Showing posts with label menu plan monday. Show all posts
Showing posts with label menu plan monday. Show all posts

17 November 2014

Menu Plan Monday: 17 November

Since last week's more generalized meal plan worked out so well, I've decided to keep to the new format through the holidays. No more "X was planned for Monday! It must be cooked TODAY! But I'm too tired to cook that! I am a BAD menu planner!" going on inside my head as I face the open fridge with my tummy growling away.

Breakfasts
  • Assorted 0% Greek yogurts
  • Satsumas and/or mangoes

Lunches
  • Black bean and beef burgers with spinach and a boxed quinoa pilaf mix (enough for 3 work meals)
  • Grilled chicken salad (deli)
  • Kale and chorizo soup (deli)

Suppers
  • Boneless chicken breasts baked with peppers, onions, mushrooms, and zucchini
  • Maple-mustard marinated pork tenderloin roasted with carrots, onions, and potatoes
  • Baked feta and sun-dried tomato beef patties topped with sauteed peppers, onions, and mushrooms
  • Slow cooker corn chowder with salad and garlic toast

Snacks
  • More mango
  • More satsumas
  • Pistachios
  • Snack-size sharp cheddar


10 November 2014

Menu Plan Monday: 10 November

Sometimes I find the whole sticking-to-the-menu-plan a wee bit stressful. I'm a stickler for plans, you see, and get myself all twisted up in knots of guilt and anxiety when I deviate from them. Which is silly, but there we are.

So I put together this week's Menu Plan a little differently, by simply making a list of what I wanted to cook this week. No assigned days. Just a kitchen stocked with food and a general idea of how things may work out.

Breakfasts
  • Sausage, spinach, and feta egg muffins

Lunches:
  • Bacon and egg salad lettuce wraps
  • Tossed salad topped with leftover roast chicken
  • Supper leftovers

Suppers
  • Slow cooker chicken sausages, peppers, and onions in tomato sauce with steamed broccoli [microwavable rice cup for TH]
  • Chicken "smothered" in peppers, zucchini, mushrooms, garlic, and onions with steamed spinach [microwave-baked potato for TH]
  • Reheated rotisserie chicken with broth-based gravy, mashed cauliflower [microwave-baked potato for TH], and green beans (I've never made mashed cauliflower before, so I'm totes excited about this)
  • Tomato and feta turkey meatballs in tomato sauce with broccoli [pasta and green beans for TH]
  • Baked salmon with steamed broccoli-and-cauliflower blend [peas and microwavable rice cup for TH]

Snacks
  • snack-size extra sharp cheddar
  • Unsalted almond packets
  • No-sugar-added fruity ice pops ("ice lollies," The Husband calls them)

27 October 2014

Menu Plan Monday: 27 October

I was sick all last week with The Terrible Cold of Autumn 2014 and didn't really get any grocery shopping done before setting down to write this week's menu plan ... but that turned out okay, because our pantry and freezer are pretty well stocked!

Here's what is on the menu this week:

Monday
Slow cooker "roasted" chicken drumsticks (butter, poultry seasoning, salt, and pepper) with mashed purple potatoes and tinned green beans. Purple potatoes taste just like white potatoes, but are pretty.


Tuesday
Trader Joe's frozen stir-fry vegetable medley cooked with TJ's organic grass-fed ground beef, garlic, ginger, coconut aminos, and sesame oil. I know it doesn't look like much, but it is delicious.


Wednesday
Sushi Wednesday!

Thursday
"Tuna or Salmon Muffins" with steam-in-bag frozen asparagus and garlic aïoli.

Friday (Halloween!)
Chicken pot pie from Roger's Orchards with the last of the garden tomatoes (white wine vinegar, olive oil, salt, and pepper). And candy, of course.

Saturday
Garlicky caesar salad topped with baked salmon.

Sunday
Taste of Home's "Stuffed Pepper Soup" (added garlic, onion, and herbs) with garlic toast.

13 October 2014

Menu Plan Monday: 13 October

Menu Plan Monday! There. Will. Be. Food. Granted, the tray of lasagna I made for tonight's supper could feed us straight through to Thursday, but ... do we really want to eat lasagna every day? Probably ... not?

Monday
Lasagna with garlic toast and cucumber-and-tomato salad. Lasagna recipe is from the bake of the Barilla no-boil noodles box, but I add fresh basil to the cheese mixture and use crumbled sausage instead of ground beef.


