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This week I’m preparing for the vegetarian food swap I organized. There are five families participating, so I’m really hoping to not have to cook much at all next week. This week, however, I’m a slave to my kitchen. Here’s what’s cookin’:
Breakfast
Cottage Cheese/Greek Yogurt, Fruit, and Green Smoothies
Lunch/Dinner
ALTs and Salad and Homemade Hummus (Didn’t get around to making the hummus last week, but as soon as I get more tahini, it’s ON!)
Leftover Minestrone Soup and Grilled Cheese Sandwiches
Pasta with Fresh Basil Pesto and Broccoli and Cauliflower Sformatino
Asparagus Soup with Cream and Homemade Bread
Breakfast for Dinner: Egg and Cheese Breakfast Sandwiches with Fresh Fruit and Cottage Cheese
Quinoa, Spinach, and Feta Corn Chowder and Homemade Bread (This is the dish I’m contributing to the food swap!)
Homemade Pizza and Salad
Need more dinner ideas? Check out Jenna’s Chive Talkin’ Blog!
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Oh snap! That sounds good!!
Hey – Thanks so much for joining in at the Chive Talkin Menu Plan Blog Roll! It is my desire to have lots of menu plans to inspire healthful, local, seasonal eating. You do a great job with your menus… and the FOOD SWAP! What an awesome idea… can’t wait to hear how it turns out. The chowder sounds fab. Please join in again next week and spread the word.
If you’re lookin for something different I make this all the time:
artichoke hearts
asparagus
parm cheese
little bit of garlic
lemon juice
butter or marg.
melt butter or marg.
in a bowl mix asparagus, artichokes, cheese, and garlic. Pour butter over and mix. Bake at 400 till asparagus is tender. I don’t have any actual measurements I just kind of throw and toss. I hope ya like it:)