Weekly menus

[Cookies Galore]

Dinners for the week:
Portabellas and spinach sandwiches with leftover sharp cheese melted on top, on bread from my uncle's Italian bakery. Served with snow peas
Salmon for me and steak for BF served with the rest of the snow peas and roasted sweet potatoes
Shrimp and red pepper with saffron rice
Grilled cheese and tomato soup (it's going to be cold on Friday!)
Saturday: out somewhere
Sunday: pasta?

Not every inspired, but that's dinner this week!

[❤ mollymouser ❤]

Monday: Trader Joe's sundried tomato chicken sausage + veggies
Tuesday: Trader Joe's sundried tomato chicken sausage + veggies
Wednesday: salmon + veggies
Thursday: shrimp + veggies
Friday: tilapia + veggies
Saturday: mahi mahi + veggies
Sunday: Morningstar Farms Vegetarian Basil-Pizza Patties + veggies

[thyme4change]

Last night we ate what we could get - leftovers, pasta, chicken nuggets. It was a unplanned night.

Tuesday - Tacos, with ground beef and my zuchini / corn / black beans filling - yummieeeee
Wednesday - Lemon Pepper chicken with couscous and broccoli
Thursday - Hot dogs wrapped in cresent rolls, baked beans and frozen veges
Friday - we don't have a plan for yet, as I think we are going to a gathering.

Saturday we may have salmon.

[❤ mollymouser ❤]

Monday 1/24 ........ chicken and veggies
Tuesday 1/25......... sundried tomato chicken sausage + veggies
Wednesday 1/26 ... tuna + veggies
Thursday 1/27 ....... mahi mahi + veggies
Friday 1/28 ............ sundried tomato chicken sausage + veggies
Saturday 1/29 ....... salmon + veggies
Sunday 1/30 .......... morningstar vegetarian patties + veggies

[thyme4change]

Monday - Steak Sandwiches with roasted asparagus
Tuesday - Chicken Fajitas
Wednesday - Mahi Mahi with Broccoli and some side dish yet to be named (probably wild rice)
Thursday - Soup, salad and cornbread
Friday - Frittata

By the way - Mahi Mahi is fairly inexpensive, and appears to be pretty good for you. I picked it up at Target last night and it was $3.99 for a frozen bag that held 4 portions. We will see how it tastes.

[❤ mollymouser ❤]

I buy Trader Joe's mahi mahi ... and have been consistently happy with it!

[Frugal Nurse]

Jan 3, 2011 1:51:34 GMT -5 ❤ mollymouser ❤ said:

Do you make hot dog octopuses?

That is disturbing

[Deleted]

I made beef stroganoff tonight. It was a Cooking Light recipe and it was horrible! I usually have really good luck with their recipes, but I could barely eat it. Almost the entire crock pot of food went down the garbage disposal. I rarely use a crock pot because I don't like how food turns out in it...but man this was worse than normal. The flavors were seriously off.

[❤ mollymouser ❤]

That's disappointing. :/

[thyme4change]

LOL about the beef stroganoff. I mean, we all have failed experiements. There are certain thing I am very hesitant to try a "light" version of. Beef swimming in sour cream - in my world, it is what it is. Although I will say that my husband uses around 1/4 cup of sour cream - even full fat, that is only 125 calories to split across the whole family.

I'm trying to figure out how to make our dinner tonight. I think I might go buy some chutney or a fruit salsa (pineapple or mango or something.) My husband said he would grill the fish. Any suggestions?

[The J]

Mahi-Mahi is a pretty light flavored fish, so you want to keep it simple -- a little salt, pepper and some acid on the fish before you grill it. The chutney/salsa is a great idea -- add a few fresh herbs (depending on which you get) and top the fish with that.

If you have an actual steamer set up (i.e., the water is in a seperate space from the broccoli), then put a good amount of butter in the water -- the flavors will get into the broccoli. Wild rice is a great accompaniment for mahi-mahi

[rumples]

Jan 26, 2011 10:22:55 GMT -5 The J said:

If you have an actual steamer set up (i.e., the water is in a seperate space from the broccoli), then put a good amount of butter in the water -- the flavors will get into the broccoli.

I've never heard of anyone doing this before. Might just have to try it later this week!

I totally forgot to post my weekly menu earlier this week, but I swear that I did put one together!
Breakfast and lunch selections have not changed - they rarely do.
Dinners:
Monday: Baked trout, roasted asparagus and whole wheat couscous with parsley and pine nuts.
Tuesday: Creamy chicken and peas over brown rice for the boys and Monday leftovers for me since I had an evening meeting.
Wednesday: On-your-own leftovers from Sunday night (prime rib and roasted sweet potatoes, brussel sprouts, broccoli and cauliflower) and last night
Thursday: Beef and tomatoes over whole wheat pasta for the boys and a large salad with whatever protein I scrape up in the morning for me since I have an evening class.
Friday: Beef and bean burritos (Thursday leftovers mixed with black beans) and a salad
Saturday and Sunday: Dunno yet. I was waiting for the weekly circulars which arrived yesterday so I'll figure it out between now and shopping on Friday.

[The J]

I've never heard of anyone doing this before. Might just have to try it later this week!

You just have to make sure to use quite a bit of butter, since you're effectively getting some flavoring from the steam. I would start with 1 stick per 2 cups of water, and then adjust from there.

[thyme4change]

I roast my broccoli - not steam it. The roasting really brings out the flavor and gives it more texture. I often put red pepper flakes on it to really spice it up!

