Meal Plan: December 29 - January 4

It feels really good to be back! The last three weeks of the year are really crunches for me.  I am trying to finish strong at work while executing a whole month of Christmas activities (not including shopping) for our family.  I also, inevitably, get sick and this year I got REALLY sick.  I won't go into it.  You've probably heard the story anyway.  Oh, whatever, send me a personal message and I'll tell you if you really want to know.  The point is that ironically, when I would most benefit from creating a meal plan, I abandon the process.  Luckily, Scott stepped in some really amazing Thai-inspired recipes that were just want this patient needed and it took dinner off my plate.. har har.

Along with setting the stage for a much healthier 2014 I am toying with the idea of resolving to post all 52 meal plans this year.  Here's to giving it the old college try!

Sunday:

One last dinner at Grimmy and Grumpy's

Monday:

Quinoa Burgers and an Amazing Kale Salad

Burgers:  http://www.takepart.com/article/2013/11/10/quinoa-burgers

Kale Salad:  http://ohsheglows.com/recipage/?recipe_id=6036598

Tuesday:  New Year's Eve

Buffalo Cauliflower Wings and Blue Cheeze Dip that we brought to a party

http://www.seriouseats.com/recipes/2013/02/crispy-buffalo-fried-cauliflower-recipe.html

Wednesday:  New Year's Day

Hoppin' John with Rice with Corn Breadand Rice Pudding for Dessert.  

(I always bake muffins or a quick bread with a dried bean inside the corn bread.  Whoever finds it gets..... to say they found the bean.)

Hoppin' John:  http://www.veganchef.com/hoppin.htm

Corn Bread:  http://h-morningstar.com/the-easiest-cornbread-recipe-and-its-vegan/

Rice Pudding:  http://food52.com/recipes/21130-coconut-milk-rice-pudding-with-citrus-and-ginger

Thursday:  

Butternut Squash and Red Pepper Lasagna (a version of my butternut squash and red pepper stuffed shells.)

Recipe to follow

Friday:  Taco Night

http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/

Cilantro Lime Chicpea Salad

http://ohsheglows.com/recipage/?recipe_id=6002022

Saturday:

Leftovers

Meal Plan: December 2 - 7

I know you are all in suspense over just WHAT we ate the night before Thanksgiving.  We were pleasantly surprised that my father-in-law's famous meatballs were bubbling in the crock pot when we arrived.  It was the perfect pre-turkey meal!

I am leaving today for a business trip, so my family will be on their own for dinner.  Before we left for the holiday weekend I made a big pot of my own meatballs and sauce and Scott use the turkey carcass to make soup on Thursday night.  

I need to pause here and talk about how awesome this was.  We traveled to Grandpa and Ya-Ya's house with pre-chopped carrots, cellery, whole onions and egg noodles.  After the meal, Scott assembled the soup in almost no time!  We ate some along with the leftovers the next day and brought some home.

So here's what we have planned:

Sunday:

Turkey Gobbler Sandwiches

Monday - Thursday:

Either pasta with sauce or turkey soup 

Friday:

Dinner out after the Annual Tree Lighting

Saturday:

Tree-trimming dinner and snacks

Meal Plan: November 24 - 30

Well.... we are in that culinary wasteland known as the week before Thanksgiving.  We are so excited about what we are going to eat on Thursday that none of us will give any thought to what we put in our mouths until then.  We are on the longest cab ride to the Vegas buffet.

I have consulted all of my favorite food bloggers and all are having one of the following:

1. Pizza

2. Chinese Take Out

3. Canned soup

4. Whatever is already in the fridge and does not have too much fuzz on it -- to empty out the container.

To head this off and because I felt the need to do some "sad cooking," which I do sometimes (Our cat died.  It was awful.  More on that in the facebook status) I made a big pot of "Sauce."  That will keep us going this week and more importantly will be on hand for next week while I am on the road.

Happy Thanksgiving and if you think of it, please leave a comment and let me know what YOU are having on Wednesday night.  I need some inspiration!

 

Sunday:

Pasta Meatballs and Sauce

Monday:

Acorn Squash Soup

Tuesday:

Pasta with Meatballs and Sauce

Wednesday:

TBD - I am determined to make something of this meal.  I'll keep you posted.

Thursday:

Thanksgiving!

Friday:

Game Night and Leftovers!

