Baked Eggplant and Chicken Parmesan (gotta appease the carnivorous husband every once in a while)

Spaghetti Squash (super cool alternative to pasta)

Crusty bread

Green salad topped with carrots, cucumbers, celery, and pomegranate seeds

Potato Cheese Soup – yum, I love this one on a cold day!  I tweak the dill content each time, depending on my mood and tend to toss in more spinach than called for in the recipe)

Grilled Pork Tenderloin

Kale Chips

Sliced pears

Whole wheat spaghetti with marinara sauce, topped with cottage cheese (adds the protein to the meal)

Steamed carrots and broccoli

Applesauce

Oreo cookies

Acorn Squash Lasagna

Green salad with cucumbers and pomegranate seeds

Sliced pears

Dinner tonight was…

Baked salmon topped with coarse grain mustard, served atop lentils

Steamed broccoli and carrots

Sliced fresh pears and pomegrantes arils (little red seed pods)

Quesadillas with leftover bean chili

Steamed broccoli

Baked apples with walnuts and apples

Vanilla ice cream

This was a veggie heavy meal thanks to our garden and this week’s CSA share from Groundworks Farm. In fact, the entire meal was local, right down to the  salmon from Lake Champlain.  I balanced out the nutrients by including the potatoes and winter squash as the starch component.

Grilled salmon

Roasted root vegetables (butternut squash, potatoes, sweet potatoes, shallots, beets, apples)

Sliced tomatoes

Green salad

Watermelon

Back to school, back to scheduling mayhem!  To have a homemade soup ready for dinner on a night when we arrive home at dinnertime, I made it the night before after getting the kids in bed.  Note – I would only attempt this with a super easy to make soup because otherwise, that would just be crazy.  I also make a double batch and freeze half for another night’s dinner.  Gotta plan ahead to maintain some degree of sanity.

Tonight’s menu:

French Lentil Soup

Steamed Broccoli

Marble Rye bread

Cantaloupe

To make use of oodles of leftover shredded zucchini and sweet potato (unused from the batch of zucchini and sweet potato bread that I made today), I decided to make quesadaillas. Prior to putting the veggies  in the quesadilla, I first saueteed them until soft.  Tonight’s menu:

Quesadilla made with colby jack cheese, black beans, shredded sweet potato, shredded zucchini, chopped tomatoes – served with salsa, homemade guacamole, and chopped lettuce

Fresh mango

We had a mess of people over for dinner tonight so the menu was  a little large.  To cut down the menu and keep it nutritionally balanced, remove one of the two starches we served at dinner – either the potatoes or the corn salad.

BBQ chicken breasts, grilled

Grilled red potatoes (my new favorite way to eat potatoes – cut in half, boil in water until just tender, skewer, and grill ~10 minutes)

Charred corn, basil, and tomato salad ( from Bon Appetit – basically, grill husked corn on the cob, cut off the kernels, and then toss with fresh basil, fresh thyme, olive oil, cherry tomatoes, and lime juice)

Green salad of red leaf lettuce, sliced turnips, beets, carrots, radish, and yellow bell pepper

Sliced watermelon and cherries

Key lime pie