[chiver78]

I "steam" mine in a covered, vented frying pan. my liquid is garlic and olive oil with a half-inch of dry white wine. I add red pepper flakes to mine, and a dusting of grated parmesan cheese.

thyme, if you're still looking for salsa/chutney ideas for fish - I love a fresh pico de gallo on a S/P-seasoned grilled tilapia. that's my summer safety fallback meal, since there's always pico in the fridge all season.

[rumples]

Jan 26, 2011 17:06:21 GMT -5 The J said:

You just have to make sure to use quite a bit of butter, since you're effectively getting some flavoring from the steam. I would start with 1 stick per 2 cups of water, and then adjust from there.

Iyiyi! Please tell me you're kidding! I wouldn't think it would take that much. Shoot, I could just put 1/8 of that directly on the vegies...

[The J]

Jan 26, 2011 20:32:21 GMT -5 @rumples said:

Jan 26, 2011 17:06:21 GMT -5 The J said:

You just have to make sure to use quite a bit of butter, since you're effectively getting some flavoring from the steam. I would start with 1 stick per 2 cups of water, and then adjust from there.

Iyiyi! Please tell me you're kidding! I wouldn't think it would take that much. Shoot, I could just put 1/8 of that directly on the vegies...

It takes a lot because it's basically the scent of the butter flavoring it. It's not bad if you're actually steaming a large batch -- 2 cups of water can steam several pounds worth.

[thyme4change]

thyme, if you're still looking for salsa/chutney ideas for fish - I love a fresh pico de gallo on a S/P-seasoned grilled tilapia. that's my summer safety fallback meal, since there's always pico in the fridge all season.

I do love pico de gallo. Although I will say right now I feel we are stuck in a rut. We seem to be eating a lot of meals that have that mexican flavor. We had chicken fajitas on Tuesday, so I was hoping to go in a different direction.

It ended up that my husband's boss made a big batch of Cilantro-Walnut Pesto, and gave my husband a big tupperware full. Given that this was a homemade item, offered out of respect and admiration - it would be unimaginable to not eat it. Did I mention that it was frickin' yummy! So, yah, we put that on the fish, and it was great! My kids didn't want the pesto, so we just made a little garlic butter. My son protested the fish, so we told him to just go to bed. He opted to eat the Mahi Mahi (with butter) and decided that he liked it.

[Deleted]

I had this recipe for dinner tonight. It was really good and all the kids loved it.
find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001097057&adsqs=

[dividend]

So how do people's menus evolve?

Mine for next week has gone like this :

Last week at the grocery store, I notice I'm buying green onions and cilantro, which are necessary for my fabulous Asian slaw recipe, so I put that on the menu. All I'll need is a cabbage and a bell pepper. On the menu for 2 meals.

So then I'm reading Real Simple this month, and notice a recipe for roast beef wraps with slaw on them, perfect for using up the cabbage. On the menu for lunches next week. Then I have an excellent bahn mi riff at a local Thai place, so lunch morphs into roast beef with slaw a sriracha mayo on a baguette.

Shift a few meals from this week to next on account of some meals out, and voila! 4/7 dinners and our lunches are planned without even really thinking about it. And very little will go to waste. I love meal planning.

[Deleted]

This weeks menu

Tonight-open faced steak, pear, and gorgonzola sandwich
Sunday-Chicken Panini with fig jam
Monday-Italian meatball burger
Tuesday-Tandori Chicken with a veggie currie and rice
Wednesday-Beef Fajitas
Thursday-Chicken Shawarma
Friday-Pizza

[Deleted]

Right on, this is still going! Right now I have my weekly menus on a bit of a formula. Cook once eat 4 times. So this week breakfast is cereal and blueberries with milk, lunch is grilled cheese sandwich and chicken noodle soup with left over turkey thrown in, and suppers are a hamburger with cheddar cheese melted on it and cole slaw with raspberry vinegrette dressing. Well Friday's supper will be chili.

I am getting good at portion control and I've lost 3 lbs without being hungry. Yay me!

[thyme4change]

This week

Monday - Spaghetti (whole wheat)
Tuesday - Bastardized Sweet and Sour chicken (tons of veges, chicken just seared up, not battered and deep fried)
Wednesday - Pork chops, stuffing and brussel sprouts
Thursday - Soup (I think)
Friday...I can't remember what I had on the list

Sunday is the superbowl - I expect to undo all the good eating in about 4 hours - whoop, whoop!

[thyme4change]

Oh wait - one night we are having sweet potato burritos - a new recipe. Mashed sweets and beans and some spices. Vegetarian meal. Why do I think I have that planned for Thursday? That doesn't sound right...

[chiver78]

I'm doing cereal and blueberries for breakfast this week too. well, when I'm at work anyway. I'm snowed in today, and made myself a 2-egg omelet with turkey chili and cheddar cheese before heading out to shovel a bit. the chili was left over from Sunday when I had my parents over to watch the NHL all-star game.

so here's what's in the plan this week:
breakfasts: cheerios w/blueberries
lunches: mini pita sandwiches (turkey/provolone/tabbouleh) and an 8oz cup of soup from the caf
dinners:
Monday - Montreal-seasoned grilled chicken cutlet, butternut squash, saffron rice
Tuesday - same, plus a couple snacks (servings were not an even split!)
Wednesday - chicken/broccoli with chk/broc rice (Lipton rice) <- need to use the broccoli
Thursday - last of the chili since it's quick, I have a board of Trustees meeting at 6
Friday - something carb, as I'm heading out to a bar to watch a friend's band. there will be alcohol, and I need to counteract that.

[The J]

Sunday I made pan-roasted chicken breasts, salad and peas. Monday I had the left over salad. Last night was two slices of pizza. Tonight will be something scrounged from the fridge (maybe the left over peas with some cheese). Tomorrow night I'll be out, so it'll be bar food. Friday will be scrounged from the fridge again.