Tag Archives: menu

menu plan monday, 1.16.12

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It’s finally starting to feel like winter around here! And as much as I want to hole up in front of the wood stove, the fact is that I still need to plan and cook dinner for the family. So it’s a good thing I have a plan!

  • Monday: Roast chicken thighs, steamed broccoli, wild rice (leftover) tossed salad with fresh mozzarella and mustard vinaigrette.
  • Tuesday: Broiled steak with gorgonzola butter, sauteed zucchini and onions, salad
  • Wednesday: Veal parmesan meatloaf, salad
  • Thursday: Spiced beef ribs, steamed veggies, cole slaw
  • Friday: Pesto chicken breasts, small side of pasta, salad
  • Saturday: Probably take-out

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday #1

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I never got my meal plan up yesterday, but that’s not because I didn’t write it! I actually had it all set, but never wrote up the post. So here you go. A quick & dirty list to start the year, but hey — better than nothing!

  • Monday: Leftovers
  • Tuesday: Slow Cooker BBQ ribs, twice-baked potatoes (from the freezer), roast butternut squash, salad
  • Wednesday: Slow Cooker Chicken tacos (lettuce, cojita cheese, avocado, tomatoes, cilantro, corn tortillas if you want one), spicy black bean soup
  • Thursday: Sausage Parmesan, salad
  • Friday: Turkey burgers, salad, zucchini chips
  • Saturday: Pizza night! Cauliflower crust with chicken, broccoli, onions, peppers & black olives or traditional crust with pepperoni. Salad.
  • Sunday: Chicken Parmesan meatloaf, steamed broccoli

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

thanksgiving menu

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I’m going to be honest: Thanksgiving is stressing me out this year. It’s not because we have a ton of people coming over (actually, Drew’s mom and aunt will be our only guests, so it won’t be much different than a Sunday dinner). It’s because of the carb-fest potential.

I feel so conflicted about serving and eating certain foods, but I’m trying to let go and tell myself it’s a holiday. I’ve eaten crackers and stuffing and bread and pie for years. Am I being unreasonable to think that these foods are suddenly going to kill me just because I’ve read a few books* this year? Probably. One meal isn’t going to make a big difference in the grand scheme of things. And it’s not like I’m going to scarf down an entire sleeve of Ritz.

So, with that in mind (I suppose I feel like I have to justify the appearance of certain items on this menu, considering how I’ve been talking up a certain way of eating as of late), here’s what I’m planning for our Thanksgiving dinner.

Appetizers

  • shrimp cocktail
  • deviled eggs
  • crackers with homemade tomato jam and cream cheese

Dinner

  • roast turkey with pan gravy
  • cranberry-sausage stuffing (brought by my mother-in-law)
  • baked sweet potatoes with butter and cinnamon
  • mashed potatoes (just a small amount per the kids’ request)
  • green beans
  • cranberry sauce
  • cornbread
  • green salad

Dessert

While I’m at it, I’m also breaking my rule about serving food in canning jars. I think the exception to the rule is the small 4 oz. jars, which I’ll be using for the desserts. Not only are they admittedly adorable, but making the desserts in the jar will simplify refrigerator storage (because you can’t stack pie plates, my friends) as well as save me the hassle of finding dessert plates.

Hopefully I will be able to relax a bit about the food and be able to just enjoy the day.

* Why We Get Fat and What to Do About It, by Gary Taubes; The Paleo Solution, by Robb Wolf; Wheat Belly, by William Davis (OK, I haven’t read this entirely yet, but I’ve read excerpts and interviews to get the gist.)

menu plan monday, 10.23-10.29

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I am kind of flying by the seat of my pants this week. I drew up a quick meal plan, but I’m not sure if I’ll really stick to it.

My crustless pizza casserole was delicious, though! Next time I make it I’ll take measurements and photos and post the recipe. It really is a delicious way to get all the flavor of pizza without the extra carbs. (Plus, it was less messy to eat!)

