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

29 June 2015

Menu Plan Monday: 29 June

It's been a few weeks since I menu planned. Hadn't meant to skip out, but I've been doing a lot of overtime and there seemed little point in planning meals I wouldn't be around to cook or eat. I guess, if I'd written a plan for the previous two weeks, it would have "Triscuits and big salads" all over it, because that's pretty much all I've been eating at work! Unfortunately, I'm now completely besotted with Triscuits. So. Many. Flavors.

Happily, everything is back to usual this week and that includes menu planning! This plan only runs Monday through Thursday, because that's my work week -- Independence Day giving us a three day weekend -- and the rest will be given over to picnicking with friends and family.

Breakfasts
  • Yet another crustless egg and egg white bake. This one is made with leftover sweet potatoes, broccoli, roasted peppers, onions, baby kale, and feta. I'll eat it with salsa and, depending on hunger, turkey sausage patties.


Work meals
  • EasyLunchboxes filled with leftover turkey burgers or baked fish, broccoli, sweet potatoes, and a corn medley.


Snacks
  • Rainier cherries, sliced apples, and unsalted pistachios.


Home suppers
  • Marinated grilled chicken (prep night before) with bean salad.
  • Grilled tuna steaks with tomato & cuke salad.

25 May 2015

Menu Plan Monday: 25 May

Menu Plan Monday, it's-kinda-sorta-summer edition. I know summer is nearly a month away, but Memorial Day always throws a psychological switch. I want grilled things and big salads and corn on the cob RIGHTNOWTHISMINUTE. So that's pretty much what we're eating this week.

Breakfasts:
  • Microwave-scrambled egg, egg whites, garden dill (hurrah!), & baby greens with turkey sausage patties.
  • Random flavored 0% Greek yoghurt with berries & nuts.

Lunches:
  • Big bowls of garden lettuce (yay!) with grilled chicken, beets, garden dill, dried cranberries, almonds, feta, olive oil & garlic vinegar.
  • Tasting plate of crackers, cheeses, grapes, apples or dried apricots, nuts, & dark chocolate.

Suppers:
  • Grilled marinated chicken breasts with corn on the cob & cucumbers-and-tomatoes.
  • Very veggie tuna pasta salad over garden lettuce.
  • Grilled chicken burgers (topped with cucumber, tomato, red onion, garden lettuce, & ranch) with tossed salad.
  • Baked tilapia with tossed salad & pickled beets.

Grilled chicken with corn on the cob & cucumbers-and-tomatoes.

18 May 2015

Menu Plan Monday: 18 May

Menu Plan Monday, because that's what Mondays are for! Went to the warehouse store over the weekend, because I had a list of things we NEEDED and ended up coming away with a bunch of extra things I WANTED, including an enormous container of baby greens and a 15-pack of Simply 100 Chobani. Now our fridge has its very own yoghurt shelf and there's no room for The Husband's back-up milk (we can never run out of milk, because how will he drink his tea???) because the greens' container is too big for the crisper drawer and is living with the milk. As is the flat of eggs, because that definitely doesn't fit on the door.

All my delicious loot.
Breakfasts:
  • Microwave-scrambled egg, egg whites, & baby greens with turkey sausage patties.
  • Random flavored 0% Greek yoghurt with sliced apples & nuts.

Lunches:
  • Big bowls of baby greens with grilled chicken, beets, blueberries, dried cranberries, carrots, pecans, blue cheese, & red wine vinaigrette.
  • "Clean out the crisper drawer" vegetable soup with Triscuits, Greek yoghurt, & berries.

Suppers:
  • Lime & cilantro baked tilapia with edamame salad.
  • Maple-glazed salmon with steamed green beans & quinoa pilaf.
  • Veggie-packed macaroni salad over garden lettuce with pickled beets.
  • Grilled marinated chicken thighs with grilled baby potato skewers & cucumber salad.

11 May 2015

Menu Plan Monday May 11

Menu Plan Monday, I-have-too-much-to-do-this-week-to-be-spending-time-cooking edition.

Breakfasts:
  • Oatmeal prepared with almond milk and topped with cinnamon, chopped nuts, dried fruit.
  • Microwave-scrambled eggs and spinach with turkey sausage patties.


