Week of July 26th

What a week of great meals! After returning from vacation, it takes a while to get back into the swing of things. This past week helped to reestablish my routines and start eating healthy again. 

Monday-Chicken sausage kebobs with green pepper, cherry tomatoes, and pineapple and tomato, spinach, and basil risotto. 

Chicken Sausage Kebobs with Green Pepper, Cherry Tomatoes, and Pineapple


  • 2 Chicken sausage links, sliced into 1 inch pieces
  • 1 bell pepper, cut into 1 inch squares
  • 1 package cherry tomatoes
  • Pineapple cut into 1 inch squares
  • 5 wooden skewer sticks, soaked for 30 minutes


  1. Prepare all your ingredients. We didn’t cook the chicken sausage ahead of time on the stove, but it would be a good idea since some pieces fell off theskewer 
  2. Place in order on the skewer – chicken sausage, pepper, tomatoe, pineapple, repeat. Don’t overcrowd them – leave a little space in between each item
  3. Grill for 10-15 minues until the veggies start to get some grill marks

Tuesday-Cobb salad. I pretty much only make this in the summer, especially on the hottest, most humid days of the summer.  It’s super easy to throw together and tastes delicious! 

Cobb Salad


  • 1-2 hard boiled eggs, sliced and chopped
  • 1 avocado, sliced and chopped
  • 3-4 slices of bacon, cooked
  • 1 large tomato, chopped 
  • Feta cheese
  • Romaine lettuce
  • Your choice of salad dressing  


  1. Add lettuce to a large bowl 
  2. Add all other ingredients and your choice of dressing!

WednesdayGnocchi with zucchni ribbons and cherry tomatoes – A perfect summer meal! Calling this a light meal seems like an oxymoron since it’s gnocchi, but that’s exactly how I would describe it! Try it for yourself and see what you think!

ThursdayLemon basil grilled pork chops with a Caprese salad! I have so much fresh basil in my garden I need to start using it up! This dinner was great since both items called for basil! 

Caprese Salad with a Balsamic Drizzle


  • Two large tomatoes, sliced
  • 1 ball fresh mozzarella sliced
  • Handful fresh basil
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • 2 tbsp Balsamic vinegar 


  1. Slice tomatoes and lay on large platter, cover, salt them and let sit 10-15 minutes, drain the juices
  2. Slice mozzarella and add to platter, tucking behind a tomato, top with fresh basil and add pepper to taste
  3. In a small mixing bowl, add olive oil, Balsamic vinegar, and salt. Stir together and pour over tomatoes

Friday-Cooking with Hope – A Birthday Celebration! Quinoa Fiesta Enchilada Bake. My sister loves this recipe, so in honor of her birthday today, we are making her favorite meal together! Separate post coming soon! 

Shopping List

  • Servings: 2 people/meal
  • Print
  • 3-4 boneless pork chops
  • Fresh basil – 1 cup for pork chops and handful for Caprese salad
  • Five large tomatoes – 2 for Caprese salad, 2 for the risotto, 1 for the cobb salad
  • Fresh mozzarella
  • Two chicken apple sausage links
  • Cherry tomatoes – for the chicken sausage kebobs and the gnocchi pasta
  • Zucchini
  • 1 package gnocchi 
  • Fresh parsley
  • One large green bell pepper
  • Pineapple – cut into cubes for the kebobs
  • 3/4 cup Risotto
  • 1/4 cup white wine
  • 1 bag of lettuce
  • 1-2 hard boiled eggs
  • 3-4 slices of bacon, cooked
  • 2 Avocados – 1 for the cobb salad and 1 for the quinoa enchilada bake 
  • Feta cheese
  • 1 4 oz can diced green chiles
  • Fresh cilantro
  • Shredded mexican cheese 
  • Scallions

Pantry items

  • Salt and pepper
  • Olive oil
  • Balsamic vinegar 
  • Lemon juice 
  • Butter
  • Shallots
  • Garlic
  • Ground nutmeg
  • Parmesan cheese
  • Quinoa
  • Tomato sauce
  • Chicken broth – for the risotto and quinoa bake 
  • Cumin
  • Chipotle en adobo sauce or hot sauce
  • Black beans
  • Fresh or frozen corn

View Comments (0)