Lunches are typically a big salad (my standard is organic mixed greens with goat cheese, poached chicken, walnuts, dried cranberries, and balsamic dressing). With the cold weather very clearly here I’m making a lot of soups, and often have a cup to go with that salad. For example, this morning I am roasting butternut squash and onions. I’ll add that to my homemade chicken stock along with some curry powder, cinnamon, nutmeg, and whatever else sound good, puree it, and have a delicious autumn soup. Cream of broccoli is another favorite that is simple to make. I love soup!

Anyway, here’s the general idea:

  • Sunday: Crustless pizza casserole, salad
  • Monday: Cube steaks with mustard gravy, steamed broccoli, salad
  • Tuesday: Chicken Marsala over cauliflower puree, green beans, salad
  • Wednesday: Steak. Whether I cook it, order out, or go to a restaurant I am having a big old steak for my birthday! And a big salad. And probably broccoli. Maybe a baked potato if I’m feeling naughty. And this Atkins-friendly pumpkin cheesecake.
  • Thursday: Roast chicken with vegetables, salad
  • Friday: Reuben meatloaf, steamed veggies, cole slaw
  • Saturday: Asian chicken lettuce wraps

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday 10.16-10.22

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I feel like my menu planning has become much simpler since I’ve started omitting starch (for the most part) from our diet. I mean can you get much easier than Protein + Vegetable(s) + Green Salad? I don’t think so.

I’m finding continued improvements in our health, one of which is that my rosacea, which typically flares up this time of year, actually seems to be getting better (!) and my dry skin… dare I say… feels smoother than usual.

Anyway, on to the meal plan!

  • Sunday: Crustless pizza
  • Monday: Turkey burgers, salad
  • Tuesday: Chicken fajitas (wraps optional), salad
  • Wednesday:Sausage Parmesan, steamed veggies, salad
  • Thursday: Pesto chicken, CSA veggies, salad
  • Friday: Steak, CSA veggies, salad
  • Saturday: Asian lettuce wraps with ground chicken, shredded carrots, scallions, cashews

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday, 10.2

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It has been a pretty easy adjustment to the carb-restricted diet, and even though I don’t have to eat this way, I am and I’m enjoying a lot of benefits, specifically increased energy. I can’t believe the difference in the past week. I’m getting more done, I’m sleeping better, and I’m waking up more alert. The kids are also better behaved and more focussed. If only all transitions could go as smoothly as this one! The big hit last week was the cauliflower pizza crust. Mine came out a little soggy, but I think if I’d cooked it on my pizza stone the texture would have been great. I can’t wait to make that again! Our CSA pickup is this week, so the veggies toward the end of the week might change a little bit depending upon what’s in our basket.

Here’s what’s cookin’ in Carol’s Kitchen this week 😉

  • Sunday: Eat out
  • Monday: Chili, green salad
  • Tuesday: Crock pot gyros turned into a massive salad with romaine, tomato, red onion, feta, cucumber, black olives, and tzatziki
  • Wednesday: Pork chops, roasted broccoli, “loaded” mashed cauliflower, green salad
  • Thursday: White chili, green salad
  • Friday: Burgers on Oopsie Rolls (gotta find another name because I feel ridiculous typing that), cole slaw or green salad, cut-up veggies, bacon-wrapped jalepeno poppers
  • Saturday: Chicken fajitas (tortillas for the kids if they want them), black bean salad.

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday, livin’ la vida low carb

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Drew and I embraced a low-carb lifestyle a few years ago and until recently were sticking to it quite well. Over the summer we slacked quite a bit, but now we are back and absolutely committed.

Per D’s doctor’s orders, we are eliminating sugar and back to low-carb living. I’m totally fine with it and the kids are enthusiastic about trying new dishes and eating healthier. Although I won’t be totally eliminating breads and sugar from their diet, we are all working together and they’re happy to eat more protein and veggies. (Thank goodness I do not have picky eaters!)

