Menu Plan 8/7-8/12

Meatballs w/ French Fries, Peas, & Watermelon

Pancakes or Omelets & Sausage

Crockpot Coq au Vin w/ Pan Fried Polenta

Grilled Chicken w/ Green Beans & Corn on the cob

Peach Salsa Chicken w/ Rice & Broccoli

Crockpot Spareribs w/ Beans & Salad

Menu Plan 3/21-3/25

Baby steps to get back into the menu planning habit here. 

Sunday: Paella with Sauteed Spinach

Monday: Marinated Chicken Skewers with French Fries and Broccoli

Tuesday: CrockPot Ribs with Corn and Green Beans

Wednesday: Fish Tacos with Black Beans and Rice

Thursday:  Leftovers

Menu Plan 1/17-1/23

Sunday:  Tortellini with Olive Oil and Herbs

Monday:  Crispy Mustard Chicken with Roasted Sweet Potato and Green Peas

Tuesday:  Beef Pot Roast with Potatoes and Carrots (Crockpot)

Wednesday:  Arroz con Pollo (Crockpot) with Green Salad

Thursday:  Pumpkin and Black Bean Soup with Tortilla Chips

Friday:  Pizza
Gluten Free Pizza Dough

Saturday:  Beef with Mushrooms and Noodles & Sugar Snap Peas

Menu Plan 1/2-1/9

Finally back after a week off visiting my parents.  We tried something new this time -- eating dinner in the hotel room rather than trying to find something safe for DS to eat.  It worked pretty well.  The first night going up there we had Kofta and Hummus with Baby Carrots & Bell Peppers and some fruit.  Then on the way back, we had Ham (raided from my parents) w/ Chreesy Mashed Potatos (instant), canned Dill Green Beans, and fruit cocktail. 

Saturday:  Roast Chicken w/ Macaroni & Cheese & Salad
Rotisserie chicken from the grocery + ready made mac & cheese (mac & chreese for DS)...all I could manage after getting home this afternoon from our road trip.

Sunday:  Chicken Tortilla Soup
From a kit....

Monday:  Jambalya
Using up leftover rotisserie chicken

Tuesday:  Beef and Mushrooms w/ Mashed Potatos and Green Beans

Wednesday:  Church dinner

Thursday:  Steaks, Roasted Root Vegetables, and Green Salad
Trying my hand at rutabagas and parsnips again -- omiting the turnips. 

Friday:  Spaghetti w/ Meat Sauce

Saturday:  Chicken Tenders, Roasted Carrots, and Oven Fries

Menu Plan 12/20-12/26

Sunday:  Sandwiches and Leftovers
Big Christmas program at the church tonight.  Light dinner.

Monday:  Beef Stew with Carrots, Mushrooms, and Potatoes

Tuesday:  Chicken Cobb Pasta Salad
Not quite sure what sort of dressing I'll do with this, but I think I'll let the kids build their own.  They like it when they get to choose the ingredients.  I'll probably add some extra veggies (like broccoli, bell pepper slices, and carrot matchsticks)

Wednesday:  Kofta/Meatball Kebabs with Quinoa Pilaf, Hummus, and Crudites

Thursday:  White Chicken Chili
We're going to a party in the evening with h'ors d'oeuvres and such, so we'll just have a light dinner.  We used to try and do the fancy Christmas eve dinner with the kids, but this is so much more relaxing. 

Friday:  Dinner with family & leftovers

Saturday:  Traveling

Pork & Pineapple Stirfry

This recipe is hardly authentic, but it is inspired by southeast Asian ingredients and flavor combinations.  I've learned that many southeast Asian cuisines don't rely on soy sauce as much (if at all) as more traditional "Chinese" (at least as presented in the US) recipes.  

Pork & Pineapple Stirfry (serves 4)
1-2 T oil
3/4 lb of pork loin, cubed
1 sm. yellow onion, sliced
1 sm. green bell pepper, chopped
1 c sliced mushrooms
zest of 1 large lime
juice of 1 large lime (~ 1/4 c)
1 t fish sauce
1 garlic clove, diced
1/4 t crushed red pepper flakes
1/2 t salt
1 t honey
1 1/2c fresh pineapple chunks

1. Heat heavy pan over high/ medium-high heat.  Add about half the oil and the onions, peppers, and mushrooms.  Cook til the onions soften (the peppers will be still a little crisp).  Remove from pan and reserve.
2. Add a bit more oil, if needed, and add pork.  Cook til done.  
3. My pork let off a lot of liquid.  I let that sit on the heat for a moment to cook down a bit.  Then I add the sauce ingredients (everything else except the pineapple).  When the garlic starts to become fragrant, add in the vegetables, pork, and pineapple chunks.  Heat through.  

Serve over rice.  Optional garnishes would be peanuts, lime wedges, bean sprouts, etc.  Sriracha or other Asian hot sauce is also a nice touch if you like spicy things. 

Menu Plan 12/12 - 12/19

Menu planning has been a real struggle the last few weeks.  This week is similarly uninspired.  Add to that the fact that DH kindly volunteered to go grocery shopping before I made a list and came back with "stuff".  So I'm going to blame any randomness on that. 

Saturday:  Crispy Beef Tacos w/ Corn
DH discovered a couple brands of "safe" taco shells, so we thought we'd give them a try with the kids.  Normally we do soft tacos or ersatz taco salads.  DD really enjoyed making her own tacos, spooning in sauce and cheese, etc.  DS wasn't so impressed, but he really loves refried beans (Rosarita Vegetarian) so he was happy.

Sunday:  Sandwiches & Leftovers
After a big lunch out, I wasn't in the mood to cook.

Monday: FFYN
This is going to be a crazy night.  DH and I are both helping with a Christmas party from 5-7.  The kids will be in the nursery at church...not sure what any of us are going to eat.  I'll probably just pack something in lunchboxes for the kids that's quick and easy.

Tuesday:  Beef Stroganof over Rice
I may end up tweaking this recipe some more...if the modifications are worth posting, I'll update the original post.

Wednesday:  Carrot Souffle, Green Beans, & Roast Potato Wedges
This veggie dinner consists of things that were bumped from last week's plan when we took the pot roast over to my in-laws and let them fix the sides.  

Thursday:  Chili w/ Corn on the Cob
I was realizing I've never posted my chili recipe.  Maybe if the stars are properly aligned this week, I'll get it linked in here.

Friday:  Pork StirFry

Saturday:  Ranch Chicken Burgers w/ Oven Baked Fries and Broccoli
I did a version of these back in September.  Not quite sure what I'm going to serve them on...maybe DS will just get his sans-bread and the rest of us will have buns.