WE EAT | Meal Planning Monday

Hello, Monday!

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

waffles: kashi

mexican rice: uncle ben's 

Recipe Links

Slow Cooker Mexican Quinoa

Grilled Red Pepper Hummus Burgers

Avocado Quesadillas

Sausage Corn Chowder

Broccoli Corn Bread

Black Bean Tacos

Guacamole

Recipes

Refrigerator Oats
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.

Vinegar Slaw
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.

Smokey Tilapia

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

Tomato Salsa
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!

Parmesan Asparagus

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.