Honey Mustard Trout and Rice Pilaf

Boxed pilaf, grilled trout (free with coupon at Central Market) topped with a sauce of:

Mustard
Cider Vinegar
Cayenne
Mayo
Honey

I'm embarrassed that we forgot to throw the veggies on the grill too. Need to make sure to take my Juice Plus!!

March 29- April 5 Menu

Sunday- Grilled Trout, Lentils, Squash
Monday- Peruvian Sopa a la Minuta (and soccer practice)
Tuesday- Zucchini Pie and Salad
Wednesday- Ravioli (Seafood and Spinach/Mozzarella for the boys) (soccer practice)
Thursday- Vegetarian Enchiladas
Friday- 7 Layer Tortilla
Saturday- Fish Fillets Italiano (if we've had a Costco trip before now)
Sunday- Creamy Zucchini Pasta

Lunch
Monday- PBJ, Strawberry fruit snack, Carrots, Pretzels
Tuesday- Fritos, Beans, Broccoli, Strawberries
Wednesday- Turkey Sandwich, Sun Chips, Carrots, Cheese
Thursday- Ravioli (?), Bread, Watermelon, Goldfish
Friday- Enchilada, Tortilla Chips, Watermelon, Orange

Super Salmon with Lentil Stuffing Friday

This salmon was done like I do it so many times (Ziploc full of soy sauce, honey, garlic, grated ginger, rice vinegar, and pepper. Great bag for marinating the salmon). For the stuffing, I just used plain old Stove Top and threw some cooked lentils in it. The boys munch it down without ever even asking what the lentils are. Whew!

50 of the World's Best Food Blogs

Um, as if I don't have enough time already! They had to go and post 50 of the World's Best Food Blogs on TimesOnline from the UK. Wow... can't believe my blog didn't make this list!

Shells with Homemade Super Veggie Pasta Sauce Thursday

I had made these shells a couple of weeks ago and froze them (they contain cottage cheese, Borsin cheese, spinach, parsley, and probably a few other things). For the sauce, I brewed a big pot almost all day (at least 4 hours). I threw in so many vegetables that I had ground up in the food processor- onion, garlic, red bell pepper, 3 whole squashes (not yellow and not zucchini.. starts with a C and I can't even remember the name of it!), lots of carrots. I sauteed these in olive oil for a few minutes, then threw in two cans of diced tomatoes and a small can of sauce. I also put about a cup of red wine, a bay leaf, lots of spices (red pepper flakes, oregano, cumin, fennel, onion powder, salt and pepper). It turned out really nicely and I hope some of the good stuff from the veggies stayed in the sauce after the long day of cooking!!

Thursday Bento

I'm running out of ideas (and grocery trips!!). Poor kid... hope he doesn't go hungry today!

Wednesday Box

Yes, dinner from last night has been recycled into lunch again today. If I don't do it this way, I'd spend my days and nights cooking ALL. THE. TIME and wouldn't have time to update this lovely food/picture blog!!

Tuesday's Tostadas

Boy, these turn out so much better when you have some nice ingredients to throw on top (we usually just have beans and cheese!!). This time, I cut up an avocado, some cherry tomatoes, and fresh onion. We topped it with Whole Food's 365 brand hot sauce. YUM! Warning, if you eat 3 of these, you will not be able to move off the couch afterward!! The boys had their tostadas plain and dipped them in a bowl of beans and cheese... that's how they like it!

Seared Tuna with Avocado Tuesday

This is the best seared tuna ever! I think it should be sold in a restaurant near me! I made the sauce up early (because hubby gets home late) and it was all ready to go when he was ready to sear the tuna (which only takes a few minutes).

As for the potatoes, I just cut them up, mixed them with some olive oil, fresh rosemary and some S&P. Then I roasted them in the oven about 380 degrees for about 45 minutes.

Monday Lunch

I made some chicken noodle soup for Monday. I thought it would make a great lunch to pack on Tuesday too. Kids love the alphabet soup!

March 22- March 29 Menu

Back to the post Spring Break grind:

Sunday- Tuna with Cilantro and Avocado, Rosemary Potatoes
Monday- Bean and Cheese Tostadas
Tuesday- Salmon Burgers and Risotto
Wednesday- Chickpea Pasta with Almonds and Parmesan
Thursday- Shells and corn (thaw salmon)
Friday- Salmon and Lentil Stuffing
Saturday- Kid's Birthday Party 5pm (eat out)
Sunday- Ground Bison Soup?

