On the Menu for the Week {Getting Back Into the Routine}

Photos: 1, 2, 3, 4

Eggs over medium with sour cream & green tomatillo salsa at Flying Biscuit

Zatarain’s New Orleans Style Jambalaya Mix with bell pepper, onions, and sausage

Buffalo chicken crack dip {corn} quesadillas

Ginger & cumin marinated tomatoes

Cool as a cucumber salad

Chicken satay with peanut sauce

Spinach and garlic butter steak pinwheels


on the menu for the week

After five days of being waited on hand and foot- including having multiple lobster tails delivered by my favorite waiter, Bling Bling- cooking doesn’t feel very appealing. But since I’m cheap and have to go back to my frugal ways, it’s a necessity. And I did just say how it always makes me happy!

So below is what’s on my menu for the week!

Rainbow Veggie Chili

Chicken and Ricotta Meatballs in Broth {via Martha Stewart}

Cabbage and Cilantro Soup

Cauliflower Pizza Crust with Toppings

Baked Cauliflower Poppers

P.S. Just a few hours after I got out of the car, I started feeling really sick. At least my body had the good sense to wait until vacation was over! The cabbage cilantro soup is a good sick food- it’s light on the stomach and the hot sauce clears out the sinuses!

on the menu for the week

though it’s half-way through the week, i thought i’d share the meals i’m making this week in hopes of inspiring you to prepare homemade healthy dishes to last you all week. as per usual, my meals are a combination of my go-to favorites {tomato chickpea soup}, spontaneous, random combinations {like my salad mixes}, anddd whatever happens to be on sale in the seafood section of harris teeter {catfish nuggets!}. what are you cooking this week?

vegetable shrimp rice based on this recipe

carrot ginger soup

creative salad mixes {feta, walnuts, chickpeas, green olives, pepperoni}

tofu stir fry with feta & zucchini

broiled cajun catfish nuggets {broil with olive oil, garlic, cajun seasoning; serve with a wedge of lemon}

tomato chickpea soup

on the menu for the week

  • Kale, Chorizo, Potato Soup {I used my 400 Soups cookbook but this recipe will suffice}
  • Tofu Stir Fry with Leeks, Potatoes, and Kale {no recipe needed! I added a bit of balsamic vinegar for an extra pop of flavor}
  • Chorizo Stuffed Pepper {based on this recipe; had to figure out a way to use up the rest of the chorizo that I bought for the soup!}
  • Marinated Butternut Squash {based on this recipe, but I baked the squash with the marinade poured into the hollowed out middle}
  • Dill Salad {based on this recipe…summer salad is okay in this weather, right?!}
Upon request from Callie {my new blog friend}, here’s the recipe(ish) for the tofu stir fry!

In a skillet, I sauteed diced potatoes in butter over medium until just about soft. Then I added in sliced leeks, chopped kale, and cubed extra-firm tofu and sauteed until the tofu was slightly browned.

In the future, I would marinate the tofu overnight with olive oil, garlic, rice vinegar, and soy sauce {my favorite tofu marinade!}, but this time, balsamic vinegar and a sprinkling of feta on top worked wonders 🙂

If this combination seems random, it’s because it is. I picked leftover ingredients from my fridge and put together a dish. These are all versatile, easy-to-use ingredients, so I didn’t have any problem making them mesh well!

on my menu for next week

Zucchini Bakes via All Recipes

Asian-Inspired Chopped Salad [tomatoes & cucumbers with sesame oil, sesame seeds, soy sauce, & rice vinegar]

Walnut Anchovy Pasta

More Corn Quinoa Black Bean Salad

Vichyssoise [chilled summer soup]

on the menu this week

taco soup via lauren conrad

cheesy zucchini pizza via eat live run

green monsters via oh she glows [coconut, soy milk, almond butter, spinach, grated carrots, flax seed…all in my new magic bullet!]

creative salad mixes via cristina roman [chickpeas, walnuts, feta, corn…]

masala tofu stir fry via cristina roman

balsamic roasted brussel sprouts via cristina roman