Weeknight Meal Plan #2

Our grocery bill was a little high this week. By high I mean doubled, and by doubled I mean John was grimacing everytime the cashier rang up another item.

But, it’s fruit season. And it’s not my fault that our cart was bursting with cherries, nectarines, grapes, peaches, blueberries, strawberries and bananas. The baby eats fruit too.

Our shopping happened a day late this week, Monday, after a great weekend in DC (made much better by the four day weekend). (Check out my post tomorrow on our trip, including a very sobering visit to Arlington). We spent s lot of time eating and  more than ready to get back to my normal diet for a few days. This week’s menu is short, and it’s a little more carb heavy than usual–a pasta and a bread dish–to fuel a little more intense training on the treadmill. And I seriously mean treadmill. It was so hot today that I could barely drag the wagon around the block at 6pm.

A little taste of our trip, carrot cake at Founding Farmers...

A little taste of our trip, carrot cake at Founding Farmers…

PS- John snuck in a brownie mix. Which I’m going to blame for our high grocery bill.

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Memorial Day BBQ with friends, honoring those who gave all for our country.

Turkey Meatloaf, Mashed Red Potatoes, Spinach Salad with Vinegar
Recipe: Skinnytaste

This meatloaf never fails to satisfy, plus it’s incredibly healthy and has only a few ingredients. I usually just throw in the raw onions, but I came home to John caramelizing them before mixing them in. Might have kicked it up a notch. This meatloaf also lasts a couple nights, so we can have leftovers.

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Panzanella (bread) salad
Recipe: Combination of a recipe found on Cupcakes and Cashmere and in Rachael Ray Magazine

I originally found this recipe on C&C, but then started seeing it everywhere. I had never heard of bread salad before then. The whole concept seemed counter-intuitive. Now it’s one of my favorite, easy, light meals. We use Whole Foods Farmhouse French bread, cucumber, heirloom tomatoes, sliced mozzarella balls, basil and red onion. Drizzled with a light vinegar, olive oil and lemon dressing, this “salad” is both fresh and filling.

Orecchiette with chicken sausage and kale
Recipe: Skinnytaste Cookbook, similar here

Easy seems to be the theme of the week. This pasta dish is loaded with red bell pepper, kale and chicken sausage for protein. We always add a little extra parmesan while it’s cooking to make it cheesier and more indulgent.

Leftovers! Or maybe Evo Pizza, if I’m in a convincing mood.

What’s on your meal plan this week?

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