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

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

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

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

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.

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

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