Friday, June 21, 2013

Menu for June 23, 2013 through June 29, 2013

Want a bite?

I've made these individual oatmeal chocolate chip cookie bowls a few times now and they are SO GOOD.   They are also gluten-free and vegan if that is relevant to you.  While not low-calorie, they are filled with healthier ingredients so they are a great treat for a Friday night.  I highly recommend them!  I prefer mine slightly undercooked and gooey.

Last week I shared the picture on the left of water that leads into the river near our house.  We pass by this spot on walks we take down our street.  After a few days without rain it looks so much different.  We took the picture on the right a few days ago.  I can't get over the fact that it's the same location!

For anyone keeping track, this is Whitney and Jesse's wedding weekend!  YAY!  So happy for them.  It also means that there are a large number of cupcakes and other desserts in my freezer.  I'm looking forward to sharing pictures of all the desserts and recipe details sometime soon!  

For dinners this week start off with the quick warm tortellini salad.  A yummy way to have lots of vegetables with some pasta!  Then Thai honey peanut tofu, stuffed mushrooms, and Falafel with Greek salad.  Should be a delicious week!  

Dinners for the Week

Sunday:  Warm Tortellini Salad
  •  Make the full recipe and eat half tonight, have leftovers on Wednesday.
Warm Tortellini Salad

Monday: Thai Honey Peanut Tofu with grain of choice and vegetables/salad on the side.
  • Make the full recipe and eat half tonight, have leftovers on Thursday.
Thai Honey Peanut Tofu

Tuesday: Greek Salad with Falafel
  • Make the full recipe and eat half tonight, have leftovers on Friday.  
Greek Salad with Falafel

Wednesday:  Leftover Warm Tortellini Salad

Thursday:  Leftover Thai Honey Peanut Tofu

Friday: Leftover Greek Salad with Falafel

Saturday: Stuffed Portobello Mushrooms
  • Make the full recipe have any leftovers on Sunday for lunch.  
Stuffed Portobello Mushrooms

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