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: May 18-24, 2014
Sunday: Posole Soup
Monday: Grilled Salmon & Roasted Rapini with Tomatoes
Tuesday: Leftovers: Salmon and Rapini
Wednesday: Leftovers: Posole
Thursday: Pop-Up Crepe Dinner with a friend
Friday: Leftovers: Posole
Saturday: Dinner out with Friends
This week is a bit more normal than last week so I'm looking forward to doing a little more cooking.  First up is one of my all-time favorite meals...Posole Soup.  Such a hearty, spicy Mexican soup and relatively simple to make. Technically it's also not all that bad for you if you don't pile it full of cheese and avocado like I often do.  I'll try to be reasonable though, and I may actually swap the usual fattier cuts of pork for chicken to make it a bit healthier.  Then I'm making another favorite easy, healthy DIY dish...grilled salmon with roasted rapini & tomatoes.  Then easy breezy leftovers the rest of the week along with a couple of fun nights out with friends which I'm looking forward to.

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...and enjoy the upcoming Memorial Day Weekend!
Weekly Menu: May 11-17, 2014
Sunday: Leftovers: Spicy Beans & Greens Stew
Monday: Bruins Game then Sushi with Katherine
Tuesday: Leftovers: Spicy Beans & Greens Stew
Wednesday: Dinner with Allison
Thursday: Healthy Turkey Tacos
Friday: PAWS (Pets Are Wonderful Support) Fundraiser Event & drinks for a Rose's birthday
Saturday: Leftovers: Tacos
So the good news is, I suddenly have a very active social life! The bad news is that means my menus are likely less than helpful to others since I'm eating out a bit more and relying on leftovers best I can in between so that I still have time to work out and do other things after work.  But of course in order to have those leftovers that means I need to make sure I'm cooking plenty on the weekends to stock the freezer...so don't you worry, SavoryGirl cooking is still alive and well!  Luckily for this week my freezer is still pretty stocked so it will be an easy week.

First I'll be relying on frozen leftovers of a delicious, healthy Spicy Beans & Wilted Greens stew I made about a month ago.  Then later I"ll pull some frozen ground turkey out of the freezer and make healthy tacos or taco salad depending on my mood.  You know me - I always have the fixings for tacos on hand!

I'm excited that all of my efforts to figure out who I am and what I like to do in my free time now that I'm solo is paying off!  Of course I'll have to keep an eye on the waistline and budget if so much of my social life continues to revolve around food/drinks...but I do live in one of the greatest food cities in the world after all! That being said, if you need a bit more variety and inspiration for the week's meals please visit my menu archives and recipes to find others to round out your week. Have a great week...and of course, Go Bruins Go!!  
Weekly Menu: May 4-10, 2014
Sunday: Roasted Halibut with Banana-Orange Relish and Broccoli Rabe
Monday: Leftovers: Beans & Greens Stew (frozen from 4/13) 
Tuesday: Leftovers: Fish Tacos  
Wednesday: Leftovers: Beans & Greens Stew
Thursday: Bruins Game with Friends!
Friday: Leftovers: Beans & Greens Stew
Saturday: Eat Out
Just returning from a fabulous vacation in Mexico, I'm keeping this first week back easy and healthy.  Easy means lots of leftovers, healthy means lots of veggies and fish with minimal fat but still delicious.  So the only new recipe this week is the halibut dish I'm making on Sunday.  The relish will bring me back to all of the amazing fruit I was eating in Mexico and as you all know broccoli rabe (or rapini) is my all-time favorite leafy green.  The rest of the week I'll be eating leftovers when I'm not eating out.  Repurposing Sunday's fish into yummy fish tacos and a stew that I made back in April and froze half of specifically for a week like this.

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...and of course, Go Bruins!!  
Weekly Menu: April 20-26, 2014
Sunday: Easter Ham & Cheese Enchiladas (recipe below)
Monday: Curried Cauliflower & Chickpea Stew
Tuesday: Leftovers: Cauliflower & Chickpea Stew   
Wednesday: Leftovers: Enchiladas
Thursday: Dinner Party at a friend’s house...
Friday: Leftovers: Cauliflower & Chickpea Stew
Saturday: Eat Out
Ahhh, Easter Sunday.  Holidays when you're living on your own are a bit challenging particularly when you love cooking and celebrating for holidays as much as I do.  But making a huge ham for myself seems a bit silly so instead I'm going to go out for a nice Easter Brunch before the Bruins game and then make a yummy meal for myself that incorporates ham at the very least!  These ham & cheese enchiladas are an old family recipe...but totally DIY.  Simply roll some pepper-jack cheese & ham slices inside of flour tortillas (with some canned jalapenos if you prefer) and fit them all snuggly into a baking dish.  Then make a béchamel sauce (I add a bit of yellow mustard, nutmeg and cheese to mine) and pour it over the top, sprinkle with some cheese and jalapenos, cover with foil and pop them in the oven for about 30 minutes at 350. Easy breezy but oh so delicious.

Then I'll mix it up with one of my favorite dishes, Curried Cauliflower & Chickpea Stew and since I have a dinner party later i the week that about does it for the cooking.  Love those leftovers!

