Weekly Eats

Last week, our meal plan didn’t go as planned because Tim we forgot to factor in that Tim’s lunches were taken care of due to customer events at work.  That meant we didn’t need to make nearly as many meals as we thought we would need, and we had a ton of leftover food from both girls night and Greek Easter the week before.

Here’s the recap!

One noteworthy breakfast:  Scrambled eggs with salsa, topped with sliced avocado.  Love. These. Flavors.

Scrambled eggs with salsa and avocado

For lunch, I’ve been on a huge fruit ON salad (not the same as fruit salad) kick lately.  I am really enjoying greens topped with barley, sliced strawberries, sliced kiwi (I think the prettiest fruit, no?), blueberries, walnuts, and goat cheese.  The barley is what gives this meal it’s staying power.  I am definitely making this again this week.

Barley fruit salad

For dinners, we enjoyed grilled cod with strawberry salsa on Monday night…

Grilled Cod with Strawberry Salsa

BBQ pulled chicken quesadillas on Tuesday and Wednesday night…

Pulled BBQ Chicken Quesadilla

Then on Thursday and Friday, I had my very colorful quinoa salad while Tim ate pulled chicken sandwiches.  Like I said, lots of leftovers.

Saturday and Sunday’s dinners were both out!

From The Brickhouse Cafe included mussels for an appetizer, and the “shrimp siciliano” for a meal (shrimp sautéed with mushrooms, broccoli, roasted red peppers in bianco sauce), along with a side of rice pilaf and more veggies.  It was good, but it was a little too oily for my liking.  I would definitely order something different next time I go there.  I would go back… it was super cute inside!

Brickhouse Cafe

From The Aegean included dolmades for an appetizer, Greek salads, and lamb kabobs for my meal with sides of rice, roasted potatoes, and green beans.

The Aegean

Also, one noteworthy new beer discovery:  Goose Island urban wheat ale.  Delicious.  So was the popcorn that went with it.  I literally said to Tim at the bar, “this popcorn tastes so… different… what’s on it?” to which Tim responded, “um, salt.”  Doh.   I’m so used to my unsalted with rosemary instead!

Goose Island Wheat Ale

Here’s our food plan for the upcoming week:

Lunches will be the avocado egg salad that we didn’t end up making last week, more fruit/barley on salad like pictured above, and/or leftovers from the dinners we make.

Dinner plans include:

  • Monday:  Shrimp stir-fry
  • Tuesday:  Leftover shrimp stir-fry
  • Wednesday:  Chicken ravioli
  • Thursday:  Portobella pizzas (I loved this idea after reading them in Jen’s weekly eats post last week!)
  • Friday:  Steak with baked sweet potatoes
  • Saturday:  TBD!

Here’s the grocery list:

Grocery List 5.12.13

I have recently been having a to buy organic or not to buy organic debate with myself AND I’ve been doing a lot of price comparisons between grocery stores.  This is changing up how we are grocery shopping to some extent.  I will likely be reaching out to you readers for some advice in a more detailed post coming soon!

As usual, I want to hear what your favorites were from last week.  Any noteworthy meals, whether home cooked or out to eat?  What’s on tap for this week?  I love new suggestions!

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2 thoughts on “Weekly Eats

  1. We made bison burgers from ground bison we bought at the farmers market- only needed to add a pinch of s&p and an egg for moisture. they were so good- and we agreed they were definitely worth the extra $$ for an occasional HEALTHY treat! We also had natural beef medallions, again only flavored with s&p and we could really taste the difference (cows arent treated with extra hormones, etc etc etc) they were like BUTTAH! mmmmmm now i want MORE!

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