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 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

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: January 30 - February 5

Monday:

Birthday leftovers - ham with apple jelly, macaroni and cheese, spinach and pickles

Tuesday:

Pasta Alfredo with ham and zucchini

Wednesday:

Beans (and ham) and rice with broccoli

Thursday:

Ham and onion pot pie

Friday;

Ham salad sandwiches on bulkie rolls with pickles and roasted potatoes

Saturday:

Pizza

Sunday:

Split pea soup

Meal Plan: September 11-18

Sunday:

Macaroni and Cheese and Crunchy Cabbage Salad

Monday: (Fencing)

Leftovers from Sunday

Tuesday: (School board meeting)

Slow Cooker Borscht and Zucchini Fritters

Wednesday: (K @ work reception)

Hummus with pitas and sliced cold veggies

Thursday: (TES picnic)

Eggplant sandwiches, celery sticks, watermelon

Friday:

Pizza

Saturday:

Leftovers (or Salsa Bean Chicken)

Food Storage Inventory as of June 26, 2011

Frozen

Vegetables:

6 Gallon Bags Broccoli

30 Pint Bags Frozen Spinach

Blueberries:

1 Gallon bag

Cranberries:

1/2 Gallon Bags

Zucchini:

54 Pints Shredded

Meats:

1 Quart Pork Fat Back

1 Quart Suet

10 Chicken Breasts

10 Chicken Thighs

10 Chicken Drum Sticks

10 Chicken Wings

3 Half Chickens

4 Chicken Stock bags

Pesto:

7 muffin cups

Pantry

Jams/Fruit:

4 Half-pints Blueberry Jam

2 Pints Apple Jelly

2 Quarts Apple Pie Filling

3 Pints Peach Jam

1 Pint Peach Applesauce

3 Half Pints Apple Butter

5 Half Pints Orange Marmalade

3 Half Pints Strawberry Jam

4 Half Pints Strawberry Preserves

Pickles:

4 Pints Radishes

3 Pints Red Cabbage

12 Pints Cauliflower and Carrots

45 Pints Bread and Butter Pickles

48 Pints Dilly Beans

Sauces:

2 Pints Barbecue Sauce

2 Pints Sweet and Sour Sauce

3 Half-pints Chutney

BEST EVER Bacon and Tomato Sandwich

I just have to gush about the most AMAZING sandwich we had the other night. I can see that a bacon and tomato sandwich may not sound that exciting to most people, but if that's the case, they can't possibly have eaten a bacon and tomato sandwich at the Hesser House. This one was made on Scott's multigrain bread that was still warm and smeared with our homemade mayonnaise. We were lucky to find some thick cut maple-cooked bacon from On the Edge Farm in Woodstock, VT who sources most of our meats. I don't like to play favorites among my farmer friends, but I was quite smitten with the organic tomatoes from Long Wind Farm in Thetford, VT. They specialize in tomatoes and sell their products at the Coop Food Stores. This sandwich was perfect beside the tomato soup we are still making from the juice we canned over the summer. Only 18 days until the start of the outdoor markets. Here's to a healthy growing season!

Meal Plan: April 17-24

We trying to eat down some of our heavier stores this week because that means less to move!

Sunday:

Leftover roll-ups

Monday:

Bacon Sandwiches with Tomato Soup

Tuesday:

Broccoli, Cauliflower, White bean casserole with coleslaw on the side

Wednesday:

Sauteed Swiss Chard with Bacon over rice

Thursday:

Pizza

Friday:

Pesto with Zucchini over pasta

Saturday:

Easter Dinner (menu to be posted later)

Meal Plan: April 3 -8

Sunday:
Cheeseburgers with potato cakes and coleslaw

Monday:
Crock Pot Chicken with sauteed potatoes and celeriac with broccoli and cranberry sauce

Tuesday:
Chutney chicken with corn and rice

Wednesday:
Shredded Zucchini "pasta" with chicken and tomato sauce

Thursday:
Chicken soup with rice

Friday:
Pasta with creamy pesto

Saturday:
Leftover Chicken Soup

Meal Plan: March 20-26, 2011

Sunday:

Black bean and zucchini quesadillas and coleslaw

Monday:

Corn Pudding

Leftover corned beef hash and broccoli

Tuesday:

Ricotta and swiss chard gnudi

Wednesday:

Chicken, barley soup with cabbage, celery and adzuki beans

Thursday:

Corn Chowder with bread

Friday:

Zucchini parmesan

Saturday:

Pasta with creamy pesto sauce

Next week:

Sunday:

Meat loaf and tomato gravy with roasted potatoes and beets

Meal Plan: February 27 - March 5

Sunday:

Leftover Chili and Rice

Monday:

Cheese Sandwiches and Tomato Soup

Tuesday:

Zucchini Fritters with white bean soup

Wednesday:

Pasta Pesto

Thursday:

Cheese Quesadillas with black bean soup and corn relish

Friday:

Pizza

Saturday:

Oven Fried Chicken, Apple Pie, Carrots, Potatoes

Meal Plan: January 16-22

Sunday: Pasta with meatballs and salad

Monday: Crock Pot Butternut Squash Soup with homemade breadsticks

Tuesday: Pasta with meatballs and salad

Wednesday: Broiled Haddock with Crock Pot Scalloped Potatoes and Broccoli

Thursday: Zucchini Lasagne

Friday: Zucchini Lasagne

Saturday: Maggie and Adam visiting

Meal Plan: January 3-8

Sunday:

Garlic rubbed roast chicken with oranges and onions from Martha Stewart Living, January 2011 with roasted squash, beets and cranberry-fig chutney.

Monday:
Leftovers from Sunday

Tuesday:
Chicken Pot Pie

Wednesday:
Soup

Thursday
Leftover Soup

Friday:
Pasta with Pesto

Sat:

Lunch- Crock Pot Baked Beans with Apples and cornbread
Dinner- @ JR birthday party; Chinese food for mom

Next week - Sunday:
Lunch- Leftover buffet

Dinner-Meatloaf with potatoes, broccoli and carrots

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 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

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

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

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