::mediterranean:quinoa::

Sometimes it can be a bit tricky to plan meals for the week ahead...not to mention grocery shopping sometimes is sucky; especially taking all those damn groceries from the car into the kitchen. Bah!

But, none the less, it is important to plan meals for the week ahead as this will help you stick to a healthy eating lifestyle...if you don't have anything in the fridge or pantry that is healthy than it is really easy to grab that pasta and make that for dinner...and by that point you are more than likely famished and annoyed and eat to your hearts content. Not good for the waist line. 

So it took me a while to figure out what to make for the upcoming week but I finally figured it out. It is subject to change; depending on what my boyfriend would like for dinner's as well. 

I found two recipes on the Kraft Canada website as well as in some magazines. Tonight will be the Thai shrimp soup that was such a huge hit. And it's super low in calories as well. 

Tomorrow will be gnocchi {maybe}, Wed will be a simple quick chicken stir-fry with rice noodles, Thursday will be a green style salad with quinoa and Friday will be a green bean and canned bean medley of sorts. Might add chicken or shrimp to that recipe. 

But I will share the two recipes with you guys that I did find on the Kraft site - super simple, light, healthy and quick to make. 

Bon Appetit!

Mediterranean Quinoa

Prep Time: 10 minutes : Total Time: 50 minutes : Makes 8 Servings 

Nutrition: 170 calories in 2 cups

What You Need...

2 cups 25%-less-sodium chicken broth

1 cup quinoa, cooked

1 cup cherry tomatoes, halved

1 small English cucumber, chopped

1 small red onion, cut crosswise in half, thinly sliced

1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided

10 cups torn Romaine lettuce

1/2 cup Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese

Make It...

Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until liquid is absorbed. Cool. 

Combine tomatoes, cucumbers and onions in medium bowl. Add 1/4 cup dressing; toss to coat. 

Cover platter with lettuce; top with quinoa, tomato mixture, cheese and remaining dressing. 

Special Extra: For extra colour and flavour, garnish with fresh dill sprigs. 

-S.*