Tuesday
Grilled chicken breast with garlicky steamed spinach.

Sushi Wednesday!
I keep picking up sushi on Wednesdays instead of making whatever supper has been planned, anyway, so Sushi Wednesday might as well be a real thing now.

Thursday
Meatballs with roasted broccolini (“baby broccoli”).

Friday
My "Easy Slow Cooker Beef Stew"(brought forward from last week).


Saturday
"A Taste of Greece" Greek Festival at Saint Demetrios. Greek food. Greek pastries. υπέροχος!

Sunday
Chicken thighs braised in a tomato-olive-caper sauce with rice and green beans.

06 October 2014

Menu Plan Monday: 6 October

It's Menu Plan Monday! This week's menu plan is all about cold weather comfort foods like braised red cabbage and lasagna (not at the same meal, obviously). Also, this weekend is the Connecticut Garlic and Harvest Festival in Bethlehem, so there's really no need to cook on Sunday!

Here's what we'll be eating this week:

Monday
Bratwurst and spicy mustard with slow cooker red cabbage (an idea for October's Improv Challenge).


Tuesday
Monday's leftovers.

Wednesday
Lasagna (recipe on the back of the Barilla Oven Ready Lasagne box) with green beans.


Thursday
Wednesday's leftovers.

Friday
My "Easy Slow Cooker Beef Stew" with crusty rolls.


Saturday
Pillsbury "Slow-Cooker Country-Style Pork and Onions" over mashed potatoes.

Sunday
Connecticut Garlic and Harvest Festival! Omnomnom.

29 September 2014

Menu Plan Monday: 29 September

It's Menu Plan Monday! This week's menu plan is pretty simple as, frankly, I have other things I need/want to be doing this week. Like reorganizing bits of my house. And washing windows. And catching up on reading since I decided to borrow a ridiculous number of books from the library.

Anyway, here's what we'll be eating this week:

Monday
Shepherd's pie (bought ready-made from the butcher) with dilly carrots.


Tuesday
Leftover-from-Sunday roast chicken, gravy, and green beans.

Wednesday
Grilled ahi tuna (freezer) with steamed asparagus (freezer) and sliced garden tomatoes drizzled with olive oil and white wine vinegar.

Thursday
Turkey patties with spinach and cinnamon-y butternut squash. Everything in this meal is from our freezer, because the holidays are coming and it's important to maximize freezer space now ... rather than in November, when I'm madly playing Freezer Tetris.


Friday
Drumsticks (from the freezer) roasted with celery, onion, and carrots.

Saturday
Peace Love and Low Carb's slow cooker "Paleo Beef Stew," because it's stew weather!

Sunday
"Easy Chicken Cacciatore" from Pillsbury's Slow Cooker Recipes (dried mushrooms instead of canned). Going to wash the windows today, so it.s a good time to let the slow cooker do its thing.

22 September 2014

Menu Plan Monday: 22 September

It's Menu Plan Monday! And tomorrow is the first day of fall in the Northern Hemisphere! You know what that means, right? It means it's time to break out the slow cooker and start filling the house with the delicious, homey, meaty smells. So excited. (Seriously, I'll miss summer -- it went by too fast -- but fall is my favorite season).

Monday
Slow cooker pot roast -- beef chuck roast with baby potatoes, red onion, garlic, mushrooms, carrots, dried onion soup mix, tomato paste, stout.


Tuesday
Baked salmon patties with baby bok choi sautéed in olive oil with onions, garlic, and mushrooms.

Wednesday
Shredded beef biscuits -- leftover pot roast, gravy, onions, cheese, buttermilk biscuits -- with cucumbers-and-tomatoes.

Thursday
Tilapia fillets (from the freezer) thawed, brushed with olive oil, sprinkled with salt-free Italian seasoning blend, and baked (with sliced garden tomatoes) until flaky. Served with steamed broccoli tossed with olive oil, lemon juice, salt, and pepper.


Friday
Sushi!

Saturday
Tuna pasta salad with chips.

Sunday
Cheesy baked bean jacket potato with cucumbers-and-tomatoes.

15 September 2014

Menu Plan Monday: 15 September

Once again, it's Menu Plan Monday! Woo-hoo! There will be food!

