Thursday, June 13, 2013

Weekly Meal Plan 6/13

Monday: Slow Cooker Lemon Garlic Chicken (I will be making two chickens) with roasted potatoes, beets, and broccoli

Tuesday: Pizza with Homemade crust (toppings: mozz cheese, pepperoni, olives, green peppers, mushrooms) and a green side salad (mixed greens, grape tomatoes, onions, carrots)

Wednesday: Crunchy Beef tacos (toppings: spinach, olives, salsa, cilantro) with avocado and black beans

Thursday: Veg Lentil Soup (add turnip greens) with green side salad

Friday: Homemade Chicken Nuggets (omit parm cheese and double recipe) with baked sweet potatoes and steamed broccoli/ carrots


Veg and fruit
Sweet potatoes
Broccoli (4 heads)
Large container mixed greens
Grape tomatoes
Green peppers
8 lemons
Fresh rosemary
4 heads of garlic
Turnip greens

 2 pounds ground beef
2 pounds chicken breasts
Mozz cheese
2 whole chickens

 2 packs crunchy taco shells
Taco seasoning
Black beans
Olives (2 cans)
Old fashioned oatmeal
Poultry seasoning
Panko bread crumbs
Pizza sauce
Veg broth
Dry lentils
Dried thyme
Bay leaves
White whole wheat flour
Instant Yeast

Lemon juice
Olive oil

Tuesday, October 16, 2012

Creamy Vegan pasta bake

Vegan creamy pasta bake recipe:

1 onion; chopped, 4ish stalks celery; chopped, a GIANT spoonful of minced garlic, 1 small head cauliflower; chopped. Saute all this in a pot with oil until onions are soft. Add 1 can of chickpeas (rinsed) and 2c. veg stock. Simmer until veg is smushy. Once veg is done blend everything in a blender or food processor until smooth and creamy. Put back into pot and add a tsp of onion powder, 2-3tsp of braggs liquid aminos (or soy sauce/tamari), 1/3c. nutritional yeast flakes. Stir to combine.

Preheat oven to 350F

Boil up a box of pasta (I used sprout wheat macaroni cause thats what I grabbed).

Thaw up 2c. frozen peas.

Once noodles are almost cooked through drain and dump them in the sauce, add peas. Put in greased (I used vegan butter) 9x13 glass dish and topped with butter bread crumbs (1/4ish c. bread crumbs and TBL melted butter mixed together)

Bake for 20 minutes.

I think it would be even better with a TBL or so of brown mustard in the sauce for that little extra something ;)

Monday, August 20, 2012

Vegan Style Classic Creamy "Chicken" and Dumplings

Vegan Classic Creamy "Chicken" and Dumplings

1 onion, diced
2 carrots, chopped
3 celery stalks including leaves, chopped
2 tsp minced garlic

*Saute these until onions are translucent

Add in the following (add or minus things to your taste)

6-8 button mushrooms, roughly chopped
small handful of fresh green beans, roughly chopped
1 ear of sweet corn, cut off the cob
1/2c of frozen peas (or fresh if you have them)
6 cups of water made into veggie stock (I like to use a vegan "chicken" bullion powder)
2-3 TBL Braggs amino acids
*Bring to a boil

Make a batch of your favorite drop biscuit dough (Like this one). After the stock has come to a boil plop in spoonfuls of the biscuit dough, enough to cover the top of the pot with a little room left around each biscuit since they will expand. Partially cover and cook for 10-15 minutes or until your carrots and biscuits are cooked through.

I like to add in pan seared setian to this but it is equally yummy without it (or maybe try it with chickpeas!).

Tuesday, June 19, 2012

Menu plan Week 6

Week 6

All Recipes (excluding Monday) from the book

Real Simple Dinner Tonight -- Done!: 189 Quick and Delicious Recipes  by Real Simple 

Everything serves four people

-Monday: Crock pot roast turkey with potatoes and corn

-Tuesday: Gingery pork and cucumber pitas pg. 205

-Wednesday: Turkey Waldorf salad pg. 73

-Thursday: Spinach and ricotta stuffed shells with garlic bread pg. 271

-Friday:Turkey Ruebens with side salad pg. 93

**This grocery list is for the dinners only. Not lunch or breakfast. Buying meats, cheese, and canned goods in bulk will save you money and effort later on.

Monday, June 11, 2012

Week 5 meal plan

Week 5

All Recipes from the book

Real Simple Dinner Tonight -- Done!: 189 Quick and Delicious Recipes  by Real Simple 

Everything serves four people

-Monday: Asian beef and cabbage salad pg. 65 (Add corn chips for kids)

-Tuesday: Lasagna with broccoli and 3 cheeses with side salad pg. 289

-Wednesday: Salmon black bean and corn tostadas (make into tacos for kids and add cilantro rice) pg. 257

-Thursday:Mediterranean salad with shrimp and chickpeas (sub shrimp for chicken) pg. 71

-Friday: Soba noodle salad with chicken pg. 51

**This grocery list is for the dinners only. Not lunch or breakfast. Buying meats, cheese, and canned goods in bulk will save you money and effort later on. 

Grocery list:

4c. shredded Napa cabbage
2 carrots
2 bunch cilantro
2 bunch scallions
4c. mixed greens
1 large head romaine lettuce
1 lime
1 English cucumber
1 sweet onion
Ginger root
2c. thinly sliced red cabbage
1 pound ground beef
 1 ¼ pound salmon fillets
1 whole chicken
15oz ricotta cheese
2 ¼ c. grated mozzarella cheese
1/2c. Parmesan cheese
1/2c. heavy cream
3oz feta cheese
16oz jar marinara sauce
1c. black beans
1/2c. jarred salsa verde
1/2c. kalamata olives

8 no boil lasagna noodle (whole wheat/grain if you can find it)
8oz Soba noodles
Corn tortillas
4 tostada shells
2 c. pita chips
Corn chips

1lb frozen chopped broccoli
1c. frozen corn
Plum sauce
Rice vinegar
Lemon juice
Red wine vinegar
Olive oil
Soy sauce 

Saturday, May 5, 2012

Week 4 Menu Plan

Week 4 menu plan

B- Cereal
D- Vegan Sloppy Joes w/fruit n fries

B- Eggs tacos
D- Okra Gumbo With Chickpeas & Kidney Beans

B- Oatmeal
D- Thai Mango Noodles

B- Oatmeal leftovers
D- Skillet Gardener’s Pie

B- Pancakes
D- Asian Edamame Fried Rice w/kimchi

B- pancakes
D- Leftovers

Friday, April 27, 2012

Menu plan Week 3

Week 3

B- Cereal
D- Pesto cavatappi

B- Egg tacos
D- Vegan Tofu and Vegetable Pot Pie

B- Oatmeal
D- Cheesy Chicken & Rice Casserole (sub out Campbells condensed soup for homemade)

B- Oatmeal leftovers
D- Slow Cooked Macaroni & Cheese

B- Pancakes
D- Rustic Winter Stew Over Polenta

B- Pancakes
D- Leftovers