So we took the week off from cooking because we were adventuring on a roadtrip to North Carolina! We had a great time and it was the perfect little vacation! The weather was beautiful and we got to go swimming and enjoy the time off from school.
Now back to the kitchen!
After enjoying ourselves on our trip, I asked my husband to have some fruits and veggies stocked when we got back. So we are ready to juice and get some healthy meals going.
Which brings me to my new favorite commercial from Whole Foods. The husband is filling his entire basket with asparagus because his wife asked for “a bunch of asparaus.” This is my husband. So if that’s why you were wondering why we have all these crazy veggies and squashes this week! I am excited to mix up the menu!
What’s on the Menu Monday IX?
Sunday – Butternut Squash Bombs – Served with string bean salad. I was inspired by a recipe I saw on Pinterest for Butternut Squash Fritters but I wanted to make balls. Balls are always a hit in our family because we love our fun finger foods. Especially getting to make them out of vegetables! Which I may or may not disclose right away. I also wanted to stuff these with a piece of Monterey Jack cheese, well some of them.
First, I baked the squash in the oven with a little bit of olive oil, salt and pepper. Scooped it and added a bit more olive oil, salt, pepper and gave it a good mix. Add 2 eggs and Parmesan cheese and form a ball. Roll it in breadcrumbs for a nice coat. I pan fried each side with a little oil and let them bake in the oven. Ps said balls turned into lopsided patties but still delicious!!
Monday – Zucchini Boats – Fill with black beans and cheddar cheese and bake in the oven. Serve with a fresh tomato salad.
Tuesday – Pineapple Chicken – Serve with brown rice. This is one of my favorite recipes that I should make more often because I love cooked pineapple! Cut up chicken and pineapple into bite sized pieces. I like to pan fry the chicken first and set aside, then pan fry the pineapple separately. Toss that together and top with a sweet garlic and soy sauce based sticky sauce. Yum.
Wednesday – DIY Salad – This can be as simple as throwing a hearty scoop of tuna fish on top of a bed of lettuce or as fancy as making it a whole salad topping bar with avocado, boiled eggs, bacon, tomatoes, walnuts, craisins, etc.
Thursday – Stuffed Mushrooms – Serve with veggie pasta. Another recipe I like to keep simple. I stuff my mushrooms with a mix of sautéed mushrooms, garlic, Parmesan cheese and breadcrumb mixture. Red pepper flakes if you like a kick!
Friday – Lettuce Wraps – my husband bought 6 romaine lettuce hearts AND a head of iceberg lettuce this week! So we definitely need some lettuce wraps before it goes bad lol. I might even just cut up some water chestnuts and add it to the leftover pineapple chicken to put in the wraps for a quick dinner. A great way to spruce up the leftovers!
Saturday – Zucchini Pizza – Again. I have 6 zucchini to use because he thought one bag was cucumbers. I can’t stop laughing because he doesn’t even like zucchini. So I am making a zucchini crust pizza which is a great guilt free way to enjoy pizza! Top with fresh tomatoes, garlic and mozzarella.
If you need another guilt free pizza, here’s a good one to try…. guilt-free-kale-pizza-crust/