Meal Plan: January 13 - 19

Monday:

Cream of Brocolli Soup

Tuesday:

Thai Sweet Potato Burgers with Kale salad and carrot sticks

Wednesday:

Pasta with roasted brocolli, tofu and olive oil

Thursday:

Leftovers

Friday:

Tacos

Saturday:

Surprise!

Sunday:
Leftovers or take out

Meal Plan: January 5 - 11

It's the first Monday of the New Year and for us, the first Monday of our full-blown weekend ski routine.  It is my favorite season of the year because we devote hours on each weekend to having fun all together, but it does mean we have to manage around that time we would have had for household chores.  That said, I am going to go back to creating and posting our meal plans on a Monday through Sunday rotation, as that is how our weeks seem to flow.

Sunday:

Quinoa Red Lentil Cutlets and Ratatouille

Monday:

Coconut noodle soup - recipe to be created on the fly!

Tuesday:

Roasted Budha Bowl with quinoa or brown rice

Wednesday:

Scott's Pad Thai

Thursday:

Reprise of Quinoa Red Lentil Cutlets with Mushroom Gravy with carrots and kale salad

Friday:

Martha Steward Pasta for kids

Treat Dinner for us

Warm Vegveeta Dip

Blue Cheeze Dip

Guacamole and Tortilla Chips

Saturday:

Mac Oh- Geez!

Sunday:

Dreena's No-Fu Loaf, Mashed Sweet Potatoes and Brussels Sprouts

Lunch ideas:

Wheat berry Salad

Black Bean and Avocado Salad

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