Mom, What’s For Dinner? – Week of April 23, 2018

Some of my meals are hold overs from the previous week because of LIFE.

Anyway I’ve sat down and figured out meals for this week.

One of the big things this week is the state superintendent is coming to our school on Wednesday.  My bulletin board is a HOT mess because I never really put anything on the board.  Then students come through and tear the paper.  I am going to stay after work on Monday to take care of the board and clean up my room.  Luckily I bought a frozen lasagna so Hubby is going to bake that or he is going to make the frozen orange chicken with frozen rice.

I love salads for lunch.  So easy.  I can put the ingredients in the fridge and quickly put together my lunch.  This week though I may do Mason Jar salads which are even easier.  Luckily I’m not a big Romaine lettuce fan.  I’ll eat it but it’s not my favorite.

Here are my breakfasts:

  1. Chocolate Chip Ricotta Muffins
  2. Cottage Cheese with Peaches
  3. Deviled Eggs

My lunches:

Dinners are broken into vegetarian meals and non vegetarian meals.  You’ll notice there is one meal that is the same.  It’s a non vegetarian meal that I’m going to serve to everyone.

Vegetarian:

  1. Lasagna Stuffed Peppers
  2. Baked Spaghetti  Squash and Cheese
  3. Pasta and Broccoli
  4. Enchilada Quinoa
  5. Meatless Orange Chicken

Non Vegetarian:

  1. Sausage and Mac and Cheese
  2. Enchilada Quinoa
  3. Honey Sesame Chicken
  4. Burgers and Fries
  5. Frozen Lasagna or Orange Chicken

 

I’m also getting some Naan bread so if I get a craving for pizza I can make my own.

Happy eating,
Traci

 

Date Night – Day 8 Part 4

Hubby and I wanted to go look for the sunset once again.  At first we were going to go back to Mt. Pleasant but changed our minds.  We ended up in downtown Folly Beach once again.

We stopped at Hubby’s favorite sandwich/ pizza place there – Wich Doctor.  He ended up getting himself some sort of pizza.

Then we were going to take photos from the bridge leading into Folly Beach.  There really wasn’t a sunset so we checked out the park before heading back to the beach house.

Join me next week for my Friday morning beach walk.

Have a magical day,
Traci

Beach Shenanigans – Day 8 Part 3

Before Hubby and I left for our sunset hunting date, we celebrated the Wee Ones and the Imaginative One’s birthdays by giving them gifts.  They both got new shirts from grandma and play poop from their cousins.

Afterwards, we went outside to find more sharks’ teeth.  My niece and nephew found lots of sharks’ teeth that afternoon so they wanted to show the boys how they found them.

I also wanted to get some photos of the boys jumping into the surf.  That did not go well.  They played more than allowing me to get a good photo.  Then the Wee One decided he needed to do cartwheels in the surf.

Enjoy my video from our shenanigans on the beach.

Join me next week for Hubby’s and my sunset hunting date.

Have a magical day,
Traci

Ways to Up Your Salad Game

Today I’m starting a brand-new blog series. Since it is spring, many people are starting to want to eat lightened up foods such as salads and sandwiches. I’m not a big sandwich eater unlike my Hubby. I enjoy salads if they are done right. Many restaurants call iceberg lettuce and a few veggies a salad. It’s not very satiating and leaves you feeling hungry afterwards.

How can you take a salad from ho-hum to WOW? We are going to tackle this idea during this series. Here are the topics I’m going to discuss during this series:

  1. Change Up Your Greens

  2. Add Some Healthy Fat

  3. Protein, Protein, Protein

  4. Toppings Matter

  5. How About Roasting Some Veggies?

  6. Add Some Fruit

  7. Cheese Lovers Unite

  8. Seasonal Veggies and Eat the Rainbow

  9. Salad Dressings Matter

  10. Grains and Pasta

A word of caution: When you add multi toppings to the salad, you need to be careful you are not adding too many calories. Salads can be healthy but too many toppings can cause them to become “junk” foodish.

Let’s dive into the first topic of changing up your greens.

