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Dinners w/o: 9/21

Sunday – Ella made dinner for us – her specialty.
Linguini with shrimp scampi (minus the lemon rounds) & used fresh linguini noodles
Caesar salad – romaine and dressing from pasta co

Tangy, spicy chicken & peppers (using yellow/orange and red peppers only – not green)
Brown steamed rice – easiest thing to have in your freezer to make a meal (3 minutes in the micro)

Tuesday –
Grilled salmon: brush on some good olive oil, sprinkle with salt/pepper, throw on some fresh dill then cover with sliced lemons
Shredded Avocado Kale salad

Wednesday –
Pasta with pesto, sausage and green beans (using Italian chicken sausage)

Thursday –
Chicken tostadas

Friday –
Tom Douglas tomato soup – easy!!!
Regular grilled cheese with Tillamook cheddar (for the kids)
Gruyere grilled cheese (for the adults)

Saturday – out

Dinners w/o 9/14:

Sunday –
Everyone fend for themselves – leftovers!

Out for Father-in-law’s b-day

Tuesday –
Easy turkey Bolognese – using tomatoes from our garden – froze half for dinner another night (with spaghetti noodles – I do want to try zucchini noodles and bought a spiralizer off Amazon last week – will let you know what I think when I test it out)
Cesar salad – dressing from Pasta Co.

Wednesday –
Grilled lamb with salsa verde – it’s marinating right now – easy and delicious!

Naan bread from Trader Joe’s
Steamed green beans

Thursday –
Slanted Door restaurant chicken
1/2 cup dark brown sugar
1/4 cup water
3 TBSP rice vinegar
1 tsp minced garlic
1 tsp finely grated fresh ginger
1 tsp ground pepper
2 fresh Thai chiles, halved
1 TBSP canola oil
1 shallot, thinly sliced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 cilantro sprigs

1) in small bowl, combine the brown sugar, water, rice vinegar, garlic, ginger, pepper and chiles.
2) heat the oil in a large, deep skillet. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about
10 minutes.
Transfer to a bowl and garnish with cilantro. Serve with rice.

Steamed brown rice
Steamed snap peas

Friday – Out

Saturday – Out
First Husky game of the season for us!

Dinners w/o 9/7:

Sunday –
Grilled caprese skewers
Grilled beef tenderloin topped with an arugula basil lemon pine nut salad – from Fresh Happy Tasty Cookbook
Green beans and zucchini rounds thrown in a grill basket – drizzled with a little olive oil, s/p then placed on BBQ

Monday –
Spaghetti with cheesy broiled tomatoes

Simple green salad

Tuesday –
Simple steak tacos using leftover steak from Sunday night.
Chop up steak, throw in a pan with a little cumin. Serve with warm tortillas and toppings. We do salsa, Mama Lils peppers for adults, sliced avocado and for the kids shredded cheese
Corn on the cobb

Wednesday –
Salmon with sriracha – it’s not that spicy – my kids didn’t notice the sriracha.
Steamed rice
Steamed veggies (using whatever is in my fridge/garden)

Thursday –
Pasta with prosciutto and orange – I always have prosciutto or pancetta in the freezer, de-thaws really fast too. (this recipe so good and easy – please try it people!) I half the amount of orange juice and zest based on my family’s feedback.
Zucchini sauté (use up that zucchini you have and try this – easy and great!)

Friday –
Make your own pizzas using Trader Joe’s organic pizza crusts
Our favorite kale salad – Kale salad

Saturday – out

Make this ASAP!

Wanted to share a quick & easy end of summer meal. Use up all those tomatoes – throw everything in a bowl in advance and let it sit on your kitchen counter all afternoon. You can thank me later.

Summer Garden Pasta:

I am making this tonight with a side of grilled chicken and a green salad.

Taking the summer off!

Hey – Heads up that I am taking the summer off from posting. Will get back up and running in the Fall.

xoxox – Michele

Dinners w/o 5/4:

Sunday – out

Cilantro lime turkey taco lettuce wraps – turkey tacos for the kids

Tuesday –
Roasted salmon (olive oil s/p) roast at 400 for 10-15 minutes
Topped with pesto from the freezer (drizzle over salmon after it’s cooked before serving)
Pasta with kale, lemon & walnuts

Wednesday –
Steak with chimichurri
Blasted broccoli

Thursday – (using Italian chicken sausage)
Simple green salad

Friday – hosting book club
Kale salad with homemade croutons
Fettuccine with Heirloom Tomatoes, Basil & Feta
Garlic croustins

Saturday – out

Dinners w/o 4/20:

Sunday –
Ina’a roasted lamb
Kale salad

Pasta and meatballs (used turkey) (freezing half the meatballs and sauce – separately for another dinner)
Steamed green beans

Tuesday –
Lamb wrapped in pita (using leftover lamb from Sunday) rolled in warmed pita – add tomatoes, cucumber and greek yogurt)

Wednesday –
Salmon salad

Thursday –

Friday – out

Saturday –
Orzo with roasted vegetables
Grilled salmon with salsa verde (grill salmon – brushed with olive oil, s/p) then spoon salsa over when finished.

Salsa verde:
2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
In a bowl, mix the parsley, olive oil, lemon juice, garlic and crushed red pepper; season with salt and pepper.