Once again, The H is off exploring the wide wide world (Milwaukee is sooo exotic) so the little guy and I are enjoying some glutenriffic meals together. Here's what we have lined up this week:
Sunday - leftovers from a cookout with friends, including very early but very tasty sweet corn on the cob and strawberries
Monday - cheese tortellini or butternut ravioli with turkey meatballs, fresh green beans, mango
Tuesday - eggs and toast after running
Wednesday - I plan to go out with friends after yoga; little guy enjoys grandparent time
Thursday - lime quinoa or couscous, grilled salmon for me and chicken for the little guy, with a fresh veggie plate (carrots, bell pepper, green beans) and mango. The little guy prefers his veggies raw, which is a-ok with me.
Friday - pizza (pesto, goat cheese, fresh tomatoes, olives, local beef pepperoni)
My work lunches will be leftover kale-quinoa, yogurt, tomato-avocado salad, and hummus-on-whatever.
Showing posts with label menu planning. Show all posts
Showing posts with label menu planning. Show all posts
Monday, April 29, 2013
Sunday, January 13, 2013
Meal plan
Friday - zucchini & Swiss quiche
Saturday - beef tacos
Sunday - chicken & chickpea tikka masala
Monday - GF pasta with meat sauce
Tuesday - eggs and toast post-running group
Wednesday - The H is traveling; I'll defer to the little guy for a change
Thursday - pancake night!
Friday - probably leftovers (The H won't be home yet)
Super thrilling week, right? Blah. I need to browse some of my old posts to see what we were eating this time last year. What's on your menu this week? Where are you getting inspiration these days?
Saturday - beef tacos
Sunday - chicken & chickpea tikka masala
Monday - GF pasta with meat sauce
Tuesday - eggs and toast post-running group
Wednesday - The H is traveling; I'll defer to the little guy for a change
Thursday - pancake night!
Friday - probably leftovers (The H won't be home yet)
Super thrilling week, right? Blah. I need to browse some of my old posts to see what we were eating this time last year. What's on your menu this week? Where are you getting inspiration these days?
Sunday, January 6, 2013
Happy new year-and-a-week!
Let's not even pretend that I'm resolving to be one of those bloggers who delivers a post a day with thirty six photos and a printable recipe or three. Some days I think I'd like to be, or at least be able to promise a few posts on a regular basis, but realistically, it's not going to happen. My new job, while never demanding more than 10 on-site hours of my week, is more time consuming than it appeared at first, partly due to the fact that it's not very close to home. My meal planning has fallen severely behind, and while we haven't resorted to fast food every other night with takeout pizza in between, I know I can do better. Here's what's on our plates this week:
Saturday - beef with broccoli. We bought another half-of-a-half of cow this winter. Moo.
Sunday - homemade-ish GF pizza with olives, mushrooms, and local beef pepperoni
Monday - possibly dinner with my parents
Tuesday - quinoa-and-bean stuffed bell peppers
Wednesday - chicken and artichoke pasta, I think...
Thursday - pancake night for The H and the little guy while I'm at running/yoga
Friday - TBD
This week, if I can find a store selling kale, I plan to buy a bunch or two and make some of my beloved kale-quinoa for my lunches. Leftovers have gone over surprisingly well lately, which leaves space in the fridge for marinating meat and a container of cooked grains (brown rice or quinoa, most likely) to help pull together a quick meal. In my spare time (can I get an LOL?) I intend to browse through old posts to see just what in the world we did with all this beef last time.
Happy new year! Thanks for reading.
Saturday - beef with broccoli. We bought another half-of-a-half of cow this winter. Moo.
Sunday - homemade-ish GF pizza with olives, mushrooms, and local beef pepperoni
Monday - possibly dinner with my parents
Tuesday - quinoa-and-bean stuffed bell peppers
Wednesday - chicken and artichoke pasta, I think...
Thursday - pancake night for The H and the little guy while I'm at running/yoga
Friday - TBD
This week, if I can find a store selling kale, I plan to buy a bunch or two and make some of my beloved kale-quinoa for my lunches. Leftovers have gone over surprisingly well lately, which leaves space in the fridge for marinating meat and a container of cooked grains (brown rice or quinoa, most likely) to help pull together a quick meal. In my spare time (can I get an LOL?) I intend to browse through old posts to see just what in the world we did with all this beef last time.
Happy new year! Thanks for reading.
Saturday, November 3, 2012
Veggies galore
Seems like that's been the theme in my kitchen for the last two months. Yay, right? A friend of mine got me hooked on bruised kale salads, which has only increased my adoration of the leafy green. Preparation of this salad is literally more hands on than other salads we make, but it's so worth it.
