Meal Plan: December 13-19

Monday:

Shrimp Stir Fry

Tuesday:

Broiled Halibut, roasted carrots and beets over lettuce

Wednesday:

Pasta

Thursday:

Fish salad sandwiches/wraps

Friday:

Quesadillas with adzuki beans, rice and leftovers

Saturday:

In New York

Sunday:

In New York

Shrimp and Tomato Bisque

1 lb Shrimp, cleaned, de-veined, chopped

1 Quart Tomato Juice (we used our own)

1 onion, diced

1 carrot, diced

2 cloves garlic, minced

4 slices best quality bread

2 cups seafood stock

2 T EVOO

salt and pepper

Optional: sour cream, scallions, hot pepper sauce

Heat olive oil in large sauce pot. Add onions. When translucent add garlic and carrots. Add small amounts of stock as needed. Season with salt and pepper. When carrots are fork tender, add tomato juice and bring to boil. Add bread. When mixture returns to boil and bread is breaking apart, remove from heat. Liquify with an immersion blender or transfer to blender in two batches. Return mixture to pot. Add stock. When combine and returned to slow boil, add shrimp. Serve hot garnished with a small dollop of sour cream, chopped scallions and hot pepper sauce if desired.

Meal Plan: December 4 -10

Saturday:

Orange Chicken, Broccoli, Crab Rangoons, Leftover Pork Fried Rice

Sunday:

Pizza (Cheese and Hawaiian) with Arugula and Beet Salad

Monday:

Acorn squash "mac and cheese"

Tuesday:

Crockpot Barbecue Chicken Wings, Roasted Potatoes with beets and arugula

Wednesday: Egg stir-fry with left over arugula, carrots, onions and sweetened rice

Thursday: Crockpot Sausage-Apple-Potato bake with broccoli

Friday: Veggie Quesadillas with zucchini, corn relish and cheese

Meal Plain: November 28 - December 3

Sunday:

Pizza

Monday:

Turkey and Dumplings

Tuesday:

Turkey Soup

Wednesday:

Thanksgiving Shepherd's Pie with cranberry on the side

Thursday:

White bean and Apple Chili with added turkey if some leftover

Friday:

Pasta with pesto and turkey

Oatmeal cookies

Made King Arthur's Rolled Oatmeal Cookies and they were delicious. We have about dozen in the freezer for Christmas baking!

Meal Plan: October 11 -17

Monday: Eggs in a Nest with sweet sushi rice

Tuesday: Broccoli with melted cheddar cheese, broiled chicken breast and roasted potatoes with scallions

Wednesday: Pumpkin soup with bread

Thursday: Kate @ DCF Dinner

Friday: Leftovers

Saturday: in Norton

Sunday: coming home from Wheaton Meeting

Kate will pack dinner for the car on Cape

Meal Plan: September 12-19

Sunday: pizza and salad

Monday: pasta with potato/carrot sauce

Tuesday: Potato/Leek Soup with bread and salad

Wednesday: Chili with cornbread (double batch - half for freezer)

Thursday: Lasagna

Friday: Leftover lasagna

Saturday: at Beth's

Sunday: Grilled cheese and left over soups

Salsa Verde (for the hot pepper intolerant)

So, I am ready to admit that I have BAD reactions to most hot peppers. I have temporarily lost my eyesight, but most often get swollen lips and burning fingers. It's just not worth it. I have played around with different salsas and think I have finally found something that I love.

Ingredients:

7-8 Tomatillos, husks removed, washed well, sliced in half across the equator

1 small-medium onion, cut into thick slices

2 Cloves garlic

1 tsp lemon juice

Salt and Pepper to taste

Lay a piece of aluminum foil on a baking sheet. Spread tomatillos, cut side down, on foil along with the onion slices and the whole cloves of garlic. Broil for about minutes or until vegetables are just browned.

Transfer all vegetables along with juices into food processor. Add lemon juice, salt and pepper. Pulse several times until you get the consistency that you want. Serve with tortilla chips or pour over enchiladas. I am guessing this will can well.

