Over the last two weeks, my body felt as though we have had too much meat. Even though I know it's not even half of what the average American eats, I still have a low tolerance for it. So, I will listen to my body over what is typical of someone else. We ate some meals with leftover meat, but mostly ate very little of it. It was good to put us back into our norm. I will be more conscious of putting vegetarian meals into our menu planning.
So far this week we've had omelets, potato soup, cheese pizza, and BSTs (turkey bacon, spinach instead of lettuce, & yummy garden fresh tomatoes). For the remainder of the week, here is our plan:
Thursday: Curried rice with leftover chicken, with roasted parsnips and carrots.
Friday: Grilled cheese with spinach and avocado It includes pesto, which we have and we also have spinach in the garden (even though it is snowing as I type this).
Saturday: Leftovers and a potluck later
And for next week:
Sunday: Cheesy quinoa with baked acorn squash (with butter and brown sugar, of course).
Monday: Gnocchi with chard and beans
Tuesday: Dinner at the in-laws'
Wednesday: Butternut squash and apple soup. It seems the appropriate Halloween food, followed by trick-or-treating for the girls.
Thursday: Roasted chicken, cheesy potatoes, and brown sugared carrots. Because it is the Day of the Dead, we will honor my sister with one of her favorite desserts: crème brûlée.
Friday: BBQ chicken (with the leftover chicken), pickles (beets, cukes, beans), and baked potatoes.
Saturday: potluck
Sunday: Egg foo young.
Showing posts with label menu planning. Show all posts
Showing posts with label menu planning. Show all posts
Thursday, October 25, 2012
Thursday, October 4, 2012
Menu plan for next week (I can't believe I'm ahead)
The wind and news reports of possible snow are making for a desire for warm & hearty foods.
Sunday: Chili
Monday: Apple and butternut squash soup
Tuesday: Roasted veggies, venison, and potatoes
Wednesday: Squash, onion & hazelnut pizza (no mushrooms for me, but maybe eggplant).
Thursday: Pasta, with pesto from our garden herbs
Friday: Dried tomato risotto from our own dried tomatoes and chicken stock
Saturday: Creamy wild rice soup, because I stocked up on heavy cream and we have wild rice.
Sunday: Chili
Monday: Apple and butternut squash soup
Tuesday: Roasted veggies, venison, and potatoes
Wednesday: Squash, onion & hazelnut pizza (no mushrooms for me, but maybe eggplant).
Thursday: Pasta, with pesto from our garden herbs
Friday: Dried tomato risotto from our own dried tomatoes and chicken stock
Saturday: Creamy wild rice soup, because I stocked up on heavy cream and we have wild rice.
Sunday, September 30, 2012
Menu plan
Last week we didn't have a menu plan. Well, we did, but the plan was just to eat some of our many meals from the freezer. But for some pinto beans with turkey leg with corn bread that we brought to a pot luck (so good I've got to get another turkey leg), our home focused on other things rather than meals and meal prep.
For this week, this is our plan.
Sunday: Salmon patties. We had these once before when my MIL made them and our daughters loved them.
Monday: Meatloaf and baked potatoes
Tuesday: Corned beef and fried cabbage (Jaimie picked some up on sale and really, really wanted it).
Wednesday: Eggplant tart. We still have several eggplant to use up and I came across this website with a lot of eggplant recipes.
Thursday: Ravioli with marinara sauce
Friday: Egg fried rice
Saturday: Potato soup with fresh bread
For this week, this is our plan.
Sunday: Salmon patties. We had these once before when my MIL made them and our daughters loved them.
Monday: Meatloaf and baked potatoes
Tuesday: Corned beef and fried cabbage (Jaimie picked some up on sale and really, really wanted it).
Wednesday: Eggplant tart. We still have several eggplant to use up and I came across this website with a lot of eggplant recipes.
Thursday: Ravioli with marinara sauce
Friday: Egg fried rice
Saturday: Potato soup with fresh bread
Thursday, September 20, 2012
Menu plan
So it's been a couple of weeks and I think the family is going to rebel if I don't get a menu going. So, here's the plan for this week.
Sunday: Squash soup. We used up a bunch of squash that was leftover and had it with homemade bread.
Monday: Spaghetti with eggplant sauce
Tuesday: Cherry chipotle chicken (the sauce was from a place in town), baked potatoes, and luscious slices of tomatoes.
Wednesday: BBQ chicken sandwiches with the leftover chicken.
Thursday: Bean, chicken & cheese quesadillas
Friday: Pad thai (that means I've got to pick some veggies tonight)
Saturday: We'll be going to a picnic with burgers to be served, and then to a potluck later in the evening.