After the kale has been torn, washed, and spun dry, I drizzle some olive oil on it and start mooshing and smooshing it around in a large bowl (wedding ring off for this step!). Once the leaves are softer and starting to wilt down, I add some salt and pepper, then shake on some vinegar or lemon juice and a drizzle of agave. These are all to taste, so of course I don't have any measurements. When I get the flavor I want, I start adding the goodies: cheese, fruit, nut, seed. One day it might be grapes, gorgonzola, pinenuts, and chia; the next time might be goat cheese, dried cherries, sliced almonds, and hemp. Whatever the combination, it's always delicious as long as the oil/vinegar/agave was right to begin with.
It's no surprise, then, that this is on my meal plan this week. Since The H will be on a business trip, I'm trying to cook as little as possible but still feed the little guy and myself without resorting to fast food. Here's what we'll have:
Chorizo-apple stuffed acorn squash (my lunches--I made four halves last night and froze them)
Homemade (and frozen) tomato soup and grilled cheese
Leftover pasta with meat and hidden veggie sauce/roasted brussels sprouts with walnuts and bacon
Leftover GF pizza/seared ahi and kale salad
Homemade (and frozen) chicken nuggets, corn on the cob, roasted broccoli
Butternut squash ravioli (thank you, Costco), fresh green beans/spinach salad
...and if we need one more meal before The H gets home, black beans with cilantro rice
After the kale has been torn, washed, and spun dry, I drizzle some olive oil on it and start mooshing and smooshing it around in a large bowl (wedding ring off for this step!). Once the leaves are softer and starting to wilt down, I add some salt and pepper, then shake on some vinegar or lemon juice and a drizzle of agave. These are all to taste, so of course I don't have any measurements. When I get the flavor I want, I start adding the goodies: cheese, fruit, nut, seed. One day it might be grapes, gorgonzola, pinenuts, and chia; the next time might be goat cheese, dried cherries, sliced almonds, and hemp. Whatever the combination, it's always delicious as long as the oil/vinegar/agave was right to begin with.
It's no surprise, then, that this is on my meal plan this week. Since The H will be on a business trip, I'm trying to cook as little as possible but still feed the little guy and myself without resorting to fast food. Here's what we'll have:
Chorizo-apple stuffed acorn squash (my lunches--I made four halves last night and froze them)
Homemade (and frozen) tomato soup and grilled cheese
Leftover pasta with meat and hidden veggie sauce/roasted brussels sprouts with walnuts and bacon
Leftover GF pizza/seared ahi and kale salad
Homemade (and frozen) chicken nuggets, corn on the cob, roasted broccoli
Butternut squash ravioli (thank you, Costco), fresh green beans/spinach salad
...and if we need one more meal before The H gets home, black beans with cilantro rice
Saturday, July 7, 2012
Mini meal plan
Do you have a garden this year? How is it holding up in the heat? Our bean plants have all been fried by the sun or eaten, by rabbits I think. The cilantro didn't survive our recent trip to DC. A few of our squash and zucchini plants are thriving. The raspberries shrivel and die before they turn fully red. Our first round of basil--three plants--croaked, and has been replaced by a single plant that is hanging in there. Three tomato plants all have massive growth, flowers, and small green possibilities; I've harvested a total of four golden cherry tomatoes so far. I've never had a big green thumb.
The H and I spent a kidless morning at the farmers' market today and got a few things for this weekend. It was nice to see quite a crowd there despite the high temperature even before noon. Here's what I plan to make next week. It's a pretty sparse plan for now; still trying to work through the fridge and pantry stashes before I stock up on fresh meat and more veggies.
Sunday lunch - shredded beef over rice; cucumber-onion salad
Sunday dinner - quiche with Canadian bacon and yellow squash; caprese salad
Monday - (with friends) seared tuna steaks (chicken for The H); quinoa sopa seca minus bell pepper
Tuesday - grilled honey mustard chicken; lentils & kale *or* kale-quinoa with chickpeas
Any inspiration for the rest of my week?
The H and I spent a kidless morning at the farmers' market today and got a few things for this weekend. It was nice to see quite a crowd there despite the high temperature even before noon. Here's what I plan to make next week. It's a pretty sparse plan for now; still trying to work through the fridge and pantry stashes before I stock up on fresh meat and more veggies.
Sunday lunch - shredded beef over rice; cucumber-onion salad
Sunday dinner - quiche with Canadian bacon and yellow squash; caprese salad
Monday - (with friends) seared tuna steaks (chicken for The H); quinoa sopa seca minus bell pepper
Tuesday - grilled honey mustard chicken; lentils & kale *or* kale-quinoa with chickpeas
Any inspiration for the rest of my week?
