- Stir fried chicken with sugar snap peas and carrots
- Burgers with Lemon Asparagus Couscous Salad with Tomatoes
- Blue Corn Taco Salad Olé (p. 104 of Cooking with all things Trader Joe’s)
- Sausage and broccoli pasta
- Pizza
- Spinach salad with bacon, strawberries, cucumber, carrots, etc.
Meals for the Week, May 18-24
- Soy glazed tofu and carrots with brown rice
- 5 Ingredient Thai Noodle Bowl with Chicken–Let’s go wild and add red peppers, snow peas and carrots–8 ingredients.
- BBQ Glazed Pork with Green Rice
- Spiced Mini Burgers with Cucumber Relish and fruit salad
- Asparagus frittata, adding ham
- Burritos with chicken, corn, peppers, black beans, cheese etc
Meas for the Week May 11-17th
- Slow-cooked black bean tacos
- Oatmeal and spinach muffin-tin meatloaves
- Something along the lines of Spring Strawberry Salad with Chicken
- Chili dogs
Meals for the week: May 4-10
- Italian Grilled Chicken and Vegetable pasta
- Something along the lines of this Grilled beef and Avocado Salad
- Grilled pizza
- Blueberry chicken salad
- Asian lettuce wraps adding some bell pepper, snow peas and more carrots to up the veggie content
- Something along the lines of this slow-cooker lasagna
Meals for the Week, April 28-May 3
The next month should be interesting–we’re redoing our kitchen, so we’re kind of limited in what we can do. We’ve got a mini-kitchen setup in the laundry room, but will be without stove for a while.
- Strawberry poppyseed chicken salad
- Lemon pepper paperadelle with basil, broccoli and sausage
- BBQ pulled chicken with corn on the cob
- Beef and Zucchini Skillet
- Enchiladas from freezer
- Burgers and salad
Meals for the week, April 21-26
- Spring Quinoa Salad, adding Sausage
- Chicken and vegetable tostadas
- Pizza
- Baked Quinoa and Chicken Parmesan, using a jar of sauce and adding spinach
- Teriyaki Chicken and vegetable kebabs (peppers, zucchini, mushrooms)
- Crisp and Spicy Roasted Chickpeas with Ground Beef
Meals for the week, April 13-19
- Grilled Chicken and Spinach Wraps with Baked Parmesan [Sweet] Potato Fries.
- Burgers with Asparagus, Basil and Corn Salad
- Roasted Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
- Quinoa Salad with Roasted Sweet Potatoes, Kale, Dried Cranberries and Red Onion
- Cuban Panini and salads
- Mexican Slow Cooker Pulled Pork Soft Tacos
Zucchini Carpaccio Salad
This salad goes really well with the Spinach Quiche, though would be great anytime you have extra zucchini. Both the quiche and salad are originally from SmittenKitchen. The salad can be made while the quiche is cooking.
This is a great recipe for pulling out the mandoline, without which I think it would be hard to get the zucchini sliced thin enough. But with the mandoline, it takes only a few minutes of hands on time to quickly slice up a couple of zucchinis. Then you just throw some salt on them and let them rest for a while. Drain and dry them off and toss with parmesan, lemon juice and olive oil. Even the zucchini-disliking kids liked zucchini in this form.
Zucchini Carpaccio Salad
Ingredients
- 1 1/2 lbs zucchini about 2 large
- 1 tsp salt
- 1/2 pound arugula lettuce mix, spinach or other greens
- 1/2 cup Parmesan cheese
- 3 Tbs olive oil
- 3 Tbs lemon juice ~1 lemon
- 1/4 tsp black pepper
Instructions
- Cut zucchini into paper-thin rounds with a mandoline adjusted about as thin as it can be.
- Toss zucchini slices with one teaspoon salt in a colander set over a bowl or in the sink to drain 20 minutes.
- Rinse zucchini slices well, and drain. Pat dry with a clean towel or paper towels.
- Put greens in a large bowl.
- Add the zucchini.
- Sprinkle with cheese and pepper.
- Drizzle oil and lemon juice over greens and toss.
Spinach Quiche
This Spinach Quiche recipe from SmittenKitchen was so good, we had it two weeks in a row! I just use my standard pie crust (1 c flour, 1/3 c butter, 6-8 Tbs water). I think making this in a tart pan, rather than a pie plate keeps the quiche a bit shallower and that seems to make it extra yummy. We had gruyere cheese which was delicious, we never did try it with cheddar as the original called for–maybe next time 🙂 ! Everyone in the family was fighting for leftovers. The second time, we basically doubled the recipe to make sure everyone had a delicious lunch the following day.
This goes really well with the Zucchini Carpaccio Salad, also from SmittenKitchen.

Spinach Quiche
Ingredients
- 1 Pie crust
- 3 oz Cream cheese room temp
- 1/3 cup Milk cream or 1/2&1/2
- 3 Eggs
- 1 Package frozen chopped spinach thawed and drained
- 1/2 cup Grated gruyere cheese original called for cheddar)
- 1/4 cup Grated Parmesan cheese
- 4 Green onions whites and a little bit of green sliced
- 1/4 tsp Pepper
Instructions
- Preheat oven to 425°.
- Roll out the pie crust and place into a tart pan (we use one that's about 11 inches across)
- With a fork, mash up the cream cheese in a medium bowl.
- Gradually add in the milk and eggs, mixing well.
- Mix in the remaining ingredients.
- Pour mixture into uncooked crust.
- Bake until crust is brown and filling is set, about 25 minutes.
- Cool a bit before serving.
Meals for the Week, April 6-12
- Zucchini Quinoa Burgers
- Ground Beef and Kale
- Spaghetti Squash Carbonara
- Something along the lines of these Pork Loin Sandwiches with Gouda Cheese and salads
- Spring Vegetable Tortellini Salad
- Cocoa Crusted Pork Tenderloin and green beans