Meal Plan: August 28 - September 3

Saturday: Pizza

Sunday: Roast Chicken

Monday: Eggs in a Nest

Tuesday: Chicken Soup (EF Sept. 2010 p. 76)

Wednesday: Stuffed Cabbage (EF Sept. 2010 p. 47)

Thursday: Tomato Bread Soup (EF Sept. 2010 p. 20)

Friday: Chicken Handpies and leftover vegetables (EF Sept. 2010 p. 79)

Meal Plan: Aug 21-27

Saturday

B: Dutchboy, Cast Iron Skillet Cooking p. 6

L: Sandwiches

D: Pasta with tomato sauce

Sunday

B: Overnight french toast with peaches

L:

D: Meatloaf, baked squash, salad

Monday

B: Yogurt, granola, oatmeal

L: Meatloaf sandwiches

D: Apple, Noodle and Cheese Casserole, HCNE P. 299

Tuesday

B: Yogurt, granola, oatmeal

L: Leftover Casserole

D: Meatloaf hash, tomato salad, Boston Globe recipe

Wednesday

B: Yogurt, granola, oatmeal

L: Pasta with leftover meatloaf and tomatoes

D: Corn salad with bread, HCNE p. 07

Thursday

B: Yogurt, granola, oatmeal

L: Leftover corn salad with rice

D: Pasta with remaining vegetables

Friday

B: Yogurt, granola, oatmeal

L: Leftover pasta

D: Pizza

Meal Plan: August 15 - 21

Sunday:

Monday:

Roasted Chicken Breast and Potatoes with Carrots, Onions and Garlic

Tuesday:

Eggplant Parmesan

Wednesday:

Margarita's for Scott's Birthday!

Thursday:

Leftover Eggplant Parmesan Sandwiches with homemade french fries

Friday:

Pasta with Chicken, Vegetables and Garlic

Saturday:

Pizza

Blueberry picking... and picking and picking

We added 9 half pints of blueberry jam to our pantry today with more to come. I used the low-sugar recipe from PickYourOwn.org and it is INCREDIBLE. You just can't go wrong with their instructions. We spent the latter half of the morning at the Darling Farm in Canaan, VT. The Darlings have been in their home and blueberry farm for 14 years and raise 15 varieties of blueberries and produce their own maple syrup. I had no idea there were some many different kinds of blueberries! Mrs. Darling encouraged us to "mix it up" when picking for for pies, jams and freezing because a hodgepodge of Patriots, Blue Jays, Spartans and the like would enhance the overall flavor. But, she cautioned, only pick Northlands for muffins or scones. They are smaller and will hold baked goods together better.

We arrived with each of us outfitted with our own yogurt container necklace ready to fill them up. Mrs. Darling smiled and handed us 2-quart cans with strong plastic twine. I am sure she could tell that we have mostly been "recreational" harvesters up until now. Well if that were the case, the Darling Farm is a professionally maintained playing field. There were rows and rows of bushes perfectly spaced and the berries were SO abundant. In two hours we picked over 11 pints of berries, half the amount we ultimately want for eating, canning, freezing and baking between now and next season. They're falling fast so we plan to head out again tomorrow.

One thought on harvest-outings. I have realized that fruit-picking should be approached much like a trip to one of the north side beaches on the Cape: pack your lunch the night before and head out as soon as you wake up. It's not as much fun to be out there in the hot sun as you think and you will probably need a nap and definitely a shower when you get back.

Fresh Chicken and Roasting Recipe

Tonight I had my first ever fresh chicken. What I mean by that is that it was not only free-range, organic and local, but that it had been slaughtered the day or the day before I had purchased it. It had never been frozen. I bought it from a woman at the Norwich Farmers Market yesterday. She owns Thymeless Herbs in Woodstock, VT and she and her daughter were selling chickens, eggs, herbs as you might guess and a wide variety of eye-appealing (and delicious) baked goods. They reminded me of my favorite children's book, Oxcart Man by Donald Hall about a family in the Upper Valley (I think) who send "everything they made or grew all year long that was left over" with the father to sell at the market in Portsmouth.

