Normally on weekends we don’t do a whole lot (I know lame but hey we are tired), but that was not the case this weekend.  We really crammed it all in!  On Friday we went to a Crab Feed that we usually go to every year to support a local High School.  This year there was 700 people and 1 crazy toddler.  Yep, no sitter so SJ came too and surprisingly he was so well behaved.  I am pretty sure we used up all our good ju-ju for the next few months on toddler behavior out in public.   Saturday night was lunch out and dinner at a friends house.  Sunday was cleaning house, meal planning, grocery shopping, and a good-bye party held at our house for my sister in law.  She is a super smarty pants and scored an unreal job right out of nursing school at UCLA, so she will be leaving the Bay Area this week for that.  We will miss her terribly.

So without further ado…. meal planning week 4!  Can you believe I made it 4 weeks?? I can’t.  I must say though I am starting to see the savings on our grocery bill big time and I feel a lot healthier since I have been planning mostly healthy and gluten free dinners.

Sunday: Steak + Lobster + Asparagus + my Roasted Red Potatoes (recipe below)

Since it was a good bye dinner for my sister in law, my hubby cooked it up.  He is a master of the grill, I am a lucky lady. We BBQ’ed everything but the red potatoes

Monday: Ground turkey fried rice

This was a MAJOR win.  So freaking good AND toddler approved!  SJ gobbled it up faster than you can say “are you done with that?”.  I based it off of this recipe, except I swapped out the red bell peppers for carrots and peas.

Tuesday: Shrimp Kabobs (shrimp, bell pepper, onion, zucchini, and mushrooms in a teriyaki like sauce) + quinoa + spiced sweet potatoes

Wednesday:  Pulled BBQ chicken + salad + sweet potato chips

I bought this BBQ pulled chicken at Costco this weekend but I have also made it myself in the crock pot before. The hubs will have it on bread as a sandwich while I opt for just the meat.

Thursday: Brushetta chicken + salad + rice

I have never made this before and have thought up the recipe in my head.  If it is good, I will make sure to share on here.

Friday: Night off or I picked up a pack of spinach tortellini’s at Trader Joe’s we have as a back up.

Recipe for roasted red potatoes:

Cut up red potatoes into small squares.  Put them in a bowl.  Then put in a liberal dose of dijon mustard (sorry I don’t measure, but maybe like 3 or 4 squeezes should do it), olive oil (again don’t measure- a few clugs), salt, pepper, red onion, and either fresh garlic or garlic powder.  Once all mixed together spread on a single layer on a lightly greased baking sheet and sprinkle with Italian seasoning.  Bake at 375 degrees for about 40-45 minutes or until crispy on the outside, soft in the inside.