This week marks the start of my 2 ½ week vacation. Woohoo! It begins with my kids finishing the school year – believe me they are just as ready to leave the rushed mornings behind for a couple months. Then my sister and nephew come home on Tuesday. Now besides face time I have not seen them since Christmas so I am excited to just hang out with them and relax. Also, within my vacation is my 20 year high school reunion which I am totally pumped about. Yep I used the word totally and pumped – those are 90s words, right? Anyway, these next couple weeks are going to be filled with pool lounging, lemonade sipping, and lots of catching up and reminiscing. Can’t wait!
As much as I LOVE vacation time it does present some challenges when it comes to putting together a menu plan. During the school year everything is so structured and I know where and when we are going to be eating. But once vacation hits it is a little all over the place – at least at first. So I am going to try my best to keep our meals planned out. I don’t anticipate lots of full blown dinners but more grab and go recipes along with salads and finger foods. Basically, I am going to keep the theme easy and healthy. Sound good?
I was not feeling to hot this past weekend so I did not do any cooking ahead of time. Therefore, most of my prepping will be done today and tomorrow after work.
**recipes with no links are new recipes that I am making and if all goes well will post them this week or next.
Breakfast
Peanut Butter and Jelly Steel Cut Oats
Strawberry Dream Smoothie – from The Everything Eating Clean Cookbook
Make ahead tips
Steel cut oats will be made ahead of time and store in refrigerator. PB & J will be stirred in the morning I eat it.
Smoothie will be made ahead of time and frozen into individual containers. This is the first time I am doing this so I will update you later on.
Lunch
Granola Parfaits
Mason Jar Salad – Smoked Turkey with Crumbly Blue and Raspberry Vinaigrette
Make ahead tips
Granola will be made ahead of time and stored in a mason jar.
Mason jar salads will be made ahead of time.
Snacks
Strawberries
Cheese and crackers
Homemade Granola Bars – still trying to find a good recipe
Make ahead tips
Strawberries, cheese, and granola bars will be prepped ahead of time
Dinner
Bistro Flank Steak Sandwich
Curried Chicken Salad
Five Spice Turkey and Lettuce Wraps
Tabbouleh Salad with Grilled Marinated Chicken
Homemade pizza
Make ahead tips
Steak and chicken will be marinated ahead of time.
Chicken will be made and shredded ahead of time.
Tabbouleh salad will be made ahead of time.
What’s on your menu plan this week?
Stacy says
I have not tried this recipe yet, but it comes from another favorite food blogger, Mel @ Mel’s Kitchen Cafe. I’ve had these pinned since I first saw them back in January. They look delish and even kind of healthy compared to the ones we can buy.
http://www.melskitchencafe.com/2013/01/chewy-granola-bars.html
Christine says
I love this granola bar recipe & have made it for years. It’s from “Not Just Beans” by Tawra Jean Kellam. Enjoy (& I hope it is ok to post her recipe here!)
1 cup brown sugar
1/4 cup sugar
1/2 cup butter or margarine, softened
2 Tbsp. honey
1/2 tsp. vanilla
1 egg
1 cup flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups rolled oats
1 1/4 cups crispy rice cereal,
or crushed corn flakes or any “grain” type cereal or crushed graham crackers
1/2 cup wheat germ (optional)
1 cup chocolate chips*
In a large bowl, cream sugars and butter until fluffy. Add honey, vanilla and egg. Mix well. Blend in flour, cinnamon, baking soda and salt. Stir in remaining ingredients. Press firmly into the bottom of a greased 9×13 pan. Bake at 350< for 20-25 minutes.
To microwave: Press ingredients into a microwave safe dish. Microwave on medium power for 7-9 minutes. Rotate dish every three minutes. Bars will firm as they stand. Cool and cut into bars. Save the crumbs for yogurt or ice cream topping. Makes 24 bars
*The following may be used in addition to or to replace chocolate chips
1 cup coconut
1/2 cup creamy or chunky peanut butter
1/2 cup nuts
1/2-1 cup raisins, dried apples, apricots
1/2 cup fruit preserves