Tuesday, April 24, 2012
Let's make a meal plan
It's time to taper! That means more carbs, more sleep, fewer miles, and less sanity. The Colorado Marathon is less than two weeks away! The half we ran on Sunday went very well, and was a personal best for me (1:51:20) as well as The H, who hasn't done a race that long in years. This week I'm vacillating between feeling READY for Colorado and being freaked out that I plan to run the full 26.2. It's only been a year (actually a little less) since I've completed a marathon, but for some reason it feels so long ago and "taper madness" has me wondering what I'm getting into.
So. I'm going to try putting it out of my mind until we're actually *in* Colorado, and just focus on good-carb loading and getting extra rest this week. Next week I'll add "hydrating like mad" to that list.
Here's what's on my non-day specific menu:
Black bean soup
Seared tuna steaks with rice and beans
Lentil tacos
Girls' run appetizer night
Stuffed sweet potatoes
Leftovers
Lunches and snacks will consist of yogurt with berries and honey, lentil soup, balsamic marinated peppers and grape tomatoes, leftover quinoa burgers over small green salads, hard-boiled eggs and fresh fruit, and rice & beans with avocado.
So. I'm going to try putting it out of my mind until we're actually *in* Colorado, and just focus on good-carb loading and getting extra rest this week. Next week I'll add "hydrating like mad" to that list.
Here's what's on my non-day specific menu:
Black bean soup
Seared tuna steaks with rice and beans
Lentil tacos
Girls' run appetizer night
Stuffed sweet potatoes
Leftovers
Lunches and snacks will consist of yogurt with berries and honey, lentil soup, balsamic marinated peppers and grape tomatoes, leftover quinoa burgers over small green salads, hard-boiled eggs and fresh fruit, and rice & beans with avocado.
Wednesday, April 18, 2012
A cooking mood
Today I'm in a cooking mood. Part of it is due to the fact that we're out of some breakfast usuals. Almondmilk, I'm looking at you. So rather than jet out to the store and stress our bank account for $3.24 of something that isn't *vital* to our daily existence, I've decided to crack open the ol' cookbook (allrecipes.com, I mean) and make a few things to get us through the next few days. Another part is due to the fact that I have chicken to cook for dinner but *zero* inspiration for what to do with it. And then there's a part of me that wants to experiment with the adzuki beans I have leftover after making this last night. Of course, let's not forget the part of me that reallyreallyreally likes cooking, using what we already have, stashing food in the freezer for later, and playing with new recipes.
That's a lot of parts.
On the docket today, though perhaps not today's menu:
Adzuki bean cake (I made a few tiny cupcakes with the leftover batter--yum)
Baked oatmeal with dried cranberries (halve the sugar, and use Sucanat!)
Quinoa-bean burgers with sweet potato fries
Two of those recipes call for milk, for which I mixed up a double batch of instant powdered milk that I bought for *some* recipe I forget now. I have yet to taste it plain, but I wonder if the little guy would notice the difference on his Chex tomorrow... I suppose he could always have an oatmeal square instead.
Oh, that chicken? Still in the fridge, awaiting more inspiration. Any ideas?
That's a lot of parts.
On the docket today, though perhaps not today's menu:
Adzuki bean cake (I made a few tiny cupcakes with the leftover batter--yum)
Baked oatmeal with dried cranberries (halve the sugar, and use Sucanat!)
Quinoa-bean burgers with sweet potato fries
Two of those recipes call for milk, for which I mixed up a double batch of instant powdered milk that I bought for *some* recipe I forget now. I have yet to taste it plain, but I wonder if the little guy would notice the difference on his Chex tomorrow... I suppose he could always have an oatmeal square instead.
Oh, that chicken? Still in the fridge, awaiting more inspiration. Any ideas?
Sunday, April 15, 2012
Marathon update and mini meal plan
Believe it or not, the marathon I've been hemming and hawing over is three weeks from today. And I'm right on track! This past Friday, I completed my longest training run (ever, not just for this race) by clocking 21.05 miles--by myself! That also made it my highest-mileage week, which is pretty cool. The run went remarkably well, and I'm glad to have gotten that close to the race distance on my own. My remaining two weekend long runs are 12 miles (I'm running the Glass City half marathon that day) and 8 or 10 miles.
One minor wrench in my plan is that my Colorado friends will likely be stepping down to the half marathon, so there goes my "people I know" security blanket. I still have to see how the altitude change treats me once we arrive in CO and I start running there; I may yet join them at the starting line for 13.1 rather than 26.2. Either way, I have a great sense of accomplishment knowing I hauled myself up by my shoelaces and got back on track in a shortened time frame and have thus far remained injury-free.
