In Week 17’s Meal Plan, I had a frittata on the menu. I’ve had a few people write about how I usually make one of those, so I took some pictures to share with you. Frittatas are super easy to make, can use up whatever vegetables you have on hand, be made vegetarian very easily, are very inexpensive to make, can be used for any meal of the day, and introduce you to new cheeses! What more could you ask for in a quick meal?!

Step 1: Chop and start cooking the veggies that will take the longest!

Red peppers are chopped and cooking.

Step 2: Chop or shred your cheese, and beat some eggs, salt, and pepper together.

I used the last of the Emmental cheese from our Farmer’s Market visit and about 6 eggs for this dish.

Step 3: Toss the eggs and veggies that don’t take as long to cook into the pan.

I added some chopped tomatoes that we had left over from a previous recipe.

Step 4: Add your cheese.

Now cooking with cheese!

Step 5: Cook on medium-low heat until the eggs aren’t runny anymore.

Ready for serving!

Step 6: Serve and enjoy!

Ready to eat!

Week 18 Meal Plan

This past week, the mostly-vegetarian meal planning went pretty well, so we’re planning on continuing that this week. I revisited some of my old meal plans, and one of my favourite cookbooks for inspiration. Here’s what we’re planning on making:

Snack: Amazing Flour-Less Brownies from Skinnytaste (a repeat from my Week 2 Meal Plan)

Monday: Grilled Portobello Mushroom Roll-Ups from an old Clean Eating magazine; the recipe is also posted at

Tuesday: Sweet Potato Curry from Eating in the Middle page 61

Wednesday: Veggie dogs and corn on the cob

Thursday: Spaghetti Squash Pad Thai from a printed recipe from a friend

Friday: Black Bean Burgers from Eating in the Middle page 54

Saturday: Dinner out

BLT’s and Berry Salad with Goat Cheese

Our approach to BLT’s and Berry Salad with Goat Cheese from Skinnytaste turned out to be a bit of a fail, but still OK in the end. A miscommunication with the hubster meant no berries in our berry salad, but other than a bit extra bland (thank goodness for local greens making it more flavourful!), it was pretty good. I’m not sure it was worth the time to make the cheese balls though, so don’t think I’ll plan on remaking this particular salad recipe in the future.

The BLT’s were knocked up an extra level with bagels from the Great Canada Bagel, so they were more exciting than planned.

File this one under relatively-fast low-cooking-required summer dinners.


Chicken sausage and Grilled Brussels Sprouts

Last week one of the meals that I did make was chicken sausage and Grilled Brussels Sprouts from Skinnytaste. I love grilled vegetables so finding a non-onion-y and non-garlic-y “sauce” that I could use to flavour them was pretty exciting. I ended up making my own balsamic glaze as I didn’t want to buy an entire container of it, and it was pretty simple: just boil 4 tbsp of balsamic with 1 tbsp of honey for a few minutes. It was super tasty and will be something I think I’ll try with other vegetables too!

Not the most appetizing shot, but this dinner was delicious, I swear!

Week 17 Meal Plan

This week I’m aiming to eat less meat. Two of my family members have recently faced this challenge and in the spirit of supporting them, my meal plan will be a bit more vegetarian in nature.

Sunday: Frittata

Monday: Peach Arugula Salad from Skinnytaste and grilled Yves “sausages”

Tuesday: Soup and grilled cheese

Wednesday: Grilled zucchini and vegetarian burgers

Thursday: A third meal planning attempt for homemade pizza – goat cheese, prosciutto (on Lenny’s half), spinach

Friday: Dinner out at SunFest

Hope you’re enjoying the lovely weather by getting outside to do some grilling too!

Week 16 Meal Plan

OUR AIR CONDITIONING IS BEING INSTALLED TOMORROW! I haven’t been this excited for a contractor visit, ever. And I don’t think I’m exaggerating. I’m also therefore committed to preparing more meals at home this week now that I don’t have the heat as an excuse.

