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Showing posts with label menu plan monday. Show all posts
Showing posts with label menu plan monday. Show all posts
21 July 2014

Menu Plan Monday: 21 July

We're well into summer now. Barbecue season. Picnic time. And yet I find myself craving baked potatoes. No idea why, but I've decided to just go with it and plan on baked potatoes.

Monday
Caesar steak lettuce wraps (Bibb lettuce, steak, onions, Caesar salad dressing, Parmesan) with boiled red potatoes (potatoes, olive oil, parsley, salt, pepper).


Tuesday
Three bean salad (fresh and canned beans, olive oil, lemon juice, thyme, olives, tomatoes, salt, pepper) topped with flaked poached tuna steaks (low-sodium fat-free chicken broth, tuna).


Wednesday
Homemade spudulike with Heinz baked beans (buttery baked potato topped with beans in tomato sauce) with chopped cucumbers and cherry tomatoes in light Italian.

Thursday
Baked sweet potato stuffed with black beans, corn, tomatoes, cheese. Served with roasted green beans.

Friday
Grilled steaks (freezer steaks, olive oil, Penzeys Arizona Dreaming) topped with black bean salsa and served with rice (low-sodium fat-free chicken broth, cilantro, medium grain rice).

Saturday/Sunday
Baked potatoes stuffed with slow cooked barbecued pulled chicken (chicken breasts, barbecue sauce, liquid smoke, light shredded cheddar, minced red onion) with chopped cucumbers and cherry tomatoes in light Italian.
30 June 2014

Menu Plan Monday: 30 June

Cooking! There will be some! And picnicking, too!

Monday
Lunch: Dole Southwest Salad Kit gussied up with leftover grilled chicken, leftover roast corn, black beans, tomato, lime juice, and sriracha.
Supper: Grilled tuna with carrots and couscous.


Tuesday
Lunch: Corn chowder and turkey sandwich.
Supper: The other half of the fancied-up salad kit.

Wednesday
Lunch: Vegetable soup, crackers, cheese, and cherries.
Supper: Lasagna from the freezer with green beans.

Thursday
Brunch: Scrambled eggs with salsa and leftover black beans.
Supper: Leftover lasagna and chopped cucumber w/ oil and vinegar.

Friday
Supper: Grilled hot dogs with baked beans and cucumber-tomato salad.

Saturday
Picnic: Hamburgers, potato salad, coleslaw, pickled beets, and Mom brings dessert.

Sunday
Supper: Picnic leftovers.
16 June 2014

Menu Plan Monday: 16 June

Cooking? Meh. Except I get hungry and then its all "Oh my god, why isn't there anything ready to eat right now? Why have I become such a failure at being an adult? I am a capable human being." Also, if I don't bring anything to work, then I have to go out a lunch and ... no. The deli down the street is dangerously awesome with lots of tasty sandwiches, flavorful iced teas, and cunning deserts. It's simply too easy to drop ten or fifteen dollars a day, five days a week.

So I made three work bowls of baked chicken, Trader Joe's Spelt Risotto, and steamed butternut squash to take me through to Wednesday. Wednesday night has become our regular pick-up-sushi-after-work-night so I will make sure to pick up some salad stuff with the sushi and there will be big ass bowls of chicken salad Thursday and Friday.

And the rest of the week is basically easy combinations of stuff we already own. Because grocery shopping is also pretty meh, too.

(I feel I should point out that when I'm actually shopping or cooking I do enjoy myself. It's just the thought of either is really repellent and I'm having a hard time shifting that mood. Dear self, stop being weird).

Monday
Breakfast: Crushed Kashi Cinnamon Harvest mini wheat shreddies with 0% Greek yoghurt and frozen raspberries.
Lunch: Chicken, grain, and squash bowl.
Supper: Random can of Progresso soup with toasted mini bagels.

Tuesday
Brunch: Scrambled eggs with salsa and black beans.
Supper: Chicken, grain, and squash bowl.

Wednesday
Breakfast: Kashi Cinnamon Harvest mini wheat shreddies with 1% milk and sliced banana.
Lunch: Chicken, grain, and squash bowl.
Supper: Sushi.

Thursday
Brunch: Baked salmon patty with salsa and black beans.
Supper: Leftover chicken with salad stuff, balsamic vinegar, olive oil.
(I have to bake a ridiculous number of cookies for Friday's retirement party so imagine I will also consume a sizable amount of raw cookie ingredients between 9 and 11 pm).

Friday
Breakfast: Omfgbbq, more Kashi.
Lunch: Leftover chicken with salad stuff, balsamic vinegar, olive oil.
Supper: Grilled ahi tuna steaks with tomato-bean-cucumber salad.

