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Hey, friends! Happy Memorial Day to you! We’re enjoying the first weekend of summer vacation and I’ve got another week of quick and easy meals to recap. Shall we dive right in?
For those of you who are new to the blog, Our Week in Meals is where I share a little bit about what we’ve been up to over the past week — as it relates to our meals each night. This series gives you a glimpse “behind the scenes” at some highlights from our life, shows you how I balance a busy schedule with feeding my family, and offers a few new ideas for your own weekly meal plan. Now let’s back up to last weekend…
I made a quick run to the grocery store on Sunday morning while Keith took the boys for a hike. They enjoyed the exercise and I enjoyed a quiet solo shopping trip!
After lunch, Keith headed to the airport for a week-long business trip and I made a batch of Whole Wheat Banana Blueberry Muffins for easy breakfasts throughout the week. I will share the recipe (and the story behind it) soon!
Dinner was an old blog favorite that got some updated photos — my mom’s Shrimp with Tomatoes and Feta. The shrimp and sauce were great served over pasta for the boys, and we had a kale salad on the side.
Monday marked the start of the last week of school for all 3 of my boys! Spence and I spent the rainy morning at home and then met Mollie and Miles for a hot and humid walk (and play date) after lunch.
Dinner was this ah-mazing marinated, grilled London Broil, which I can’t wait to share here on the blog! I prepared it earlier in the day, and then at mealtime just served the sliced steak at room temp over salads with sliced tomatoes, cucumbers, and crumbled blue cheese. So good and so easy! I was bummed that Keith wasn’t around to taste it, since I know that it’s a meal he will love. I’m planning to make it again soon!
Tuesday was another rainy morning, so I got some things done around the house while Spence was at preschool. I even had a nice, long, uninterrupted phone conversation with one of my best friends (hi, Erica!).
I made a batch of No-Bake Mocha Almond Fudge Energy Bars, which are a lot like Larabars if you’re familiar with the store-bought version. Just throw all of the ingredients into a food processor and your snack is ready in about 5 minutes!
When the boys started getting bored inside before dinner, it seemed like a good rainy day idea for Casey and Spencer to do Play-doh outside on the front porch. That plan worked well for a little while, but it ultimately ended in a fight and tears over one of the colors (of course).????
Since it was supposed to be another soccer night, I started a Crock Pot meal earlier in the afternoon. That way it was ready and waiting for us when we needed a quick early supper before heading to the fields — except that practice was cancelled! This was an updated version of another oldie-but-goodie: Slow Cooker Orange Chicken with Broccoli.
Wednesday morning was a quiet one at home. It rained (again), so Spence and I got some items checked off the list around the house and then went to Mollie’s farm for a walk after lunch.
Since Keith was out of town, I figured it was a good night to test my recipe for Vegetarian Enchiladas (he’s not usually a big fan of meatless meals). This was a freezer meal that I put together a couple of weeks ago, so I just had to defrost it in the refrigerator overnight and then bake the enchiladas before supper. I looooooved this dinner, so I’ll share the recipe soon! I served these with salad on the side and sliced bell peppers for the boys.
After a relatively quiet day on Wednesday, Thursday was a busy one! It was the last day of school for all of the boys, so after dropping the older two off in the morning I took Spencer to his preschool for the Closing Ceremony. Poor little guy wanted nothing to do with being on stage, and just stood frozen in his spot the entire time — never moved and certainly never opened his mouth to sing!????
He was much happier when we returned home and he could immediately jump on his tractor and search the property for giant mushrooms after the rain. Can you tell how big this one was?!
We picked Gibbs and Casey up from school at noon and made a quick stop for lunch at Subway on our way in to Charlottesville.
We had tickets for Jump, the trampoline park, since I knew that these guys would need to bounce out all of their summer vacation excitement.
They flipped into the foam pit and jumped around for an hour, which turned out to be the perfect entertainment for a rainy afternoon.
I finished up the leftover veggie enchiladas for dinner, along with some oven-roasted broccoli and sauteed kale. The boys requested pancakes, so that’s what they got! And by the time the meal was over, Spencer was so exhausted from the day that he melted down and went to bed at 5:44 p.m.!