Saturday:

In CT

Zucchini and Apple Quiche Recipe

So, I was out of just about everything on a rainy Sunday afternoon when some lovely neighbors dropped by with a dozen of their fresh eggs.  That kind gesture and my newly discovered  "Quiche muscles" and dinner was happening!

Ingredients:

1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 Cup Chopped Zucchini

1 Cup Chopped Apple

2 cloves garlic, minced (or old, dried garlic powder, about 2 tsp, if that is all you have!)

4 oz grated Romano Cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your zucchini.  When soft, add your apples and garlic powder.  If using fresh, chopped garlic, start with that.  Season with salt and pepper and sauté until apples are just soft.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add zucchini and apple mixture to bowl with eggs and toss to combine.  Using a slotted spoon transfer mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Meal Plan: November 18 - 24

Sunday:

Zucchini Apple Quiche

Monday:

Butternut Squash Soup and Bread

Tuesday:

Crock Pot Chickpea Curry Pelican over rice

Wednesday:

Pasta with Red Sauce

Thursday:

Baked Acorn Squash with Apples and Cranberries, Broiled Fish

Friday:

Pizza - some with soy Cheese

Saturday:

Leftover buffet/date night dinner

Spinach and Feta Quiche

Ingredients:

1 Pie Crust of Choice

4 eggs

1 Cup milk

1 Tablespoon Extra Virgin Olive Oil

1 bunch fresh spinach or one package frozen

1 onion, halved and sliced

2 cloves garlic, minced

4 oz crumbled feta cheese

Salt and peper

Preheat over to 375 degrees.  Prepare your pie crust in your pie dish.  Heat your olive oil and saute your onions and garlic.  When transparent, add your spinach.  Season with salt and pepper and saute until just wilted.  Remove mixture from heat.  Beat your eggs and milk in a bowl.  Add spinach mixture and feta cheese to bowl with eggs and toss to combine.  Using a slotted spoon transfer spinach and feta mixture that is now coated with egg onto your pie crust.  Then pour remaining eggs into pie crust, care not to let it overflow.  Dip a clean pastry brush or spatula into the top of the liquid quiche and brush the edges of the pie crust.

Bake for 40 - 50 minutes until set in the middle.  Serve hot or at room temperature.

Butternut Squash Risotto

Serves four, with leftovers

Ingredients:

1/2 average sized butternut squash, cooked.  (You could also used buttercup or blue hubbard.  Acorn doesn ot work as well).  I love roasting squash, but for this recipe, I cut it in half, scoop out the seeds and boil it until it is super soft.  It comes out better and is easier to clean up.

1 medium sized onion, chopped

2 tablespoons extra virgin olive oil

1 1/4 cups Arborio Rice.  My host mother in Italy always said "one [1/4 cup] for each person and one for the pot!"

6 cups vegetable or chicken stock, hot and just below a simmer on the stove next to the pot in which you will cook your rice.

1 cup white wine

1/2 cup grated Romano or Parmesan cheese, plus more for serving

In a large skillet or wide pot heat your olive oil.  Add one small piece of onion.  When the onion sizzles, add the rest of the onion.  When the onions are transparent, add the squash.  Stir into the onion and oil until all combined.  Add your rice and a ladle of stock.  

From this point forward you must commit yourself to the risotto.  I mean it:  do not answer the phone.  Stir the rice gently at a slow boil until the mixture is noticeably drier.  Add another ladle of stock.  You will repeat this proces five or six times and in that time you will see the rice become plumper and more transparent.  It is a good idea to taste it periodically.  Never stop stirring.  When it is pleasant to the tooth, but not mushy, add your wine.  Allow the wine to cook down and then turn off your heat and add your grated cheese. Stir in your cheese until all combined and serve hot with more cheese, to taste, on top.

Meal Plan: November 3 - 9

Sunday:
Dinner Out

Monday:
Pulled Pork, Bulkie Rolls, Roasted Cauliflower and Brocoli

Tuesday:
Smitten Kitchen Carrot Soup with Tahini and Crisped Chickpeas - this has been bumped three times! Let's see if we actually get to it this week.