My meal plan for this week is very loose, revolving around what I have in the fridge/pantry and what I can use up while still managing to carb-load without going up a pants size. Here's how it looks for now:
Sunday - burgers and baked sweet potato slices with tomato-basil-mozzarella
Monday - loaded baked potatoes with coleslaw
Tuesday - rice and beans with chicken sausage in the slow cooker
Thursday - possibly dinner with friends (picnic style) before or after a free local 6K run
Friday - TBA... something with chicken and sweet potatoes...
Saturday - running group pasta dinner in Toledo!
One minor wrench in my plan is that my Colorado friends will likely be stepping down to the half marathon, so there goes my "people I know" security blanket. I still have to see how the altitude change treats me once we arrive in CO and I start running there; I may yet join them at the starting line for 13.1 rather than 26.2. Either way, I have a great sense of accomplishment knowing I hauled myself up by my shoelaces and got back on track in a shortened time frame and have thus far remained injury-free.
My meal plan for this week is very loose, revolving around what I have in the fridge/pantry and what I can use up while still managing to carb-load without going up a pants size. Here's how it looks for now:
Sunday - burgers and baked sweet potato slices with tomato-basil-mozzarella
Monday - loaded baked potatoes with coleslaw
Tuesday - rice and beans with chicken sausage in the slow cooker
Thursday - possibly dinner with friends (picnic style) before or after a free local 6K run
Friday - TBA... something with chicken and sweet potatoes...
Saturday - running group pasta dinner in Toledo!
Sunday, March 18, 2012
Ah, summer
I mean, "mid-March." While I make no secret of the fact that I adore gray, blustery, cool fall days, I'm not even a little bit ashamed about the thrill I feel at waking up to 60* and sunshine at this point in the "winter." No gray, sloppy slush at the sides of the road? Nice! Time for the little guy to play outside without donning six layers? Yes please! No soggy muddy lawn necessitating careful paw-wipes each time the dog goes out? Sign me up!
Yesterday we had friends over for a delightful warm-weather meal of balsamic chicken, sauteed zucchini and asparagus, and quinoa. This afternoon, after we walked to and from church (it's only a half mile away) I made a potato-veggie frittata topped with a supremely summery-tasting grape tomato-parsley relish. Even though they're out of season, the tomatoes just tasted fresher than they did last week. Loving.this.weather.
What I'm not loving is that The H has to jet to DC for a few days--right where my sister and bro-in-law are!--and we don't get to go along. Our favorite hotel, too. Blah. :( However, I do get to eat things he can't have. Why yes, a seared albacore tuna steak and butternut bisque are on my meal plan.
Here are a few more things we'll be enjoying:
Leftover chicken, quinoa, and veggies
Hawaiian Sweet Potato Skins (Clean Eating Mag, latest issue)
Adzuki beans and brown rice (this recipe)
Girls' night! (The little guy will have homemade pizza with his grandparents)
What's the weather like where you are? I'm totally excited to run a few miles after taking the little guy to daycare in the morning. I might even make a batch of iced coffee when I'm done.
Yesterday we had friends over for a delightful warm-weather meal of balsamic chicken, sauteed zucchini and asparagus, and quinoa. This afternoon, after we walked to and from church (it's only a half mile away) I made a potato-veggie frittata topped with a supremely summery-tasting grape tomato-parsley relish. Even though they're out of season, the tomatoes just tasted fresher than they did last week. Loving.this.weather.
What I'm not loving is that The H has to jet to DC for a few days--right where my sister and bro-in-law are!--and we don't get to go along. Our favorite hotel, too. Blah. :( However, I do get to eat things he can't have. Why yes, a seared albacore tuna steak and butternut bisque are on my meal plan.
Here are a few more things we'll be enjoying:
Leftover chicken, quinoa, and veggies
Hawaiian Sweet Potato Skins (Clean Eating Mag, latest issue)
Adzuki beans and brown rice (this recipe)
Girls' night! (The little guy will have homemade pizza with his grandparents)
What's the weather like where you are? I'm totally excited to run a few miles after taking the little guy to daycare in the morning. I might even make a batch of iced coffee when I'm done.
Sunday, March 4, 2012
Michigan-made meal plan
With my own knives and utensils, not to mention a beautiful gas range and oven, at my disposal, I am excited to get down to the business of cooking all our meals again. Like I've done before after a long trip, I've compiled a grocery list of eighty zillion fruits and veggies with a few protein sources for good measure. Here's what I've come up with for our meals, largely inspired by my Squeaky Gourmet book:
Lemon chicken with roasted broccoli and stuffed baby potatoes --make extra chicken
Portobello/steak fajitas with marinated carrots and peppers --make one, freeze one
Slow-cooked chicken with rosemary roasted veggies
Stuffed mushrooms and wild rice with toasted almonds
Adzuki beans and rice
Roast beef sandwiches and mushroom soup
Breakfasts, lunches, snacks: blueberry oat bran mini muffins, banana nut oatmeal, curry chicken salad, seared albacore tuna with leftover quinoa, hummus hard-boiled eggs, peanut spread for apples/veggies, applesauce
Now that I have it down on "paper" I'm not so sure about it. Maybe I'll feel more confident when I've actually done the required grocery shopping.