Saturday
Supper: Grilled marinated chicken breasts with dilly potatoes and green beans.

Sunday
Supper: Grilled turkey burgers with cucumber-dill-yoghurt sauce and tomato-onion-cucumber salad.
26 May 2014

Menu Plan Monday: 26 May

Sticking to a pretty simple menu plan this week because I don't feel like cooking, but we must eat regardless of how I feel. I don't even know why I don't feel like cooking. I just look around my kitchen and feel completely uninspired. "Meh," I think to myself, "let's have a double handful of shreddies and call that lunch." (And then I wonder why I'm absolutely starving two hours later and eat all the chips).

Monday (Memorial Day)
Cheddar burgers with creamy tarragon sauce and baked onion rings.


Tuesday
Baked cheesy quinoa-stuffed tomatoes with salad.

Wednesday
Pick up sushi after meeting.

Thursday
Spinach salad with grilled chicken, dried cherries, blue cheese, olive oil, cherry balsamic, black pepper.

Friday
Baked fish and chips with hearts of romaine.

Saturday
Thai chicken burgers over butter lettuce leaves with sriracha mayonnaise and jasmine rice.

Sunday
Spaghetti with meatballs, pesto, and greens.
12 May 2014

Menu Plan Monday: 12 May

Food. Simple food. Repetitive food. Tasty food.

Monday
Breakfast: Kashi Autumn Wheat crushed and stirred into 0% Greek yoghurt with blueberries and cinnamon.
Lunch: Pasta salad (leftover salmon, leftover cucumber sauce, macaroni) over chopped romaine with pickled beets and mango.
Supper: Grilled chicken sandwich with lettuce, tomato, onion, and light mayonnaise.
Snacks: Sliced apple and almond butter; Wheat Thins.

Tuesday
Breakfast: Kashi Autumn Wheat crushed and stirred into 0% Greek yoghurt with blueberries and cinnamon.
Lunch: Cottage cheese seasoned with Penzeys Tuscan seasoning blend over chopped cucumber and grape tomatoes with a drizzle of olive oil and red wine vinegar.
Supper: Pasta salad over chopped romaine with pickled beets and mango.
Snack: Sliced apple and almond butter.

Wednesday
Breakfast: Kashi Autumn Wheat crushed and stirred into 0% Greek yoghurt with blueberries and cinnamon.
Lunch: Greek shrimp salad (quick-cooking barley, shrimp, Penzeys Greek seasoning, cucumber, red bell pepper, red onion, artichoke hearts, hearts of palm, kalamata olives, feta, lemon juice, olive oil).
Supper: Turkey burgers (burgers, cucumber, red onion, 0% Greek yoghurt, dill, black pepper, buns) and chips.
Snacks: Sliced apple and almond butter; Wheat Thins and salsa.

Thursday
Breakfast: Kashi Autumn Wheat crushed and stirred into 0% Greek yoghurt with diced peaches.
Lunch: Cottage cheese seasoned with fresh dill and black pepper over chopped cucumber and grape tomatoes with a drizzle of olive oil and white wine vinegar.
Supper: Tuna and bean salad (tuna, white beans, grape tomatoes, red onion, parsley, olive oil, lemon juice, fresh dill) over mixed greens.
Snacks: Sliced apple and almond butter; Wheat Thins and salsa.

Friday
Breakfast: Kashi Autumn Wheat crushed and stirred into 0% Greek yoghurt with with diced peaches.
Lunch: Tuna and bean salad over mixed greens.
Supper: Salmon burgers (burgers, cucumber, red onion, 0% Greek yoghurt, dill, black pepper, buns) and chips.
Snacks: Sliced apple and almond butter; Wheat Thins and salsa.

Saturday
Belated Mother's Day luncheon and plant-shopping expedition.

Sunday
Brunch: Crepes, savory and sweet.
Supper: Grilled marinated chicken breasts and zucchini.
05 May 2014

Menu Plan Monday: 5 May

It's hard to get back on track sometimes (all the time?), but I skipped menu planning for most of April and the what-will-we-have-for-supper conversation (on the four nights we're both home for supper) has become much too stressful ... mostly, because we can just go in circles forever:

"What do you want to do about supper?"
"I'm not really bothered. Whatever you want."
"Should I heat up the frozen burritos?"
"No. Unless you want one?"
"Not if you don't. What do you want, then?"
"I'm not bothered. What do you want?"
"No, I'm asking you."
"Do you want to do takeout?"
"What kind of takeout?"
"I don't know. What kind do you want?"

Yes, let's stop having that conversation.