Wednesday:
Pasta with Farmer Bean Sauce (in the freezer)

Thursday:
Mystery Lentil dish in the freezer with Rice

Friday:
Leftover Tortilla Buffet

Saturday:
TBD

Sunday:
Sauce with meatballs

Meal Plan: October 28 - November 2

Sunday:

Chinese Food.... the power was out from 2:30 or so until 5:00 and we couldn't use the stove and didn't want to open the fridge.  

Monday:

Slow Cooker Chicken, parsnips, carrots, Baked Sweet Potatoes and roasted cauliflower

Tuesday:

Pasta with leftover sauce and meatballs

Wednesday:

Chicken and Biscuits with Roasted Brussels Sprouts

Thursday:

Black and Orange Halloween Pasta!

Friday:

Leftovers and/or homemade pizza

Saturday:

Harvest Dinner at the Church

Meal Plan: October 13 - 19

Sunday:
Annie's special pasta

Monday:
Leftover potato leek soup and fried green tomatoes

Tuesday:
Sausage and peppers

Wednesday:
Annie's special pasta

Thursday:
Leftovers

Friday:
Taco night!

Saturday:
Leftovers and/or homemade pizza

Meal Plan: October 6-12

Sunday:

Cilantro Chicken Tacos (We didn't get to them last week!)

Monday:

Potage Parmentier

Tuesday:

Chicken Breast and Sweet Potatoes Layered in the Crock Pot with Roasted Brussels Sprouts

Wednesday:

"Annie's special" pasta aka Martha Stewart's One Pot Pasta.  We can't get enough of this!

Thursday:

Fried Green Tomatoes, Kale Chips and Broiled Fish

Friday:

Stuffed Shells with Butternut Squash and Red Pepper Sauce and green salad.

Saturday:

Roast Chicken with Little Yellow Potatoes from the Smitten Kitchen cookbook, Brussels Sprouts and salad

Meal Plan: September 29 - October 5

Sunday:
Annie's special pasta (Really Martha Stewart's One Pan Pasta)

Monday:  

Homemade Tomato Soup and Rolls

Tuesday:

Martha Stewart's Sesame Noodles

Wednesday:
Repeat of Annie's special

Thursday:
Pancakes!

Friday:  

Cilantro Chicken Tacos

Saturday:

Leftovers and/or homemade pizza

Meal Plan: September 22 - 29

Sunday:  

leftover buffet

Monday:

Martha Stewart one-skillet pasta

Tuesday:

Turkey sliders with kale chips and cut veggies from the "snack tray"

Wednesday:

Chicken tenders with maple mustard sauce and cut fruits and veggies from the snack tray

Thursday:

Farmer beans with pasta

Friday:

Scott's Fish and chips

Saturday:

Leftover buffet/Annie makes dinner/homemade pizza

Meal Plan: September 15 - 21

Sunday:

Final appearance of meatloaf, purple potatoes and apple crisp with corn on the cob roasted broccoli

Monday:

Chicken noodle soup with carrots and cabbage

Tuesday:

Falafel, pitas, tomatoes, cucumbers, beets and tahini sauce

Wednesday:

Spaghetti and white bean pesto sauce

Thursday:

Chili from freezer with rice and beet greens

Friday:

Taco night

Saturday:

Leftovers/pizza

Meal Plan: September 8-14

Sunday

Asian-style Rice and beans.  I did not have mandarin oranges, so I used peaches and pineapple juice that I had on hand.  I also added some scallions.  It was delicious!  

Monday

Onion soup

Tuesday

Slow Cooker Meat Loaf, mashed potatoes and whatever vegetables strike my fancy!

Wednesday

Pasta with red sauce

Thursday

Meatloaf sandwich with pickles and sliced tomatoes

Friday - Taco night 

Saturday - Annie makes dinner!

Open faces sliced egg sandwiches

For a treat this week:  whole wheat peanut butter cookies

http://bakingbites.com/2012/04/whole-wheat-peanut-butter-cookies/

For breakfast this week:  peach and blueberry muffins

http://www.kingarthurflour.com/recipes/basic-muffins-with-berry-and-oatmeal-versions-recipe

Meal Plan: September 2 - 7

Monday:

Leftover buffet

Tuesday:  

Pulled pork Tamale Pie with salad

Wednesday:

Peas and Pasta with side salad

Thursday:  

Tuna Mac and green salad

Friday:

Taco Night

Saturday:

