A Week in Meals 12/30-1/5

I am a little late on posting this – a winter cold has been circulating through our house one person after another, and it has left little free time for things like blogging. However, even though they were not typed earlier, the meals are planned and we have been enjoying them so far!



I made up a batch of these Veggie Quiche Cups today from the So, How’s it Taste? with a few modifications. I used egg whites instead of regular egg substitute and shallots instead of onions. Both subs were a case of what was already in the cabinet/fridge. They look delicious and I’m excited to try them out tomorrow morning. I’ll add fruit on the side for a more balanced meal.



I really wanted to try some new, different recipes this week – maybe it’s the time of year with all of the resolutions in the air! I tend to add side items such as Greek yogurt or string cheese, fruit or veggies so I get enough to keep me going until dinner.

First up, Greek Style Farro Salad from The Lemon Bowl. I had this today and all I can say is delicious! I loved the combo of flavors. I did not have to add any salt or pepper as it was so flavorful by itself. I will have it again for several other lunches until I run out, along with some sort of protein.

Next, I plan to prep Zesty Lime Shrimp and Avocado Salad from skinnytaste. Shrimp, avocados, and red onion…what’s not to love?



This week, some old stand-bys for our family and a new soup recipe on Tuesday. I love soup year-round, but especially when it’s cold outside!

Monday:  Turkey chili that was in the freezer from a meal prepped about a month ago. Love leftovers for busy nights!

Tuesday: Chicken, Kale and Quinoa Soup from Cooking Light

Wednesday: Salmon Burgers, sauteed veggies, and baked sweet potato….and maybe a glass of champagne! (Happy New Year!)

Thursday: Lasagna Roll-ups (see last week’s post…due to the illnesses, I never got a chance to make these yet!) and spinach salad

Friday: Leftover soup from Tuesday

Saturday: Baked chicken seasoned with minced garlic and black pepper, baked Acorn squash

Sunday: Leftover lasagna roll-ups and a side of whatever veggies are left in the fridge from the week


Hope everyone out there is having a great week and staying healthy. Happy New Year!



Flexibility in the Kitchen on Christmas

Sometimes, I can get so excited about trying a new recipe that I forget to do something important – like read the entire recipe. This is what happened on Christmas.

I was really looking forward to making the Mushroom and Spinach Stuffed Tenderloin recipe I noted here and I really thought I read the instructions. I know that I read the ingredients because I went grocery shopping and brought everything home. But I realized that I missed a few key items when Christmas Day rolled around and I was getting ready to start prepping the meal. Such as – we don’t own a kitchen mallet and also don’t have any twine.


Since no stores are open (or none that carry kitchen supplies) on Christmas Day, I was forced to be flexible.

Flexibility is really key in the kitchen. I have really improved in this area, as I can remember several meals I made many years ago that left me extremely upset because I forgot an ingredient, etc. Now I know that I have the skills and the confidence in the kitchen to just find a way to make it work. (It also helps that my husband thinks that 99.99% of the foods I prepare are delicious and he isn’t critical of meal appearance).

So, what did I do? I utilized a small skillet instead of a mallet for pounding the tenderloin and while it didn’t get as thin as the recipe called for, it was workable. Instead of twine, I used skewers that we had in the house.

The meal may not have looked as pretty as the picture in the magazine, but it did taste good, and that’s what matters.

Also, I used a pork tenderloin instead of beef due to taste preferences, so I did end up having to cook it longer until it reached 145 degrees with a meat thermometer and let is rest for 3 minutes (per current food safety recommendations).

Here’s the finished product, with our side dishes for the meal (adjustment from original plan due to timing and family requests!)

Pork Tenderloin

~ Beth

A Week in Meals 12/23-12/29, 2013

There’s something about planning meals for the week that leaves me feeling ready to take on Monday. I also LOVE grocery shopping and hit up several stores on Sunday mornings, so I suppose that helps encourage the planning. This is a different week with the holidays, so we’ll have a little more flexibility on some days.


I tend to not have much variation with breakfast meals due to time, but have been trying lately to make new items. (My old stand-by was typically whole wheat toast and natural peanut butter with a piece of fruit on the side). Last week, I made these Vegan Banana Oatmeal Bites that I found via Pinterest on FitSugar. Two of those plus a piece of fruit was a great source of energy in the AM!

In a similar vein, this week I’m planning to make Broccoli and Cheese Mini Egg Omelets from Skinnytaste. I’ll probably have to make a second batch mid-week so I can share them with the husband, too.


I like to batch cook items for lunches during the week, and supplement with side items such as Greek yogurt and fresh produce. I’ve got some quinoa, farro, and chia seeds in the pantry, and plan to pick up a variety of produce to cook with a mixture of those, black beans, lean meat, and seasonings. I’ll have to keep you posted on what I end up getting with a recipe – often it depends on what type of deals I find and what produce looks the best at the store!


  • Monday – Whole Wheat Lasagna Roll-Ups (from Wishful Chef) – I do plan to add some lean ground turkey to the tomato sauce. Spinach and kale salad.
  • Tuesday – Christmas Eve – “off” – meal with family that is being prepared by others.
  • Friday – Christmas dinner leftovers.
  • Saturday – Turkey and Bean Chili.
  • Sunday – Salmon burgers, sauteed veggies, and roasted red potatoes.

YUM! I am so excited to go grocery shopping for all of the items I need for this great week ahead.