Monday
Breakfast: Almond butter and banana sandwich (multi-grain sandwich thin, almond butter, cinnamon, banana) and strawberries.
Lunch: Tuna melt (solid white tuna, light mayonnaise, dill, red onion, sandwich thin, fat-free shredded cheddar) and tossed salad (romaine, cucumber, grape tomatoes, red onion, light Italian).
Supper: Zesty shrimp and broccoli salad (whole grain pasta, shrimp, sun-dried tomatoes, capers, artichoke hearts, broccoli, lemon juice, red wine vinegar, olive oil, Penzeys Tuscan Sunset seasoning blend).


Snacks: Sliced apple and fat-free Greek yoghurt with cinnamon stirred in; champagne mango.

Tuesday
Breakfast: Almond butter and banana sandwich and strawberries.
Lunch: Fat-free Greek yoghurt with raspberries, crushed Kashi Autumn Wheat cereal, cinnamon, and honey stirred in.
Supper: Zesty shrimp and broccoli salad.
Snack: Sliced apple and fat-free Greek yoghurt with cinnamon stirred in.

Wednesday
Breakfast: Almond butter and banana sandwich and raspberries.
Lunch: Zesty shrimp and broccoli salad.
Supper: Pick up sushi after meeting.
Snack: Sliced apple and fat-free Greek yoghurt with cinnamon stirred in.

Thursday
Breakfast: Scrambled eggs (1 egg + 3 Tbsp liquid egg whites) with salsa and fat-free shredded cheddar on a toasted sandwich thin.
Lunch: Fat-free Greek yoghurt with thawed blueberries, crushed Kashi Autumn Wheat cereal, cinnamon, and honey stirred in.
Supper: Tuna melt and tossed salad.
Snacks: Sliced apple with almond butter; champagne mango.

Friday
Day off ...

Saturday
Breakfast: Fat-free Greek yoghurt with thawed blueberries, crushed Kashi Autumn Wheat cereal, cinnamon, and honey stirred in.
Lunch: Tossed salad dressed with light Italian and topped with tuna and hard-cooked egg.
Supper: Grilled marinated chicken breasts (boneless breasts, olive oil, lemon juice, Penzeys Sunny Paris) with steamed green beans and red potatoes (potatoes, parsley, dill, butter, salt, pepper)
Snack: Cocoa almonds.

Sunday
Brunch: Crepe filled with grilled chicken breast, mango, mixed greens, and spicy mango dressing. Maybe also half a Nutella and strawberry crepe.
Supper: Baked salmon (salmon, dill, lemon, olive oil) with pasta salad (orzo, dill, cucumber, red onion, feta, lemon, olive oil, garlic, pepper).
06 April 2014

Menu Plan Monday, 7 April

Everything seems to be going a bit pear-shaped lately and I'm just exhausted by the end of the day. Frustrating, but there's not a lot I can do. As it appears the next six weeks will definitely be high demand and (quite probably) low energy, expect the most basic of menu plans.

Why plan? Why not just let it all slide? Because, when I come home so exhausted my brain won't work, a discussion about what we should order in for supper is likely to make me cry.

Monday
Two planned meals today, because I have a double shift:
  • Leftover (Sunday) bison, barley, vegetable soup with a banana and unsalted almonds.
  • Toasted roast beef sandwich (roast beef, bibb lettuce, tomatoes, cucumber, blue cheese mustard) with dried apricots.

Tuesday
Baked tilapia (tilapia, lemon pepper, lemon juice, olive oil) over Trader Joe's Multigrain Blend with Vegetables and a banana.

Wednesday
"{Crock Pot} Creamy Italian Chicken Tomato Soup" with tossed salad and light Italian.

Thursday
Baked salmon (salmon, olive oil, Herbes de Provence, lemon juice) over Trader Joe's Organic Superfood Pilaf with dried cherries.

Friday
Freezer steaks (cooked in my new grill pan!) with oven fries and garlicky green beans.

Saturday
Creamy corn chowder (Frontier Soup's Illinois Prairie Corn Chowder mix, heavy cream, potatoes, onion, turkey broth) with Texas toast and salad. Might stir a little shredded Cabot's Seriously Sharp cheddar in at the end for extra yumminess.

Sunday
Salmon burgers on hard rolls (cucumber, red onion, roasted red peppers, lettuce, dilly mayonnaise) with kettle chips and pickles.
31 March 2014

Menu Plan Monday, 31 March

The Husband is a tad disgruntled by the amount of salad that has started appearing at mealtime as it's "too cold for salad" so I've confined all of this week's salads my work meals. Also it appears to be another low energy/high demand week, so I'm sticking with easy meals that don't take much mental or physical energy to prepare.

