Week in Review

My waistline is taking a hit from these menus of mine. I decided to cut down on our caloric intake this week. If you saw this week's menu you may have noticed. As the week went on I realized my menu was a tad less labor intensive (and a tad less impressive!). I decided that was okay. We all need a little reprieve every once in a while.

Stuffed Green Peppers

I had my family over for my mother's birthday on Monday. The stuffed pepper was just the perfect amount to leave enough room for a birthday Bundt cake (or cakes...four to be exact...I couldn't quite decide on one flavor). You can't tell from the picture but these puppies were stuffed with brown rice sautéed with onions, sausage, mushrooms, and the excess pepper (I am seeing a trend with my use of the word "sauté..."). I paired this dish with a Caesar salad and some miniature wheat rolls.

Chopped Salad with Sautéed Shrimp

My better half wasn't home for dinner this night. Maybe you could tell...this dish isn't very manly. I cannot tell you how easy it is to incorporate fresh fish into your meal. And it’s just so refreshing when you have been eating a lot of meat and chicken. I used ingredients I had in my fridge for the salad's ingredients (romaine and iceberg lettuce, tomato, onion, and mushrooms). I tossed everything in extra virgin olive oil and balsamic vinegar, and topped with a little feta cheese.

Grilled Chicken with Mixed Vegetables

I rounded off the week with something on the lighter side. I had a little extra rice mixture from the peppers that kept fairly well to add to our meal (yes I know, I have slightly contradicted myself by using more than a day old leftovers!). Grilled chicken is great when you do not have a lot of time. I thawed the breasts the night before (I keep a box of individually packaged skinless, boneless breasts in my freezer at all times - they are a life saver), let them marinate in store bought dressing during the day and they were ready for grilling by dinnertime. I kept my mixed veggies simple with roasted red onion and Brussels sprouts, oh and some mushrooms too.

I am already starting to plan my menu for next week, so don't forget to tune in on Sunday!