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

Advertisements

On the Menu for the Week

It’s the beginning of July, which means I can crack my Cooking Light: Annual Recipes cookbook open to a new month! I picked this cookbook up for $2-$3 at the thrift store and it was the best find. It catalogues every single recipe from a year’s worth of Cooking Light magazine into one hardback book. Though it’s from 2004, it doesn’t really matter because food is timeless 🙂 The July section features recipes based around tomatoes, peaches and dinner at dusk, which will undoubtedly make appearances in my On the Menu posts for July!
Traditional & buffalo chicken gluten-free pizza bites {recipe to come}

Cool as a cucumber salad

Tuna and white bean salad {update: not blown away; will post recipe if I can adapt it!}

Salad with Asian ginger dressing

Potato salad

Rice noodles with peanut lime chicken

Chicken salad

And something with my big flat of peaches!

What are you cooking this week? Any great tomato or peach recipes?

on the menu for the week

 Little squish squash assembly

Crawfish, corn on the cob, and red potatoes {my first crawfish boil experience!}

Half and half gluten-free pizza {half sorrel, leek, & potato pizza and half oriental squash & pepper jack cheese pizza}

Quinoa stuffed pattypan squash {I can finally use up some of my saffron!}

Tri-colored pepper salad

Gallery Place burger {recreation of a spicy burger from Clyde’s; fajita spice rub, caramelized jalapenos and onions, pepper jack cheese, and spicy ranch sauce}

Korean pickled vegetables

a week of “cupboard meals”

As you know, I was determined to not go grocery shopping this week and instead make meals from the ingredients my cupboards, fridge, and freezer. Mission accomplished (minus the $5 taco buffet at the Dos Taquitos Margarita Run!).

Among the less interesting things I consumed: rice cakes with cream cheese {which are surprisingly filling}, apple sauce, veggies {like cherry tomatoes, carrots, and bell peppers} with homemade sour cream veggie dip, honey sesame cashews, trail mix, and almonds.

But I also put together some interesting food combos:

Not half bad for a week of eating at home. And I still got plenty of vegetables in 🙂

on the menu

Meals

Sweet Potato Mac & Cheese

Marinated Caprese Salad

Potato Leek Soup

South African Smoke Pork Cutlets

Shepard’s Pie {based on my mom’s recipe and in honor of St. Patty’s Day!}

Snacks

Cara Cara Navel Oranges {$.80 each from Trader Joe’s}

Cheese Sticks

Carrots and Cucumber with Ranch Dip

Photo credits: 1, 2, 3