Monday
Two salads today, because I have a double shift:
  • Antipasto-ish salad chopped salad (romaine, artichoke hearts, marinated marinated mushrooms, roasted red peppers, red onion, cherry tomatoes, olives, garbanzos/chickpeas, red wine vinegar, olive oil, black pepper)
  • Southwestern-style chopped salad (romaine, black beans, red onion, cucumber, roasted red peppers, corn salsa, guacamole).
Tuesday
Tuna chopped salad (romaine, red onions, cucumber, garbanzos/chickpeas, roasted red peppers, cherry tomatoes, artichoke hearts, oil-packed tuna, kalamata olives, red wine vinegar, olive oil).

Wednesday
Betty Crocker's "Slow-Cooker Cheesy Italian Tortellini" (ground beef, tomato sauce, fresh mushrooms, garlic, diced canned tomatoes, refrigerated tortellini, shredded pizza cheese blend) with garlicky green beans.

Thursday
Tuna nicoise-ish salad (romaine, cherry tomatoes, red onion, oil-packed tuna, hard-boiled egg, kalamata olives, leftover green beans, olive oil, red wine vinegar, black pepper).

Friday
Lemon butter tilapia (tilapia, unsalted butter, lemon pepper seasoning, lemon juice) with broccoli and parslied potatoes.

Saturday
Oven-barbecued chicken drumsticks or thighs with pickled beets (canned sliced beets, white vinegar, red onion) and proper Heinz (tomato-based) baked beans.

Sunday
Baked salmon with Trader Joe's Fire Roasted Vegetables with Balsamic Butter Sauce (salmon and vegetables together baked in a covered casserole at 350°F for 20 minutes).
24 March 2014

Menu Plan Monday: 24 March

This week's menu plan is all about easy ways to use what's already on hand. Also, maybe, eating a bit more healthfully after the nonstop pastry and baked sweets bender we've been on since we were married this past week.

Monday
French bread pizza and chopped salad (romaine, cucumber, celery, red onion, chickpeas/garbanzos, roasted red peppers, kalamata olives, shredded pizza cheese blend, sun-dried tomato and basil vinaigrette).

Chopped Salad
Chopped artichoke hearts would be a tasty addition.

Tuesday
Southwestern chicken soup from the deli with dried apricots and a little cheddar.

Wednesday
Marinated baked tilapia (olive oil, lemon juice, garlic, Penzeys Sunny Spain salt-free easoning blend) with tossed salad and light Italian.

Thursday
Mediterranean shrimp salad (romaine, shrimp, cucumber, garbanzos, red onion, kalamata olives, olive oil, white balsamic vinegar, Penzeys Greek seasoning blend).

Friday
Sushi and shopping for lamps (exciting!).

Saturday
Salmon burgers with red onion, lettuce, roasted red peppers, and lemon dilly mayonnaise with salad of cucumber and cherry tomatoes.

Sunday
Chicken drumsticks roasted with carrots, red onion, and celery (olive oil, salt, pepper, Penzeys salt-free Italian herb mix).
03 March 2014

Menu Plan Monday: 3 March

After cooking last week's frozen turkey, I decided to go through and inventory the entire freezer. I was amused to discover it was almost entirely fruit and vegetable with just a smattering of bread dough and frozen fish. Unsurprisingly, this week's menu plan attempts to use up some of that fruit and veg so I can stock a shelf with frozen meat and get back to what I think of as a "balanced" freezer -- a freezer complete meals could come out of, if need be. (I blame Trader Joe's and Roly Poly Bakery for the glut of frozen vegetables as they both sell some really interesting and exceptionally delicious vegetable blends and I seem to always buy more than I need).


Breakfasts
Poltino zupa kalafiorowa (frozen dilly cauliflower soup vegetable blend) prepared with low-sodium fat-free chicken broth and shrimp. Makes four breakfasts. Otherwise, toasted mini bagels with smoked salmon cream cheese, and dill.

Work meals
Ground lamb sautéed in olive oil with salt, pepper, garlic, and seasonings then divided into six portions and mixed with Trader Joe's Spelt Risotto and Multigrain blend. Makes six meals.

Home Suppers
Monday
Slow cooker barley vegetable soup with Texas toast.
Ground beef, celery, onion, garlic, frozen mixed vegetables, Penzeys beef soup base, low-sodium fat-free chicken broth, bay, salt-free Italian seasoning, diced fire-roasted tomatoes, leftover pizza sauce. Stir barley in at last 30 min, turning heat up to high.

Wednesday
Slow cooker tacos served with guacamole, cilantro, and lime.
Campbell's Slow Cooker Sauces Mexican Red Chile Taco, chuck roast, onion, frozen fire-roasted corn, dried bell peppers, black beans.