I was taken aback by how lovely this bird was. In someways I wish I had taken a picture, but I am mostly glad I didn't. In the end, I realize that it's a chicken. But I took a moment to be thankful for the partnership between the family at Thymeless Herbes and my own. They worked and invested to produce an animal which fed my family and I was able to pay them directly for their labors.

I use something loosely based on Nigella Lawson's Roasted Chicken recipe, or method, really, from her book How to Eat:

After removing the innards, I lay the chicken, breast-up, in a cast-iron skillet and then fill the extra space with chopped vegetables: onions, carrots, whole peeled garlic and sometimes fennel bulb if I have it. I cut a lemon in half and put one half inside the chicken. I sprinkle fresh ground pepper and kosher salt over the top and then pour a dime-sized drop of olive oil on the breast of the chicken and rub the oil, pepper and salt all over the skin. As I am doing this I push as many of the vegetables under the bird as I can. Then I squeeze the other half of the lemon all over the top and drop it into the skillet.

I then roast at 400 degrees F for 15 minutes per pound, plus 10 minutes. Get out your calculator and use the exact weight to determine the roasting time. If you are really on top of things, throw a couple of zucchini breads into the oven with your chicken to leverage the energy used by the oven. Today I was. It was a pretty rock-star day.

The advantage of using the cast-iron skillet is that when your chicken is done (180 degrees in the thigh joint) you can transfer it to a cutting surface, put your skillet on the burner and make your gravy, taking advantage of all the brown bits on the bottom. To make the gravy, transfer all vegetables to a serving dish, discard lemon and then heat skillet on burner and stir all contents, scraping the bottom. When you have a little bit of a simmer going, throw in the gizzard (not the liver!) The gizzard looks like a heart. Then add a little bit of cornstarch and a then a little bit of chicken stock until you get the consistency that you want. Some people strain their gravy. I never do. I also like orange juice labeled "high pulp."

To make "in the moment stock" add your chicken's neck to 6 cups of water in a pot and simmer. You can also add the out layer (not the paper layer) of the onion you used and the ends of the carrot along with some salt and pepper.

Carve your bird and serve with its vegetable roasting companions and your gravy. Tonight I threw together a Summer Harvest Stuffing. Tomorrow we are planning to make Pesto Chicken Pizza. Had I not been so taken by the beauty of this foul and my own self-satisfaction in how I acquired it, I probably would not have used the livers for the stuffing linked above. I typically save them throughout the year to make pate for Christmas.

Summer Harvest Stuffing Recipe

Ingredients:

1 T EVOO

1 small onion, diced

1 clove garlic, diced

1 small zucchini, diced

1 ear of corn, boiled or steamed, kernels removed

1 chicken liver (optional and presumably from the chicken to be served with stuffing)

2 C bread, cubed or torn into small pieces

1 C stock of choice (I made mine by simmering the neck of my chicken in a pot of water alongside my stuffing)

Salt and pepper to taste

Instructions:

If you are using the chicken liver from your chicken, dice and set aside. If you are going to make your own "in the moment" stock, add neck to about 6 cups of water and heat on back burner, covered.

Heat EVOO in medium sauce pan. When ready, add onions. When onions are translucent, add garlic, zucchini and corn. If at any point from here forward the mixture begins to stick to the pan or burn, add some chicken stock (think: risotto!). When zucchini is BRIGHT green add chopped liver, if using. When the liver is completely browned add the bread along with a ladle-full of chicken stock. Continue cooking and stirring until mixture is thoroughly combined. You may not need to use all 2 cups of your stock, but it will be good to have on hand depending on the density or age of the bread you are using. At the point when it is just a little too moist for your liking put the cover on, remove from heat and let it sit for about 5 minutes. Just before serving, open the lid and "fluff with a fork" as our trusty StoveTop box always says and enjoy!

