What Erica’s Eating – week 2

Find more!


Hello ladies!  I actually have my act together early this week, so I wanted to share the meal plan tonight so you can do your shopping over the weekend, if that helps 🙂

Friday– I made these chicken cashew lettuce cups.  I also made rice and roasted cauliflower.  Jake didn’t want to eat them in lettuce, so I used a tortilla for him and turned it into more of a burrito.  I skipped the rice and used the lettuce- delicious!

Saturday– I made this quick lasagna. I used ground turkey instead of red meat since we’re making burgers later in the week.  I had never made this recipe before, but it’s definitely a keeper!  I skipped the crushed red peppers and let the hubby put them on his! http://www.fivehearthome.com/2014/08/17/30-minute-skillet-lasagna/  I served it with some roasted asparagus.

Sunday– We’re having dinner with my parents, so you’re on your own on this one 🙂

Monday– I’m making Chinese chicken.  I’m going to use drumsticks and marinate them the night before, so I just have to throw that pan in the oven when I get home from work.

1/3 C soy sauce
3 Tbs vegetable oil 9 I use Canola)
1 teas dry mustard
1/2 teas ground ginger
1/4 teas pepper
1 cove garlic, minced
1   3 pound chicken, quartered  (I’m going to use drumsticks)
Mix all ingredients, except the chicken. Put into roasting pan, brush on all sides and let stand for 30 minutes. Brush several more times. Bake at 350 for 50 minutes or until tender. Brush chicken with additional sauce and pan drippings every 15 minutes.  Again, I’ll just marinate this the night before, so I don’t have any prep time when I get home.

I’m going to serve this with a quinoa salad. I figure this will also be delicious for lunch the next day!
Sweet Corn & Chopped Spinach Quinoa Salad with Lime Vinaigrette

1 cup quinoa, rinsed well in cool water
2 cups low-sodium vegetable broth
1 cup (3-4 ears) sweet or yellow corn kernels, cut from the cob
1 cup cherry tomatoes, halved or 1 regular tomato, seeded and diced
1/4 cup fresh basil, chiffonade
2 cups baby spinach, chopped
1/2 cup slivered almonds, toasted

For the vinaigrette:
2 limes, juiced
2 tablespoons extra virgin olive oil
1 teaspoon honey
1 clove garlic, minced or grated on Microplane zester
Kosher salt and freshly ground black pepper

In a medium-sized sauce pan over high heat, pour vegetable stock and add quinoa. Bring mixture to a boil, place lid on top and reduce heat to medium. Cook the quinoa until tender and all stock has been absorbed, about 20 minutes. Remove pan from heat and remove lid.

Vinaigrette: Squeeze limes into a small bowl. Add honey, salt, pepper and garlic and stir well. With a fork, stream in olive oil and whisk well.

In a large bowl, combine corn, tomatoes, basil, spinach and almonds. Add cooled quinoa, lime vinaigrette and stir. Serve immediately or refrigerate. Quinoa salad is delicious both cool and room temperature.

Tuesday– I get home late on Tuesday’s and have very little time, so we’re going easy with this linguini and zucchini pasta.  Yummy!

Wednesday– We’re going to throw some burgers and veggies on the grill.  It’s a good excuse to my the hubby cook and have less to clean when we’re done!

Thursday– Pizza night as always!

Friday– We’re doing leftovers.  I love to clean out the fridge before I shop for the next week, so leftovers night it is!

That’s it ladies- I’m away for Memorial Day weekend, so that’s as far as I go.  Hope you’re all having a great weekend!

Leave a Reply

Your email address will not be published. Required fields are marked *