Friday
Beef quesadillas with tossed salad.
Leftover tortillas and beef, cheddar, salsa, guacamole, lime, cilantro.

Saturday
Salmon burgers on rolls with lettuce, roasted red peppers, red onion, and tzatziki sauce. Serve with chopped cucumber salad and kettle chips.

Sunday
"Slow-Cooker Chicken Cacciatore" using tomato sauce, dried mushrooms, and dried bell peppers. Serve over buttery parslied egg noodles
24 February 2014

Menu Plan Monday: 24 February

I roasted a fourteen-pound turkey on Sunday so, unsurprisingly, turkey features rather heavily in this week's menu plan. (Was so pleased with myself when I bought that turkey -- 49¢/pound in a post-Thanksgiving sale! It felt like free turkey. I almost bought two, but had the sense to realize they couldn't both fit in the freezer).

Monday
Turkey pizza (turkey, red onion, orange bell pepper, mushrooms, King Arthur Flour's Pizza Seasoning, tomato puree, shredded Italian cheese blend) w/ tossed salad and light Italian.

Turkey Pizza

Tuesday
Turkey noodle soup (turkey, broth, noodles, onion, garlic, carrots, celery, onion, canned diced tomatoes, frozen green beans, bay, thyme, pepper) w/ toasted mini bagel and cheddar.

Wednesday
Campbell's Kitchen's "Cheesy Rotini & Chicken Skillet" (made with the last of the turkey) and tossed salad w/ light Italian.

Thursday
Leftover turkey soup w/ toasted mini bagel and cheddar.

Friday
Sushi after haircuts? Haven't had any mackerel sashimi since the fall.

Saturday
Slow cooker beef stew (beef, broth, carrots, onions, celery, dried mushrooms, sun-dried tomatoes, bay, red wine, Worcestershire, seasonings) w/ Texas toast.

Sunday
Poached lemon salmon fillet (salmon, lemon, dill, broth) over "saffron basmati rice" w/ carrots. (Had it last week at the Downton Abbey Dinner and think I could do better).
17 February 2014

Menu Plan Monday: 17 February

Another week, another menu plan! I'm still enamored with roasting things, so lots of roasted vegetables this week, plus the post-Thanksgiving sale turkey that's been taking up too much room in the basement freezer.

Monday's supper: Campbell's Kitchen's "Steak with Bell Peppers" over rice. Subbing beef stock for the water and "Flavor Boost" packets.

For Tuesday, Wednesday, and Thursday work meals I made chicken breasts with roasted cauliflower/brussels sprouts, blueberries, and satsumas.
  • Tossed a bag of fresh cauliflower florets with olive oil, sea salt, pepper, and the zest and juice of one satsuma mandarin and then roasted the florets in a 425°F oven for 20 minutes, stirring halfway through.

  • Roasted Cauliflower

  • Halved a bag of fresh Brussels sprouts (on sale this week 2 12 oz bags for $5) and tossed them with olive oil, sea salt, pepper, and black currant balsamic vinegar and then roasted them alongside the cauliflower.

  • Roasted Brussels Sprouts

  • Pounded 3 boneless skinless chicken breasts to a uniform thinness and seasoned them with sea salt, pepper, and Penzeys Sunny Paris salt-free seasoning blend (shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil, and bay). Set them aside while I melted one tablespoon of butter in a skillet over medium heat with the zest of a satsuma mandarin. When the butter was melted, I added the chicken and cooked them for about 8 minutes per side. Just before they were done, I halved zested satsuma and squeezed it over them for extra citrusy-ness.

  • Sautéed Chicken Breasts

Wednesday's supper: Tuna steaks with roasted peppers and zucchini and (instant) mashed potatoes.
  • Marinate tuna steaks in mixture of olive oil, garlic, coconut aminos, dry mustard, lemon juice, and black pepper for about an hour. Then broil until desired level of redness (usually 3 minutes to a side for us).
  • Chop peppers and zucchini into strips and toss with olive oil, salt, and black pepper. Broil with tuna.
Friday's supper: Salmon burgers topped with tzatziki, cucumber, red onion on rolls with chips and cucumber salad.

Saturday's supper: Roast turkey with dilly carrots and brussels sprouts, mashed potatoes, and gravy. (Turkey is currently thawing in fridge).

Sunday's supper: Obviously, turkey sandwiches on home-baked bread.