Lunch:  salami and cheese sandwiches, fruit, cookies

Dinner:  Easiest Spaghetti and Meatballs with a Green Salad

Meal Plan: August 25 - 31

So.... I took the summer off from meal planning and it went reasonably well.  Now that school is starting this week (x2....no story about that.  Paul is starting pre-school and I just can't even....) and I am bound and determined to keep us on a peaceful, well-fed, balanced track.  I baked a double batch of whole wheat banana muffins for the mornings and I am in the middle of my infamous-actually-almost-good-for-you chocolate chip cookies to take the edge of lunch time.  One added feature:  Annie has taken an interest in cooking and planning (go ahead, laugh) and has asked to make a few meals a week.  She really likes the "all in one bag" menus in Everyday Food, so expect to see a lot of braised short ribs that reappear as chimichanga filling.  Also, I am reclaiming Sunday as the beginning of the week.  As Annie pointed out, we always have our biggest meal on Sunday and use it as leftovers throughout the week, so it makes sense to put it at the beginning and not the end.  I'm so glad she came to work today.


Sunday:
Roasted Chicken, Braised Potatoes, Patty Pan Squash and Grapes

Monday:
Potato-Leek Soup with Chicken Salad Lettuce Wraps

Tuesday: (Paul's first day, so his pick)
Mac'n Cheese (except that it's really Mac and pureed Butternut Squash."

Wednesday: (Annie's first day, so her pick)
Chicken Pesto Pasta

Thursday:
Taco Night - a little early

Friday - Monday:
Labor Day weekend with Grandpa and Ya-Ya.  We'll figure it out as we go!

Meal Plan: June 17 - 23

Monday:
Broiled Hake, potato salad, coleslaw

Tuesday:
Sushi rolls

Wednesday:
Pasta with tomato and basil

Thursday:
Chili with rice

Friday:
Taco night

Saturday:
TBD

Sunday:
TBD

Meal Plan: June 3 - 9

Losing power last night cost me my whole routine... almost.  Since we did not have our roast chicken last night, opting instead for convenience store fare that could be heated on the Coleman stove, we made it tonight.  I got a little misty with pride when Annie argued, "but isn't today soup night?!?" and another plus:  she ATE ASPARAGUS.  Here's to changing things up (even a tiny bit).

Monday:  

Smitten Kitchen Flat-roasted chicken with little yellow (peeled, this time) potatoes, asparagus and cantaloupe.

Tuesday:

Sliced chicken breast, pasta side with arugula and a smidge of bacon, broccoli and pineapple

Wednesday:

Rigatoni with Red Sauce and green salad

Thursday:

Hoppin' John with Brown Rice

Friday:

Taco Night

Saturday:

Pork chops with chutney, asparagus and herby-green salad

Sunday:

Roasted or grilled chicken with sides from the market

Meal Plan: May 27 - June

Hurray for long weekends!  After two weeks of travel it was great to have some downtime at the LAUNCH of summer!  Onward to berries, barbecues and beach days!

Here's our meal plan.  It fits into the categories of eat-out-the-freezer and funnily enough forage-from-the-backyard.

Monday:
Cattail soup.  I know, right?!?

Tuesday:
Slow Cooker Salsa and Black Bean Chicken.  They didn't eat this last week while I was away.

Wednesday:
Pasta with Chreese Sauce and Fiddleheads

Thursday:
Pork Chops with chutney and salad

Friday:
Taco Night!

Saturday:
Pasta with salmon/Taco leftovers for kids

Sunday:
Smitten Kitchen Flat-roasted chicken with little yellow potatoes

Meal Plan: May 20 - 26

I am traveling for most of this short week and will hopefully get most of this prepared tonight.

Monday:
Homemade tomato Soup and grilled cheese sandwiches

Tuesday:
Slow Cooker Salsa Chicken with Black Beans  

Wednesday:
Bowtie pasta with pesto and white bean sauce

Thursday:
Linguini with sauteed ramps and parmesan sauce

Friday:  In CT - we'll figure it out when we get there.

Saturday:  Cousin Cookout?

Sunday:  In CT - still figuring it out.

Meal Plan: May 13 - 19

I will be traveling this week so I've stacked the deck with pasta dishes I know the kids will eat.

Monday:
Chicken Noodle Soup

Tuesday:
Pasta with red sauce

Wednesday:
Pasta broccoli and alfredo sauce

Thursday:
Pasta with pesto

Friday:
Taco Night!