Lunches:
  • "Mediterranean" shrimp macaroni salad (made a big bowl Sunday night to carry me through Weds) with melon and Greek yogurt.


  • Baby spinach salad with diced grilled chicken (freezer), dried cranberries, pecans, blue cheese, red wine vinaigrette.

Suppers:
  • Greek salad with grilled chicken.
  • Baked salsa pork chops with quinoa and black bean pilaf.
  • Maple-glazed salmon with steamed green beans & parslied baby potatoes.
  • Marinated grilled boneless chicken thighs with pickled beets & dilly potato salad.

04 May 2015

Menu Plan Monday: 4 May

Menu Plan Monday, oh-my-god-why-is-it-suddenly-summer-who-stole-my-spring edition.

Breakfasts:
  • Oatmeal prepared with almond milk and topped with cinnamon, chopped nuts, dried fruit.
  • 0% Greek yoghurt with dried fruit and nuts stirred in.

Lunches:
  • Grilled chicken with steamed veggies.
  • Supper leftovers.

Suppers:
  • One pan chicken and asparagus bake.
  • Almond-crusted chicken tenders with steamed spinach and carrots.
  • Tuna pasta salad over salad greens with pickled beets.
  • Greek salad with grilled chicken breasts.

27 April 2015

Menu Plan Monday: 27 April

Another Menu Plan Monday! Just plugging along this week, still trying to increase the amount of fruits and vegetables per meal without causing The Husband (or my oh-so-fussy digestion) to revolt.

Breakfasts:
  • Oatmeal (made with unsweetened almond milk) topped with raisins, walnuts, and cinnamon.
  • 0% Greek yoghurt with fruit and nuts.

Packed Lunches & Suppers:
  • Assorted grilled chicken salads.
  • Cheese, fruit, nuts, and crackers.

@ Home Suppers:
  • Salmon caesar salad.
  • My mom's oven barbecue ribs with olive oil mashed potatoes and steamed green beans.
  • Chicken thighs braised with white beans and tomatoes; served with chard and pearl couscous.
  • One-pan chicken breast, asparagus, and grape tomato bake.

20 April 2015

Menu Plan Monday: 20 April

Menu Plan Monday, post vacation edition! We ate lots of cake and chips and cake while on holiday so ... no cake or chips this week to rebalance. Eek.

But my mother's birthday is coming up on Sunday ... so I might have to rethink my anticake stance ...

Breakfasts:
  • Egg scrambled with frozen greens, cherry tomatoes, onion, and light cheddar.
  • 0% Greek yoghurt with fruit and nuts.

Packed lunches & suppers:
  • Creamy Italian Suddenly Salad tarted up with blanched asparagus, roasted red peppers, julienned carrots, grilled chicken, and lemon zest.
  • Supper leftovers.

@ home suppers:
  • Betty Crocker's "Slow-Cooker Salsa Swiss Steak" with rice and broccoli.
  • Hoisin baked pork chops with rice and random frozen vegetable blend.
  • Seared tuna steaks with roasted asparagus and cherry tomatoes over pearl couscous.

02 February 2015

Menu Plan Monday: 2 February

I've spent more time in the doctor's office than the grocery store lately, so there's been a definite dearth of fresh foods in the house. Happily, there are still enough frozen and canned foodstuffs leftover from January's pantry challenge that we will not starve ... or be forced to make pizza delivery drivers brings us hot cheesy carbs in the middle of blizzards. (People do that. Apparently. It seems really mean -- even if you tip extremely well, you're still being a jerk).

Suppers:
  • Beef barley vegetable soup with Texas toast. Uses meat, vegetables, and toast from the freezer plus some of my unending supply of quick-cooking barley.
  • "Tuna with Tomato-Caper Sauce" with garlicky spinach and couscous pilaf. Uses tuna and vegetables from the freezer, plus canned goods out of the pantry.
  • "Five-Spice Roasted Duck Breasts" with green beans or broccoli and rice. Uses duck and spinach from the freezer, plus a spice blend I tend to ignore.
  • Roasted eye of round with mushroom sauce, buttery baby potatoes, and green beans or Brussels sprouts. (Something I'm trying out for the February Improv Challenge so it's a bit fiddly and best done on the weekend).

Lunches:
  • Supper leftovers.
  • Soups and yogurts.

