Sunday: Grilled CHICKEN FAJITAS with Red Peppers and Onions. Side of WHOLE BEANS, Soy Sour Cream, Shredded Carrots, Cucumber, Lettuce and Tomatoes. Served on SPELT TORTILLAS.
Monday: Sauteed FISH and RISOTTO WITH BUTTERNUT SQUASH (Pressure Perfect, pg. 198) with a side of sauteed Zucchini.
Tuesday: Sesame Seed Crusted SALMON on SOBA NOODLES with Twice Cooked BROCCOLI with Garlic and Hazelnuts (Food Network, a Bobby Flay creation)
Wednesday: CHICKEN CACCIATORE with PASTA (Pressure Perfect, pg. 165) and sauteed KALE
Thursday: Italian MEATLOAF (Pressure Perfect, pg. 135) with Mashed POTATOES and Lemon-Butter GREEN BEANS with Pinenuts
Friday: Vegan RAVIOLI’S with an ALMOND-PEA PESTO (Everyday Food)
Saturday: BROWN RICE TABBOULEH (Pressure Perfect, pg. 214) with MIDDLE EASTERN BEEF KABOBS and BOK CHOY
Sunday, September 24, 2006
Sunday, September 17, 2006
Third Week of September
Sunday: LEMON GARLIC PRE-MARINATED CHICKEN with a SUMMER PASTA SALAD.
Monday: POT ROAST in pressure cooker with CARROTS, POTATOES, and ONIONS. A side of BROCCOLI.
Tuesday: MARINATED GRILLED SALMON with MANGO SALSA (Everyday Food, Issue 13, pg. 65) & ARTICHOKE SALAD (Natural Lunchbox, pg. 42)
Wednesday: THAI STYLE CHICKEN CURRY WITH LONG BEANS AND COCONUT MILK & LEMONGRASS COCONUT RICE WITH TOASTED COCONUT TOPPING AND DRESSED CILANTRO (The Pressure Cooker Gourmet, pgs. 161 and 217). Side of sautéed BOK CHOY.
Thursday: STUFFED RED BELL PEPPERS (The Pressure Cooker Gourmet, pg. 206) and sautéed SPINACH
Friday: MEXICAN TAMALE PIE (Natural Lunchbox, pg. 107)
Saturday: TERIYAKI PRE-MARINATED GRILLED CHICKEN with BEET AND APPLE SALAD & GRILLED PINEAPPLE
Monday: POT ROAST in pressure cooker with CARROTS, POTATOES, and ONIONS. A side of BROCCOLI.
Tuesday: MARINATED GRILLED SALMON with MANGO SALSA (Everyday Food, Issue 13, pg. 65) & ARTICHOKE SALAD (Natural Lunchbox, pg. 42)
Wednesday: THAI STYLE CHICKEN CURRY WITH LONG BEANS AND COCONUT MILK & LEMONGRASS COCONUT RICE WITH TOASTED COCONUT TOPPING AND DRESSED CILANTRO (The Pressure Cooker Gourmet, pgs. 161 and 217). Side of sautéed BOK CHOY.
Thursday: STUFFED RED BELL PEPPERS (The Pressure Cooker Gourmet, pg. 206) and sautéed SPINACH
Friday: MEXICAN TAMALE PIE (Natural Lunchbox, pg. 107)
Saturday: TERIYAKI PRE-MARINATED GRILLED CHICKEN with BEET AND APPLE SALAD & GRILLED PINEAPPLE
Sunday, September 10, 2006
Second Week of September
Sunday: Grilled STEAK, sautéed KALE and BROWN RICE Medley
Monday: "In the fridge" PASTA SALAD. Mine was pasta with some very random ingredients (tuna, capers, artichoke hearts, soy cream cheese, tomato paste, and edamame). I thought it was great, but David thought it was disgusting; then again, he is anti tuna and cheese anything.
Tuesday: "Beans and Chips"
Wednesday: BEAN AND QUINOA CHILI with steamed BROCCOLI (Whole Foods for the Whole Family, pg. 145). I was really surprised at how much we liked this (Arabella and I, not so much David). It is a vegetarian option dinner and quinoa is added and bulks up the dinner to give it the feel of ground beef. Very yummy.
Thursday: Grilled FLANK STEAK with a PARSLEY SAUCE and SCALLION PANCAKES (Everyday Foods, Issue 13, pg. 72). The parsley sauce rocked!
Friday: Grilled Pre-marinated CHICKEN with Whole Wheat COUS COUS that I doctored up by adding shredded CARROTS, SWEET POTATO, and ONIONS, and sauteed BOK CHOY.
Saturday: Out to Thai Food to celebrate my NEW JOB OFFER!!
Monday: "In the fridge" PASTA SALAD. Mine was pasta with some very random ingredients (tuna, capers, artichoke hearts, soy cream cheese, tomato paste, and edamame). I thought it was great, but David thought it was disgusting; then again, he is anti tuna and cheese anything.
Tuesday: "Beans and Chips"
Wednesday: BEAN AND QUINOA CHILI with steamed BROCCOLI (Whole Foods for the Whole Family, pg. 145). I was really surprised at how much we liked this (Arabella and I, not so much David). It is a vegetarian option dinner and quinoa is added and bulks up the dinner to give it the feel of ground beef. Very yummy.
Thursday: Grilled FLANK STEAK with a PARSLEY SAUCE and SCALLION PANCAKES (Everyday Foods, Issue 13, pg. 72). The parsley sauce rocked!
Friday: Grilled Pre-marinated CHICKEN with Whole Wheat COUS COUS that I doctored up by adding shredded CARROTS, SWEET POTATO, and ONIONS, and sauteed BOK CHOY.
Saturday: Out to Thai Food to celebrate my NEW JOB OFFER!!
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