Sunday: Squash soup. We used up a bunch of squash that was leftover and had it with homemade bread.
Monday: Spaghetti with eggplant sauce
Tuesday: Cherry chipotle chicken (the sauce was from a place in town), baked potatoes, and luscious slices of tomatoes.
Wednesday: BBQ chicken sandwiches with the leftover chicken.
Thursday: Bean, chicken & cheese quesadillas
Friday: Pad thai (that means I've got to pick some veggies tonight)
Saturday: We'll be going to a picnic with burgers to be served, and then to a potluck later in the evening.
Tuesday, September 4, 2012
Menu plan
It was Labor Day weekend this past weekend, and Jaimie will be going back to school this week while the girls go back to day care. We moved the swing set because a neighbor had their tree cut down, which took away the shade for them to play in. Jaimie also power-washed it (and the picnic table), while I worked on dehydrating tomatoes & apples, harvesting all sorts of goodies, and cleaning up the house. We also fit in some time with friends.
Monday: Burgers. I was trying to get away from the standard fare, but was outvoted because everyone seemed to want these. They are good. We had them with corn on the cob.
Tuesday: Pierogies. We didn't make them last week because we had leftovers more often than planned. Jaimie said that these were very labor intensive, so we decided that we should get all three adults involved assembly line next time (because they were too good to not have them again). He filled them with mashed potatoes and served them with caramelized onions and the sauerkraut we made a few weeks ago. The sauerkraut has got to be the absolute best we have ever tasted.
Wednesday: Egg foo young, as my MIL has requested it. It will include garden vegetables, of course.
Thursday: Honey sesame roasted chicken, (though we'll roast an entire chicken) along with green beans from the garden, and rice with Japanese seasonings.
Friday: Leftovers
Saturday: We're on the road, as we're going out of town on Friday after work to visit my new nephew (my MIL will fend for herself just fine without me telling her what she'll have to eat for dinner).
Sunday: Pasta (because it's easy to prepare when we've been on the road all weekend).
Monday: Burgers. I was trying to get away from the standard fare, but was outvoted because everyone seemed to want these. They are good. We had them with corn on the cob.
Tuesday: Pierogies. We didn't make them last week because we had leftovers more often than planned. Jaimie said that these were very labor intensive, so we decided that we should get all three adults involved assembly line next time (because they were too good to not have them again). He filled them with mashed potatoes and served them with caramelized onions and the sauerkraut we made a few weeks ago. The sauerkraut has got to be the absolute best we have ever tasted.
Wednesday: Egg foo young, as my MIL has requested it. It will include garden vegetables, of course.
Thursday: Honey sesame roasted chicken, (though we'll roast an entire chicken) along with green beans from the garden, and rice with Japanese seasonings.
Friday: Leftovers
Saturday: We're on the road, as we're going out of town on Friday after work to visit my new nephew (my MIL will fend for herself just fine without me telling her what she'll have to eat for dinner).
Sunday: Pasta (because it's easy to prepare when we've been on the road all weekend).
Tuesday, August 28, 2012
Menu plan!
This week, we're trying some new things. It's good to search for new recipes and try them out.
Monday: Turkey burgers (not new, but easy)
Tuesday: Roasted beets and carrots, Swiss chard (from my mom's garden) over couscous, and banana mashed potatoes. I had the banana mashed potatoes awhile back when we went out to eat at a Caribbean restaurant and knew I'd want to try them at home.
Wednesday: Eggplant and sweet potato stacks with yogurt sauce, minus the pomegranate because we don't have that in the house.
Thursday: Bacon and beer mac 'n cheese. We'll use fake bacon so that I'll eat it.
Friday: Champagne risotto with peas and poached eggs. I'll have to buy some peas, but this sounds like it's worth it.
Saturday: pierogies with sour cream, caramelized onion and lemon juice. I know there was something else we wanted with it, but can't remember. (Recipe: You can use leftover mashed potatoes. Mix 3 cups of flour, 2 eggs, and 1 cup of water, adding flour as needed to roll out the dough. Don't make it too thin or the potatoes will bust through during the boil. Make a single layer on a floured cookie sheet and stick them in the freezer if you're not going to use them right away. Once they are frozen, put them in a zip top freezer bag).
Sunday: If we're up for a challenge, we'll make stacked enchiladas. That recipe calls for making your own enchilada sauce. Otherwise, we'll have chicken pho.
I'm not sure when I'll get to these, but I will have to try the roasted butternut, apple, labneh salad with pomegranate molasses dressing.
It's more of a winter salad, but it sounds delicious.
