For those of you who celebrated Christmas last week, I hope you had an enjoyable holiday with great food and people you love! We enjoyed sleeping in late, opening gifts, making eggs Benedict (a Christmas tradition in my husband’s family that I’m happily adopting), went to see the movie Annie and enjoyed dinner at my aunt and uncle’s home with cousins. This year we opted out of traveling and although I really missed our extended family it was nice to just relax and sleep in our own beds. Did you travel over the holidays? Wherever you went I hope you enjoyed yourself. I love this time of year and am looking forward to New Years Eve, even though we are still trying to decide how we will celebrate. I’m so excited for a new beginning and a new year; 2014 was a difficult year for me for a variety of personal reasons and I’m hoping 2015 is better! I don’t have my exact resolutions thought up yet, but I plan to make 2015 a year where I focus on being intentional, realistic and present. I want to be intentional with how I spent my time and energy (this includes new projects coming soon to the blog), realistic with my limitations, and present in my interactions with other people. What are your new year’s goals? I hope if meal planning is one of your goals that my weekly meal plan and grocery shopping lists can help. This week’s meal plan includes some of my favorite recipes from last Winter; two amazing salads, a crockpot friendly soup, vegetarian tacos and a roasted vegetable lasagna. Click here for this week’s shopping list and have an awesome week!
Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Ingredients: Butternut Squash, Chicken Broth, Boneless & Skinless Chicken Thighs, Olive Oil, Yellow Onion, Salt Garlic, Oregano, Petite Diced Tomatoes, Quinoa, Kalamata Olives, Black Pepper, Parsley.
This soup is slow-cooker friendly!
I really liked this soup and followed a suggestion from the comments section to just put everything in my slow cooker and cook for 4ish hours on high. I stirred in Parsley at the end and pureed some squash ahead of time. Keep extra broth on hand because it does get a little thick as the quinoa expands; wait to add the quinoa until 20 minutes before eating so it won’t expand quite so much.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour
Ingredients: black beans, yellow or white onion, olive oil, ground cumin, chili powder, water, sherry vinegar, sea salt & black pepper, avocados, cilantro, pepitas, jalapeno, garlic, lime, corn tortillas, feta.
Prep Time: 10 minutes Total Time: 10 minutes
Ingredients: granny smith apple, lemon or lime, baby greens, candied pecans, gorgonzola or blue cheese, honey, mustard, shallot, balsamic vinegar, olive oil, salt and pepper.
I prefer gorgonzola over blue cheese and used two apples instead of just one.
Prep Time: 15 minutes Cook Time: 1 hour 5 minutes Total Time: 1 hour 20 minutes
Ingredients: Brussels Sprouts, Cauliflower, No-Boil Lasagna Noodles, Unsalted Butter, Shallots, Garlic, Flour, Chicken/Vegetable Broth, Half & Half, Salt, Nutmeg, Fontina Cheese, Parmesan, Pine Nuts.
I loved loved loved this lasagna, and so did Rick. My kids even ate it too but I wouldn’t call it love for them. It was unique and different but in a really awesome way; if you like roasted brussels and cauliflower and cheese then you will love this lasagna! I used whole wheat no boil lasagna noodles and vegetable broth in place of chicken broth. I probably added a little extra cheese too. I will definitely be making this again and featured this recipe in my Brussels sprouts recipe round-up.
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes
Ingredients: Olive Oil, Chicken Breasts, Salt, Pepper, Chili Powder, Grapes, Blueberries, Curly Lettuce, Feta Cheese, Almonds, Almond Butter, Orange Juice, Stoneground Mustard, Raw Honey, Garlic.
This salad is delicious, and the dressing is unique, rich and creamy. It is quick to prepare and is great as a weeknight dinner or as a side or potluck dish. I will definitely be making this salad again.