Lemon chicken with roasted broccoli and stuffed baby potatoes --make extra chicken
Portobello/steak fajitas with marinated carrots and peppers --make one, freeze one
Slow-cooked chicken with rosemary roasted veggies
Stuffed mushrooms and wild rice with toasted almonds
Adzuki beans and rice
Roast beef sandwiches and mushroom soup
Breakfasts, lunches, snacks: blueberry oat bran mini muffins, banana nut oatmeal, curry chicken salad, seared albacore tuna with leftover quinoa, hummus hard-boiled eggs, peanut spread for apples/veggies, applesauce
Now that I have it down on "paper" I'm not so sure about it. Maybe I'll feel more confident when I've actually done the required grocery shopping.
Sunday, January 29, 2012
Weekly menu
It's finally looking like a true Michigan winter outside my window. We've gotten over 6 inches of snow since yesterday, on top of the few that fell Friday night.
While we're WAY behind where the snowfall typically is for this time of year, and I'm thrilled about that, it still doesn't really make me like it any more. Drivers around here are terrible in the snow (or any change of weather, for that matter). It makes me very grumpy. Since we *usually* have it on the ground for roughly half the year, November through April, one might imagine they'd get used to it. But no. Grr.
With that, I give you my Comfort Foods Extraordinaire menu:
Sunday lunch - grilled cheese and tomato soup
Sunday dinner - caramel apple pork chops with brown rice and kale chips
Monday - lemon artichoke chicken pasta with GF pasta
Tuesday - lentil and black bean soup
Wednesday - beef stew
Thursday - visiting my parents for the weekend
Lunches: roasted garlic cauliflower soup, clean eating egg salad, leftovers from dinner, maybe a frittata or Spanish omelet. The little guy asked for an "eggza" today... eggza = egg pizza, or what we called the aforementioned foods when he refused them at first. :)
While we're WAY behind where the snowfall typically is for this time of year, and I'm thrilled about that, it still doesn't really make me like it any more. Drivers around here are terrible in the snow (or any change of weather, for that matter). It makes me very grumpy. Since we *usually* have it on the ground for roughly half the year, November through April, one might imagine they'd get used to it. But no. Grr.
With that, I give you my Comfort Foods Extraordinaire menu:
Sunday lunch - grilled cheese and tomato soup
Sunday dinner - caramel apple pork chops with brown rice and kale chips
Monday - lemon artichoke chicken pasta with GF pasta
Tuesday - lentil and black bean soup
Wednesday - beef stew
Thursday - visiting my parents for the weekend
Lunches: roasted garlic cauliflower soup, clean eating egg salad, leftovers from dinner, maybe a frittata or Spanish omelet. The little guy asked for an "eggza" today... eggza = egg pizza, or what we called the aforementioned foods when he refused them at first. :)
Sunday, January 8, 2012
Weekly meal plan
What a gorgeous weekend it's been here! Lots of sun, no snow, very little wind. Perfect for running or working in the garage and yard (anyone else a little behind in taking down the Christmas lights?). Here's what's on our meal plan this week...
Sunday lunch - gluten free pancakes with pumpkin puree and chia seeds
Sunday dinner - sesame chicken with broccoli, from Better Homes & Gardens magazine
Monday - Spanish Tortilla from a gluten-free cookbook The H got as a gift
Tuesday - tacos with corn shells after running group (keep meat warm in CrockPot)
Wednesday - buffalo chicken sweet potato bites (didn't get to make them last week)
Thursday - pizza for my boys while I'm running and attending a jewelry party
Friday - chili in the CrockPot
Saturday - out/TBA
I also plan to try a new GF sandwich bread recipe for The H; my goal is to have that made for Friday's chili. Lunches will be leftovers--I'm still working through that minestrone soup--and things from my list that didn't get made last week. I did err on the side of over-prepared, which is just how I like it. Have a great week!