Monday: Turkey burgers (not new, but easy)
Tuesday: Roasted beets and carrots, Swiss chard (from my mom's garden) over couscous, and banana mashed potatoes. I had the banana mashed potatoes awhile back when we went out to eat at a Caribbean restaurant and knew I'd want to try them at home.
Wednesday: Eggplant and sweet potato stacks with yogurt sauce, minus the pomegranate because we don't have that in the house.
Thursday: Bacon and beer mac 'n cheese. We'll use fake bacon so that I'll eat it.
Friday: Champagne risotto with peas and poached eggs. I'll have to buy some peas, but this sounds like it's worth it.
Saturday: pierogies with sour cream, caramelized onion and lemon juice. I know there was something else we wanted with it, but can't remember. (Recipe: You can use leftover mashed potatoes. Mix 3 cups of flour, 2 eggs, and 1 cup of water, adding flour as needed to roll out the dough. Don't make it too thin or the potatoes will bust through during the boil. Make a single layer on a floured cookie sheet and stick them in the freezer if you're not going to use them right away. Once they are frozen, put them in a zip top freezer bag).
Sunday: If we're up for a challenge, we'll make stacked enchiladas. That recipe calls for making your own enchilada sauce. Otherwise, we'll have chicken pho.
I'm not sure when I'll get to these, but I will have to try the roasted butternut, apple, labneh salad with pomegranate molasses dressing.
It's more of a winter salad, but it sounds delicious.
Tuesday, August 21, 2012
Menu plan
This week we're back to the family of 5, sans 3 cousins and one of their friends, sans two nieces - just Jaimie, me, our two girls and Jaimie's mother. My MIL made bread today, which made me very happy. We pulled off pieces of it with dinner tonight because it was still too warm to cut.
For this week we have planned:
Monday: turkey cheese burgers with garden veggies
Tuesday: leftover dried tomato risotto from the freezer, chicken fried zucchini, and fresh bread
Wednesday: Falafel with garden veggies, tzatziki made with garden cucumbers, with homemade pitas
Thursday: Spaghetti squash. We must eat this because I just harvested 4 large ones today, along with the two we already had. Anyone who comes over will likely be gifted a spaghetti squash.
Friday: Roasted beets and carrots over quinoa with banana mashed potatoes.
We went to a flea market and there was a bulk food vendor. We bought 25 lbs of carrots and 25 lbs of beets for $12 each. We have stored them in the basement in damp sand so they'll last through the winter but it's always good to taste test the produce. As for the banana mashed potatoes, we tried this a few weeks ago at a Caribbean restaurant that we love (they also have habanero chocolate cake that I've tried to duplicate but mine is still not as moist). We'll have to make up a recipe and play with it, but cooking should be an adventure.
Saturday: We'll be at a wedding so we'll eat there, and get to see my newest niece that was born today!
Sunday: Back home and having leftovers.
For this week we have planned:
Monday: turkey cheese burgers with garden veggies
Tuesday: leftover dried tomato risotto from the freezer, chicken fried zucchini, and fresh bread
Wednesday: Falafel with garden veggies, tzatziki made with garden cucumbers, with homemade pitas
Thursday: Spaghetti squash. We must eat this because I just harvested 4 large ones today, along with the two we already had. Anyone who comes over will likely be gifted a spaghetti squash.
Friday: Roasted beets and carrots over quinoa with banana mashed potatoes.
We went to a flea market and there was a bulk food vendor. We bought 25 lbs of carrots and 25 lbs of beets for $12 each. We have stored them in the basement in damp sand so they'll last through the winter but it's always good to taste test the produce. As for the banana mashed potatoes, we tried this a few weeks ago at a Caribbean restaurant that we love (they also have habanero chocolate cake that I've tried to duplicate but mine is still not as moist). We'll have to make up a recipe and play with it, but cooking should be an adventure.
Saturday: We'll be at a wedding so we'll eat there, and get to see my newest niece that was born today!
Sunday: Back home and having leftovers.
Our adventure with 8 girls (& the menu plan for 11 people)
We have been crazy busy the last couple of weeks because we had 6 extra girls in our household, totaling 8 children including our own two. We tried to eat all Real food, but it seemed nearly impossible when we went camping one week and had them all at the house for the next week. Going through 2 loaves of bread a day meant that we were buying most loaves rather than baking our own. We still did bake but probably not even 1/4 of what we went through. Still, we were successful in getting all the girls to eat rather healthily, and despite the occasional request for some candy, no one even complained that no Doritos or Pepsi were offered. When the eldest teen, 14, arrived with a nearly empty bag of Doritos, I informed her that we wouldn't be having anything like that for the two weeks we'd have them with us.
