This weekend was amazing. I still cannot believe it has come and gone..
..and in case you didn’t catch all the crazy of the gender reveal party over on Instagram
We are having a girl!
photo : bfaith photography
Much much more of that and a full recap on the blog t o m o r r o w about this overwhelming evening (I bawled before we even popped the confetti bombs.. really.)
But for today — lets meal plan! I’ve taken some help from a few store bought options, and we’ve been having a lot of leftovers lately, so next day meals are planned around reusing the main meal from the night before.
I have been eating refrigerator oats almost every morning – and having the best time making up recipes for a new version of these oats every morning!
A definite favorite has been Strawberry Oats with Almond Butter.
The girls love it, too! Get your grocery lists ready:)
red pepper hummus: sabra
veggie burgers: morning star
almond butter: justin’s nut butter
greek yogurt: chobani
wild rice: uncle ben’s
yogurt pouch: stonyfield farms
mexican rice: uncle ben’s
1/3 cup whole oats
1/3 cup skim milk
1/3 cup strawberry greek yogurt
1 tablespoon almond butter
Combine all ingredients in a mason jar with a lid and give a hard shake. Place in the refrigerator and allow to sit overnight.
1 cabbage sliced thin
1 onion sliced very thin
Sprinkle 3/4 cup sugar over cabbage and onion
Heat together the following:
3/4 cup vegetable oil
3/4 cup distilled vinegar
2 teaspoon sugar
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
Pour heated mixture over cabbage and onions – stir and refrigerate for at least 24 hours.
4 tilapia fillets
McCormick’s Sweet & Smokey Dry Rub (in the spice aisle)
The juice of one lemon
Warm olive oil in a large sauce pan. Coat the tilapia in the dry rub. Add to the warmed pan and cook until fish is opaque – about 5 minutes per side.
Squeeze lemon juice just before serving.
Steamed Brussels Sprouts
15 brussels sprouts, trimmed and cut in half
2/3 cup water
2 tablespoons butter
1 teaspoon salt
Place sprouts in a saute pan with 2/3 cup water. Bring to a boil, add salt and pepper and reduce heat to medium low (simmer). Simmer/steam for 15 minutes. Remove from heat. Add butter and serve!
Maple Brown Sugar Oats
1/4 cup oats
2 teaspoons dark brown sugar
1 teaspoon maple syrup
1/2 cup milk
1 medium onion (yellow or white), quartered
1-2 jalapeno peppers, seeds and ribs removed
1 hot yellow pepper, seeds and ribs removed
3 cloves garlic
1 (28oz) can whole peeled tomatoes, UNdrained
1 (15oz) can diced tomatoes with garlic and onion, drained
1 (15oz) can stewed tomatoes, Mexican style, drained
1 (10oz) can diced tomatoes and green chilis, drained
1 medium bunch cilantro
2 teaspoons salt
1/4 teaspoon cumin (optional)
The juice of 2 large limes
2 avocados, diced (optional)
Place onions, garlic, peppers, tomatoes, salt and cumin (if desired) in a food processor (or blender). Pulse until combined. Add cilantro, stems removed, and pulse until just broken down to desired consistency. Add lime juice and pulse 2-3 times to incorporate. Pour salsa into serving dish, add the chopped avocado.
Quinoa Veggie Salad
1 cup cooked quinoa
1 cup grape tomatoes, sliced in half
1 avocado, cubed
1/4 cup diced purple onion
1/4 cup feta cheese
lemon vinaigrette dressing
Comine all ingredients and allow to rest in the fridge for at least 4 hours or overnight. I make this at least once a week – everyone loves it!
1 bunch asparagus (about 1 pound)
1/2 cup grated parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat your oven to 400 degrees. On a foil lined baking tray, toss the asparagus in the oil, salt, and pepper. Bake the asparagus for 10-12 minutes. Remove from the oven and sprinkle cheese evenly over the asparagus. Place back into the oven for 3-5 minutes, until the cheese is melted and golden brown.