Changing Up Your Greens:

Usually people think of salads as being just iceberg lettuce. That’s fine but there is no nutritionally value to iceberg lettuce. It’s what I grew up on and is a favorite of my mother-in-law’s. I love variety in my salad. Even Romaine lettuce can bore me.

So how can we change up your greens?

  1. Add kale. Get some prepackaged chopped kale so you don’t have to massage it.
  2. Even spinach adds some nutrition to your salad. Pretend you are Popeye or even a caterpillar like my children did when they were younger.
    1. Spinach adds iron and protein to your diet.
    2. For more information about the nutrition spinach brings to your diet, please follow this link.
    3. It’s a powerhouse veggie so indulge in your spinach.
  3. Get some “fancy” greens. Aldi has a variety pack of different greens for $1.99. I get those greens and cut them up for the week. (My mother has decided she likes those “fancy” greens.)
  4. Use cabbage as a possible base. You can get some already shredded cabbage or cole slaw mix to make your life a little bit easier.
  5. Here is a link to other types of salad greens that you could possibly use as a base for your salad.

Have fun with adding different greens to your salads.

Join me next Friday when I’ll discuss adding some healthy fats to your salad.

Until then, happy eating,
Traci

Roasted Veggie Meal Prep with Tahini Dressing

 

If I don’t prep my lunches, then I don’t eat well.  My body is not nourished because I’m not eating anything that is good for me.

Continue reading “Roasted Veggie Meal Prep with Tahini Dressing”

Mount Pleasant – Day 8 Part 3

After we were done visiting Angel Oak, we headed over to Mount Pleasant.  Hubby wanted to do some geocaching while I wanted to visit Aldi.  The Aldi in Mount Pleasant is the only Aldi in the Charleston area.

I knew that Aldi would have gluten free food that I could eat.  Since it was almost the end of the week, I needed some gluten free food for our trip home.

Hubby found a park for us to stop at while we were in Mount Pleasant.  I wish I remembered the name of the park.  I believe it was Patriots Point but I’m not sure.

After we were finished with seeing the park, we went to Aldi’s.

On our way back to the beach house, we stopped at a restaurant called Cory’s Grilled Cheese.  We found this restaurant when we visited Folly Beach in 2013.  Hubby and I each got our dinner there.  The boys ate dinner at the beach house.

Join me next week for our Shenanigans on the Beach.

Have a magical day,
Traci

Italian Veggie Frittata (GF, V)

This could also be called “Clean Out My Fridge Frittata.”  We had a potluck breakfast at church on Easter morning.  I woke up that morning trying to decide what I wanted to bring to church.  Nothing like waiting until the last moment.

I thought about how I had spinach in the fridge.  It was at that moment I decided to make a frittata.  The rest of the ingredients were in my fridge or pantry so it was easy to put together.

You ca certainly add more ingredients to the fritatta instead of just spinach, mushroom, and onion.  It would be delicious with cubed zucchini (add with the rest of the veggies), cubed bell peppers (add with the rest of the  veggies), and olives (add with the Feta cheese).

Italian Veggie Frittata 3

Italian Veggie Frittata

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. Extra virgin olive oil
  • 1/4 to 1/2 c. cubed mushrooms
  • 1/2 large onion or 1 small onion, cubed
  • 2 c. spinach
  • 8 large eggs
  • 1/4 c. milk (dairy or nondairy)
  • 1 Tbsp. Italian seasoning
  • 1/4 c. Feta cheese
  • 1/4 c. Parmesan cheese
  • fresh parsley, to top

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat oil in a skillet on medium heat.
  3. Add the veggies.  Cook for 5 minutes or until the veggies are softened and the spinach is cooked down.
  4. While the veggies are cooking, combine the eggs, Italian seasoning, and milk in a medium bowl.
  5. Pour the milk mixture over the cooked veggies.  Sprinkle with Feta cheese.
  6. Allow to cook for 5 minutes or until the edges are cooked.  Sprinkle with Parmesan cheese and parsley.
  7. Place in preheated oven.  Cook for 10 minutes or until the center is cooked.
  8. Allow to cool.

Happy eating,
Traci

Italian Veggie Frittata 2
My Easter potluck breakfast plate