This is what we ate while camping:
Monday: Grilled cheese (with store bought bread) with wild rice soup
Tuesday: Make your own pizza night
Wednesday: Pasta with homegrown tomatoes and herbs
Thursday: Tacos with several homegrown items
Friday: roasted chicken and vegetables (carrots, beets, potatoes)
Saturday: chicken fried rice with the leftover chicken.
We were able to do this all with our NuWave oven and a griddle, along with a propane stove. The girls all had chores to do to make our lives easier (usually meal clean-up or prep).
When we returned, we had all 8 girls again for the following week. This is what we had at home:
Monday: turkey burgers
Tuesday: alfredo ravioli
Wednesday: pizza from a pizza place for a beach picnic (this was the first day the girls were allowed soda)
Thursday: I can't even remember!
Friday: Roasted chicken, roasted sweet potatoes and potatoes, and corn on the cob
Saturday: Tacos
This is what we ate while camping:
Monday: Grilled cheese (with store bought bread) with wild rice soup
Tuesday: Make your own pizza night
Wednesday: Pasta with homegrown tomatoes and herbs
Thursday: Tacos with several homegrown items
Friday: roasted chicken and vegetables (carrots, beets, potatoes)
Saturday: chicken fried rice with the leftover chicken.
We were able to do this all with our NuWave oven and a griddle, along with a propane stove. The girls all had chores to do to make our lives easier (usually meal clean-up or prep).
 |
| Our campsite |
When we returned, we had all 8 girls again for the following week. This is what we had at home:
Monday: turkey burgers
Tuesday: alfredo ravioli
Wednesday: pizza from a pizza place for a beach picnic (this was the first day the girls were allowed soda)
Thursday: I can't even remember!
Friday: Roasted chicken, roasted sweet potatoes and potatoes, and corn on the cob
Saturday: Tacos
Tuesday, July 31, 2012
Menu plan
Monday: Pasta with leftover fried zucchini. The sauce was made from our homegrown roma tomatoes.
Tuesday: roasted chicken, baked potatoes, green beans from the garden
Wednesday: Tacos, because we didn't end up eating that last week. We'll have it with fresh tomatoes, spinach, homemade salsa, re-fried beans, and whatever else we decide to put on them.
Thursday: Italian polenta with tomatoes and zucchini
Friday: pumpkin mac and cheese. I want to use up some of the pumpkin in the freezer.
Saturday: dried tomato risotto (we didn't get to it last week).
Sunday: We will have a lot of people over. We'll likely have pasta because it's quick and simple.
Tuesday: roasted chicken, baked potatoes, green beans from the garden
Wednesday: Tacos, because we didn't end up eating that last week. We'll have it with fresh tomatoes, spinach, homemade salsa, re-fried beans, and whatever else we decide to put on them.
Thursday: Italian polenta with tomatoes and zucchini
Friday: pumpkin mac and cheese. I want to use up some of the pumpkin in the freezer.
Saturday: dried tomato risotto (we didn't get to it last week).
Sunday: We will have a lot of people over. We'll likely have pasta because it's quick and simple.
Monday, July 23, 2012
Menu Monday
Monday: Pasta with tomatoes, onions and garlic from our garden.
Tuesday: Roasted veggies from the garden (beets, turnips, carrots, onions) over rice
Wednesday: Fish fry with potato wedges, along with whatever is ripe in the garden
Thursday: Dried tomato crock pot risotto (we've got to use up the dried tomatoes from last year because we'll be drying up more very soon).
Friday: Pizza with homemade sauce and homemade mozzarella cheese, with fresh basil from the garden.
Saturday: Egg foo young.
Sunday: French onion soup, and Jaimie wants a beef roast because he thinks that there isn't enough animal protein in this week's menu.
Tuesday: Roasted veggies from the garden (beets, turnips, carrots, onions) over rice
Wednesday: Fish fry with potato wedges, along with whatever is ripe in the garden
Thursday: Dried tomato crock pot risotto (we've got to use up the dried tomatoes from last year because we'll be drying up more very soon).
Friday: Pizza with homemade sauce and homemade mozzarella cheese, with fresh basil from the garden.
Saturday: Egg foo young.
Sunday: French onion soup, and Jaimie wants a beef roast because he thinks that there isn't enough animal protein in this week's menu.
Monday, July 16, 2012
Menu plan Monday
Yesterday, we made potato leek soup, with a couple of parsnips from last week's farmer's market. We'll be freezing the rest for some quick meal in the future. I really enjoy leeks and parsnips, so it was a great meal, along with some homemade bread. My MIL has been taking over making bread, which is just fine by me because there is a lot to do with the garden and her bread is really good.
