, drinking a spritzer while flipping through a magazine. Aaaahhhhh... almost as relaxing as drinking my morning coffee on the deck at the cottage.
Chickpea and Avocado Salad - I had a pop-in on my Facebook Page from a fellow Maritime food blogger. I went and checked out her blog (http://www.thefrillyapron.com) and my eye instantly caught a recipe for chickpea and avocado salad. Chickpeas? Avocado? Yes, please! Her post was very convincing that this salad was worth a try and that it was. A very hearty, tasty and packable lunch. And I totally agree with her that it's very customisable. Start with the chickpeas, avocado and slaw mix and then go nuts (no pun intended) with whatever dressing and add-ins you feel like.
Marinated Tofu, Greek Salsa and Tzatziki - had I been on the ball I could have prepped most of this meal the night before but I was not very on the ball this week. C'est la vie. I get home decently early in the summer so I whipped up some Greek dressing, marinated the tofu for about 20 minutes and then crisped them up in the frying pan with some olive oil. I made a Greek salsa (tomato, cucumber, red onion, yellow zucchini, orange pepper, feta and dressing) with tzatziki on the side. I don't typically enjoy homemade Tzatziki all that much but this recipe was a good one! Greek food never disappoints in our house. The salsa was so colorful I had to take a picture...
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| Greek Salsa |
Cajun Shrimp and Orzo Salad & Indian Spiced Yogurt Marinated Chicken -- Because we're not actually following this plan Monday through Friday I haven't actually tried these recipes yet. I am looking forward to them though! Both are compliments of Canadian Living Magazine. And if you don't subscribe you might want to pick up the September issue -- it's full of great recipes that I can't wait to try!
What are you all cooking up this summer?
Sandra
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