Hey Good Lookin'

Hey good lookin', whatcha got cookin'?

How's about cookin' somethin' up with me?

Each week I assign myself the fun job of coming up with the week's grocery list.

Some people really can't stand grocery shopping, but honestly for some odd reason Jeremy and I love it.

We look forward to our weekly excursion...discussing which market to go to, what we need to pick up, and then carefully and slowly working our way through each aisle.

Maybe it's because we both love shopping and we both love food. So I guess it makes a bit of sense that this "chore" is one of our favorites!

For me, grocery shopping begins with the list. I rarely go into the store empty handed.

I like to be prepared.

Everyone has their own list making style, but I like to break mine down by day/meal.

For example:

Monday

Flank Steak and Roasted Brussel Sprouts

-flank steak

-mixed greens

-brussel sprouts

-avocado

-eggs

This helps me to plan out what I'm going to cook during the week ahead. And since I usually try out new recipes each night, I hold on to my list to remind me what I had planned as the week unfolds.

So what's on the menu this week?

You'll hear all about each recipe in the coming days, but so far this is what I have planned!

Monday: Flank Steak and Roasted Brussel Sprouts

Tuesday: Dinner out for my Mama's birthday (mmm Podnah's Pit!)

Wednesday: Chicken Sandwiches, Sweet Potato Fries, and Heirloom Tomato Salad

Thursday: Fish Chowder and Soda Biscuits

Friday: Matzoh Ball Soup pre-softball game, something yummy and bad for us after!

I'll let you know how it all goes as I try out each recipe!

For now, I'd like to leave you with something we actually made up last week for dinner.

Greek Tuna Salad

(inspired by 5 Ingredient Fix on the Food Network)

What you'll need:

2 albacore tuna steaks (you can use Ahi, but it's much more expensive)

3 lemons

1 C red grapes, washed and halved

1 C plain Greek yogurt

1/2 C toasted walnuts

What you'll need to do:

First, toast your walnuts by placing them in a skillet over a medium-high heat, stirring until you can smell them.

Then, preheat oven to 350.

Thinly slice two lemons and lay out the slices so they overlap on a piece of parchment paper. You want to create a bed for your tuna steaks. Then salt/pepper the steaks and place them on top of the lemon slices. Zest your third lemon and sprinkle zest on top of the steaks.

Now, wrap up your steaks by folding the parchment around the tuna. Tucking the ends of the parchment under like an envelope. You are trying to create a little package for your tuna to bake inside.

Place in the oven and let bake until the tuna is no longer pink and you can flake the fish easily. (The original recipe said 18-22 minutes, but I found this took closer to 40 minutes--must depend on the thickness of your tuna.)

Remove from the oven and open the parchment. Let cool until you can handle it comfortably.

Mix all the ingredients in a bowl, including flaked tuna.

Add the juice of that third lemon and salt/pepper to taste.

We ate our tuna salad as a lettuce wrap for dinner, then on bread for lunch the next day.

This is a delicious and unusual alternative to traditional tuna salad.

The best part?

No mayonnaise or unhealthy ingredients!