Weekly Menu

Because I was in Phoenix this weekend, David made our menu for the week as well as the grocery list. Tonight we tried the first recipe, chicken scaloppine with a snap pea and asparagus salad, and it was delicious. I made quinoa to go with the meal and it soaked up the sauce nicely. I would recommend stringing the beans before julienning them. I thought the salad was really yummy, but I might be biased because I got to use mint from my herb garden and a lemon from our friends Carrie and Todd's citrus trees. I love Tucson.

The rest of the week looks like this:

Tuesday - Ancho rubbed steak, roasted potatoes, salad

Wednesday - Chicken with mushrooms (still have to see how outrageously expensive morels are at AJ's...)

Thursday - Spinach risotto with shrimp, broccoli

We're out of town again this weekend, so no fun Friday happy hour at home. Sad.

This week all of our recipes are from the newest issue of Cooking Light. I usually mix a few new recipes with a few favorites, but I guess we're being adventerous this week.

For lunches, we just went with the old standby, turkey sandwiches. Tomorrow I packed my diet version of tuna noodle casserole - tofu noodles (40 calories for a whole bunch of noodles!), tuna, some Laughing Cow cheese, some parmesan. It'd be better if I had some frozen peas, but alas, only a mix of peas and carrots in the freezer. So my tuna noodle casserole will include carrots. See the original Hungry Girl recipe here. I omit the can of cream soup and add in just a little reduced fat mayo.

And here's a picture from Kristin's bachelorette party. What a fun time celebrating a really great girl and her upcoming wedding to a really great guy.