Sunday lunch - gluten free pancakes with pumpkin puree and chia seeds
Sunday dinner - sesame chicken with broccoli, from Better Homes & Gardens magazine
Monday - Spanish Tortilla from a gluten-free cookbook The H got as a gift
Tuesday - tacos with corn shells after running group (keep meat warm in CrockPot)
Wednesday - buffalo chicken sweet potato bites (didn't get to make them last week)
Thursday - pizza for my boys while I'm running and attending a jewelry party
Friday - chili in the CrockPot
Saturday - out/TBA
I also plan to try a new GF sandwich bread recipe for The H; my goal is to have that made for Friday's chili. Lunches will be leftovers--I'm still working through that minestrone soup--and things from my list that didn't get made last week. I did err on the side of over-prepared, which is just how I like it. Have a great week!
Sunday, January 1, 2012
First 2012 meal plan
Happy New Year! I hope your holidays were delightful. We had a lovely time celebrating with friends and family. The little guy was thrilled to receive his very own play kitchen for Christmas, thanks to my in laws' Craigslist-stalking skills. He is adamant that he is going to be "a cook" when he grows up!
I took a few days of rest to recuperate from a spill that inconveniently occurred mere days before my final 5K of 2011. I ran/walked/trudged it anyway, with a friend and her 9-year-old (his first race!), clocking my second-slowest 5K time ever. We had a blast!
And to keep life really interesting, we decided to take advantage of our (previously) uncharacteristically warm and snow-free winter to do some much-needed work on the house and garage. You can see that as soon as work began, our nice-weather luck pretty much ran out.
Now it's time to get back on the proverbial track (that is, if you, like me, indulged more than normal throughout the past month). The best way for me to do that is to go into a week with a solid meal plan--not just for dinner, but also breakfast, lunch, and snacks. This is especially important for me this week, as The H is braving the elements and heading to Wisconsin for work. I find it much easier to stick with a plan when there actually IS a plan, funnily enough. I'll keep this list posted on my refrigerator for easy reference.
Sunday - GF pizza topped with a conglomeration of leftover odds and ends from the week's events (marinara sauce, black olives, mushrooms, tomatoes, bacon, onion)
Monday - minestrone soup from my favorite vegetarian cookbook
Tuesday - coconut black bean soup from the same book, a new recipe for me
Wednesday - local beef burgers and oven-roasted potato wedges
Thursday - homemade version of the little guy's favorite Chipotle meal, "rice and beans and cheese"
Friday - chicken and artichoke flatbread pizzas on garlic naan
Breakfasts - Better Oats apple cinnamon oatmeal with added chia seeds, green smoothies (post-run), leftover baked oatmeal, hardboiled eggs and wheat toast, homemade granola with almond milk
Lunches - leftover pizza, leftover soups (I may freeze portions of minestrone in order to get a jump on next week, too), shrimp and orzo, lentils and brown rice, leftover chili on top of sweet potato, Cara's sweet potato buffalo bites
Sunday - GF pizza topped with a conglomeration of leftover odds and ends from the week's events (marinara sauce, black olives, mushrooms, tomatoes, bacon, onion)
Monday - minestrone soup from my favorite vegetarian cookbook
Tuesday - coconut black bean soup from the same book, a new recipe for me
Wednesday - local beef burgers and oven-roasted potato wedges
Thursday - homemade version of the little guy's favorite Chipotle meal, "rice and beans and cheese"
Friday - chicken and artichoke flatbread pizzas on garlic naan
Breakfasts - Better Oats apple cinnamon oatmeal with added chia seeds, green smoothies (post-run), leftover baked oatmeal, hardboiled eggs and wheat toast, homemade granola with almond milk
Lunches - leftover pizza, leftover soups (I may freeze portions of minestrone in order to get a jump on next week, too), shrimp and orzo, lentils and brown rice, leftover chili on top of sweet potato, Cara's sweet potato buffalo bites
Sunday, November 20, 2011
Thanksgiving week meal plan
Sunday lunch - gluten free mac 'n' peas with bacon, grapes, turkey sandwich for The H
Sunday dinner - chicken in lemon-mushroom sauce with quinoa and kale chips
Monday - The H's office Christmas party at one of our favorite downtown restaurants
Tuesday - kale, sausage, and white bean soup after running group
Wednesday - turkey chili and gluten free cornbread
Thursday - Happy Thanksgiving! We're celebrating with The H's extended family. My assignment is to bring gluten free bread or rolls and a dessert The H can eat. I think I'm adding a dish of blackened green beans with shallots to my responsibilities, and perhaps some hard boiled eggs.
Friday - TBA
Saturday - TBA
Have a wonderful, safe holiday week! Don't be afraid to indulge a bit. What is your favorite Thanksgiving food splurge?
