Saturday Menu Post

I love Saturdays!  Sleeping in, time to run errands, and menu planning are my favorite activities reserved for this day.  Spring is in full bloom here in Kansas City.  I can't believe it is the last day of March and we have leaves on some of the trees and pollen fries rearing to flourish on the tall oak trees in our yard.  It really feels and looks more like the middle of May. 

This week's menu post includes opportunities for firing up the grill and enjoying the lovely weather.  Sunday you can save some bucks on using left-over beef taquitos.  I will be posting the recipe later this evening to share.  Monday's forecast is yet another 80 degree day, so we will be grilling some chicken kabobs with a side of yogurt sauce and a Mediterranean quinoa salad.  Wednesday I am on my own as the Bear is in his final weeks of his last graduate class.  I will be experimenting with a tofu recipe I discovered.  I've not really ever worked much with tofu, but know there are tons of health benefits.  Thursday is pizza night.  We will wrap the week up with another evening spent on the patio grilling steaks served with a roasted pepper salsa.  This week's rundown and grocery list is as follows:

Sunday 4/1        Left-over Veggie Beef Taquitos with Edimole (recipe to be posted later today)

Monday 4/2      Chicken Kabobs with Yogurt Sauce & Greek Quinoa Salad

Tuesday 4/3      Left-overs

Wednesday 4/4 Blackened Tofu with Quinoa & Sauteed Kale

Thursday 4/5     Butternut Squash, Spinach, & Goat Cheese Pizza

Friday 4/6 or     Steak with Roasted Pepper & Caper Salsa & Mashed Potatoes
Saturday 4/7

What you will need:

4 boneless, skinless chicken breasts
2 steaks of your choice ( we will most likely use sirloin)
1 package center cut bacon
1 package extra firm tofu
1 pound red skinned potatoes
2-3 lemons (depending on their size)
1 pint cherry or grape tomatoes
1 cucumber
1 green pepper
2 red onions
1 shallot
1 head garlic
1 bag cut and cleaned kale
1 bag spinach
1 jar kalamata olives
1 jar roasted red peppers
1 jar sliced banana peppers
1 jar capers
1 package personal sized pizza crusts (mine will be Udi's gluten-free crust, regular for the Bear)
1 bag quinoa
1 box low-sodium chicken broth
1 bag frozen butternut squash
4 oz. goat cheese
1 package feta cheese
1 container non-fat Greek yogurt
1 pint low-fat buttermilk

Pantry items you will need:

Paprika
Dried oregano
Dried dill weed
Cayenne pepper
Onion powder
Garlic powder
Low-sodium soy sauce
Sesame oil
Extra virgin olive oil

I hope you all are enjoying your weekend!  Happy spring!