Weekly Meal Plan: 7/31 – 8/6

Parm Chicken Sliders

We are doing a lot of entertaining again this weekend.  It looks like an ideal weekend weatherwise for pool parties.  Last weekend I was disappointed when the weather didn’t cooperate and provide good conditions.  :( I love the summer and it’s so fleeting. This week the northeast is in the midst of a heatwave which is sure to provide some quality pool time.  YAY!

Unlike last weekend, these gatherings won’t involve me doing much cooking.  Tonight my 13yo requested to have some friends over.  Clearly a call for pizza! 😉 Saturday we are hosting my running club’s summer party.  We asked everyone to bring an app, side or dessert.  I’m putting together some simple apps (hummus/veg, chips, guac, mango salsa), watermelon and managing the burgers and dogs.  Sunday I’m hoping for a relaxing, plan-free day by the pool followed by dinner at a local restaurant.

Then I’m back in the kitchen…

Monday: Spinach, Chicken & Feta Salad (This is a link to my Pinterest posting that reflects the changes I made to this recipe when I last made it.) and grilled corn from the Farmer’s Market

Tuesday: Slow Simmered Meat Sauce over zucchini noodles (spiralized zucchini) or pasta

Wednesday:Parm Style Chicken Sliders (NEW) and salad

Thursday: This night is very in flux and will be a last minute call.  The husband’s schedule will determine if we get to get away for the night to Chatham to attend a Clam Bake at the Chatham Bar’s Inn we were invited to (sans kids!) or if we have to stay home because he can’t take Thursday and Friday off.  Sniff… Fingers crossed!

*If a recipe name isn’t followed by “(NEW)”, that means we’ve tried before and it’s so good we are making it again!

Grilled Potato, Corn & Tomato Salad

Potato, Tomato & Corn

I made this great little summer salad tonight.  I served it as a side salad with grilled pork chops, corn muffins and my mom’s homemade raspberry applesauce.  You can also add white beans and/or grilled chicken to it.  It’s an easy salad to make and even easier if you have leftover grilled corn from another night.

I used some fresh sungold tomatoes from the Farmer’s Market. I love those!  Do you support your local farmers and aim to be a locavore in the summer?  Here is a listing of MA Farmer’s Markets.

Weekly Meal Plan: 7/24 – 7/30


This has been an exciting week so far for Reebok CrossFit Medfield (RCFM).  Tonight we all convene to watch our Head Coach and friend, Spencer Hendel compete in one of the CrossFit Games events.  The competition started Thursday and goes through Sunday.  It’s so exciting to see him compete!  Tonight we will also be celebrating for fellow box member, Ashleigh Wosny.  Over the past few days we watched in awe and amazement as she took second place in the Teen events (age 16-17).  Good times for RCFM!  So proud to be part of such a great community.

Saturday/Sunday: We are entertaining both Saturday and Sunday this weekend.  Last night my neighbor graciously gave me her CSA vegetables for the week because she is leaving on vacation today.  I have lots of fresh, local produce now to incorporate into some recipes.  Saturday I am going to grill a combination of zucchini, yellow squash and red onion in my grill basket (Do you have one?  If not, get one!) along with a big salad that will include the lettuce and beets.  Sunday I’ll make a platter of sliced tomato, mozzarella and basil.  I’m going to try and replicate a Quinoa, Corn & Asparagus salad I recently tried. I don’t have a specific recipe to follow just an email with a vague description.  If I am successful, I’ll share next week.  I’m also making Homemade Sorbet which I haven’t made yet this summer.

Monday: Slow Cooker Whole Chicken with Salsa Verde – I’m just winging this one! I have a whole chicken in my freezer from my monthly meat delivery from Walden Local Meat.  I am going to put it in the slow cooker topped with a jar of salsa verde.  After it slow simmers for 6-8 hours, I’ll remove the meat and use it to make quesadillas for the rest of the family and I’ll put it over some wilted greens.

Tuesday: Chicken Fried Rice with Leeks and Cranberries (using chicken tenders from Walden Local Meat) – A great little recipe I haven’t made in a long time.

Wednesday: Grilled Pork Chops (from Walden Local Meat) and Baby Potato, Tomato & Corn Sauté

Thursday: It’s left overs and Medfield Farmer’s Market night! 😉

Recipe Review: Paleo Turkey or Beef Meatloaf

Paleo Meatloaf

I tried this new recipe tonight.  I thought it had great flavor and would definitely make it again.  I opted to use ground turkey.

Recipe adaptations:
*I used dried minced onions because I found I was out of onions.  OPPS!
*I omitted the cayenne pepper.
*I didn’t read the recipe closely enough and mixed the BBQ sauce right in rather than pouring it over the top.
*I substituted garbanzo flour rather than almond flour because I’ve been having some issues with almonds lately.  Bare in mind this swap would technically make it non-Paleo.  So, stick with almond flour if that’s a priority for you.

Time Saver Tips: If you are short on time, you could prepare it the night before and pop it in the oven when you get home.  You could also use a rectangular pan instead of loaf pan to reduce cooking time because it’s flatter.