Zucchini Processing

I bought a bushel of zucchini from Cedar Circle Farm in Thetford, VT for $15. I sliced into coins and blanched 6 pints for pasta and risotto dishes. I "planked" two cookie trays worth for broiling and lasagnas. Annie (the rockstar!) shredded zucchinis for over and hour and we bagged it into 26 two cup bags, which is exactly the amount needed for our zucchini bread recipe. We may also use the shredded squash for fritters or in place of pasta.

I still have ~12 zucchini in my crisper which I have been incorporating into our meals. I may put a few of them in the freezer which, I KNOW, is in total violation of the correct processing rules, but I think it will be fine :)

Project Broccoli

Purchased bushel of broccoli from Hurricane Flats farm for $27. In one hour Scott and I trimmed, washed and blanched all 18 pounds. It is currently flash-freezing.

Basil into Pest

Purchased 12 bunches from Hurricane Flats Farm (Royalton, VT) at Norwich Farmers Market.

Cost: $10

Used 1 1/2 cups pine nuts.

Cost: $20

We had everything else and will add the Parmesan or Romano cheese when we defrost and prepare to serve.

Recipe/instructions: http://www.pickyourown.org/pesto.php

Yield: 30 1/2 cup portions flash frozen in muffin tins which will feed the four of us over pasta for one meal.

Zucchini Bread Recipe

1 C. Oil

2 C. Brown Sugar

3 Eggs

2 C. shredded zucchini

1 t. Vanilla

3 C. Whole Wheat Flour

1/2 t. Baking powder

1 t. Baking soda

1 t. Salt

3 t. Cinnamon

1 Generous Handful Chocolate Chips

Preheat oven to 325 degrees. Grease two standard loaf pans. Combine oil and sugar in mixer. Beat in eggs one at a time. Add vanilla, cranberries, applesauce, chocolate chips. Mix in dry ingredients. Bake for one hour or until top puffs up and a toothpick inserted in center comes out clean.

It's in the oven right now. I have no idea if it will be any good! UPDATE: It is delicious! The applesauce helped to lighten it up.

August Lunch Menu

For a visit with family in our new Upper Valley home we had a feast of local vegetables and homemade treats:

Oven Fried Chicken

Corn on the Cob

Broiled Zucchini and Onions with fresh tomatoes and balsamic vinegar

Coleslaw

Our homemade Bread and Butter and New Pickles

Zucchini Bread

Chocolate Chip Cookies

Making Pickles

This summer we have been working on pickles. We started with an experimental 6 pints of dilly beans using a basic dill recipe plus red pepper flakes for kick. Once we got going we made and put by 24 pints of sweet bread and butter pickles using a recipe from simplyrecipes.com.

We put by 19 quarts of dill pickles using this recipe from allrecipes.com.

We also made a few quarts "new pickles" or "half sours" by using the dill recipe, doubling the garlic and leaving out the dill. I did not can these, but put them directly into the refrigerator and started eating them after 8 hours. I have made them in advance for lunch guests.

We bought a bushel and a half of cucumbers and about half a peck of green beans in addition to onions, garlic and dill at our local farm stands and will be looking forward to crunch (I hope!) cukes through the winter!

Blueberry Grunt

According to Bon Appetit magazine, "grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams."

Spiced Blueberry Grunt

Filling

4 cups fresh blueberries (from four 1/2-pint containers)
1/2 cup (packed) golden brown sugar
1/4 cup mild-flavored (light) molasses
1/4 cup water
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Dumplings

1 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
3 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
3/4 cup whole milk

Whipped cream, chilled whipping cream, or vanilla ice cream

For filling:

Mix all ingredients in 12-inch-diameter skillet or sturdy pot. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until berries soften and mixture thickens slightly, about 10 minutes.

Meanwhile, prepare dumplings:

Whisk flour, sugar, baking powder, and salt in medium bowl to blend. Add butter and rub in with fingertips until mixture resembles fine meal. Add milk; stir just until blended and sticky dough forms.