Monday (today): BLTs. Except we are subbing spinach for lettuce, and I'm subbing fake bacon for real bacon, so I guess it's a F-BST. Our tomatoes aren't ripe yet, but for some little pop-in-your mouth ones, so I picked some up at the farmer's market today (along with some carrots).
Tuesday: Tacos. Homemade tortillas, salsa, and my mom's ground beef.
Wednesday: I told our 3-year-old that she could choose a dinner option and she suggested that we have tobacco. I asked her if she knew what it was and she said no. I told her that is what is in cigarettes and we were not going to have cigarettes for dinner. So, instead, we'll have mom's choice. I like eating what's fresh from the garden, so we'll have it over pasta.
Thursday we're leaving for a camping trip, with meals included!, so no menu planning for the rest of the week.
Monday (today): BLTs. Except we are subbing spinach for lettuce, and I'm subbing fake bacon for real bacon, so I guess it's a F-BST. Our tomatoes aren't ripe yet, but for some little pop-in-your mouth ones, so I picked some up at the farmer's market today (along with some carrots).
Tuesday: Tacos. Homemade tortillas, salsa, and my mom's ground beef.
Wednesday: I told our 3-year-old that she could choose a dinner option and she suggested that we have tobacco. I asked her if she knew what it was and she said no. I told her that is what is in cigarettes and we were not going to have cigarettes for dinner. So, instead, we'll have mom's choice. I like eating what's fresh from the garden, so we'll have it over pasta.
Thursday we're leaving for a camping trip, with meals included!, so no menu planning for the rest of the week.
Tuesday, July 10, 2012
Menu plan Monday (on Tuesday)
Last week we didn't publish a menu because it was so hectic with getting the produce in and processed (frozen and/or pickled) that we just ate veggies over quinoa/rice/couscous.
On Friday though, my MIL made salmon patties. I haven't ever had them before, and was unable to eat seconds because there were none left after the girls devoured them. I guess we'll be having those again, or the girls may riot.
Monday: Jaimie wasn't feeling well and I had to work late, so we had fried chicken (from the store), rice and plums. We forgot to cook the beet greens so we decided to eat plums.
Tuesday: Pho (rice noodle soup). Jaimie used beet greens, green beans, carrots, cilantro, basil, coriander (toasted, then ground), fish sauce, rice vinegar, chicken stock and sesame oil.
Wednesday: We'll be having a cook out with friends, so we'll have to pick up something grillable.
Thursday: capellini pomodoro
Friday: Potato leek soup with fresh bread
Saturday: BSTs (bacon/fake bacon, spinach & tomato)
Sunday: TBD when we find out what we get at the farmer's market on Saturday, and what we harvest from the garden. I'm guessing something roasted because that just sounds delicious.
On Friday though, my MIL made salmon patties. I haven't ever had them before, and was unable to eat seconds because there were none left after the girls devoured them. I guess we'll be having those again, or the girls may riot.
Monday: Jaimie wasn't feeling well and I had to work late, so we had fried chicken (from the store), rice and plums. We forgot to cook the beet greens so we decided to eat plums.
Tuesday: Pho (rice noodle soup). Jaimie used beet greens, green beans, carrots, cilantro, basil, coriander (toasted, then ground), fish sauce, rice vinegar, chicken stock and sesame oil.
Wednesday: We'll be having a cook out with friends, so we'll have to pick up something grillable.
Thursday: capellini pomodoro
Friday: Potato leek soup with fresh bread
Saturday: BSTs (bacon/fake bacon, spinach & tomato)
Sunday: TBD when we find out what we get at the farmer's market on Saturday, and what we harvest from the garden. I'm guessing something roasted because that just sounds delicious.
Monday, June 25, 2012
Menu plan Monday
We're home from camping, when meals are pretty specifically planned but then changed as needed to use things up before coming home. We had two feasts during the camping trip, which means potluck, which means a great variety of foods and only having to prepare one thing. For the first feast, Jaimie cooked a lamb and I made a pie.
For the second feast, Jaimie made corn and grease. In corn and grease, it's basically half a package of bacon cooked, then 5 cans of hominy (he uses two yellow and three white), then add several handfuls of cranberries right before you're done, mixing it up quickly and serving immediately.
Our harvest has started to come in, so we'll be making dinners based on what is growing. We've already got peas and beans to freeze.
Monday: Pasta with (store-bought) tomatoes, peas, olive oil, and onions. Jaimie also made a second pasta dish with golden raisins, onions, and balsamic vinegar.
Tuesday: Quesadillas. We need to use up some cheese, and the beans will be a great form of protein. Some homemade salsa would be a tasty addition. This is one of those meals that we need to prepare ahead of time, because the beans need to soak and then cook.