Weekly Meal Plan: 7/19 – 7/23


I’M BACK!  Did you miss me???

We had a really wonderful trip that we coined “The Great Colleran Adventure”.  I’ve never been away for more than a week in my life.  It was wonderful, but I’m a creature of habit and it’s also nice to come home and get back into the routine.  Not that it’s really “the routine” since it’s still summer, but I’m sure you know what I mean! 😉

This week I’m using a lot of the meat that came in my monthly meat delivery from Walden Local Meat while I was away. Last night we had burgers on the grill with some sides I picked up from Whole Foods.  Given we just returned, I wasn’t inspired to spend a lot of time cooking, but wanted to stay home rather than go out (shocking – I know).

Tonight: Grilled London Broil, grilled corn and a Cucumber, Tomato & Basil Salad (simply sliced cucumbers, tomatoes and shredded basil) with homemade Balsamic Vinaigrette. It was a fabulous simple summer evening dinner as you can tell from the professional quality photo above!

Monday: I’m signed up to bring a meal to a local family through The Neighborhood Brigade.  Given the forecast is 94 and humid for tomorrow I was thinking a big salad would be the best option.  I purchased a rotisserie chicken to top it with along with leftover grilled corn, golden beets, broccoli slaw, tomatoes, cucumbers, etc. I’ll also pick up a loaf of ciabatta bread from Blue Moon Bakery.

Tuesday: Paleo Turkey or Beef Meatloaf (I had purchased the items to make this before our vacation, but something came up and I froze the ground turkey to make at a later date) and grilled or baked regular and sweet potatoes (I’ll decide which version I want to make that evening 😉 )

Wednesday: I’m doing a quick overnight to visit my parents in VT. The husband and the girls will be fending for themselves. 😉

Thursday: I like to visit the Medfield Farmer’s Market and pick up some fish and fresh produce.  I usually get scallops.  I really enjoy sprinkling them with a few simple seasonings, grilling them and then sprinkling with lemon.  YUM!  Not something the non-fish eating husband would enjoy, but he goes from work to soccer on Thursdays.  So, it works out perfectly!

I’m also excited to get back because before I left I hired a developer to help me with some changes I’d like to make to my website.  We agreed to get started once I returned. The changes may not go live until September, but I’m excited to finally get the ball rolling.  Stay tuned!

Weekly Meal Plan: 7/3 – 7/9


Just three days until we leave for vacation!  So, minimal cooking happening here this weekend, but I still have some recipes to share with you.

Saturday, July 4th BBQ: We are having three families over for a low key celebration.  Everyone is bringing something to contribute so I don’t need to go crazy cooking all day.  Sweet!  I also love it when people bring something so I can try new things.

If you are going to a BBQ this weekend (or some other time this summer), here are a few good recipe ideas for you:

Grilled Corn, Green Bean, Tomato & Basil Salad – Fresh basil always adds so much to a salad.

Mediterranean 7-Layer Dip – I made this a couple of times over the holidays and it’s REALLY good!

Chicken & Wild Rice Salad – I’ve made this many times and it’s always a hit.

Southwestern Black Bean Salad – The dressing is key to this fabulous salad.

Lemony Orzo & Chicken Salad – A refreshing summer entree salad with fresh dill.

Sunday: White Bean & Sausage Ragout with Pamela’s Gluten Free Corn Bread Muffins OR if there is a lot of food left over from our BBQ we’ll just eat that and save the ragout for another time. I don’t want to have much left over with us leaving Monday.

Happy Birthday USA!

Weekly Meal Plan: 6/26 – 7/2

Paleo Meatloaf

There’s a lot of cooking happening at our house next week!  That’s OK with me for two reasons 1) Now that we are on summer break from school there are no evening activities and things are a little more relaxed in the evenings. It’s much more enjoyable to cook dinner when people aren’t coming and going. 2) I leave for vacation on 7/6 and won’t be cooking for nearly 2 weeks. 😉

I’m trying three new recipes this week.

Friday: I have some left over quinoa, corn & black Bean mix from the recipe I made Monday.  I’ll pick up some marinated chicken from Whole Foods when I go shopping today to grill and serve with it.  Keeping it simple on a Friday night!

Sunday: Sweet Potato Black Bean Casserole (NEW) It looks like its going to be a gloomy Sunday in MA that calls for warm comfort type food.  This recipe also reminds me of Sweet Potato Tacos which we love AND anything with sweet potatoes just has to be good – in my humble opinion. 😉

Monday: Chicken Salad Cups I’ll pick up a rotisserie chicken and make a simple chicken salad with mayo and grapes served in lettuce cups.

Tuesday: Baked Falafel (NEW) This recipe link suggests serving these in a lettuce wrap, but I think I’ll serve them on a salad instead.

Wednesday: Paleo Turkey Meatloaf (NEW) with green beans and Pamela’s GF Corn Muffins.

Thursday: We will access what is leftover from the week and visit the Farmer’s Market.  The husband plays soccer Thursdays and isn’t typically home for dinner.  I like to pick up some fish since he isn’t fond of fish.