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Posts Tagged ‘meal plan monday’

**Don’t forget about the KIND giveaway. Entries will be open until tomorrow, Tuesday, January 29th at midnight mountain time.**

With my school and volunteer activity schedule these days, I have had to revise my typical meal planning/grocery shopping routine. I am not home from class until later in the evening on two nights and one evening I volunteer and so I am not home until quite late. But my husband is usually home on these evenings, and I like to make sure he is eating well even if I can’t be home (otherwise he’d be – happily – eating frozen pizza every night!). So, I have been utilizing some of my favorite kitchen tools, my slow cooker and pressure cooker, to make things a bit easier. On Sundays or Mondays, I have been cooking up two meals, at least one meal in the slow cooker, sometimes I even get both cookers out and fire them both up. These meals I just then put in the frig for later in the week. The same goes for the pressure cooker (PC).

This morning I have one slow cooker going and I have cooked some dry black beans in the PC for one meal this week (tacos below) and in a bit I am going to cook up another meal in the PC for later this week.

This week’s theme for the Gluten Free Menu Swap is cabbage and it is being hosted by Angela’s Kitchen. If you need help meal planning be sure to hop over there and check out what everyone else has on their menu plan this week for some inspiration. I wasn’t even paying attention to the theme for the week, but I have been on a cabbage kick lately myself (love me some spicy slaw!) and this week I have two meals with cabbage as a key ingredient.

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Our plan for the week:

Perfect Hominy White Bean Chili from Fresh from the Vegetarian Slow Cooker and possibly this Raw Kale with Lime-Sriracha Vinaigrette Salad – the chili is in the slow cooker as I type and will be put in the frig for later in the week.

Dilled Cabbage Soup with Rice and possibly veggie burgers on the side – this is  my pressure cooker recipe this week. The recipe comes from Lorna Sass’s Great Vegetarian Cooking Under Pressure. Also going into the frig for later in the week.

Cauliflower Crust Pizza and Salad – we are loving cauliflower crust pizza!!!

Buffalo “Wing” Chickpea Salad - my version is coming soon, inspired by this recipe.

Black Bean, Sweet Potato and Kale Tacos with Spicy Slaw – a recipe in the works for the tacos.

Homemade Black Bean Tamales – from the freezer, if needed.

What’s on your meal plan for the week?

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It’s been a few weeks since I’ve posted…and a couple of busy weeks it has been. (Oh wait, make that a month! Oops!)  One week my husband was out of town so I was busy holding down the fort as a ‘single mom’ and then I was out of town for a week for a wedding and other shenanigans with my high school gal pals. In between there we had some dog training issues, a broken garage door and a broken vacuum cleaner. And then I came home and decided I had to have two new baby chicks! So, it’s been a busy few weeks.

High School Besties!

Two little chickies!

And now we’re back to ‘normal’ life…or at least trying. First step, groceries! and in order to do the grocery run, a meal plan is required in this house! There are a few more dishes than normal listed below as not all of these make excessive leftovers and I am also trying to get back onto my ‘normal’ grocery shopping schedule.

After a week of eating out and about, indulging in nose-snorting laughter, good wine and gelato, and not cooking in my own kitchen, I am ready for lots of fresh veggies.

Spicy Ginger Noodles - one of our favorites!

Chickpea and Spinach Curry with rice - another tried and true favorite!

Chinese Noodle Salad with Sesame Dressing – a new one – it’s snow pea season!

Quinoa Pizza Bites – recipe in the works.

Mediterranean Wild Rice Salad – a new recipe in the works.

Socca Pizza with pesto, fresh mozzarella and sun-dried tomatoes and salad

White Beans in Tomato Sauce with Sage – another favorite.

So, I hope to have a few new recipes for you in the next week or so. In the meantime…If you’re looking for more ideas and inspiration, be sure to check out the Gluten Free Menu Swap. This week is being hosted by Heather at Celiac Family. The theme is spinach – which I have included above in the Chickpea and Spinach Curry, purely by accident! And unfortunately my spinach didn’t come up this year so no fresh garden spinach for us. Boo.

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This week’s theme for the Gluten Free Menu Swap is Valentine Treats, and our hostess is Angela at Angela’s Kitchen. What kind of treats do you like for Valentine’s Day? Me, I love chocolate anything. But I also can say that I pretty much love anything sweet…

This weekend I made two sweet treats, sugar cookies from a mix (1-2-3 Gluten Free) that was in the cabinet and some mini Strawberry Cheesecakes. The cheesecakes aren’t really blog-worthy as they aren’t especially pretty, despite tasting great! But maybe if I can get a decent picture of them later this week, I will add them.

I have been trying to focus on what’s in the pantry and freezer (don’t I say this almost every week?) and use up some items that are just hanging around in there. This week, I want to use some of the frozen paneer. I also have a partial bag of potatoes that need to be eaten before they grow legs and some fresh broccoli.

