Well, it’s the end of the first month of 2012. I’m still working out those New Year’s resolutions…trying to stick to them, but things like birthday parties, illnesses, and romantic weekend getaways have kind of made it tough. I’m not complaining, though, just plugging away.
It’s the start of another week, and I made my trek to the grocery store earlier this afternoon. Honestly, I despise grocery shopping on Sunday afternoons – I think that’s when everyone else goes shopping! Plus, we’re all in that end-of-the-weekend haze, moving a little slower than usual, taking longer to pick out our eggs than usual. I try to wait patiently, but it’s so hard sometimes!
Anyhow…..the shopping is done, the fridge and freezer are loaded up, and we’re off and running. So, here’s the lowdown on what we’re eating this week:
Monday – Tuna melts. Hubs and I will enjoy ours on delicious rye bread from Sherman’s Deli in Rancho Mirage (just returned earlier today from that weekend getaway I mentioned). Daughter isn’t a big fan of rye bread, so hers will be on the standard sprouted whole wheat. These are super easy. First, I mix up a can of wild albacore tuna (see more on the brand I like below) with a spoonful of mayo and a squirt of sweet pickle relish. Next, I toast one slice of bread per sandwich, spread with the tuna, top with sliced cheddar cheese, and bake in the oven at 350-degrees for 5 minutes. When that’s done, I turn the broiler on and broil for about 2-3 minutes, while toasting the other slice of bread. When the cheese is lightly browned and the sandwich is warmed through, I top with sliced tomato and add the second slice of toasted bread. Voila! Easy, peasy. For side dishes, anything goes on this one. I like a bit of freshly torn greens (butter lettuce, romaine, spinach, whatever you’ve got), topped with a dash of rice vinegar and a drizzle of olive oil, and fresh dill pickle on the side. Sliced fruit or veggie sticks also work well. The key is to keep it simple and use what you have on hand. Now, for the tuna we like to use. I’m concerned about BPA, mercury, and all the other fun things that come along with consuming canned tuna. So, after a little internet research and careful label-reading, I’ve discovered Wild Planet wild albacore tuna. It’s sold at Sprouts (where I shop regularly), is packaged in BPA-free cans, is lower in mercury and higher in Omega-3’s than other canned tuna. It IS $3.99 a can, which is much pricier than other brands, but seriously, don’t we all know you get what you pay for? And when it comes to fish (along with dental work or surgery of any kind), I’m not necessarily looking for a bargain.
Tuesday – Our Tuesdays have become quite hectic. That means it’s a good day for a crockpot meal. This week, I’m going to toss in a few chicken breasts along with a jar of Sprouts organic mild salsa and a bit of water to keep everything moist. The chicken will shred nicely for tacos, so I made sure to pick up all the fixings for those – whole wheat tortillas, cheddar cheese, cabbage, avocado, and greek yogurt (instead of sour cream). I’ll serve up a side of steamed broccoli and some beautiful organic heirloom cherry tomatoes they had at Sprouts today, and dinner will be ready in a flash!
Wednesday – The leftover chicken should make a delicious chicken tortilla soup. I’ll dice and sautee up some sweet onion, carrots and red bell peppers first, then add a carton of organic, low sodium chicken broth and bring to a boil. I’ll throw in some other veggies – broccoli, cauliflower, zucchini, frozen sweet corn, whatever I’ve got (I chop them up pretty small so they make easy bites for everyone) and cook for about 20 minutes. Next, I’ll add in the leftover chicken and some chopped leafy greens, either spinach, chard or kale, depending on what’s in my Tanaka Farms box this week. I’ll cook about 7 minutes more, and then soup’s on! I like to serve this topped with shredded cheese, diced tomatoes and avocado, and a bit of crushed tortilla chips on top. I slice up some fresh fruit as a side dish, too.
Thursday – Another crazy day around here. I’ve got some chicken cutlets in the freezer ready to be defrosted (I’ll do that on Tuesday night) and heated up. I’ll throw a bunch of veggies in the steamer, heat up a bag of Seeds of Change quinoa and brown rice (I get that at Costco and keep it on hand), and a super healthy, delicious dinner is ready in a flash.
Friday – Whew! I’m tired just thinking about Friday night! How about another easy crockpot meal? Have you discovered Skinny Ms. Slow Cooker yet? I love, love, love their recipes!!! They are easy, healthy, and family-friendly! I’m going to give this zucchini ziti a try. Since it only needs 2 hours in the crockpot, I can pop it in when we get home from school, and it will be ready just in time for dinner! I can serve up the leftover chicken cutlets on the side, along with a small green salad.