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 Easter everyone...hope you have a great day!  
Weekly Menu: April 13-19, 2014
Sunday: Spicy Bean & Wilted Green Stew
Monday: Grilled Chicken & Veggie Kabobs with Wild Rice
Tuesday: Leftovers: Bean & Greens Stew
Wednesday: Breakfast for Dinner
Thursday: Leftovers: Chicken, Veggies & Wild Rice
Friday: Leftovers: Bean & Greens Stew
Saturday: Eat Out
It certainly feels like Spring has sprung here in San Francisco, but lucky for me it's pretty much always soup and stew weather here.  Even when we have our amazing weather and rare heat waves (both much more often than people give us credit for!)...there's always a chilly or fog-filled day not too far behind.  That's good news because I love me some soup...especially as a Sunday meal.  So this Sunday I'm trying out a new Bon Appétit Stew that is healthy and hearty.  Then I'm bringing a little Spring into the menu by grilling up some chicken & veggie kabobs.  The rest of the week is easy breezy with leftovers and one night where I'll make breakfast for dinner.

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!
Weekly Menu: April 6-12, 2014
Sunday: Pasta with Homemade Sauce
Monday: Leftovers: Pasta
Tuesday: Citrus Rosemary Steamed Snapper with Roasted Brussel Sprouts & Sweet Potatoes
Wednesday: Dinner & Movie with a friend
Thursday: Leftovers: Fish Tacos and Roasted Veggies
Friday: Leftovers: Pasta
Saturday: Eat Out
For my first week getting back in the groove of things I'm keeping it pretty simple with the cooking. I have a tendency to over-do things sometimes so I'm trying to avoid that trap so I don't get frustrated or discouraged in my new adventure of cooking for one.  Sunday I'm making a nice meal out of a gluten-free spinach pasta that I picked up and simply whipping up a homemade pasta sauce with canned roasted tomatoes, garlic, basil and some fresh sauteed mushrooms.  Simple, healthy and delicious.  And if you've never made homemade pasta sauce, try it sometime...for a small portion it really only takes 10 minutes and is so much better than the thick, goopy, high-sodium jarred stuff!

Tuesday I'm making up my own recipe and pulling out my chinese steamer to steam some Red Snapper along with orange slices and fresh rosemary to infuse with flavor lightly.  I'm going to sauté up some thinly sliced kumquats and caramelized onions to serve over top.  The kumquats looked so good in the store I just couldn't resist so I had to work them in somehow!  For a side I'll roast up halved brussel sprouts and chopped sweet potatoes with just a bit of olive oil, salt and pepper.

The good thing about cooking for one is that leftovers stretch very far...so that's it for this week, just cooking two yummy meals and then repurposing them throughout the week along with some fun with friends peppered in.  Of course, if you're lucky enough to be cooking for a larger crowd please visit my menu archives and recipes to find other meals to round out your week.  Happy cooking!
Weekly Menu: June 9-15, 2013
Sunday: Chimichurri Marinated Steak with Grilled Corn and Seasonal Greens
Monday: Grilled Halibut with Mango Avocado Salsa and Quinoa
Tuesday: Leftovers: Fish Tacos with grilled corn & black bean salad
Wednesday:   Leftovers: Steak Salad with Roasted Red Peppers & Artichoke Hearts
Thursday: Breakfast for Dinner
Friday: Eat Out - friend visiting
Saturday: Out of Town
We've been on a pretty light and clean kick lately, but for tonight Christian has requested some red meat...so we're going to marinate some steak in an Argentinian Chimichurri sauce and grill it up alongside some fresh corn from the Farmer's Market and whatever other seasonal greens look good. Monday we'll return to our lighter ways with some grilled fish and a mango avocado salsa...super simple and easy, but I've attached a link to a Gwyneth Paltrow version featured in Bon Appétit above if you'd like a specific recipe to follow. Then the rest of the week is easy breezy...leveraging our steak and fish leftovers to make tacos and salads, an easy breakfast for dinner dish on Thursday and then the fun of the weekend begins.

Have a yummy week everyone!
Weekly Menu: June 2-8, 2013
Sunday: Basil Quinoa Cakes with Grilled Asparagus
Monday: Disappearing Zucchini Orzo with Grilled Shrimp
Tuesday: Leftovers: Basil Quinoa Cakes with Roasted Cauliflower
Wednesday: Leftovers: Disappearing Zucchini Orzo with Grilled Shrimp
Thursday: Grilled Peach & Chicken Salad (DIY)
Friday: Leftovers: Chicken Tacos with Peach & Black Bean Salsa
Saturday: Kayaking & Wine Tasting in Russian River Valley
Last week got away from us a bit and we ended up eating out/ordering in three times...three!  That's a lot for us since we're usually so good about sticking to our planned menus, but you know it happens to the best of us.  So you'll notice that one of the recipes from last week that we never ended up making, Basil Quinoa Cakes, is reappearing this week since we have all of the ingredients on hand already.

We're also bringing back an old summer favorite from one of my all-time favorite books (which just happens to have yummy recipes included!); Animal, Vegetable, Miracle.  The whole idea of Disappearing Zucchini Orzo is that by the end of the summer everyone is starting to get a bit sick of zucchini since it is so darn plentiful.  So this dish gracefully sneaks it in and uses lots of it up.  So typically this is more of a late summer dish for us, but it's simple, yummy and healthy so we're moving it up in the rotation.  To make it a bit more interesting and filling we always grill up shrimp and serve them right on top of the orzo.

Last, but certainly not least we're whipping up an impromptu salad dish to end the week.  Since peaches have arrived but aren't quite great just yet we'll give them a bit of help by grilling them to bring out their natural sweetness.  Then we'll likely just mix in some fresh mint, toasted almonds and thinly sliced red pepper with some mixed greens and serve a nice piece of grilled chicken on top.  Maybe a sprinkle of goat cheese. Summery, healthy and easy.  Make sure to grill up some extra chicken and peaches and set them aside so you can make a quick salsa (mix peaches with black beans, cilantro and fresh diced jalapeño) and turn this easy dinner into grilled chicken tacos for leftovers.