Simla Mirch Paneer (Cashew Cheese with a Bell Pepper Sauce) with steamed broccoli and rice - paneer recipe from 660 Curries.

Rosemary Potato Soup – cooked up in the pressure cooker, with some grilled cheese on the side, maybe?

Roasted Tofu with Brussels Sprout and Apple Hash – probably will use Book of Yum’s marinade for the tofu.

Yellow Curry with Chickpeas and Rice

Pierogies and Salad

What sweet treats are you giving or hoping to receive this week?

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This week’s Gluten Free Menu Swap is being hosted by Wendy at Celiacs in the House. Her chosen theme is root vegetables. I just happened to have bought my first parsnips ever this week. I was thinking of just roasting them but what is your favorite way to eat parsnips? Let me know below.

Also on the menu:

Yummy (Grilled) Tofu with Roasted Brussels Sprouts, Parsnips, Onions and Carrots – We’re trying parsnips for the first time. The marinade for the tofu is our all-time-favorite marinade, thanks to Sea at Book of Yum. This time I will probably just make the marinade and place the tofu slabs in a foil lined pan, drizzle with the marinade and then put in the oven to roast with the vegetables. Yum.

Creamy Pumpkin Seed and Green Chile Posole with corn tortillas - a delicious sounding recipe in the latest issue of Sunset magazine.

White Bean and Greens Stew and Grilled CheeseI have been craving grilled cheese!

Roasted Rosemary Potato Soup – I need to use up some potatoes in the pantry.

Pasta with Artichokes, Fresh Spinach, Sun-Dried Tomatoes, Feta and Balsamic – this is a make-it-up-as-you-go, throw-it-together dish. Might toss in some pine nuts too.

Pierogies and Salad

Be sure to hop over to Celiacs in the House and see what everyone else has up their sleeve this week.

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Just a quick post with our menu for the week:

Veggie Burgers with Kale Salad Wraps – kale recipe from Lexie’s Kitchen

Chickpeas Romesco with Massaged Kale Salad – I *heart* chickpeas!

Makhani Dal with rice and steamed broccoli – dal recipe from 660 Curries by Raghavan Iyer

Quinoa Vegetable Soup – recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure

Make-Your-Own Pizza – I think I might make a socca crust again…

What’s on your meal plan for the week?

Need some inspiration? Check out the other plans over at Celiac Family for this week’s Gluten Free Menu Swap. The theme this week is smoothies but I don’t do smoothies, green or not. But no worries, you’ll find more than smoothies over there…

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Happy New Year to you!

Have you updated your goals for the year? I have. And I don’t know about you, but I am working on making some changes. But it can be so overwhelming to contemplate the big changes you want to make in your life. I have learned that it is best to make a plan. (And get some encouragement (or ultimatums) from my husband!) And then start by taking some itty-bitty, baby steps. Whether you want to lose weight, find a new job, create a garden, redecorate your living room. Whatever. Baby steps. You’ll get there. And you will be able to better see that faint light glimmering at the end of the tunnel when you break it down into the small pieces. (Remind me of this later!)

I took some more of those steps today and it feels great. I don’t feel so stuck – you know what I mean?

Another one of my goals is to blog more. The past year has been rough and my relationship with food has not been very friendly so there hasn’t been a lot of new content this year – sorry. (More on this eventually, when I am ready…) I cook most days, but mostly using other people’s ideas and recipes. So I am going to work on pushing the boundaries of my comfort zone a bit. And I am working on my photography skills too. So we’ll see where things go. Who knows. Baby steps, right?

I know a lot of you are looking for “healthy” recipes right now, to go along with those new goals. Especially that one magical weight loss recipe, right? Well, you won’t find the magic one here, but you will find some pretty darn yummy vegetable based recipes! (But be sure to check out the link to Susan’s soup recipe at the bottom of this page. It may be as close to magical as we get.) And most of us could use more vegetables in our diets, right? So make sure you check out the new recipe index if you haven’t already.

With that in mind, this week’s Gluten Free Menu Swap theme is “Eat More Produce” and it is being hosted by Celiacs in the House. Be sure to check out the links on her page for more ideas.

Here’s our plan:

No-Hurry Vegetable Curry with Brown Rice – a slow cooker recipe from Fresh from the Vegetarian Slow Cooker. This makes a lot so we’ll eat this more than once this week.

Buttery Pigeon Pea Dal with Roasted Broccoli and Brown Rice

Roasted Tofu with Roasted Brussels Sprouts – I want to try a new sprouts recipe but haven’t decided on one yet. Perhaps this one?