For breakfasts/snacks, I made a big pot of slow cooker butternut squash and carrot soup. I used Southside Kitchen Collective's recipe for "Slow Cooker Winter Squash Soup with Curry and Coconut Milk," but subbed out half the squash with carrots (simply because I didn't have enough squash on hand) and used coconut aminos instead of soy sauce. Soup for breakfast may sound odd, but I find it so very comforting on these bitterly cold winter mornings when the outside world is covered in ice and snow and all I want to do wrap myself in quilts and hibernate until spring.
03 February 2014

Menu Plan Monday: 3 February

Since The Husband's off in Brno, sending me photos of Milka displays and "celebrating free software in the Czech Republic," I don't have to cook or menu plan. But I know what will happen if I don't plan and cook -- I will graze my way through all the crackers, cheese, and microwavable popcorn we own because I'm bored, unmotivated, and lonely. OMG TEH FEELS. Grazing is delicious, yes, but after a few days I feel pretty awful and then start hating myself for how I feel ... which doesn't make anything better.

O, Deliciousness! Why are you 4,111 miles away!
So. SAD. Yes. Envious. Yes. But. Food! Let's have some!

Rather than set out a definitive plan ("Monday's supper will be baked chicken thighs with Brussels sprouts and chestnuts"), I decided to make a lot of things I could just reheat and eat or combine with other things.

I baked two salmon fillets -- seasoned them with salt and pepper and roasted them at 450°F for 25 minutes. After the salmon cooled I arranged them in two storage containers on beds of mixed baby greens, red onion, and cucumber and nestled in two little salad dressing containers of olive oil, blackberry balsamic vinegar, and cracked pepper. Et voila! Two meals!

Salmon Salad

I also roasted two red bell peppers -- seeded them, cut them into strips, tossed them with olive oil, and roasted them at 450°F for 20 minutes. One red bell pepper went into a frittata with some thawed, well squeezed, chopped chard and eight eggs. The other pepper of the red pepper went straight into my tummy, because freshly-roasted-and-still-warm red bell pepper is irresistible.

Chard & Pepper Frittata

Four more meals!

And I roasted a pan of boneless skinless chicken thighs -- drizzled them with olive oil, liberally seasoned them with salt and pepper, and roasted them at 450°F for 25 minutes. The thighs can be reheated and paired with any steam-in-bag vegetable blend found in my freezer or chopped to top salads ... or eaten straight from the fridge, as is.

Baked Chicken Thighs

Another four meals!

Did you notice the peppers, chicken, and salmon used the same temperature? That's because I cooked them all at the same time! Wheee! Organization! The frittata baked at 375°F, alas, so it was odd man (egg?) out. But that worked out okay, really, because while the frittata baked, I pan seared two tuna steaks seasoned with salt and pepper. One steak is destined for salad and the other I sprinkled with lime zest and juice and ate with guacamole. Yes, that sounds weird, but it was the flavor combination I craved at the time and it was pretty darn delicious.

Tuna Steak & Guacamole

And now that I've done the math, I see that's only enough food to get me through Thursday! I guess I'll thaw and cook some steak and bake a sweet potato Thursday morning for a salad and sweet potato curry on Friday. I'll take myself out for an early supper/late lunch (and a movie? hmmm ...) on Saturday and pick up next week's groceries on the way home.
27 January 2014

Menu Plan Monday: 27 January

Monday! Whee! Time for another menu plan Monday hosted by Orgjunkie. I included breakfasts and lunches this week, because there are some odds 'n' ends I want used up and writing that down is the best way to make sure it happens. I'm a list maker, you know, and if it's on the list then I feel obligated to get it done.

Monday
Breakfast: Oatmeal cooked w/ 1% milk, raisin medley, chopped hazelnuts, & brown sugar
Lunch: Trader Joe's Multigrain Blend with Vegetables w/ chopped chicken andouille + dried apricots & unsalted almonds
Supper: Turkey burger on onion roll w/ sliced cucumber, red onion, & tzatziki yogurt spread + kettle chips & pickle

Tuesday
Breakfast: 2 eggs, scrambled, w/ thawed chopped chard & chopped chicken andouille
Lunch: ½ package Super Stop & Shop Garden Style Chopped Salad
Supper: Trader Joe's Multigrain Blend with Vegetables w/ chopped chicken andouille + dried apricots & unsalted almonds

Wednesday
Breakfast: Oatmeal cooked w/ 1% milk, tart dried cherries, chopped hazelnuts, & brown sugar
Lunch: Trader Joe's Multigrain Blend with Vegetables w/ chopped chicken andouille + dried apricots & unsalted almonds
Supper: Lemon-pepper tilapia + lemon rice (w/ thawed frozen peas stirred in) & green beans

Thursday
Breakfast: Oatmeal cooked w/ 1% milk, chopped dried figs, chopped hazelnuts, & honey
Lunch: Remaining ½ package Super Stop & Shop Garden Style Chopped Salad
Supper: Trader Joe's Organic Superfood Pilaf w/ 4 oz cooked ground beef & a splash of balsamic + dried tart cherries & unsalted almonds