Saturday:
Grilled chicken and hopefully asparagus from the farmers market

Sunday:
Handmade butternut squash ravioli

Meal Plan: May 6-12

Monday:
Chicken Soup with Wasa Crackers

Tuesday:
Slow Cooker Layered Dinner with Chicken and Sweet Potatoes.  Served with salad.

Wednesday:
Leftover lasagna

Thursday:
Broiled fish, sauteed swiss chard, leftover sweet potatoes

Friday:
Taco night!

Saturday:
Pasta with red sauce

Sunday
Maybe Salsa and blackbean chicken
Maybe leftover sauce

Hesser Family Purpose Wordle

Meal Plan: April 29 - May 4

The farmers market opens on Saturday!!!!  I can hardly wait.  Since we made such an effort to ski every weekend, I never made it to any of the winter markets.  I miss my farmer friends.  Along with the onset of market season comes my annual purge of pantry and freezer items.  You'll see what I mean.

Monday:  Tom Kar Gai soup, or at least a version or it, with leftover chicken, coconut milk, a random can of hearts of palm and some fish and chilli sauces that are nearing their birthdays. It's really good.

Tuesday:  Chicken salad in homemade pitas with Romain lettuce

Wednesday:  Pork Chop Pizziaola with pasta.  We'll see how this goes.  It will use some pork chops I've had since we bought our 1/4 pig in October and our store of frozen tomates.

Thursday:  Mystery Block of frozen chili-looking substance over rice with some sauteed shredded zucchini.

Friday:  Taco Night!

Saturday:  Pasticcio (or lasagna with beschamel instead of ricotta) using the leftover pork and tomato sauce.

Sunday:  Some manner of roasted, fried or grilled chicken and vegetable sides from Saturday's market.  Suggestions welcome.

Our Tom Kar Gai Soup Recipe

We had a wonderful Tom Kar Gai soup while we were in Burlington and this is an effort to recreate with items we had on hand.

Ingredients:

1 can (14 oz) Coconut Milk

1 pint Chicken Stock

4 scallions, diced

1 can Hearts of Palm, chopped

1 Tablespoon Lime Juice

1 Tablespoon Fish Sauce

2 Cups cooked chicken, shredded

2 Teaspoons Asian Chili sauce, or to taste

4 servings of noodles, rice or whatever starch you prefer

Directons:

Put everything in a pot and heat through.  Seriously.  That's it.  I certainly could have added more vegetables,  such as carrots, Bok Choy, mushrooms, green beans, perhaps, but I just went with what I had.  If I had lemongrass, I probably would have exchanged the hearts of palm for mushrooms or carrots.  The HOP added the tangy flavor that I was missing without the lemongrass.  Enjoy!

Meal Plan: April 22 - 28

I inadvertently cooked too much for two meals that I made over the weekend, so I am scrapping my original plan and taking advantage of an easy week.  Stay tuned for some new meals in the week ahead!

Monday:  Chicken noodle soup made from Sunday's roast chicken

Tuesday:  Pasta shells stuffed with butternut squash and topped with red pepper-cream sauce (left over from Saturday)

Wednesday:  Left over soup

Thursday:  Sliced chicken and light gravy with German Potato Salad and pickled cabbage

Friday:  Taco night!

Meal Plan: April 13 - 21 (Staycation/Vacation and back to good habits)

I know, I know, it's been forever!  By now you must think I've given over to a life of frozen chicken bits and boxes of pasta and cheese powder.  Lest you worry, I assure you that we have been eating quite delicious, if simpler meals, but we just haven't been planning or posting as we like to.  This being vacation week, I am using the time off to get back to some of our better habits.

Meal Plan:

Saturday:  Eggs in a Nest with Sushi Rice!

Sunday:  Oven Fried Chicken with Coleslaw and Sweet Potatoes

Monday:  Scott's famous tomato soup and grilled cheese sandwiches

Tuesday:  Dinner out

Wednesday:  Dinner out

Thursday:  Sandwiches in the car

Friday:  Taco Night!

Saturday:  Jumbo Pasta Shells stuffed with butternut squash and topped with red pepper cream sauce

Sunday:  Flat-roasted chicken from Smitten Kitchen cook book (sorry, it doesn't seem to be online!), tiny yellow potatoes and broccoli rabe