Enchilada-Inspired Polenta Pie with Salad – a slow cooker recipe from Fresh from the Vegetarian Slow Cooker

Spaghetti and Salad – by request of the hubby. My favorite pasta is Tinkyada brand, which you can also purchase at Trader Joe’s, if you have one in your area. They sell it as Brown Rice Pasta in penne, spirals or spaghetti. But recently our TJ’s started carrying a gluten free corn pasta too. I bought some but haven’t tried it yet; guess we will this week. I will let you know if we like it!

And for my lunches I am thinking about making this: Susan’s Dirty Little Secret Soup. Warm soup just tastes so great right now…

For a special treat this week, I am making ice cream. I have avoided ice cream for the majority of the fall and I did well avoiding a lot of holiday treats but I have been craving some ice cream.  So I am making Salty Caramel from Jeni’s Splendid Ice  Creams at Home. And possibly the Pumpkin Five Spice or a Kahlua flavored one of my own creation. I can’t wait!

Have you updated your goals for the year?

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Welcome to another week of the Gluten Free Menu Swap. This week our hostess is Cheryl at Gluten Free Goodness and she chose citrus as the theme. I know at our house we have been enjoying the fresh clementines that are in season right now. We each are eating at least two a day. And the Texas Red grapefruit are starting to roll in too (sorry, Florida). Other than fresh fruit, I don’t cook or bake with a whole lot of citrus, unless I am making one of my many quinoa salads or this Lemon Pound Cake.

Although, today I just happened to start making limoncello – a lemon-flavored liqueur. But I am not sure that counts for the menu swap…not really a meal, I suppose.  Though now that I peeled and juiced a bunch of lemons, I have a big mason jar of lemon juice in the frig, ready to be used. So I will be very interested in the other lemon/citrus recipes that others may post.

In the meantime, while I am looking for ways to use up all that lemon juice, here’s our plan:

Chickpea Stew with Sweet Onions and Salad – chickpea stew recipe from Lorna Sass’s Great Vegetarian Cooking Under Pressure – we didn’t get to it last week.

Indian-Spiced Roasted Squash Soup

Vegetarian Slow Pho with Roasted Tofu – vegetarian pho soup in the slow cooker from Fresh from the Vegetarian Slow Cooker.

Kitchari with Cauliflower and Peas – a new-to-us recipe.

Spaghetti and Salad – if needed…

How are you eating your citrus these days? As whole fruit or in your favorite dishes?

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This week’s Gluten Free Menu Swap is hosted by Heather at Celiac Family where the chosen theme is “Spooky Delights”. We don’t do a lot to celebrate Halloween around here since we don’t have children and we live in the boonies – thus, no trick-or-treaters to get us in the mood. So nothing really spooky planned for our menu this week.

I am trying to be conscious of what I have in the refrigerator and pantry and what needs to be eaten. We still have a few things coming out of the garden, including the last of the okra and tomatoes, and kale, kale and more kale! Plus I went to the Santa Fe Farmer’s Market this weekend and picked up some yummy stuff. So, here it is:

Veggie burgers with okra (Thanks, Alta!) and sautéed Yellow Finn rosemary potatoes with a massaged kale salad

Tofu and Bok Choy Stir Fry, with whatever other remaining vegetables need to be gobbled up, and brown rice

Pinto-Poblano Stew with corn tortillas and massaged kale salad

Napa Noodles

Pupusas with massaged kale salad (yes, again!) and/or whatever leftovers need to be eaten

Perhaps, in the spirit of the holiday, I may have to make a sweet “spooky” treat this week…hmmm, I am thinking pumpkin and chocolate….

Be sure to head over to Celiac Family later this week for some additional meal planning inspiration.

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Although we had our first snow this week (only at higher elevations, thankfully) and a freeze warning, I am still wallowing in end-of-summer vegetables and haven’t really turned the corner into the fall foods yet. Soon enough, right?

Today I had a thought that I might take the dogs to the top of the mountains to wallow in the fresh snow. But then, I thought, why rush things? The snow will be here – down at our elevation – soon enough.

The first snow as seen from our front porch this weekend. Luckily it was above 7000'.

So last night when my friend Jennifer, over at The Gluten Free Advocate, messaged me to say that there was a freeze warning in our neck of the woods, my husband and I hurriedly put on our head lamps and ran out to harvest the more tender items still growing in the garden. I should have taken a picture of it all. Basil, sage, parsley, cukes, tomatoes (both the red and green), tomatillos (even the tiny ones), okra and peppers of all kinds. We covered both counters in the kitchen with it all. And of course it didn’t freeze. But I am still glad we harvested it all. Although in hindsight I wish we would have left a lot of the tomatoes on the vine as I already had a pile of ripe ones on the counter top and now I have to figure out what to do with all these green tomatoes, besides feed them to the chickens!