Wednesday: Falafel. We'll need to prep the dried chickpeas ahead of time, so this week we need to be up on knowing what is on the week's menu. We have some baba ganoush in the freezer still, and some tomatoes to use up that we bought while camping.
Thursday: Chicken, with roasted corn, and green beans.
Friday: Quinoa (pronounced keen-wa), made with chicken broth, covered in whatever fresh veggies we have from the garden.
Saturday: Potluck at our friends' house. I'm thinking a strawberry rhubarb pie.
Sunday: BBQ chicken sandwiches made with the leftover chicken from Thursday.
For the second feast, Jaimie made corn and grease. In corn and grease, it's basically half a package of bacon cooked, then 5 cans of hominy (he uses two yellow and three white), then add several handfuls of cranberries right before you're done, mixing it up quickly and serving immediately.
Our harvest has started to come in, so we'll be making dinners based on what is growing. We've already got peas and beans to freeze.
Monday: Pasta with (store-bought) tomatoes, peas, olive oil, and onions. Jaimie also made a second pasta dish with golden raisins, onions, and balsamic vinegar.
Tuesday: Quesadillas. We need to use up some cheese, and the beans will be a great form of protein. Some homemade salsa would be a tasty addition. This is one of those meals that we need to prepare ahead of time, because the beans need to soak and then cook.
Wednesday: Falafel. We'll need to prep the dried chickpeas ahead of time, so this week we need to be up on knowing what is on the week's menu. We have some baba ganoush in the freezer still, and some tomatoes to use up that we bought while camping.
Thursday: Chicken, with roasted corn, and green beans.
Friday: Quinoa (pronounced keen-wa), made with chicken broth, covered in whatever fresh veggies we have from the garden.
Saturday: Potluck at our friends' house. I'm thinking a strawberry rhubarb pie.
Sunday: BBQ chicken sandwiches made with the leftover chicken from Thursday.
Sunday, June 10, 2012
Menu plan
We'll be switching the falafel from Sunday to this Wednesday.
Sunday (today): Pasta with garlic scapes from our garden, probably with an alfredo sauce.
Monday: Baked tilapia over rice, with turnips and peas from the freezer.
Tuesday: Chili with ground beef and leftover beans, made with some tomato sauces canned last year.
Wednesday: Falafel with homemade garbanzo bean hummus and baba ganoush from the freezer. I think we may even try homemade pita bread too.
Thursday: tacos - either fish or ground meat, or vegetarian
Friday: Pizza - homemade crust with homemade sauce from last year's tomatoes, basil from the garden, and mozzarella. Just writing this, I want it already.
Saturday: must-goes
Next Sunday we'll be leaving to go camping for a week. We'll have a menu plan of stuff that we can make outside, but with a griddle, a NuWave oven, and other kitchen gadgets, we will likely have an ability to make just about anything we want.
Sunday (today): Pasta with garlic scapes from our garden, probably with an alfredo sauce.
Monday: Baked tilapia over rice, with turnips and peas from the freezer.
Tuesday: Chili with ground beef and leftover beans, made with some tomato sauces canned last year.
Wednesday: Falafel with homemade garbanzo bean hummus and baba ganoush from the freezer. I think we may even try homemade pita bread too.
 |
| Making the falafel |
 |
| All done and ready to put in the homemade pitas |
Thursday: tacos - either fish or ground meat, or vegetarian
Friday: Pizza - homemade crust with homemade sauce from last year's tomatoes, basil from the garden, and mozzarella. Just writing this, I want it already.
Saturday: must-goes
Next Sunday we'll be leaving to go camping for a week. We'll have a menu plan of stuff that we can make outside, but with a griddle, a NuWave oven, and other kitchen gadgets, we will likely have an ability to make just about anything we want.
Monday, June 4, 2012
Menu plan
With eating the leftover chicken and lamb for most of the week, I am just about unable to handle any more meat. This week will be very slim on that form of protein. With all the lettuce we're getting, we'll be having salads most nights.
Sunday: Dinner at the in-laws' place
Monday: Cheese tortellini, and since Jaimie found them and couldn't resist, pierogis.
Tuesday: chicken tacos. We have to use up the chicken and they can have this dinner while I'm at yoga class. Then I'll have some other leftovers when I get home.
Wednesday: Black bean quesadillas with salsa.
Thursday: quinoa burgers with pickled veggies.
Friday: rehearsal dinner for a wedding
Saturday: dinner at a wedding
Sunday: Falafel with tahini and homemade hummus, and leftover baba ganoush from the freezer.
Sunday: Dinner at the in-laws' place
Monday: Cheese tortellini, and since Jaimie found them and couldn't resist, pierogis.
