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

Meal Plan: November 26 - December 2

Monday:
Carrot Ginger Soup

Tuesday:  Broiled Fish Fillet with Potatoes and Sides

Wednesday:  Pasta with Pesto

Thursday:  Ravioli Lasagna

Friday:  Leftover Buffet

Saturday:  Pizza (after Martha Speaks!)

Sunday:  Pork Roast with Sides

Meal Plan: November 19 - 25

Monday:
Black Bean Soup with Hardboiled Eggs

Tuesday:
Leftover Buffet

Wednesday:
TBD

Thursday:
Thanksgiving!

Friday:
TBD

Saturday:
in NYC!

Sunday:
Pancakes for dinner

Meal Plan: November 12 - 18

Monday:
Onion Soup

Tuesday:
Slow cooker Beef and Tomato Stew (use venison in freezer!)

Wednesday:
Pasta with red sauce or pesto

Thursday:
Thanksgiving Sandwiches or Cheese Sandwiches with leftover soup

Friday:
Leftover Buffet

Saturday:
Pizza

Sunday:
Broiled Fish Fillet, Rosemary Carrots in Freezer, Roasted Potatoes