Friday
Breakfast: Freshly baked orange madelienes w/ big cups of tea
Lunch: Roast beef sandwich from the corner market
Supper: Baked dill-butter salmon + smashed red potatoes & green beans

Saturday
Breakfast: Oatmeal cooked w/ 1% milk, tart dried cherries, chopped hazelnuts, & brown sugar
Lunch: Trader Joe's Organic Superfood Pilaf w/ 4 oz cooked ground beef & a splash of balsamic + dried tart cherries & unsalted almonds
Supper: Price Chopper sushi + seaweed salad

Sunday
Breakfast: 3 eggs, scrambled, w/ thawed chopped chard & red onion
Lunch: Trader Joe's Organic Superfood Pilaf w/ 4 oz cooked ground beef & a splash of balsamic + dried tart cherries & unsalted almonds
Supper: Rotisserie chicken + roasted frozen broccoli & baked sweet potato

I have about 12 frozen black bananas that need using up, too, but I just don't feel like bananafied baked goods so they'll wait for another week. (Or the compost. If things ever warm up enough that I can get to the compost bin). If you have a non-baked good, non-smoothie (too cold!) recipe to share, please let me know.
25 November 2013

Menu Plan Monday: 25 November

Thanksgiving! And Hanukkah! And a four day weekend! Oodalolly! Lots of cooking and eating planned, of course.

Monday
A busy night so a quick supper of Sunday's leftover meat sauce over noodles.

Tuesday
Vegetable soup from the freezer with buttered toast (might as well eat light before the feasting...)

Wednesday
Latkes with lashings of sour cream and cucumber-dill salad (cucumber, dill, white vinegar, red onion, salt, black pepper) for something green.

Thursday
Thanksgiving at my parents -- turkey and all the trimmings, yum!

Friday
Slow cooker brisket (brisket, ketchup, garlic, onion soup mix, Manischewitz) with green beans (garlic, butter, thyme) and buttered egg noodles (noodles, butter, parsley, black pepper).

Saturday
Our own Thanksgiving -- roast turkey breast, garlic-mashed potatoes, stuffing, gravy, peas, corn, broccoli, cranberry sauce, and the local bakery's yummy "snowflake" rolls.

Sunday
The best part of Thanksgiving -- turkey sandwiches and turkey soup.
18 November 2013

Menu Plan Monday: 18 November

I'm a wee bit late with this week's menu plan, but it's done now and I feel better for it. It's all mostly P/G/R challenge stuff -- although, considered the garden is well dead, I should probably start calling it the P/R challenge -- with a little bit of fresh groceries to liven things up.

While I'm not hosting Thanksgiving, I admit my brain (and tummy) is much more interested in what I'm planning for next week then what I've planned for this one! The Thanksgiving and my work schedule intersected this year, I actually have a four day weekend (huzzah) and I'm hoping to cook up a storm.

Monday
Broiled freezer filet mignon w/ garlicky mashed potatoes (red potatoes, garlic cloves, parsley, chives, butter, milk) roasted vegetables (summer squash, zucchini, red bell pepper, cooking spray, salt-free Italian seasoning blend).

Tuesday
Chicken meatballs, baked, w/ quick tomato sauce, whole wheat penne, and broccoli-cauliflower blend.

Chicken meatballs, baked, w/ quick tomato sauce, whole wheat penne, and broccoli-cauliflower blend.

Wednesday
Baked marinated freezer chicken breasts w/ buttered peas-and-rice (rice, low-sodium broth, olive oil, red onion, frozen peas, salt, black pepper, parsley) and steamed green beans (olive oil, garlic, salt-free Italian seasoning blend).

Thursday
Repeat Tuesday!

Friday
Vegetable beef-barley soup (freezer ground beef, onions, garlic, low-sodium canned diced tomatoes, quick-cooking barley, random frozen vegetables, low-sodium broth, random seasonings) w/ Texas Toast.

Saturday/Sunday
My "Lazilicious Salmon-Potato Cakes" w/ tossed salad.
11 November 2013

Menu Plan Monday: 11 November

Menu Plan Monday! Why do I keep doing this? I start with the best of intentions, but obviously lack the sticktoitveness necessary for follow through and success. Mostly, I keep coming home from work cold/tired/disgruntled and cooking seems like too much effort and who cares what we eat, anyway? I fear I have the winter blues and it's not even December. Blarg.

Well, anywhere, here's what I rather optimistically think we'll be eating this week:

Sunday
Baked tuna steaks with parslied red potatoes and mixed vegetables.

Sunday Supper

Monday
Baked cardamom & orange chicken thighs (Improv Challenge post if the recipe works out) with rice pilaf & broccoli.

