This will be the week to eat things in the fridge so we don't have to stock up before we travel to the coast. It will have to get creative.
Sunday: IN THE FRIDGE PASTA SALAD (I have mentioned this one before. It entails using things that you already have available. Staples like artichoke hearts, beans, miscellaneous veggies, yummy sauces, etc.
Monday: TERIYAKI SESAME STIR-FRY with lots of VEGGIES and RICE
Tuesday: CHICKEN SOUP with DUMPLINGS
Wednesday: POTATO SALAD with GRILLED STEAKS and VEGGIES IN THE FRIDGE
Thursday: Dairy-free Thanksgiving! ...yum
Friday: Leftovers...soup? Sandwiches?
Saturday: Visiting in Fort Bragg, so it will be a mystery
Friday, November 17, 2006
Monday, November 13, 2006
Third Week of November
Sunday: Tacos
Monday: WINTER ROOT VEGETABLE SOUP
Tuesday: DAIRY-FREE CHICKEN POT PIE
Wednesday: Winter CURRY with BROWN RICE
Thursday: Grilled STEAK with MASHED POTATOES and BROCCOLI
Friday: BEAN and QUINOA CHILI with home-made tortilla CHIPS
Saturday: BEEF STROGANOFF with dairy-free sour cream and
Monday: WINTER ROOT VEGETABLE SOUP
Tuesday: DAIRY-FREE CHICKEN POT PIE
Wednesday: Winter CURRY with BROWN RICE
Thursday: Grilled STEAK with MASHED POTATOES and BROCCOLI
Friday: BEAN and QUINOA CHILI with home-made tortilla CHIPS
Saturday: BEEF STROGANOFF with dairy-free sour cream and
Sunday, October 29, 2006
Second Week of November
Sunday: Out to dinner at BEANS and CHIPS
Monday: SHEPARDS PIE
Tuesday: PENNE WITH WINTER SQUASH AND "RICOTTA" (Pressure Perfect, pg.228).
Wednesday: TORTILLA SOUP
Thursday: BUTTERNUT SQUASH LASAGNA (Gardener's Community Cookbook, pg. 150).
Friday: BEEF STEW
Saturday: BEET SALAD and HUMMUS ARTICHOKE PASTA
Monday: SHEPARDS PIE
Tuesday: PENNE WITH WINTER SQUASH AND "RICOTTA" (Pressure Perfect, pg.228).
Wednesday: TORTILLA SOUP
Thursday: BUTTERNUT SQUASH LASAGNA (Gardener's Community Cookbook, pg. 150).
Friday: BEEF STEW
Saturday: BEET SALAD and HUMMUS ARTICHOKE PASTA
Last Week of October/ First Week of November
Sunday: BEEF TERIYAKI STIR-FRY and BROWN RICE
Monday: BUTTERNUT SQUASH GREEN CURRY and BROWN RICE
Tuesday: Halloween Gathering. BEEF and VEGETARIAN CHILI with CORNBREAD.
Wednesday: CHILI over SWEET POTATOES and KALE.
Thursday: BEEF STEW with VEGAN BISCUITS.
Friday: SPLIT PEA SOUP with Home-made BREAD and SALAD.
Saturday: SAUSAGE, KALE, AND POTATO SOUP with BREAD and SALAD.
Monday: BUTTERNUT SQUASH GREEN CURRY and BROWN RICE
Tuesday: Halloween Gathering. BEEF and VEGETARIAN CHILI with CORNBREAD.
Wednesday: CHILI over SWEET POTATOES and KALE.
Thursday: BEEF STEW with VEGAN BISCUITS.
Friday: SPLIT PEA SOUP with Home-made BREAD and SALAD.
Saturday: SAUSAGE, KALE, AND POTATO SOUP with BREAD and SALAD.
Sunday, September 24, 2006
Fourth Week of September
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
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 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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