Breakfasts:
  • Cinnamon raisin mini bagels with peanut butter and sliced apple.
  • Egg & whites with spinach, peppers, & onions.

19 January 2015

Menu Plan Monday: 19 January

Another week, another menu plan! This is also the third week of Good Cheap Eats' Pantry Challenge! I got off track a little bit last week because life and my list o' stuff I want to use up during the challenge didn't shrink as much as I hoped but, whatevs, it's a new week. Let's be optimistic and strive for success!

Breakfasts
  • Microwave scramble of eggs, egg whites, peppers, onions, and chicken chorizo on multigrain English muffin with muenster and salsa.

Lunches
  • Big salads topped w/ white beans, tuna or tiny shrimp, feta, olive oil, garlic vinegar, and seasoning blend.
  • Equally big bowls of vegetable soup w/ toasted English muffins & light cheddar.
  • Supper leftovers.
Super salads!

Suppers
  • Almond-crusted turkey cutlets (freezer) w/ baby red potatoes & spinach (freezer).
  • Tuna steaks (freezer) w/ couscous pilaf (pantry) & green beans (pantry).
  • "Chicken thighs cacciatore"-style (mostly freezer) w/ yellow squash & zucchini over rice (pantry).
  • Crabby corn chowder (pantry) w/ Texas toast (freezer).

Snacks
  • Bananas & 0% Greek yoghurts.
  • Pistachios (pantry) & sliced apples.
  • Dark chocolate (pantry) & red wine (not a work "snack," obviously).

12 January 2015

Menu Plan Monday: 12 January

Week Two of Good Cheap Eats' Pantry Challenge! The first week went well and I bought very little in the way of groceries for this week -- mostly fresh fruits and vegetables. I think I'm definitely making progress in the freezer, although I really need to take everything out and reorder it. A thing you'd think I'd have done when I was writing up my freezer inventory for the challenge, but noooo. I jotted everything up and then slung it back into the freezer all willy-nilly like. Ah well, something to do tonight while The Husband is playing poker.

Breakfasts
  • Egg & spinach microwave scramble with salsa, mini banana, & vegetable juice.
  • Assorted flavors of Greek yoghurt with walnuts or almonds, vegetable juice, a mini banana.

Lunches/Work meals
  • Lazy paella with tossed salad.
  • Tossed salad topped with canned tuna & garbanzo beans.
  • Supper leftovers.

Suppers
  • Pan grilled tuna steaks with Israeli couscous mix & peas.
  • Ravioli bake with green beans & Texas toast. (This was on last week's menu, but didn't happen).
  • Chicken pot pie with cucumber-&-tomato salad.
  • Lasagne with green beans or peas.
  • Slow cooker hoisin chicken thighs with carrots & rice:



05 January 2015

Menu Plan Monday: 5 January

I'm currently participating in Good Cheap Eats' Pantry Challenge. I did the same challenge back in 2012 and it went really well so, when I recently noticed how much ... stuff ... was my kitchen, it seemed like just the thing. (I really do make a shopping list before I go to the grocery store and yet my kitchen clearly suggests I must turn off my brain and forget the list as soon as I park). Menu planning is useful for keeping track and making use of groceries so here I am! Again.

Breakfasts
  • Toasted cinnamon raisin bagels with peanut butter.
  • Assorted flavors of Greek yoghurt.

Lunches
  • Soups made from the assorted Eastern European frozen soup kits (mushrooms, cucumber w/ dill, borsch).
  • Supper leftovers:

Leftover beef & noodles with spinach & Christmas chocolates

Suppers
  • Oven-roasted asparagus and tuna steaks with rice. (Freezer: tuna steaks & asparagus; pantry: rice, broth & seasonings).
  • "Chicken-Black Bean Casserole" with tossed salad. (Freezer: corn & grilled chicken breast strips; pantry: black beans, salsa verde, tortilla chips, & seasonigs).
  • Ravioli bake with green beans and Texas toast. (Freezer: ravioli, pepper strips, & toast; pantry: green beans & sauce).
  • "Beef Barley Soup" with tossed salad. (Freezer: ground beef; pantry: broth, barley, tomatoes).
  • Chicken pot pie with peas and carrots. (Freezer: everything).

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.