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Meals (7/5 – 7/9)

6 Jul

MEAL PLAN:

Tuesday (7/5):  Spaghetti & Turkey-balls

Wednesday (7/6):  Grilled Chicken with Grilled White Corn Mango Salsa.

Thursday (7/7):  Ground Turkey Chili with Black and Pinto Beans

Friday (7/8):  Big Spinach Salad with leftover Grilled Chicken

Saturday (7/9): AM: Eggs with Spinach, Green Bell Pepper, Onions & Avocado

Lunch: Leftovers (Chili, Spaghetti, etc)

PM:  Burgers (with Morning Star Grillers)

SHOPPING LIST:

  • Ground Turkey
  • 3 ears of White Corn
  • Mangoes
  • Bell Pepper
  • Lime
  • Black Beans
  • Pinto Beans
  • Spinach
  • Tomatoes
  • Cucumbers
  • Avocado
  • Eggs
  • Morning Star Grillers
  • Swiss Cheese
  • Hamburger buns

I had on hand:

  • Pasta
  • TJ’s 3 Cheese Marinara
  • Onion
  • Garlic
  • Feta
  • Chicken
  • Diced Tomatoes
  • Simply Organic’s Chili Mix
  • Salad Dressing
  • Fixings for Burgers

This is how I plan our meals each week.. I go through my fridge, freezer and pantry and see what I have on hand, then I go through the weekly ad for Sunflower Market and see what’s on sale and in season (usually the same things!)  and go from there. When I’m shopping if there’s a great sale on something not on my list, I ‘ll usually buy it and freeze or store it for the future. This makes meal planning simpler but also fun because we eat in season.

I’ll be following up with posts for each meal (hopefully) so stay tuned!

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mmmahi mahi

1 May

Last week, Sunflower Market had mahi mahi for $3.99 / lb! I was all over that deal! We grilled the mahi mahi with a mango chipotle sauce I picked up at World Market earlier this week. We made the mango salsa by combining mango, minced onion, garlic and green bell peppers with avocado, cilantro, a little orange juice and few dashes of our favorite hot sauce. We served the fish with the salsa on top and grilled white corn on the side. We combined the leftovers to make a cold salad for the next day. This salsa really complimented the fish’s flavor and the whole meal was fresh and summery.

Breakfast tostada

1 May

We made this tostada with some leftover black beans, zucchini, scrambled eggs, salsa, avocado and cilantro over a toasted corn tortilla. It was fresh and very satisfying. Yum!

I love Mondays!

7 Apr

This semester the boyfriend has class on Monday nights and I do not. I use this time to do the grocery shopping, laundry and other chores. I also usually like to make something really good for dinner and leftovers for lunches throughout the week. I got a ton done last night! I set Pandora to my Francoise Hardy station, and went to work! I’ll admit I took a few breaks.. I made and enjoyed several slices of caprese bruschetta and pinot grigio on my balcony with beautiful french music in the background. It was wonderful and relaxing and the evening was so productive.

For dinner I made Tortilla Soup. It was different than the way I usually make it but it was good different. Authentic tortilla soup has a very simple, delicious broth and it’s they type I usually make. Last night, however, I wanted to use up some leftover pinto beans and white corn and thought this would be the perfect way. It came out very spicy which we like and gets toned down with the sour cream and avocado.

yummy black beans

25 Mar

Last night we made grilled chicken fajitas with blue corn tortillas and they were so delicious and beautiful but I wasn’t able to get any photos of my plate before I devoured it because the Arizona/Duke game (one of the GREATEST WILDCAT GAMES EVER!) was on and I had my game-face on. I made the beans ahead of time and was able to snap a few pics of them.

I chopped up some onion and garlic, sautéed them in a little Pam cooking spray, added about half a can of Rotel diced tomatoes and green chiles, garlic salt and chili powder. I rinsed one can of black beans and added them to the pot. Brought it to a boil and then down to a simmer for ten minutes. I squeezed some lime on top and served in the fajita with chicken, guacamole, onion and green bell peppers, salsa, and shredded Monterey Jack. The beans were so good I saved the leftovers to bring to work today for lunch.

yummy black beans

Fajita veggies

TJ's blue corn tortillas

grilled chicken and calabacitas

16 Mar

For dinner we grilled up some chicken breasts marinated in a Jamaican jerk marinade/grilling sauce we got at Big Lots for only $2! We added some of our favorite hot sauce for some extra heat.

We served calabacitas along side our chicken.

Everything came out great! I can’t wait to add the leftover to a spinach salad for lunch tomorrow!