Sunday dinner - chicken in lemon-mushroom sauce with quinoa and kale chips
Monday - The H's office Christmas party at one of our favorite downtown restaurants
Tuesday - kale, sausage, and white bean soup after running group
Wednesday - turkey chili and gluten free cornbread
Thursday - Happy Thanksgiving! We're celebrating with The H's extended family. My assignment is to bring gluten free bread or rolls and a dessert The H can eat. I think I'm adding a dish of blackened green beans with shallots to my responsibilities, and perhaps some hard boiled eggs.
Friday - TBA
Saturday - TBA
Have a wonderful, safe holiday week! Don't be afraid to indulge a bit. What is your favorite Thanksgiving food splurge?
Sunday, November 13, 2011
Weekly meal plan
Too much of the time when I go to make a weekly meal plan, I'm focused on making NEW recipes, and I forget to comb through my own blog (or others') for things we've tried and loved. This week I'm trying to bring back a few old favorites.
Sunday lunch - gluten-free pumpkin chia chocolate protein pancakes with turkey sausage patties
Sunday dinner - ???
Monday - marinated chicken breast with cilantro-lime quinoa and roasted broccoli
Tuesday - white chicken chili from the Plan-D Cookbook
Wednesday - turkey sausage ragu
Thursday - pizza for my men while I'm out with friends (run, yoga, dinner)
Friday - rutabaga frittata
Saturday - TBA, as usual
On a mildly related note, have you ever had Concord grapes? I found some locally-grown ones at our big-box grocery the other day (surprise to me!) and bought some... but now I don't really know what to do with them. They do contain seeds, and have a tougher skin than the green variety the little guy loves. I'd love some ideas!
Sunday lunch - gluten-free pumpkin chia chocolate protein pancakes with turkey sausage patties
Sunday dinner - ???
Monday - marinated chicken breast with cilantro-lime quinoa and roasted broccoli
Tuesday - white chicken chili from the Plan-D Cookbook
Wednesday - turkey sausage ragu
Thursday - pizza for my men while I'm out with friends (run, yoga, dinner)
Friday - rutabaga frittata
Saturday - TBA, as usual
On a mildly related note, have you ever had Concord grapes? I found some locally-grown ones at our big-box grocery the other day (surprise to me!) and bought some... but now I don't really know what to do with them. They do contain seeds, and have a tougher skin than the green variety the little guy loves. I'd love some ideas!
Monday, November 7, 2011
Meal plan
I cannot believe we're starting the second week of November already. Just this afternoon I was looking through the "Racing Ahead" section of Runner's World, perusing some upcoming races, and realized the one I was most interested in happened over two weeks ago. Serves me right for reading past issues, but still... it's November!
The weather here was delightfully pleasant this weekend, almost springlike, but the early sunset and pitch dark at 7 PM beg to differ. With that in mind, coupled with the fact that I saw a four-letter word that begins with "S" in the forecast (::sob::), my meal plan for this week trends toward comfort food.
Monday - adzuki beans and rice with kale chips
Tuesday - pot roast (with carrots, potatoes, onion, celery, mushrooms, rutabaga) after running group
Wednesday - slow cooker lentil soup
Thursday - leftovers after yoga
Friday - quinoa stuffed peppers
Saturday - TBD
Lunches - shrimp noodles, brussels sprouts with chicken sausage, leftovers
The weather here was delightfully pleasant this weekend, almost springlike, but the early sunset and pitch dark at 7 PM beg to differ. With that in mind, coupled with the fact that I saw a four-letter word that begins with "S" in the forecast (::sob::), my meal plan for this week trends toward comfort food.
Monday - adzuki beans and rice with kale chips
Tuesday - pot roast (with carrots, potatoes, onion, celery, mushrooms, rutabaga) after running group
Wednesday - slow cooker lentil soup
Thursday - leftovers after yoga
Friday - quinoa stuffed peppers
Saturday - TBD
Lunches - shrimp noodles, brussels sprouts with chicken sausage, leftovers
Saturday, October 22, 2011
Meal plan
Sunday - leftovers
Monday - cilantro-garlic shrimp from Clean Eating Magazine
Tuesday - chili (or similar) in the CrockPot after running group
Wednesday - portobello gnocchi with marinara sauce, roasted brussels sprouts
Thursday - lentils and quinoa
Friday - pizza? It's a known pre-race meal for me and we're doing a 5K on the 29th!
Saturday - TBD
Monday - cilantro-garlic shrimp from Clean Eating Magazine
Tuesday - chili (or similar) in the CrockPot after running group
Wednesday - portobello gnocchi with marinara sauce, roasted brussels sprouts
Thursday - lentils and quinoa
Friday - pizza? It's a known pre-race meal for me and we're doing a 5K on the 29th!
Saturday - TBD
Wednesday, September 21, 2011
Meal plan Monday
With our little family back under the same roof, it's time to get serious about a meal plan for the week. No more restaurant food for awhile, please!