Drop batter by tablespoonfuls onto simmering berry mixture, placing close together. Reduce heat to medium-low; cover skillet and simmer until dumplings are firm and tester inserted into dumplings comes out clean, about 25 minutes. Scoop warm dessert into bowls.

Top with whipped cream, whipping cream, or ice cream [recipe from www.epicurious.com].

Granola Bar Recipe

Granola Bars

Preheat the oven to 400 degrees Fahrenheit.

Gather your ingredients:

2 cups oats

3/4 cup wheat germ

3/4 cup sunflower seeds

1 cup sliced almonds

2/3 cup brown sugar

1/2 cup honey

4 Tbsp butter

2 tsp vanilla extract

1/2 tsp Kosher salt

approximately 8 oz. dried cranberries

I also added 1/2 C of semi sweet chocolate chips

Mix the almonds, oats, wheat germ, and sunflower seeds on a rimmed baking sheet. Toast them in the oven for 10-12 minutes, stirring every few minutes so that they don’t burn.

Prepare a glass baking dish (about 11 x 13 inches) for your granola by lining it with waxed paper lightly sprayed with a nonstick spray.

Combine the brown sugar, honey, butter, vanilla, and salt into a saucepan and bring to a simmer, stirring constantly.

Once grains and nuts are toasted, transfer to a large bowl. Add the cranberries and chocolate chips and stir to combine. Add the sugar and honey mixture and stir to be sure every surface of the grains and dried fruit are coated. The chocolate will melt into the mixture. Now, dump your granola mixture into your prepared baking dish.

Spread out the mixture with a wooden spoon or spatula.

Now fold over the sides of the waxed paper or add a sheet on top, and PRESS HARD all over the granola. You want to compact it together so that your bars won’t fall apart when you cut them.

Wait 2-3 hours or until the granola has totally cooled.

Then, open the waxed paper …And carefully turn the granola onto a large cutting board, peeling away the rest of the paper. Now, firmly pressing down with a big knife (not sawing), cut your granola into whatever size bars you’d like.

I usually cut the pan into 16 bars, so for less than the cost of one box of granola bars, I get the equivalent of three or four!

Crispy Kale Chips

Here's a recipe that will make you incredibly EXCITED to eat kale. This is a truly delicious and unexpected way to enjoy one of early summer's most abundant greens.

Crispy Kale Chips

Ingredients:
12 large kale leaves, rinsed, well-dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, dry, and fragile, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool. Season again with salt and pepper if need be.

Recipe from www.epicurious.com.

Meal Plan: July 19-25

Monday:

Crock Pot Tamale Pie

Tuesday:

Pasta with fresh tomato sauce

Wednesday:

Shrimp Stir fry

Thursday:

Chili

Friday:

Eggs in a Nest

Saturday:

Parties

Sunday:

Savory French Toast

Meal Plan: July 12-18

Monday:

Vegetable Sushi Roll-ups

Tuesday:

Cowgirl Beans with rice and fresh vegetables

Wednesday:

Baked/Stuffed Zucchini in the Crock Pot with Corn on the Cob

Thursday:

Leftover buffet

Friday:

On the Cape

Saturday:

On the Cape

Sunday:

On the Cape

Meal Plan: July 5-11

Monday:

Pancakes with strawberries and cream

Tuesday:

Crock Pot 40 Clove Chicken with bread and fresh vegetables

Wednesday:

Chicken over greens with potatoes

Thursday:

Crock Pot Enchilada Casserole

Friday:

Leftover Buffet

Saturday:

Fruit, bread and cheese, possibly fresh mozzarella

Sunday:

Crock Pot Breakfast Bake

Meal Plan: June 28 - July 4

Monday:

Crock Pot Peanut Butter Beans with rice and fresh vegetables

Tuesday:

Broiled Fish from Farmers' Market, Potato Salad and fresh vegetables

Wednesday:

