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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.

Dinners w/o 4/14:

Sunday – out for sushi

Halibut with mango avocado lime salsa
Green salad

Tuesday –
Lettuce wraps
steamed brown rice

Wednesday –
Herb grilled chicken
Corn with basil pesto

Thursday – TBD

Friday – out for Bob’s birthday dinner

Saturday – out for Bob’s birthday dinner again with family
Anchovies & Olives

Dinners w/o 3/23:

During the process of moving, we have been eating out way too much.  Downsizing to a high rise half the size of our house has made me choose cooking items to bring here verses put in storage carefully.  Most are in storage.  The thing I miss so far is not having  BBQ – we used to grill so much.  Now it’s all about searing and roasting – I already set off the fire alarm once!

Sunday –  
Seared halibut – olive, salt/pepper the halibut sear on a cast iron pan at a high temp, flip and then put in the oven until cooked (this is when I set off the fire alarm)
Roasted broccoli and green beans – tossed in olive oil / s & p roasted at 400 until crispy
Roasted finger ling potatoes – tossed in olive oil / s & p roasted at 400 until crispy

Soccer night – needed to make it easy
Caesar salad
Bought a rotisserie chicken at Whole Foods on my way home from work ($3/off on Mondays!)
Chopped up some romaine
Had Pasta & Co. Caesar dressing already in the fridge
Tossed all together and sprinkled with fresh parm
Kids ate it deconstructed

Tuesday –  
Roasted cauliflower and pasta

simple salad

Wednesday –  
Crispy mushroom, spinach and avocado quesadillas

Kids having simple chicken quesadillas using left over rotisserie chicken from Monday night


Thursday –  
Roasted shrimp and broccoli (major easy – and uses only a cookie sheet) Brown rice

GP’s turkey meatballs

Saturday – out

Dinners w/o 3/3:

We are moving in a couple weeks so on a mission to use up food we already have on hand.

Sunday –
Steamed edamame
Chicken stir-fry
Asparagus and green beans cut up into 1 inch pieces, sautéed in a bit of olive oil, garlic, ginger
Brown rice

Ina’s parmesan chicken with salad on top

Tuesday –
Whole wheat pasta
Homemade red sauce from the freezer
Simple Green salad with olive oil / balsamic dressing
Roasted asparagus

Wednesday –
Pulled pork sandwiches using frozen leftover pork ragu
Simple slaw

Thursday –
Salmon with lime and siracha
Cilantro lime rice
Grilled asparagus

Friday – Friends over for Mexican
Thinking carne asada, fish tacos, salad with avocado

Saturday – out

New recipes!


Gosh, I have been so lazy with my posting lately.  I have been cooking here and there but really trying to use things up in the freezer.  Decided to post some recipes we have been making and love.  Enjoy!  xoxo

Also, if you are ever in Kirkland – we had dinner at Deru Market this past weekend.   Highly recommend!

Salmon with siracha –

Fish tacos (we made these last night – to die for – used true cod)  Kids had quesadillas and then ate the fish as fish sticks dipped in ketchup while we enjoyed the full getup.

Chicken meatballs

Shrimp scampi –

Kale salad –

Chicken and kale/brussel hash

Dinners w/o 1/26:

Sunday –  out

Roasted chicken 
chicken stock to freeze –  
salad (made vinaigrette for the week) 
broccoli – toss in olive oil, s/p and roast for 10 minutes at 400 degrees

Tuesday –  
Lemon herb grilled chicken

Summer quinoa salad
Cook 2 C of quinoa per directions (making it in a rice cooker is fluffiest)
2 green onions, chopped
A handful of cilantro, chopped
1/2 yellow pepper, chopped
1/2 C grape tomatoes quartered
1/2 English cucumber, chopped
• Add all the veggies in a bowl and squeeze the juice of 1/2 a lemon on everything. Add salt and pepper to taste (I go a little heavier since the quinoa is very bland).
• Mix the quinoa into the veggie mixture and gently toss. Top with feta or goat cheese crumbles.
Green salad with vinaigrette made on Monday 

Wednesday –  
Pasta with turkey sausage and broccoli

Thursday –  
Carne asada – chopped white onion, olive oil, vinegar thrown in the blender – then marinate flank steak for 8-24 hours.  Grill, slice and serve.
Mexican cabbage salad –

Cheese enchilada – wrap flour tortillas around shredded cheese, place in a pan, drizzle with enchilada sauce then sprinkle with cojita cheese and chopped green onions.  Bake at 350 until melted

Friday – out

Saturday – out
Bringing warm brie with apples for an appetizer –

Dinners w/o 1/5:

 Sunday –  

Blue cheese and steak salad (we use flank steak)



Lobster quinoa

Kids got roasted lobster, plain quinoa and green beans


Tuesday –  

Cashew chicken curry de-thawed from the freezer – If you freeze – de-thaw – heat on stove top adding the greek yogurt and cashews

Steamed brown rice

Cabbage with hot sauce


Wednesday –  

Grilled salmon (drizzle with olive oil, s/p, thinly sliced lemon slices spread across)
Shredded Kale salad
Grilled asparagus and green beans (tossed with olive oil, s/p – thrown in a grill basket)


Thursday –  
Chicken enchiladas
Enchiladas filling:
Shredded cooked chicken -1 cup sour cream or Greek yogurt, or combo, 1 bottle of green/tomatillo salsa, chopped cilantro, 1 tablespoon of ground cumin, 1-2 cups of grated, sharp white cheddar

For the topping:
1 large bottle of green/tomatillo salsa1 cup of grated, sharp white cheddar.
Preheat oven to 375° Mix all filling ingredients in a large bowl.
Roll the filling into flour tortillas and place them in a baking pan.
Top with large bottle of green/tomatillo salsa and grated sharp white cheddar cheese.
Bake about 35 to 40 minutes, or until bubbly and hot in the middle and crispy on the edges. (recipe on page 39)



Kale salad with almonds and pecorino

Easy grilled mint chicken:


Saturday – friends over



Hi – apologies for the major delay in posting.  To tell you the truth, I haven’t been cooking that often with all the holiday festivities and travel.  Goal is to get back on the cooking wagon and do a post mid-week.

xoxo, Michele