Did everyone have a wonderful weekend?  Did you plan something special for the mothers in your life?  We had the in-laws over for a birthday/mother’s day dinner on May 8th.  It was my husband’s birthday this weekend, and so I integrated some of his favorite foods into our meal.   I am looking forward to sharing another week of meals with you!  So here we go.

Sunday – It was a beautiful day for a barbeque.  I served sage and garlic-crusted pork tenderloin, balsamic asparagus, pasta with pesto, potato, and green beans, and a green salad.  I LOVE sage.  Such an aromatic herb, and so yummy when it’s served with browned butter – which is what I planned for the leftover sage on Monday!  The balsamic asparagus was marinated for 30 min in 1/4c balsamic vinegar mixed with 2 tbsp canola oil.  Then grilled on the BBQ for 5-7 minutes.  The pork was done on the BBQ instead of in the oven, grilled on medium for about 20 minutes.

Monday –  Sauteed chicken with sage brown butter, whole wheat pasta noodles and roasted brussel sprouts.  Toss brussel sprouts with olive oil and roast at 450F for 20 minutes.  Use some of the sage brown butter on the pasta to give it a glorious flavour!

Tuesday –  We will be having a mexican frittata.  Frittatas are an excellent meatless main dish.  They are fairly quick to prepare and are a nice change from the typical supper meal.  Give it a try!

Post-meal wrap up: Did anyone out there make this tonight?  How’d it turn out?  Here’s what mine looked like!  Hope you enjoyed it!

Wednesday – Canadian Living’s Chicken Souvlaki. Oregano and lemon juice flavours scream greek food.  I plan on grilling the skewers instead of broiling.  Why not?  Save myself from having to wash a baking sheet, and I get to enjoy this lovely weather we’re having.  Can’t wait.

Thursday – We will be having Quinoa-stuffed red peppers .  This recipe uses an interesting combination of soy sauce, corn and mushrooms  – and it’s fabulous.  I typically add in some cubes of firm tofu while the vegetables are being sauteed to give this dish a little more protein.  You could also put in some shelled edemame – which would taste delish too.  Most people have jumped on the quinoa train at this point, however if you haven’t, it’s definitely worth a shot.  This iron-, fibre- & protein-rich grain is a nutritional powerhouse.

Friday – It’s homemade pizza time!  I’m already excited to have this supper.  Have you ever purchased frozen dough from your bakery?  It’s totally worth it and makes a tasty pizza base.  The dietitian in me always goes for whole wheat dough, so that’s what we’ll be having.  Did you know that whole wheat products keep you full longer than their white counterparts?  That’s because fibre takes longer to be digested in your stomach.  Same calories, but more satiety; it’s an obvious choice for me!  We’re going to top this fresh dough with marinara sauce, and thin slices of fresh mozzarella.   Then after I take it out of the oven, we’ll be putting proscuitto and arugula on top of the pizza.  Yum!

Hope you have some tasty suppers this week! Happy Cooking!