Garlic Scape Pesto with fresh pasta

Thursday:

Leftover Buffet

Friday:

in CT

Saturday:

in CT

Sunday:

in CT

Meal Plan: May 17 - May 20

Monday

- homemade pasta

Tuesday

- homemade cheese ravioli with scallion white sauce

Wednesday

- red shrimp curry

Thursday

- grilled cheese and borsht

Meal Plan: May 10 - May 16

Monday

Eggs in a Nest

Tuesday

Pasta with sauce

Wednesday

Stuffed shells with ricotta and spinach

Thursday

Sushi

Friday

Shrimp Stirfry

Saturday

John and Rebecca's - local produce Sushi

Then to Cape

Sunday

Cape

Meal Plan: May 3-9

Monday:

Chili with Rice and Kale

Tuesday:

White beans with swiss chard (sauteed with salt port and garlic) and pasta

Wednesday:

Chili with Rice and Kale

Thursday:

Omelets with roasted potatoes

Friday:

Leftover buffet

Saturday:

in CT

Sunday:

Farmers lunch for dinner

Meal Plan: April 26-May 2

Monday:

Borsht with latkes and salmon

Tuesday:

Chicken salad over greens

Wednesday:

Pasta tossed with leftover salmon, sour cream, scallions, spinach

Thursday:

Peanut Butter Beans, greens, rice

Friday:

Leftover buffet

Saturday:

Dinner salad with deviled eggs, greens, almonds, cranberries and broccoli

Sunday:

Breakfast for dinner

Farms to Visit

White Barn Farm, Wrentham, MA

dried beans!

Tony Andrews's Farm, Falmouth, MA

pick your own peas, strawberries, tomatoes and pumpkins

Meal Plan: April 19-25

Monday:

Rotel Chili with Rice and Green veg

Tuesday:

Grilled Cheese Sandwiches with Veggie Soup

Wednesday:Pasta with Tomato Sauce

Thursday: Cranberry Stew

Friday:

Leftover buffet

Saturday:

Roast Chicken with potatoes and greens

Sunday:

French Toast Casserole

Meal Plan: April 12-18

Monday:

Split Pea Soup with Ham

Tuesday:

Baked ziti with tomato sauce and mozzarella cheese

Wednesday:

Slow Cooker Baked Bean Soup with cornbread

Thursday:

Leftover split pea soup and grilled cheese sandwiches

Friday:

Eggs in a Nest, from Animal, Vegetable, Miracle

Saturday:

Dinner party with Lambs and Zoe/Travis

Sunday: Panini sandwiches with grilled veggies and cheese

Cranberry Rhubarb Crisp Recipe

Ingredients:

2 C chopped rhubarb

2 C fresh or defrosted cranberries
Toss w 1 C sugar
Spread in buttered casserole dish

For topping:

1⁄2 cup flour

1⁄2 cup rolled oats

1⁄2 cup brown sugar (or a bit more, to taste)

3⁄4 tsp. cinnamon

1⁄2 tsp allspice

1/3 cup butter

Mix til coarse meal
Spread over fruit


Bake for ~40 mins @ 350 degrees

Macaroni and Cheese Recipe

Ingredients:

2 T Butter

4 T Flour

2 C Milk

1 lb American Cheese

1 tsp Paprika

1 lb short pasta

Preheat oven to 350 degrees. Boil pasta until just firmer than al dente and drain. Melt butter in saucepan and stir in flour to make a roux. Add milk and heat until just bubbling at the edges. Add cheese, one slide at a time, reserving 8 slices. Add cheese sauce to pasta and mix to combine. Pour cheese and pasta into one large or two smaller casserole dishes. Top with reserved slices of American cheese. Bake uncovered for 30 minutes at 350 degrees.