So today, I made a ton of tomatillo salsa and it all went into the freezer next to all of the other containers of it. (After two years of bugs eating my tomatillo plants, this year they finally grew and I have had tomatillos coming out of my ears all summer, so I have a lot of salsa in the freezer. My husband says that now we need to make more tamales. Maybe. )

And I made pesto. Then for lunch I had a pesto-tomato grilled cheese sandwich. And I have cucumbers in the frig to be eaten. So I am stalled in summer. And I am okay with that.

I noticed that this week’s theme for the Gluten Free Menu Swap is cranberries. I almost bought some this week. (So I am feeling the pull of fall, just a little.) I had them in my basket but the price was still too high in my opinion and so I put them back. Soon enough. Fall is indeed coming but I am in denial still… (Be sure to read Cheryl’s story about her cat and cranberries. Our dogs love them too, even frozen.)

This week’s plan:

Quinoa Salad with tomatoes, cucumbers and parsley – gotta eat up the garden goodies before the freeze really does show up!

Moroccan Chickpea Salad – one of our favorites.

Swiss Chard and Potato Curry with Veggie Burgers on the side (no buns!)

Kale with Sun-Dried Tomatoes and Garbanzo Beans over Polenta

Poblano Pinto Bean Stew – okay, this is starting to get a little fall-like.

What about you, are you still stuck in summer? Or are you feeling the pull of pumpkin and squash and warm, cozy soups?

Be sure to jump over to this week’s Gluten Free Menu Swap, later in the week, to see what everyone else has planned. They’ll probably have more fall-like ideas for you than I do!

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This week’s theme for the Gluten Free Menu Swap is “Back-to-School”. Our hostess is Angela, from Angela’s Kitchen. We don’t have any of that back-to-school stuff around here these days, but my husband and I do pack our lunches almost every day for work. And we’re creatures of habit when it comes to lunch – he, more so, than me though. His lunches have consisted of (for years) a peanut butter and jelly sandwich, cheez-its, carrots, and an apple. (No, he isn’t always gluten free, he’s the vegetarian.) I tend to stick with the same things for months at a time, but I do switch it up. Here are some of my usual lunch ideas:

Chicken – I have been eating more meat lately to try to increase my B-12 levels, and it is easiest to make it for my lunches. (I am not the veggie in the house, remember.) So I have been grilling some up on the George Foreman grill that has been collecting dust in the pantry. Sometimes marinated or sometimes with a splash of barbecue sauce on the side.

Cheese and GF crackers

Carrots, red bell pepper or celery with hummus or white bean puree

Cherry tomatoes

Mozzarella cheese sticks and GF crackers

Green beans, snap peas or kale – put in a glass bowl with a lid, add a dribble of water and microwave for 60-90 seconds with the lid partially on. Quick steamed green veggies at work! I will even just put the green beans in the dish frozen in the morning and they are thawed enough by lunch to only need a quick zap. Add a dash of salt or a drizzle of salad dressing on the kale.

Apple, cherries, blueberries – whatever is in season. And I usually take two servings.

Sweet treat – lately I have been eating Spaan’s meringues that I find at Whole Foods. Either chocolate or vanilla.

And of course, leftovers are always good when you have the use of a microwave at the office like I do.

So anyway, back to the meal plan…I was a naughty girl last week and ended up at one of the still-open Borders stores and was enticed by their going-out-of-business sale. I walked out with three new cookbooks…two of which are huge!! The first one, 660 Curries and the second, Deborah Madison’s Vegetarian Cooking for Everyone.

Also, a skinny (but not for my rear!), but tasty cookbook, Jeni’s Splendid Ice Creams from the shops by the same name. I still haven’t made it to back to Columbus (OH) to try her ice cream and several other bloggers have been tempting me with their testing of recipes (evil Jackie!), so I had to buy it when I saw it. This week I am planning to make the Lemon and Blueberry Fro-Yo and the Pineapple Piment d’Espelette Sorbet. I am so excited!

But we will be eating more than just ice cream this week (in theory):

Stir-Fry Tofu and Vegetables in a Peanut Sauce with Rice – tofu with red bell peppers, bok choy, water chestnuts, etc.

Curry Simmer Sauce with Chickpeas

Quick Summer Pasta with bell peppers, balsamic onions, chickpeas or white beans, tomatoes, fresh basil and oregano, feta, olive oil, balsamic vinegar and olives

Cabbage, Potatoes and Peas – from 660 Curries!

And then this weekend I need to head to the international market to pick up a bunch of spices and different legumes so I can make some more yummy curries! Also note, vegetarian friends, most (at least half) of the curries in the cookbook are vegetarian with paneer, legumes or vegetables as the star. And when I get done reading through the curries, I will start browsing through the Deborah Madison cookbook…so many new recipes!

Be sure to check out the other menu’s linked up over at Angela’s Kitchen. And if you need more inspiration, check out OrgJunkie for tons more (not gf or veg, but adaptable).

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