Weekly Menu: June 22-28, 2014
Sunday: Taco Night!
Monday: Leftovers: Kasbah Soup (6/8/14 Menu)
Tuesday: Giants Game!
Wednesday: Leftovers: Tacos
Thursday: Leftovers Kasbah Soup before Drinks
Friday: Dinner Date
Saturday: Board Retreat
So technically I'm home at night a bit more this week which I'm looking forward to.  But I"m keeping it pretty simple anyway to ensure I don't set myself up to fail in case things get busier as they tend to do.  I can't tell you how much I"m looking forward to Taco Night tonight...it's honestly one of my all-time favorite dinners.  So simple...ground turkey, lots of homemade hot taco seasoning mixed in, shredded cabbage, avocado, melty mexican cheese and a mix of salsa and hot sauce.  Corn tortillas grilled with blistery black marks of course!  Side of spicy sauteed brussel sprouts and re-fried beans and you have a happy SavoryGirl!  Then those will serve as leftovers this week (and next week...I'll freeze some of the meat).  I'll also be pulling leftovers out of the freezer from my June 8th menu to enjoy some more of that delicious "Take-Me-To-The Kasbah" Chicken & Couscous Soup to round out my week.  Yes, I know yesterday was the first day of summer...but remember, this is San Francisco.  Our summer starts in September so it's been a bit cool and foggy!

As always, if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Mom’s Vegetarian Lasagna

Mom's Vegetarian Lasagna

This is one of the first meals that Christian's mom made that I absolutely fell in love with...so after watching her make it a couple of times I've created the recipe below.  It's healthy in terms of being vegetarian, but it is heavy on the Alfredo sauce and cheese...so not that healthy.  Hence the yumminess!

The original recipe calls for topping the lasagna with herb  feta cheese, but over the years we've decided that we like it better the traditional way so we just put lots more mozzarella on top.  We also always make our own lasagna noodles vs. buying store bought...which means no pre-cooking of the lasagna noodles required!  That was always one of the biggest pains of lasgna to me...cooking the noodles, then keeping them moist enough while you layer so they don't all get stuck together but also waiting long enough so your not burning your hands.  Issues!  So homemade noodles are the way to go in my opinion...preferably wheat.
Weekly Menu: June 15-21, 2014
Sunday: Mom's Vegetarian Lasagna
Monday: Dinner Party at Annie's
Tuesday: Local Conference Dinner
Wednesday: SF Bachelor Auction
Thursday: Board Meeting
Friday: Leftovers: Vegetarian Lasagna
Saturday: Night Out on the Town
Wow...I thought last week was busy but I'm literally not home one night this week!  Crazy how much my life has gone from 0 to 100 in such a short period of time.  It's good...I like being busy and social, but this week is a bit much so I'm going to be exhausted by Friday.  So I'm planning in advance and getting some quality, yummy home cooking in on Sunday that I can also have as comfort food come Friday.  I've been making this veggie lasagna for years and years and it is soooo good.  Maybe not the healthiest in the world despite the "veggie" in the name, but who's looking for healthy when eating lasagna anyway?!

As I'm sure you do this week in particular...if you need a few more recipes  visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: June 8-14, 2014
Sunday: Take-Me-to-the-Kasbah Chicken & Veggie Soup with Couscous
Monday: Catch-up dinner with Quinton
Tuesday: Spicy Barley, Kale, Avocado & Egg Bowl
Wednesday: Comedy Club Date!
Thursday: Leftovers: Kasbah Soup
Friday: Leftovers: Barley, Kale, Avocado, Egg Bowl
Saturday: Girl's Night Out Dancing! 
Another busy week ahead but I am cooking a bit more which I'm looking forward to!  First trying out a new slow cooker recipe for a delicious sounding soup that has couscous and golden raisins as part of the dish.  Then I'm also making a DIY dish using up some cooked barley I've had in the freezer for a while.  Basically just sautéing up some kale with chili flakes and topping the barley with the cooked kale, some chopped avocado and a couple of poached eggs.  Maybe a bit of salsa or a drizzle of sesame oil. Totally my kind of easy, healthy dinner.  You really could get as creative with it as you want depending on what you have in the house and your mood.  Grain, veggies, eggs...pretty great building blocks!

As always if you need a few more recipes for this week visit my menu archives and recipes to find other meals to round out your week. Happy cooking...
Weekly Menu: June 1-7, 2014
Sunday: In San Diego
Monday: Huevos Rancheros
Tuesday: Leftovers: Posole Soup from freezer
Wednesday: Drinks/Snacks out with a friend
Thursday: Leftovers: Posole Soup
Friday: Leftovers: Posole Soup
Saturday: Dinner with friends after a day sailing! 
I fully admit this is a lazy cooking week so my menu likely won't do you a whole lot of good.  But since I just got back from a long weekend in San Diego I decided to keep it simple and leverage some yumminess from the freezer that I made a couple of weeks ago.  As always if you're cooking for more than one or want a bit more variety please visit my menu archives and recipes to find other meals to round out your week. Happy cooking...