Friday was such a weird day. With the kids home from school, it felt more like a Saturday! Keith returned from his business trip and spent the day working a little bit and doing yard work outside with the boys. Meanwhile, I got a bit of work done inside — wrote recipes, changed bed sheets, and prepared a meal plan for the week ahead.
I had a surplus of fresh farm eggs in my refrigerator, so I took advantage by making a vegetable quiche. It’s always a nice prep-ahead breakfast or lunch to have on hand and reheat as needed. I used the same whole wheat crust that I showed you in this post, and replaced the ham and cheese in that recipe with bell pepper, onion, garlic, kale, and snap peas.
Here’s the full recipe:
Spring Vegetable Quiche
Ingredients
- 1 8-inch frozen whole wheat pie crust, thawed
- 4 eggs
- 4 egg whites
- 1 1/2 cups milk
- Lawry's seasoned salt to taste
- 1 red bell pepper seeded and finely chopped
- 1/2 cup diced onion
- 1 teaspoon minced garlic
- 1/2 cup chopped sugar snap peas
- 1 large handful about 1/2 cup chopped kale
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, whisk together eggs, egg whites, milk, and seasoned salt. Set aside.
- Heat about 1 teaspoon of oil in a large skillet over medium heat. Sautee bell pepper, onion, garlic, and snap peas until crisp-tender (about 4-5 minutes). Add the kale and cook until wilted (about 2 more minutes).
- Transfer cooked vegetables to the pie crust. Pour egg mixture over top to fill pie crust. Sprinkle with Parmesan cheese on top.
- Bake for about 40 minutes, or until eggs are set. Slice into 8 pieces and serve.
Nutrition
Rocket pops for Memorial Day!
An afternoon hike in the most beautiful weather,
complete with rock collecting and tree identification!
Dinner was our usual Friday night favorite — pizza! I also made a salad on the side, and we called it an early evening after some Dateline TV!????
We spent Saturday morning on the soccer field for the last weekend of games. Ended in victory!
I went grocery shopping after lunch, and then Keith took the boys to the pool while I jumped on the computer for a video interview (more on that in the coming months).
Dinner was a classic cookout to kick off Memorial Day weekend — grilled hamburgers, plus Caesar salad, watermelon, and oven-roasted new potatoes. The potatoes were part of our CSA this week from the neighbor’s farm, and I just tossed them with melted butter, olive oil, salt, pepper, and garlic and roasted them on a sheet pan at 425 degrees for about 25 minutes. They were tender on the inside and crispy on the outside!
Kid’s plate.
And that finishes up Our Week in Meals! I’ll check back with you next weekend with a quick update from the week ahead. In the meantime, don’t miss tomorrow’s easy new dinner recipe!
Those children are adorable., June
Hi, June! Thank you so much! 🙂
I love your writing style (stories) and your food looks really good. Do you really always do a written meal plan for each week? Things change so much I can’t seem to stick to one. and last but not least…..you are blessed with those beautiful boys
Hi, Barbara! Yes, I really do make a written meal plan each week…BUT, I keep it very flexible and it ALWAYS changes. 🙂 I like to have a general idea of 3-4 dinners that I know I will probably make, but the actual days that I end up serving the food tends to change because inevitably something comes up. But at least knowing that I have ingredients in the house to prepare a handful of dinners makes me feel more organized and helps me avoid last-minute grocery store trips. 🙂
I tried your recipe for the Ambrosia Smoothie It was delicious I couldn’t find frozen bananas so I used rash frozen. What a wonderful smoothie it is. My husband enjoyed it so much he drank his and almost half of mine. I know we’ll be making it again in this hot AZ temperature it was really refreshing.
That’s wonderful, Maureen! Thanks so much for letting me know! I’m glad that it got two thumbs up from your husband, too. My boys love it as well! 🙂
Have a great week!
What an action packed week – and it looks like summer has definitely sprung for you! Your memorial day dinner looks quintessentially American ;P
Exactly! We’re in the thick of summer now! Thanks for stopping by, Kristy!