Menu for September 8, 2013 through September 14, 2013

Happy September!  Last weekend Mark's brother and sister-in-law visited from Texas.  Despite the clouds and extreme humidity, we had a great time which included apple picking, a corn maze, and apple cider donuts!  Of course since they left it has been way less humid and I feel fall coming.  Mark and I are both excited!

Last night I made this strawberry coconut banana bread that I've been wanting to make for a couple months.  It was great! Mark loves banana bread and he definitely approved of this recipe.

There are a million banana bread recipes out there, but one of the reasons I was excited to make this banana bread in particular is because it is healthier than traditional banana bread.  It tastes great both plain or with peanut butter.  I made it as written except I used defrosted frozen strawberries in place of the strawberries and raspberries.  It's a great quick bread to use up over-ripe bananas!

For dinners this week I'm starting to bring cooler weather foods back into the rotation.  Like usual, I try to focus on vegetables and a good source of protein for each meal.  Enjoy!

Dinners for the Week

Sunday:  Chickpea Pot Pie with Sweet Potato Biscuits

• Make the full recipe and eat half tonight, have leftovers on Wednesday.  

Monday:  Creamy Polenta with Kale, Mushrooms, and Tomatoes

• Make the full recipe and eat half tonight, have leftovers on Thursday.

Tuesday:  Sweet Chili Tofu with salad or roasted vegetables of choice (a grain like bulgar as shown in the picture is optional).

• Make the full recipe and eat half tonight, have leftovers on Friday.

Wednesday:  Leftover Chickpea Pot Pie with Sweet Potato Biscuits

Thursday:  Leftover Polenta with Kale, Mushrooms, and Tomatoes

Friday:  Leftover Sweet Chili Tofu

Saturday: Asian Foil Salmon with Cauliflower Steaks  (a grain as shown in the picture is optional).

• Make the full recipe and have any leftovers for lunch on Sunday.

Have a great week!