Sunday: Brown Rice Pilaf (pecans, cranberries, spinach, carrots, celery) and Turkey with gravy. (Pressure Perfect pg. 210)
Monday: Minestrone Soup and Home-made Whole-wheat Bread
Tuesday: Risotto with turkey sausage, white beans, and tomato (PP, pg.199)
Wednesday: Coconut Curry Split Pea Soup (PP, pg.46)
Thursday: BBQ Chicken and Potato Salad (PP, pg.289)
Friday: Moo Shu Chicken with Whole-wheat tortillas (PP, pg.149)
Saturday: Chili with Quinoa and sweet potatoes.
Monday, January 22, 2007
Monday, January 08, 2007
Creating a Mealplan for CHEAP!
I challenged myself this week to plan meals that were inexpensive and resourceful. I made it out of the grocery store for less than $35.
Sunday: Bean Burritos
Monday: Split Pea Soup with Dill (recipe below)
Tuesday: Chili with Corn Bread Muffins
Wednesday: Chicken with Roasted Potatoes and Bok Choy
Thursday: Coconut Red Curry with squash and green beans over brown rice
Friday: Beef and Potato Burritos
Saturday: An assortment of veggies and such from the fridge. The garden is full of Swiss Chard, so maybe that!
Split Pea Soup with Fresh Peas and Potatoes (Whole Foods for the Whole Family)
Oil
Onion, chopped
Garlic, minced
1 tsp. cumin
4 stocks Celery, chopped
2 Carrots, chopped
3 Red Potatoes, skinned and cubes
1 c. split peas
4c. veggie stock or water
1/2 c. or more of fresh or frozen peas
salt
dill
Sautee onion and garlic in oil. Add cumin and black pepper. Add Stock or water. Chop and add carrots, celery, and potatoes. Add split peas. Pressure cooker: bring to pressure for 13 min. quick release. Soup pot: bring to boil, simmer for 1 hour, until peas have dissolved. Add peas cook for a few minutes. Add salt and dill to taste. Serve warm.
I like to make this soup with these. I make and bake them while waiting for the soup to cook.
Whole-Spelt Biscuits (substitute w.wheat if so desired)
2c. whole flour
1/2 tsp. salt
4 tsp. baking powder
1 c. almond milk
2 Tb. oil
Mix together, form into biscuit shapes. Cook at 400* for 10 minutes.
Sunday: Bean Burritos
Monday: Split Pea Soup with Dill (recipe below)
Tuesday: Chili with Corn Bread Muffins
Wednesday: Chicken with Roasted Potatoes and Bok Choy
Thursday: Coconut Red Curry with squash and green beans over brown rice
Friday: Beef and Potato Burritos
Saturday: An assortment of veggies and such from the fridge. The garden is full of Swiss Chard, so maybe that!
Split Pea Soup with Fresh Peas and Potatoes (Whole Foods for the Whole Family)
Oil
Onion, chopped
Garlic, minced
1 tsp. cumin
4 stocks Celery, chopped
2 Carrots, chopped
3 Red Potatoes, skinned and cubes
1 c. split peas
4c. veggie stock or water
1/2 c. or more of fresh or frozen peas
salt
dill
Sautee onion and garlic in oil. Add cumin and black pepper. Add Stock or water. Chop and add carrots, celery, and potatoes. Add split peas. Pressure cooker: bring to pressure for 13 min. quick release. Soup pot: bring to boil, simmer for 1 hour, until peas have dissolved. Add peas cook for a few minutes. Add salt and dill to taste. Serve warm.
I like to make this soup with these. I make and bake them while waiting for the soup to cook.
Whole-Spelt Biscuits (substitute w.wheat if so desired)
2c. whole flour
1/2 tsp. salt
4 tsp. baking powder
1 c. almond milk
2 Tb. oil
Mix together, form into biscuit shapes. Cook at 400* for 10 minutes.
Monday, December 18, 2006
Third Week of December
Sunday: SLOPPY JOES with Sesame Buns and Peas (Whole Foods for the Whole Family, pg.184)
Monday: RED LENTIL SOUP with DAL bread and SAUSAGES (WFWF, pg.127)
Tuesday: BROWN RICE and CURRY (carrots, squash, bamboo, onion, and chicken)
Wednesday: POTATO LEEK SOUP with home-made SPELT BREAD
Thursday: Chicken ASIAN NOODLE SALAD (WFWF, 104)
Friday: SUCCULENT SUPPER SALAD with HUMMUS and BREAD
Saturday: Out to Dinner to Celebrate our FIVE YEAR WEDDING ANNIVERSARY!!!
Monday: RED LENTIL SOUP with DAL bread and SAUSAGES (WFWF, pg.127)
Tuesday: BROWN RICE and CURRY (carrots, squash, bamboo, onion, and chicken)
Wednesday: POTATO LEEK SOUP with home-made SPELT BREAD
Thursday: Chicken ASIAN NOODLE SALAD (WFWF, 104)
Friday: SUCCULENT SUPPER SALAD with HUMMUS and BREAD
Saturday: Out to Dinner to Celebrate our FIVE YEAR WEDDING ANNIVERSARY!!!
Monday, December 04, 2006
First Week of December
Sunday: TAMALE Party at Doreen's
Monday: CHICKEN NOODLE SOUP with home-made Spelt Noodles (Pressure Perfect, pg. 32)
Tuesday: General Tsao CHICKEN and VEGGIE STIR-FRY with BROWN RICE
Wednesday: POTATO CORN CHOWDER (Pressure Perfect, pg. 41)
Thursday: Grilled STEAK FAJITAS with lots of veggies and BEANS.
Friday: CURRIED COCONUT, CHICKEN, and SWEET POTATO SOUP (Pressure Perfect, pg. 35)
Saturday: Butternut Squash Ravioli's with Pesto and Artichoke Hearts
Monday: CHICKEN NOODLE SOUP with home-made Spelt Noodles (Pressure Perfect, pg. 32)
Tuesday: General Tsao CHICKEN and VEGGIE STIR-FRY with BROWN RICE
Wednesday: POTATO CORN CHOWDER (Pressure Perfect, pg. 41)
Thursday: Grilled STEAK FAJITAS with lots of veggies and BEANS.
Friday: CURRIED COCONUT, CHICKEN, and SWEET POTATO SOUP (Pressure Perfect, pg. 35)
Saturday: Butternut Squash Ravioli's with Pesto and Artichoke Hearts
Monday, November 27, 2006
Fifth Week of November
All recipes that I know by heart that can be fixed quickly and easily.
Sunday: On the road
Monday: Kale and Sausage Soup with potatoes
Tuesday: Tortilla Soup
Wednesday: Minestrone Soup
Thursday: Spaghetti
Friday: Chili
Saturday: Leftovers
Sunday: On the road
Monday: Kale and Sausage Soup with potatoes
Tuesday: Tortilla Soup
Wednesday: Minestrone Soup
Thursday: Spaghetti
Friday: Chili
Saturday: Leftovers
Friday, November 17, 2006
Fourth Week of November
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
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
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
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