Meal Plan: April 5- 11

Monday:

Spinach Salad with Ham and Eggs, Everyday Food Iphone Ap

Tuesday:

Tomato and Shrimp Pasta, EF Mag, Nov. 2009, p. 47

Wednesday:

Macaroni and Cheese with green vegetable

Thursday:

Broiled Cod, baked potatoes, vegetables from the farm

Friday:

Macaroni and Cheese with green vegetable

Saturday:

Ham, spinach and rice casserole, EF Mag, April 2010, p. 87

Sunday:

Pizza

Meal Plan: March 29 - April 4

Monday:

Slow Cooker Osso buco with tomato sauce and pasta

Tuesday:

Shrimp Stir Fry with carrots, broccoli, red pepper and rice

Wednesday:

Burritos with leftover beef, rice and swiss chard

Thursday:

Homemade bean soup with carrots, onions, celery

Friday:

broiled cod with potatoes and asparagus

Saturday: Paul's birthday!

Pizza and carrot cake

Sunday: Easter dinner

Ham and sides TBD

Meal Plan: March 22-28

Monday:

Pasta with Goat Cheese and Asparagus

Tuesday: Parmesan Carrot Risotto

Wednesday: Skillet Shrimp with Couscous

Thursday: Family-Style Rolled Omelet with Spinach and Cheddar with bread and sliced tomatoes

Friday: Cod with Fennel and Potatoes

Saturday: TBD

Sunday: Pizza

Meal Plan: March 15-21

Monday:

Macaroni and Cheese and asparagus

Tuesday:

Slowcooker Poor Man's Chili in bread bowls!

Wednesday:

Corned Beef, Cabbage, Carrots, Potatoes

with green cake!

Thursday:

Macaroni and Cheese with broccoli and red peppers

Friday:

Broiled cod with asparagus and rice

Saturday:

Leftovers and/or breakfast for dinner

Sunday:

Pizza

Meal Plan: March 8-13

Monday:

Eggplant Lasagne

Tuesday:

Leftover Pulled Pork Sandwiches

Wednesday:

Pea and Parsley Pesto, EF Mag, March 2010, p. 20

Thursday:

Leftover Lasagne

Friday:

Fish, Rice, Broccoli

Saturday:

Pancakes!

Sunday:

Pizza

Meal Plan: March 1 -7

Monday:

Crock Pot Sweet Potato Chili

Tuesday:

Tortellini with collard green peston

Wednesday:

Leftover Sweet Potato Chili

Thursday:

Lentil sauce over pasta

Friday:

Oven roasted fish with mushrooms with rice

EF Magazine, March 2010, p. 71

Saturday:

Pizza

Sunday:

Pulled Pork with Coleslaw

Meal Plan: February 15-21

Monday:

Rigatoni with Eggplant puree

Tuesday:

Black Bean and Brown Rice Cakes, EF Magazine, Jan./Feb. 2010, p. 110

Sauteed Swiss Chard with Orange, EF Magazine, Jan./Feb. 2010, p. 103

Wednesday:

Tuna melts

Thursday:

Braised Collards with Tomatoes, EF Magazine, Jan./Feb. 2010, p. 20

with brown rice

Friday:

Broiled cod, baked potatoes, asparagus

Saturday:

On the Cape

Sunday:

Breakfast for dinner - cranberry pancakes!

Meal Plan: February 8-14

Monday:

Turkey Chili with brown rice and broccoli, scallions and tomatoes

Tuesday:

Crockpot Honey Orange Tofu with Green beans, Eggplant and brown rice

Wednesday: Chili roll ups with peach salsa and Salad

Thursday: Chicken wings in crock pot with frozen squash and baked potatoes and swiss chard

Friday: Salad with leftover chicken on top

Saturday: Valentine's Day dinner?

Sunday: Pizza

Meal Plan: January 25-31

Monday:

Crock Pot Chicken Enchilada Chili

Tuesday:

Pan-friend polenta wedges with sauteed spinach and white beans, see EF, Jan/Feb 2010 p. 77

Wednesday:

Shrimp and Scallion Stir fry, EF, Jan/Feb 2010, p. 88

Thursday:

Broccoli Cheddar Casserole

Friday:

Crockpot Sweet Mustard Roast with rice and acorn squash from freezer

Saturday:

Lunch at home with Bodie and Barbara

Fondue Birthday Dinner!

