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What We’ve Been Eating This Week. Did It Include Raspberries???

June 26, 2014 by Laura 8 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

I promised you that since I didn’t post a menu plan this week, I would instead show you some pictures of what we decided to eat each day. I already showed you what we ate on Monday. I also whined plenty about how I’ve been very hungry for raspberries but couldn’t find any in my town that weren’t gross or expensive.

Since I’m sure you’ve been simply worried sick about me all week and thought of little else but the fact that I wanted, needed, and desperately desired raspberries, you’ll be relieved to know that Matt found a small, reasonably priced package for me when he was out and about on Wednesday. What a guy. I was even nice enough to share a few of these with Matt and the boys. But only a few. There simply weren’t many left by the time they came into the kitchen. What can I say?

raspberries

Since I had prepped a bunch of fruits and veggies on Monday, it’s been very easy to continue to pull them out each day to go with our meals. Mind you, most of my “prep” consisted of washing the produce and dumping it into a Pyrex container. See how easy it is to eat healthy food? Wash and eat. Wash and eat. Wash and slice. Wash and eat. I can think of nothing easier.

Tuesday morning I made a simple breakfast of Cinnamon Whole Wheat Muffins (this recipe, without the berries, but with cinnamon sprinkled in). It wasn’t a super exciting meal, but it was yummy.

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We had BLT Wraps for lunch that day. Instead of making them all and setting them out, I simply prepped the filling and let everyone build their own. Easy!

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Tuesday night we had Taco Potatoes for dinner. The crock pot baked our potatoes for us, so we didn’t heat up the house. :)

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After we finished off all the fresh peaches I had bought on Sunday, we sliced up a couple of plums. They were so pretty!

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Wednesday morning we scrambled eggs, cut up a cantaloupe, and pulled a loaf of Poppy Seed Bread with Orange Glaze from the freezer (recipe in {Healthy} Make-Ahead Meals and Snacks eBook). This is my absolute favorite quick bread. It stays moist even after being in the freezer. Love it, love it, love it! (By the way, if you bought that book prior to this spring, you should note that I now cut the sucanat by more than half in that recipe. It’s still plenty sweet. My shop now has an updated version.)

junefood4

Everyone fended for themselves for lunch, finding leftovers or making a sandwich. We went swimming in the afternoon, so Quick Blender Chocolate Milk tasted great after we got back while we waited for dinner.

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That morning, I had marinated several pieces of chicken in Italian Dressing (more details in Let’s Do This, Lesson 1). Matt put it on the grill while I made green beans and sliced watermelon. It was crazy deeeee-licious.

junefood6

What have you been eating this week? Isn’t summer food easy to make?

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Filed Under: Feeding the Family Tagged With: fruits and vegetables, healthy meals, menu plan, raspberries

Comments

  1. Deloris says

    June 27, 2014 at 8:39 am

    Fresh green beans, corn on the cob, fried cabbage, meatloaf and sliced tomatoes. YUM! I LOVE SUMMER. Soon I’ll be making my squash saute, its SO good but for a big family you’d need to double or triple the recipe.

    * 1 cup sliced zucchini
    * 1 cup sliced yellow summer squash
    * 2 tablespoons finely chopped onion
    * 1/2 teaspoon olive oil
    * 1/4 teaspoon dried basil
    * 1/4 teaspoon dried oregano
    * 1/8 teaspoon salt
    * Dash garlic powder
    * Dash pepper

    In a large skillet, sauté the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

    Yield: 2 servings.

    Reply
    • Laura says

      June 27, 2014 at 8:42 am

      Yummmmmm – that sounds delicious! I love zucchini and yellow squash. :)

      Reply
  2. Deloris says

    June 27, 2014 at 8:57 am

    You can use both or just use either squash or zucchini but for such a simple recipe, its really yummy. I forgot to say I’ve been eating raspberries this week along with watermelon and blueberries! YUM!

    Reply
  3. ms.p says

    June 28, 2014 at 10:05 am

    Strawberry just came in season here. Went and picked some last tuesday. Made 9 pints and froze the rest. May go monday with my daughter and niece. They worked out to be 2.25 a quart to pick or if you buy then already picked 3.89 quart.

    Reply
  4. Kelley says

    June 28, 2014 at 4:05 pm

    May be off topic here, but then again, maybe not since it IS a food question, LOL. Do you think Stevia is better than monk fruit? As a diabetic, sugar is a big no-no for me, and I was wondering what is considered the best “no sugar” sweetener. Thanks in advance for any and all advice :)

    Reply
    • Laura says

      June 28, 2014 at 5:25 pm

      I had not heard of monk fruit until you mentioned it, so I’d have to do a little more research to know how I feel about it. But I’ve been researching quite a bit on stevia lately. I believe it to be healthy overall. I am working on a detailed post about stevia for next week. :)

      Reply
  5. Erik Dansereau says

    June 29, 2014 at 7:28 am

    Taco Potatoes? Looks amazing! Definitely going to try this one out!

    Reply
  6. Jennifer says

    July 1, 2014 at 2:37 pm

    Why don’t you add raspberries to your outdoor garden? We have raspberries along the east side of our home. We add sulpher to the soil twice a year to keep the soil in the right ph level. Ours produce twice a year, a heavy harvest late spring/early summer, and a lighter one late summer. Nothing better than picking and eating fresh raspberries :)

    Reply

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