This week I used the first strategy that I mention on 5 Ways to Start Your Weekly Meal Plan and went to our local farmer’s market for inspiration. Here’s what we picked up!

Mutsu apples, snap peas, Brussels sprouts, strawberries, and salad greens

This is pretty much going to be a daily snack, minus the whipped cream… maybe…

We also bought items for a nice no-cooking-required Sunday dinner: 4 different types of salami, snap peas, a Mutsu apple, two different types of cheeses, and a sourdough loaf of bread. We enjoyed this with a white from Featherstone Wineries from Niagara, and it was all just so perfect!

We should do a charcuterie board dinner more often.

Here is our plan for this week:

Monday: BLT’s and Berry Salad with Goat Cheese from Skinnytaste

Tuesday: Chicken sausage and Grilled Brussels Sprouts from Skinnytaste

Wednesday: Slow Cooker Chicken Curry from Gluten Free with LB

Thursday: Burgers and grilled vegetables

Friday: Homemade pizza with goat cheese, prosciutto, spinach

Saturday: Dinner out

Campfire Series: Cheesy Potatoes & Chicken Sausages

Last summer we really fell in love with the Schneider’s Chicken Sausages. Aside from being delicious at home, they were also great for camping because they were really flavourful and already cooked — no need to worry about raw meat!

We ate them chopped into dishes, but pretty much on their own. To add some additional calories (camping with two dogs involves a LOT of exercise!), we wrapped them in Pillsbury dough hot dog wrappers, wrapped those in tin foil, and then roasted them on the fire for a tasty but healthier version of a Pogo.

Roasting on the fire. Yay for metal shishkabob sticks! They made this dish way easier to cook than had we done it on wood sticks.

One of my favourite sides with this dish was cheesy potatoes. We bought frozen hashbrowns and then parceled those out with some pre-shedded cheese and bacon bits left over from a salad on the first night. What a great creation!

Homemade Pogo on the left and cheesy potatoes on the right.

Campfire Series: Calzones!

We were supposed to go camping this past weekend, but ultimately decided that living in our own home without air conditioning this year has been camping enough for us so far. It didn’t stop me though from thinking about foods we have made in the past while camping though so I thought I would share some with you! Conveniently, last summer we were dog-sitting our pal Digby while camping so I took pictures of pretty much everything, including making some of our most successful meals!

On of our favourite things to eat outside of camping is pizza, so I did my best to create something in that realm suitable for a campfire. Using Pillsbury biscuit dough, we were able to make this happen! Here are the steps to follow:

On aluminum foil, spray some non-stick spray and then spread out some of the dough to make a circular shape.

Add your sauce and toppings. Bonus points if you remember to shred the cheese ahead of time and then put it into portioned containers before leaving for camping, like we did! It made many meals a lot easier to make.

Fold the dough in half and crimp the foil around the calzones. Cook them until you think they are done!

Take a pretty picture before you dig in!

All ready for eating.


One Pot Stuffed Pepper Casserole

We finally got around to making the One Pot Stuffed Pepper Casserole from Damn Delicious and it turned out pretty well! I think a lot of people would really love this dish. It made a large volume, so be prepared for 6+ servings, unless you’re feeling super hungry. This recipe also didn’t call for very much cheese, but a little cheese went a long way.

At the final stage of cooking.

Served up and ready for dinner!

Chicken Avocado Ranch Burritos

This recipe we made last week and it was probably one of my biggest bombs in quite some time. The Chicken Avocado Ranch Burritos from Damn Delicious was pretty easy to put together, but the nutrition factor was low, and so was the taste factor. I found it not to be very flavourful and it reheated terribly, but I probably shouldn’t have expected leftover avocado would taste very good.

I ended up using our griddler to finish the wraps off. I’m always excited to use this appliance so was really looking forward to this recipe!

About the point I realized it might not be a tasty dish. The insides were super oozy and it just had a weird consistency.