Sunday:

Pizza

Grocery List: January 18, 2010

Produce:

bananas

broccoli

avocados (3)

clementines

Deli:

American Cheese

turkey breast

Fish:

Salad Bar/Gourmet section:

Meat:

Dairy:

milk

eggs

yogurt (remember coupon)

tortillas

H&B:

Rice/Grains/Beans:

Baking:

Breakfast foods:

Canned Vegetables:

Condiments/Oils:

honey

Crackers/Snacks:

Beverages:

Meal Plan: January 18-25

Monday:

Pizza

Pull pork loin out of freezer to defrost

Tuesday:

Pork loin with Swiss Chard and Polenta, EF Magazine, Jan/Feb 2010, p. 73

Will make polenta recipe on p. 77 later in the week

Wednesday:

Parchment Paper meal, inspired by EV Magazine, Jan/Feb 2010, p. 78 using haddock fillet and beets

Thursday:

Quick Chickpea Curry with rice, EF Magazine, Jan/Feb 2010 p. 62

Friday:

Mushrooms, spinach and polenta, EF Magazine, Jan/Feb 2010 p. 77

Saturday: Leftover buffet

Sunday: Pizza

Grocery List: January 10, 2010

Produce:

clementines

grape tomatoes

garlic (2 heads)

baby spinach (1 pkg)

mineola organges (4)

grapes

scallions

arugula

swiss chard (white or red, whichever looks freshest)

shallots, (2)

Deli:

Boar's Head Honey Maple Ham (1lb)

Land O Lakes White American Cheese (1 lb)

Fish:

Haddock Fillet (1lb)

Salad Bar/Gourmet section:

Olives, nicoise, 1/4 lb

Meat:

Dairy:

milk

eggs

yogurt (remember coupon)

tortillas

H&B:

hand soap

bar soap

cotton balls

Q tips

Rice/Grains/Beans:

polenta, quick cooking

brown rice

Baking:

All purpose flour

Whole wheat flour

Breakfast foods:

Oatmeal

Wheat Germ

Canned Vegetables:

Pineapple Tidbits

Condiments/Oils:

Hellman's Reduced Fat Mayonaise (free with coupon)

Crackers/Snacks:

Goldfish WHOLE GRAIN crackers

Beverages:

coffee

Meal Plan: January 10-18

Monday:

Chicken Soup with Spinach and Egg Noodles

Re-heat and when boiling add 1 C egg noodles

Tuesday:

Crock Pot Barbecue Chicken and Cornbread Casserole

Wednesday:

Pasta with Roasted Vegetables and Arugula, EF Magazine, Jan/Feb 2010 p. 14

Thursday:

Quick Chickpea Curry with rice, EF Magazine, Jan/Feb 2010 p. 62

Friday:

in South Hampton

Saturday:

In South Hampton

Sunday:

Pizza

Pull pork loin out of freezer to defrost

Monday:

Pork loin with Swiss Chard and Polenta, EF Magazine, Jan/Feb 2010, p. 73

Will make polenta recipe on p. 77 later in the week

Tuesday:

Parchment Paper meal, inspired by EV Magazine, Jan/Feb 2010, p. 78 using haddock fillet and beets

Meal Plan: January 2-10

Saturday (1/2):

Broiled Cod with Roasted potatoes and broccoli

Sunday (1/3):

Pizza

Monday:

Sauce

Tuesday:

Slow Cooker Cowboy Beans with Rice and greens

Wednesday: Slow Cooker Creamy Corn and Spinach Enchilada Casserole

Thursday: Stir-fried noodles with eggplant and cilantro, EF Jan/Feb 2010 p. 90

Friday: Joan and Cliff... Make a dessert

Saturday: Roast Chicken

Sunday:

Pizza