Happy Saturday and welcome back to What’s Cooking This Week! I took a little hiatus and my meal planning totally went to hell. So I’m back. Even if no one else uses this post, it keeps me organized and excited about food for the upcoming week. This week I’ve chosen some springtime soups and salads for work day lunches, pulled together a Memorial Day menu that everyone in my family will love, and planned out some baking so that we have treats for lunch boxes next week. Happy long weekend!!!
LUNCH/DINNER PREP FOR THE WEEK:
This recipe claims to be easy and healthy, both of which I could use in my life these days. This weekend looks rainy and cooler so this feels like a nice balance of warmth with springtime freshness.
This salad looks fresh and full of seasonal color. I love any salad that has quinoa in it. Quinoa adds a little crunch and protein to your veggies which is awesome. Sesame Maple Dressing also sounds like something that I will not be able to get enough of!
Memorial Day BBQ Menu
I have a bunch of tahini leftover from a recipe last week so I was looking for a way to use it up. This recipe showed up in my inbox so I’m adding it in. Another first for me, I’ve never made my own hummus. The post is beautiful – the pictures make me wish I could reach right in and enjoy.
I’ve always wanted to make my own veggie burgers so this recipe is one that I am super excited about trying and making. Any recipe from Cookie and Kate is delicious so I trust using one of her recipes for my first go around with veggie burgers. I also like that the recipe makes 8 burgers and that they freeze well. This is great for us. We can grill some up for Memorial Day and freeze a couple for an easy weeknight dinner.
This salad is filled with fresh spring flavors and crunchy toasted slices of almonds. The vinaigrette is tangy and the feta balances the whole salad out. This salad will pair nicely with any menu that you have prepared for the weekend.
A party isn’t really a party without dessert…so I’ve added these blondies to the menu. These have serious peanut butter flavor, tons of chocolate, and they are super easy make but look like you spent a long time thinking about dessert. No need to hesitate here…make them!
BAKING AND STOCKING THE FREEZER:
This is one of the newest cookie recipe from Sally’s Baking Addiction. I’ve got to make it! I’ll scoop and bake a few, but then freeze the rest of the dough for future playdates or afternoon snacks. Apparently I am looking for some extra peanut butter and chocolate in my life this week.
Nate is obsessed with the double chocolate muffins at Life Cafe. They are chocolate, have lots of chocolate chips on the inside, and are topped with cinnamon and sugar and more chocolate chips. I’m thinking I’ll use this recipe as a base, add a cinnamon sugar sprinkle to the top and he should be quite happy. These are going directly into the freezer and then in to kids’ lunchboxes…not into mine.
I hope that you have a wonderful weekend of cooking, baking, and celebrating with your friends and families. Nate and I are signed up for a pasta making class tomorrow and I am super excited about that! I’ll post pictures from the class soon! Happy long weekend!