Monday
Slow cooker chicken thighs -- semi-thawed bone-in chicken thighs with balsamic vinegar, Dijon mustard, rosemary, capers, and garlic cooked for 10 hrs on low -- with carrots and rice.


Tuesday
Tilapia fillets (from the freezer) thawed, brushed with olive oil, sprinkled with salt-free Italian seasoning blend, and baked until flaky. Served with baby spinach sautéed with chopped garlic in olive oil and unsalted butter.


Wednesday
Baked marinated pork tenderloin served with sliced garden tomatoes drizzled with olive oil and white wine vinegar.

Thursday
Baked salmon patties served with chopped baby bok choy sautéed in olive oil with mushrooms and garlic.

Friday
Grilled marinated boneless chicken breasts served with chopped cucumbers, tomatoes, and red onion tossed in olive oil and white wine vinegar.

Saturday
Grilled marinated boneless pork chops with foil pack peppers, mushrooms, and onions.

Sunday
There must be a fair somewhere!

01 September 2014

Menu Plan Monday: 1 September

My fridge and garden suffer a surfeit of vegetables! I'm not feeling adventurous, so meal planning went something like "what is the fastest/easiest way can I cook randomvegetable and what meat is in the freezer that I can pair it with?"

Monday
Turkey tenderloin (topped with sautéed mushrooms and onions) and garlicky green beans.


Tuesday
Baked bone-in chicken breast with "Simple Roasted Baby Bok Choy with Garlic Salt."

Wednesday
Grilled steaks with grilled zucchini and tomatoes.

Thursday
Sautéed tilapia with leftover zucchini and tomatoes.

Friday
Grilled tuna with cucumber, tomato, and feta salad.

Saturday
"Sautéed Duck Breasts with Wild Mushrooms" (halved and omitting the wine) with steamed chard.

Sunday
Grilled steaks with tossed salad.

25 August 2014

Menu Plan Monday: 25 August

Once again, it's Menu Plan Monday! Exciting!

Monday
Soup with salad and garlic bread because MONDAY.


Tuesday
Marinated grilled boneless skinless chicken breasts with roasted zucchini. (Leftovers for Wednesday's lunch).


Wednesday
Errands after work so pick up something at Noodles & Company. Probably the Backyard Barbecue Chicken Salad (for me) and Spaghetti and Meatballs or Steak Stroganoff (for Him).

Thursday
Lemon pepper tilapia with lemony steamed broccoli.

Friday
Greek tuna steaks with cucumber-feta-and-tomato salad.

Saturday
Grilled marinated boneless, skin-on duck breast halves with garlicky green beans.

Sunday/Monday
Picnic time!

18 August 2014

Menu Plan Monday: 18 August

Sometimes I get tired of menu planning, grocery shopping, and cooking week after week. So I go away from it all for a little while ... but I always come back to it. Usually, because the numbers on the scale have begun to creep up and the receipts lining the bottom of my handbag make me ashamed of the amount of money I've spent on meals I could have made myself.

So, hello Menu Plan Monday. It's good (?) to see you again.

Because it's summer and we're all busy people, this is an easy meal plan. Maybe it doesn't need it be written down, but it's easier to stick to with if it is.

Monday
Grilled boneless pork chops (scored and soaked overnight in Stubb's BBQ sauce) with "Classic" Suddenly Salad (tarted up with red onion, grape tomatoes, corn, and cucumber).

Tuesday
Ham sandwich (lower sodium ham, reduced fat provolone, garlic mustard, cucumber, red onion, tomato, sandwich thin) with salad greens and blueberries.

Wednesday
Grilled marinated chicken breasts (scored and soaked overnight in mustard-vinegar marinade) with Heinz baked beans and cucumber-and-tomato salad.

Thursday
Tangy tuna salad sandwich (tuna, sweet relish, sriracha, light mayonnaise, tomato, sandwich thin) with salad greens and raspberries.

Friday
Lemon and thyme grilled tuna steaks with a Near East quinoa blend and steamed green beans or carrots (depending on which looks most like it needs eating up).

Saturday
Tuna, sweetcorn, and mushroom pizza with tossed salad. (Trying to make pizza more often as The Husband misses the homemade kind and it's not as if it's difficult to do).

Sunday
Turkey burgers (dressed with cucumber, tomato, red onion, and garlic mayonnaise) with chips and cucumber-and-tomato salad.

I love that my spellcheck still refuses to recognize sriracha and quinoa as real words :)

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).