Lunch:
Monday- Yogurt, Cantaloupe, PBJ
Tuesday- Bean/Chz, Tostada Chips, Carrots
Wednesday- Salmon Burger, Corn, Pretzels
Thursday- Tuna, Crackers, Orange, Cookie
Friday- Shells, Lentil Stuffing

Gluten-Free Peanut Butter Cookies

I haven't tried these Gluten-Free Peanut Butter Cookies yet, but they look great! A friend of mine posted this link to a group I'm in and I had to remind myself to put these on the cooking to-do list for this week!

Soba Noodle Saturday

This was a really awesome Soba noodle meal. I did change up the way I cooked the tofu (I cooked it in some sesame oil with low sodium Tamari soy sauce and some of the cut up chives). The boys didn't want to eat it again (of course) but hubby and I were pleasantly surprised. I've never made a broth before cooking noodles, and I think that's what did the trick. I will probably make this again.

Mac and Cheese Thursday

This recipe for Mac and Cheese is apparently low fat and low taste. I was skeptical when it only called for 1/2 cup shredded cheese and only 2 tblsp of Parmesan. The boys hated it... I think the bread crumbs threw them for a loop. Oh well, mom and dad scarfed this kid's meal down.

Thursday Lunch

Spicy Asian Noodles

This was pretty good but I probably won't make it again with a recipe... more likely just throw in the veggies I have and put them over noodles. The kids hated it (and I left the spice out for them). I found the recipe in a magazine, but couldn't find the online link to it. If anyone is interested in the recipe, let me know and I'll type it out. It really was pretty easy... I think I just cooked the vegetables too long.

Wednesday Lunch

Watermelon, cantaloupe, veggie straws, turkey sandwich, strawberry fruit strip, cookie :)

Honey Glazed Sockeye Salmon, Asparagus, and Salad

This was a hit with the whole family. The boys kept eating the salmon and asparagus. Great kids! I marinated the salmon in honey, soy sauce, rice vinegar, garlic, fresh grated ginger, and pepper. I made a spicy mustard sauce to go on top. Hubby grilled the asparagus just right... with the stems over the hottest part of the flame and the tips not so much--- perfection.

Tuesday Breakfast and Lunch

Grandma's famous banana bread and cantaloupe. What a breakfast for champions!


Left over pasta, Whole Foods cookies, salad snap peas, and yes, some nasty cheese puffs.

Chickpea Pasta with Almonds and Parmesan Wednesday

This Chickpea Pasta Dish was so simple and easy and a crowd pleaser (for my family at least). We left the almonds out for the boys, but they were my favorite part!

Monday Lunch

Left over Indian Rice and Chicken (from Clay Pit), Biscuit, Broccoli, Yogurt Pretzels

March 9- March 15

Most of my recipes this week are from the magazines: Real Simple and Vegetarian Times

Monday- Chickpea Pasta with Almonds and Parmesan
Tuesday- Honey Soy Salmon with Salad and Ciabata Rolls
Wednesday- Spicy Asian Stir Fry
Thursday- Baked Mac & Cheese
Friday- Basic Quiche (dry tofu for tomorrow)
Saturday- Soba and Tofu in Ginger Broth (thaw tuna for tomorrow)
Sunday- Cilantro Tuna with Avocado and Rosemary Potatoes

Lunches:
Monday- Left Over India Rice/Chicken, Broccoli, Biscuit
Tuesday- Turkey Sandwich, Fruit,
Wednesday- PBJ
Thursday- Asian Stir Fry?
Friday- Mac and Cheese?

Thursday Lunch

Tuesday and Wednesday Lunches

Monday Lunch

March 1- March 7 Menu

Sunday- Blue Dahlia Bistro
Monday- Vegetarian Enchiladas
Tuesday- Stuffed Shells
Wednesday- Black Bean Burgers and Mac/Cheese
Thursday- Zucchini Pie
Friday- Fish Sticks
Saturday- Salmon

Lunches:
Monday- Ham cubes, fruit, goldfish, pickles
Tuesday- Stuffed Shells
Wednesday- Turkey Sandwich
Thursday-
Friday-

Saturday's WAY TOO SPICY Green Curry with Fried Tofu

Ok, so the curry was way too spicy this time... note to self... do NOT use Whole Foods Lite Coconut Milk when cooking spicy green curry! I think I'll stick to the full fat kind... it's really needed to cut some of the spice.

I added green beans, asparagus, squash, and fried tofu to this batch. It would have been super yummy had it been edible.

As for the fried tofu, I'm definitely doing it again. The boys munched it down!

2 tbl sesame oil (I used olive)
2 tbl Tamari low sodium soy sauce
2 tbl chopped scallions
1 package of hard tofu (I had pressed it between two plates for two days in the fridge and drained all the water out) chopped in bite size pieces

Heat the oil, soy sauce and scallions in a pan. Toss in tofu and swirl around to make sure they're coated evenly. Sizzle and flip for about 5-10 minutes.

That's it! YUM!!