October 25, 2013

Week 42 - A Salad a Day Keeps the Doctor Away?

Printable Version of Meal Plan

I was really pumped that our gradual switch to a more "Real Food" diet would result in us slimming down with no real effort.  Unfortunately, that's not what's happening and I think it's that our sugar intake has actually increased because I see so many "healthy" recipes for baked goods that are just too tempting to not try.  Summer is also our most challenging season.  While there's an abundance of fresh produce available in the summer there's also an abundance of "junk" food.  So fall tends to be the time of year that I crave fruit and vegetables in copious amounts and that's where we are right now.  We ate A LOT of salad this week!  Luckily salad doesn't have to be boring... this might just be my favorite week so far.

Weekly Recap

Lasagna - I had Supper Club with the gals on Sunday night (at Two Doors Down on Barrington St. - Kale Caesar Salad highly recommended!!) so I made a super quick and easy lasagna for the fam before I left.  I used a jar of organic pasta sauce layered with uncooked lasagna noodles, cottage cheese (mixed with an egg and Parmesan cheese) and shredded mozzarella.  Because I didn't bother adding any meat I didn't have to cook anything.  I just assembled and put it in the fridge until they were ready to throw it in the oven.  We had leftovers for Monday lunch and put the rest in the freezer.  Love lasagna!!

Trout, Boiled Potatoes and Arugula Salad - This meal was a winner with everyone.  Dave in particular gave it a strong two thumbs up.  I baked the trout seasoned with just salt, pepper and fresh lemon juice.  Easy.  We had it with boiled potatoes (I don't know why but to me fish and boiled potatoes go together like PB & J) and our most favorite salad at the moment - arugula tossed with a drizzle of olive oil, fresh lemon juice, salt & pepper and fresh shaved Parmesan.  We could eat this salad every day of the week! 

Kale Salad with Tahini-Lemon Dressing (Oh She Glows) - I wanted to give another Kale Salad a try and this one definitely did the trick as a meal on it's own.  I added bulgar to make it a bit more hearty.  Really liked this dressing.  You can't go wrong with any recipe from Oh She Glows - vegan or not!

Marinated Chicken w/ Roasted Brussels Sprouts and Carrots - I'm determined to keep trying Brussels sprouts until my family love them as much as I do!!  And until then... more for me!  I used to occasionally marinate chicken in either Italian or Basil Parmesan bottled dressings.  Lately I've been skipping that section of the grocery store and never have any on hand.  So when I saw this recipe for Italian Herb Dressing from My Whole Food Life I instantly thought of chicken.  I marinated for about 8 hours and then baked it in the oven.  It would have been better grilled for sure but it was too chilly outside for that.  Either way, this dressing was a good substitute for my old standard marinades.

Tuna Salad on Rye Crackers - New favorite lunch alert!!  I mixed a can of chunk white tuna (in water) with olive oil, lemon juice, lemon zest, feta, grape tomatoes and pepper.    We had it with Ryvita Rye Crackers that I worked out to be 1 Weight Watchers point per 2 crackers!!  Low point, full of flavor lunch!

Panko Tofu w/ Kale Salad - Two of my favorites come together!  Not surprising I enjoyed this meal.

Panko Crusted Tofu

Greek Quinoa Salad w/ Chickpeas - I realized this weekend that we haven't had this quinoa salad in ages!  If you're trying to introduce more quinoa into your diet I would consider this a good "starter" recipe.  Marin helped me make it and then had a bowl and declared 'Mommy, this is the best salad ever!'  She then asked for a second bowl saying 'mmm.... this salad is TOO good!' and then went on to ask for a third bowl!  Kid-friendly?  I think so!  I mix cooked and cooled quinoa with tomato, cucumber, red onion & feta.  Throw in some black olives if you like.  I add chickpeas or tofu if I'm making a meal out of it.  Stir that up with some Greek salad dressing - I recommend this one.  This salad will keep well for a couple of days so double it up! 

Marin's version of "Helping"

Greek Quinoa Salad

Pork Chops w/ Sweet Potato and Cauliflower Mash - This meal was simple, just a few ingredients and no recipe required so it makes for a good week night meal in that way.  I pan-fried the chops and simple boiled the sweet potato and cauliflower together until really soft and then mashed them with a little butter and milk.  Marin's not a fan of mashed anything so I gave her some frozen peas... sometimes you can't over-think things with kids!

Falafel & Tabbouleh - I've had this one on my list to try for ages and so happy I finally did!  Yummers!  Although I will say while the recipes are easy, this was still more effort than I typically like on a Thursday night.  But definitely worth trying, maybe just bump it up earlier in the week.


Slow Cooker Chicken Taco Soup - It's Friday!  Slow Cooker is on (hopefully!) and we'll be coming home to Taco Soup.  Can't wait!

This week was brought to you by a full 2 lb bag of lemons.  

Happy weekend everyone!


1 comment:

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