Monday - GF pizza loaded with veggies
Tuesday - dinner with friends: a compilation of garden-grown veggies, chicken, and quinoa, with homemade salsas and two kinds of tortilla chips (sweet potato and chocolate, in case you wondered)
Wednesday - GF pesto pasta with chicken and tomato-feta salad
Thursday - breakfast dinner
Friday - TBA
Saturday - leftover beef & wild rice soup
I do have some recipes and pictures to post, I promise. Soon! But probably not between 9 and 10pm tonight, because I will be engrossed in fall TV premiers! One more reason to loooove this season.
Monday - GF pizza loaded with veggies
Tuesday - dinner with friends: a compilation of garden-grown veggies, chicken, and quinoa, with homemade salsas and two kinds of tortilla chips (sweet potato and chocolate, in case you wondered)
Wednesday - GF pesto pasta with chicken and tomato-feta salad
Thursday - breakfast dinner
Friday - TBA
Saturday - leftover beef & wild rice soup
I do have some recipes and pictures to post, I promise. Soon! But probably not between 9 and 10pm tonight, because I will be engrossed in fall TV premiers! One more reason to loooove this season.
Monday, August 22, 2011
Weekly meal plan
In no particular order, here's what will be made (or eaten) in my kitchen this week:
Pesto pasta
Gluten-free pizza
Sweet potato samosas
Taco bowl with leftover cilantro-lime quinoa
Chicken-salsa-rice with black beans (slow cooker)
Teriyaki salmon from Clean Eating Magazine, with brown rice
Salt and pepper shrimp from the latest Clean Eating Magazine
Homemade chicken nuggets to freeze for an easy little guy meal
Pesto pasta
Gluten-free pizza
Sweet potato samosas
Taco bowl with leftover cilantro-lime quinoa
Chicken-salsa-rice with black beans (slow cooker)
Teriyaki salmon from Clean Eating Magazine, with brown rice
Salt and pepper shrimp from the latest Clean Eating Magazine
Homemade chicken nuggets to freeze for an easy little guy meal
Sunday, July 24, 2011
Meal plan!
So, I did it. I made a real live meal plan. Kinda had to, since The H isn't around and I refuse to feed the little guy fast food or convenience food at every meal... though surely it would be *easy* to, I would be a very large and lumpy woman if I didn't make an effort to plan ahead. I do love food. Even the junky stuff.
Here is what we're having this week, in no particular order:
Trader Joe's black bean and cheese taquitos (I said not *every* meal) with pineapple salsa, Greek yogurt with fresh berries, and leftover mac 'n' cheese from lunch for the little guy
Grilled chicken with caramelized onion quinoa--this grain dish is from Squeaky Gourmet, and man is it a good one! Surprising how some of the tastiest things are made from the simplest ingredients.
Buffalo chicken wraps using the meat from a whole bird I'm cooking in the CrockPot early in the week
Cuban black beans with brown rice and poblano peppers (another Squeaky Gourmet inspiration)
Balsamic lime salmon with the world's greatest tomato soup
Gluten free mini pizzas with black olives and co-op pepperoni, plus whatever veggie odds and ends I have left at the end of the week--this will make a great Friday dinner so The H can enjoy our inevitable leftovers when he gets home
That covers my bases for dinners this week. I may switch it up and make one or two for lunch on a daycare day (more time to putter) and have leftovers for dinner. There is half a package of shrimp in the freezer with this recipe written all over it. My mouth is watering just thinking about that one.
Anything fantastic on your menu this week?
Here is what we're having this week, in no particular order:
Trader Joe's black bean and cheese taquitos (I said not *every* meal) with pineapple salsa, Greek yogurt with fresh berries, and leftover mac 'n' cheese from lunch for the little guy
Grilled chicken with caramelized onion quinoa--this grain dish is from Squeaky Gourmet, and man is it a good one! Surprising how some of the tastiest things are made from the simplest ingredients.
Buffalo chicken wraps using the meat from a whole bird I'm cooking in the CrockPot early in the week
Cuban black beans with brown rice and poblano peppers (another Squeaky Gourmet inspiration)
Balsamic lime salmon with the world's greatest tomato soup
Gluten free mini pizzas with black olives and co-op pepperoni, plus whatever veggie odds and ends I have left at the end of the week--this will make a great Friday dinner so The H can enjoy our inevitable leftovers when he gets home
That covers my bases for dinners this week. I may switch it up and make one or two for lunch on a daycare day (more time to putter) and have leftovers for dinner. There is half a package of shrimp in the freezer with this recipe written all over it. My mouth is watering just thinking about that one.
Anything fantastic on your menu this week?
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