UPDATE TO MENUS: I was a bit disappointed with the Quinoa Falafels (Monday). They were crumbly, and the taste was so-so. If you still want to make falafels but would like another recipe, I'd recommend this one instead.
It's been way too long since I've posted a weekly meal plan. Between preparations for our little girl arriving in four weeks (fingers crossed she won't be too late), a variety of family members who have come to stay and some remodeling projects on the house, things have been a bit crazy around here! But delay no more ... it's time to share my weekly meal planning again. So without further ado, here's what's on our menu. I hope it will bring some inspiration to your meals as well.
Quinoa Falafels with Tahini Sauce
I just discovered The Sprouted Kitchen, and I'm loving it! It will surely become a go-to recipe destination for healthy meals. The photography is beautiful (taken by the adorable blogger's fiance), and the blogger herself looks like someone you'd want to instantly call a good friend. Her recipes look absolutely delightful as well. There are several I'd like to try. For now, I'm starting with these Quinoa Falafels. I'm serving them with pita bread for a heartier meal, and a side salad, if I feel like whipping one up!
Organic grass-fed beef was on sale last week, so hamburgers are on the menu. I also received a head of green cabbage in my organic produce co-op, and coleslaw is a great way to use it. This coleslaw recipe is right on.
Yep, they're on the menu again, but these fish tacos are some of the best we've had! Our two-year-old even loves 'em. Serve with a side of black beans.
Black Bean, Spinach and Cheese Quesadillas
I still have spinach to use from the co-op, so it will be going into quesadillas. Top a tortilla with Monterrey Jack cheese, black beans, fresh spinach and some more cheese. Fold in half, then grill in a panini press or stovetop. Serve with a side of black beans.
For a couple months, I couldn't stomach my homemade pizza. But I'm back to making it now, and I'm using only basil pesto as my sauce. It adds so much flavor! Use this recipe for basil pesto and homemade pizza dough. I also like to use half pine nuts, half walnuts.
Corn and Summer Vegetable Sauté
With so much fresh corn in abundance right now, this recipe takes advantage of in-season veggies. Save some to top salad greens for lunch the next day. Serve with grilled cheese or crusty bread for a satisfying meal.
Left-overs or dinner out. Enjoy the last few hours of your weekend!