Tuesday: chicken tacos. We have to use up the chicken and they can have this dinner while I'm at yoga class. Then I'll have some other leftovers when I get home.
Wednesday: Black bean quesadillas with salsa.
Thursday: quinoa burgers with pickled veggies.
Friday: rehearsal dinner for a wedding
Saturday: dinner at a wedding
Sunday: Falafel with tahini and homemade hummus, and leftover baba ganoush from the freezer.
Monday, May 28, 2012
Menu plan 5/28/12
Happy Memorial Day. I hope that you had some time to spend with some loved ones, here and passed.
Memorial weekend Sunday we had a cook out and had a bunch of people over for a family get together. Jaimie made lamb and chicken over a fire pit, covered by a canvas tarp. We also had Waldorf salad made by my MIL, Texas sheet cake, also by my MIL, fruit salad, and deviled eggs. Since I knew we'd have leftover lamb and chicken, this week's menu is based on that.
Monday: Shawarma - made with leftover smoked lamb from our triple birthday party (marinated in yogurt, garlic, ras al hanut powder and lemon juice), put in a pita pocket and topped with tzatziki (Jaimie makes his with plain yogurt and cucumbers, with some onion and garlic), tomatoes, onion, and garlic hummus.
Tuesday: BBQ chicken sandwiches, onion rings, and pickled veggies
Wednesday: South west chicken in couscous with tomatoes and cilantro from the garden
Thursday: A whole chicken (it's already thawed, so it's got to be cooked), potato fries, corn on the cob, and maybe a blooming onion (I found an onion cutting contraption at the thrift store and the menu book includes an Outback style onion and sauce).
Friday: Oriental style salad (lots of lettuce in the garden) with chicken, mandarin oranges, sunflower seeds and whatever else we toss in there.
Saturday: Pasta. Any remaining meat can be tossed into the sauce or used for next week's plan. Generally, we don't eat meat every day, but I hate to waste.
Have a great week.
Memorial weekend Sunday we had a cook out and had a bunch of people over for a family get together. Jaimie made lamb and chicken over a fire pit, covered by a canvas tarp. We also had Waldorf salad made by my MIL, Texas sheet cake, also by my MIL, fruit salad, and deviled eggs. Since I knew we'd have leftover lamb and chicken, this week's menu is based on that.
Monday: Shawarma - made with leftover smoked lamb from our triple birthday party (marinated in yogurt, garlic, ras al hanut powder and lemon juice), put in a pita pocket and topped with tzatziki (Jaimie makes his with plain yogurt and cucumbers, with some onion and garlic), tomatoes, onion, and garlic hummus.
Tuesday: BBQ chicken sandwiches, onion rings, and pickled veggies
Wednesday: South west chicken in couscous with tomatoes and cilantro from the garden
Thursday: A whole chicken (it's already thawed, so it's got to be cooked), potato fries, corn on the cob, and maybe a blooming onion (I found an onion cutting contraption at the thrift store and the menu book includes an Outback style onion and sauce).
Friday: Oriental style salad (lots of lettuce in the garden) with chicken, mandarin oranges, sunflower seeds and whatever else we toss in there.
Saturday: Pasta. Any remaining meat can be tossed into the sauce or used for next week's plan. Generally, we don't eat meat every day, but I hate to waste.
Have a great week.
Sunday, May 20, 2012
Menu plan - week of 5/20/12
Yes, it's actually a plan, rather than a report! Since it's summer and the girls and hubby are at home, they'll need breakfast, lunch & dinner. Breakfast will consist of cereal, eggs & whatever Jaimie makes to go with it, leftover pancakes from when we make them on the weekend, or the pastries I make (rhubarb bread, pumpkin muffins, scones, etc.) Lunches will generally be leftovers or sandwiches, so I'll need to start making bread more often.
Sunday: Salad with fresh lettuce and veggies from the garden. We'll supplement with some store-bought veggies, adding hard-boiled eggs and sunflower seeds.
Monday: Quinoa with veggies.
Tuesday: Egg foo young with rice noodles and veggies
Wednesday: Black bean and cheese quesadillas.
Thursday: Tacos (the first and only meat item this week, but for the eggs).
Friday: Homemade pizza
Saturday: Falafels
I'm getting hungry just thinking about it all.
Sunday: Salad with fresh lettuce and veggies from the garden. We'll supplement with some store-bought veggies, adding hard-boiled eggs and sunflower seeds.
Monday: Quinoa with veggies.
Tuesday: Egg foo young with rice noodles and veggies
Wednesday: Black bean and cheese quesadillas.
Thursday: Tacos (the first and only meat item this week, but for the eggs).
Friday: Homemade pizza
Saturday: Falafels
I'm getting hungry just thinking about it all.