We are back to eating South Beach style, so if you’re looking for low-carb menu ideas, you’ve come to the right place! Mind you, these meal plans will not always apply to our kids, especially breakfast and lunch. As for D & myself, breakfasts will be some kind of preparation of eggs, or yogurt sprinkled with nuts. Lunches will be a large salad with a protein (chicken, tuna, or shrimp most likely). Dinners this week look something like this:

  • Sunday: Chili, green salad
  • Monday: Sausage and peppers on an Oopsie Roll, roasted tomato soup, green salad
  • Tuesday: Lemon chicken, roasted broccoli with Parmesan, green salad
  • Wednesday: Turkey taco salads with black beans, avocado and cilantro-lime vinaigrette
  • Thursday: Roasted lemon garlic herb shrimp, roasted broccoli, green salad
  • Friday: Grilled steak, loaded broccoli, Caprese salad
  • Saturday: Pizza night! Trying out this cauliflower crust recipe. And a green salad, of course.

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

meal plan monday, 9.18-9.24

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We’re starting the third week of school (the second full week) and I think we’ve got our groove. Wednesday is the “craziest” day so far because immediately after school the boys have CCD class. They take a bus from the elementary school to the parish center, so that is great. But pick-up is always hectic and then it’s a mad rush to eat dinner, do homework, and have (hopefully) a little downtime while still getting to bed on time. So Wednesday are going to be my “phone it in” days. I’ll either throw something simple in the Crock Pot, make sandwiches, or as in the case of this week, just throw a frozen pizza in the oven.

The cooler weather has been great! It’s the kind that makes me think of outdoor fireplaces, crunchy leaves, hot apple cider, and (of course) my slow cooker. I’ve been using it a lot lately and this week is no exception!

And with that, on to this week’s menu.

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan for 9.11-9.17

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It’s shaped up to be a “family favorites” sort of week, with a couple new recipes thrown in there that are familiar enough to seem like favorites already 🙂 The first half of this week is quite busy with meetings and appointments and open houses. I will be so glad when Thursday is here!

  • Sunday: Silroin tip roast, baked potatoes, green beans
  • Monday: Pasta for kids, out for me & D
  • Tuesday: Turkey tacos, black bean salad, (cheese roll-ups for my suddenly picky 6 YO)
  • Wednesday: Make your own pizzas for the kids, crock pot chickpea curry & basamati rice for the adults, green salad for all.
  • Thursday: BLTs – sandwiches for the kids and BLT-inspired dinner salads for me & D.
  • Friday: Take-out or leftovers
  • Saturday: Burger, salt & vinegar potatoes, salad

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.

menu plan monday, back to school time

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Tomorrow is Labor Day, which means the unofficial end of summer. The boys start school on Wednesday and with that there will be Cub Scouts, and I’m sure a few other activities. It’s time to get organized with meals. Of course, I pick up our farm share on Tuesday afternoon, so there’s a high probability of some change depending on what veggies we get.

Here’s what I’m thinking of making this week.

  • Sunday: Chicken marsala, whole wheat pasta, steamed broccoli
  • Monday: Something on the grill – chicken? burgers? pizza?
  • Tuesday: Cheese quesadillas, fruit salad spicy black bean soup
    spicy black bean soup
  • Wednesday: Whole wheat penne with sundried tomato cream sauce, garden salad
  • Thursday: Rosemary & garlic pork chops (adapted from my pork roast recipe), applesauce, cranberry stuffing, green beans
    rosemary and garlic roast pork
  • Friday: Meatball grinders, fries, garden salad
  • Saturday: Leftovers or take-out

Lunches for me and Laura will be soup and salad or leftovers. As for the boys, they take their lunches to school. I’ve started collecting interesting lunch box ideas to get out of the sandwich and carrot sticks rut we fell into last year. I’m making a concerted effort to seriously cut down on buying cold cuts (both for health reasons and because they’re ridiculously expensive).  School lunch prices went up yet again in our district to $3. (I remember paying 50 cents for hot lunch when I was in elementary school!) I’m curious what prices are like elsewhere.

Anyway, I expect to be posting about lunches quite a bit in the near future, so I’ll save my rambling for another time.

For more menu ideas, visit Organizing Junkie’s Menu Plan Monday feature.