Orange-Cardamom Roast Chicken Thighs

Tuesday
EasyLunchbox packed with turkey burger, ranch dressing, broccoli/cauliflower/carrot blend, and baked sweet potato.

Workday Lunches

(I spent some of Monday afternoon prepping and packing four EasyLunchboxes, so I know I'll definitely be on plan at work, if nowhere else!)

Wednesday
Cooking class after work so pick up sushi on the way home (if not full of "tastings").

Thursday
Repeat Tuesday's EasyLunchbox.

Friday
Freezer steaks with pasta in marinara sauce and green beans.

Saturday
Baked chicken breasts with salsa and black beans over rice with zucchini and yellow squash.
14 October 2013

Menu Plan Monday: 14 October

An extremely abridged menu plan this week as we're away for much of it. Since we'll be eating out nonstop while away, it only makes sense to cook as much as possible on the days we're home.

Monday
Breakfast: Toasted home-baked bread with lots of butter and hot tea.
Lunch: Open-face tuna melts on home-baked bread with tomato soup.
Supper: Lamb bolognese lasagne with steamed green beans and garlic bread.

Lasagna

Tuesday
Breakfast: Toasted mini bagel with cashew butter and honey and hot tea.
Lunch: Creamy curried tomato soup with toast fingers and tossed salad.
Supper: Tossed salad topped with flaked tuna and garbanzo beans.

Wednesday
Breakfast: Cinnamon cheerios and hot tea.
Lunch: Toasted cheese sandwich with cucumbers and tomatoes tossed in light Italian.
Supper: Leftover lasagna with tossed salad.

Wednesday
Breakfast: Toasted mini bagel with butter, honey, cinnamon and hot tea.
Road snacks: pretzels, nuts, random chocolate
07 October 2013

Menu Plan Monday: 7 October

Well, here's this week's plan for Menu Plan Monday. It's a bit unadventurous, but it means there will be food on the table (or in front of the television) at the right times and it clears out a wee bit of the miscellaneous hanging 'round the kitchen.

I'm tempted to say I need to do another pantry challenge, but it's really the whole kitchen that's the problem -- cupboards, fridge, freezer and even garden are just overflowing with abundance and yet I keep finding myself at the grocery store, buying things I only sorta-kinda need.

Monday
Seared tuna steaks with whipped carrots (carrots, half and half, butter) and green beans.

Monday Supper

Tuesday
Slow cooker vegetable barley soup (all the open packets of frozen vegetables plus chicken broth, diced tomatoes, lots of herbs, and barley).

Wednesday
Homemade personal pizzas topped with sliced garlic chicken sausage, mushrooms, artichoke hearts, roasted red peppers, and red onion.

Thursday
More slow cooker vegetable barley soup.

Friday
Jamaican-Asian Braised Oxtail over rice with carrots.

Saturday
Baked salmon patties with ketchup or ranch dressing, steamed green beans, and rice pilaf.

Sunday
It's the Connecticut Garlic & Harvest Festival, so I think we'll be too full of garlicky goodness for a proper supper.
10 September 2013

Menu Plan Monday: 8 September

Oops! A little late with this week's meal plan! No excuses -- just too busy finishing off two delicious novels to be bothered with anything as prosaic as menu planning.

Monday
"Southwestern-style" tilapia (cooking spray, Penzeys Arizona Dreaming salt-free blend, lemon) with yellow squash (squash, peppers, onion, cooking spray, Penzeys Arizona Dreaming, reduced-fat cheddar) and Spanish rice (boxed mix made with the low fat way).

"Southwestern" Tilapia

Tuesday
Warm pasta salad (arugula, blue cheese crumbles, almonds, roast beets, balsamic vinegar, flax seed oil) with fresh pineapple.

Warm Pasta & Arugula Salad

Wednesday
Scallops and penne (fire-roasted diced tomatoes, salt-free Italian seasoning blend, red onion, feta) with tossed salad and light Italian vinaigrette.

Thursday
Tossed salad (greens, beets, ham, shredded reduced-fat cheddar, and light Italian), hummus, and yellow squash dippers.

2 More Work Meals

Friday
Giant salad after a day of gluttony at the Big E!

Saturday
Balsamic chicken breasts (balsamic vinegar, lemon, garlic, fresh thyme) with mashed rutabagas-'n-carrots and green beans (butter, garlic, parsley, fresh thyme).

Sunday
"Taco pizza" (pizza crust, ground turkey, salt-free taco seasoning, taco sauce, reduced-fat shredded "Mexican" cheese blend, diced tomato, shredded lettuce, scallions, black olives, salsa, sour cream).
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