Saturday, May 19, 2012
Menu plan
Menu (not so much a plan, but a report)
Monday: Salad! From our garden! Lots of fresh lettuce, lamb's quarters, and even radishes. We put in some hard boiled eggs and other nutritious things.
Tuesday: fish & rice. We forgot the veggies, so we had pickled veggies.
Wednesday: chicken & couscous. Again, forgot the veggies, so more pickles.
Thursday: chicken noodle salad with carrots in it (yay! we remembered veggies, but only because they were in the salad).
Friday: out to eat
Saturday: BBQ chicken pizza and garlic chicken pizza with white sauce. Once batch of pizza dough makes two thin crust pizzas. And FRESH salad!
We have been regularly eating fresh veggies from the garden this week. It's nice that we are now at a point where we can do that. There's not so much variety yet, but the garden is flourishing and looks promising.
Monday: Salad! From our garden! Lots of fresh lettuce, lamb's quarters, and even radishes. We put in some hard boiled eggs and other nutritious things.
Tuesday: fish & rice. We forgot the veggies, so we had pickled veggies.
Wednesday: chicken & couscous. Again, forgot the veggies, so more pickles.
Thursday: chicken noodle salad with carrots in it (yay! we remembered veggies, but only because they were in the salad).
Friday: out to eat
Saturday: BBQ chicken pizza and garlic chicken pizza with white sauce. Once batch of pizza dough makes two thin crust pizzas. And FRESH salad!
We have been regularly eating fresh veggies from the garden this week. It's nice that we are now at a point where we can do that. There's not so much variety yet, but the garden is flourishing and looks promising.
Thursday, May 10, 2012
Menu plan
Sunday: salad with hard boiled eggs. The salad included lamb's quarters and lettuce from the garden, a radish I accidentally picked too early, and some other (store bought) fresh veggies.
Monday: loaded baked potatoes. They included (fake) bacon, sour cream, cheese, and butter. Delicious.
Tuesday: chili with the leftover burgers from Saturday's grill out. We didn't have it Sunday because we had to prepare the beans overnight.
Wednesday: BLT wraps.
Thursday: manicotti with a wonderful alfredo sauce
Friday: lamb, carrots & couscous
Saturday: Lily's birthday. She's requesting cake (chicken flavor). Then we'll be out at a friend's place - potluck!
Sunday: Mother's Day and we're going to the May Day parade. With that much activity, we'll get a take and bake pizza from Papa Murphy's.
Monday: loaded baked potatoes. They included (fake) bacon, sour cream, cheese, and butter. Delicious.
Tuesday: chili with the leftover burgers from Saturday's grill out. We didn't have it Sunday because we had to prepare the beans overnight.
Wednesday: BLT wraps.
Thursday: manicotti with a wonderful alfredo sauce
Friday: lamb, carrots & couscous
Saturday: Lily's birthday. She's requesting cake (chicken flavor). Then we'll be out at a friend's place - potluck!
Sunday: Mother's Day and we're going to the May Day parade. With that much activity, we'll get a take and bake pizza from Papa Murphy's.
Friday, May 4, 2012
Menu plan 4/30/12
The past week we've gone out to eat a lot, which really makes the menu plan not work terribly well. So, this week was quite a bit of repeats from last week that we didn't get to.
Sunday: leftover chicken, carrots in brown sugar sauce, couscous
Monday: fish tacos with mango pineapple salsa and avocados
Tuesday: BBQ chicken pizza
Wednesday: falafel (with leftover mango pineapple salsa and baba ganoush)
Thursday: out to eat when we used up some coupons for free rides at Nickolodeon Universe in the MOA. Unfortunately, we then ate food court food. Expensive and not very tasty or satisfying.
Friday: Cheese quesadillas with choice of leftover dips/salsas (cherry salsa, baba ganoush, corn salsa from our day care provider, and a little mango pineapple salsa).
Saturday: burgers on the grill with pickled veggies (beets, peppers, cukes)
Sunday: leftover chicken, carrots in brown sugar sauce, couscous
Monday: fish tacos with mango pineapple salsa and avocados
Tuesday: BBQ chicken pizza
Wednesday: falafel (with leftover mango pineapple salsa and baba ganoush)
Thursday: out to eat when we used up some coupons for free rides at Nickolodeon Universe in the MOA. Unfortunately, we then ate food court food. Expensive and not very tasty or satisfying.
Friday: Cheese quesadillas with choice of leftover dips/salsas (cherry salsa, baba ganoush, corn salsa from our day care provider, and a little mango pineapple salsa).
Saturday: burgers on the grill with pickled veggies (beets, peppers, cukes)
Subscribe to:
Posts (Atom)