menu plan monday: 07.30.12

This Sunday, my husband officially becomes the pastor of two congregations.

The kids go back to school here in two and a half weeks.

If everything works out, I go back to school the week after that to pursue a degree in nutrition.

And I can’t figure out where the heck summer has disappeared to.

This week’s menu plan is a little bit all over the place. It’s the end of what seems like a really long month when it comes to budget. It’s going to be busy and we’re going to be out of town a few days. Some of these meals might be dependent on when I can sneak in Costco and grocery trips.

So…this is probably more of a loose goal than an actual menu plan. As in the past, our meals are predominantly paleo or primal in nature (come back tomorrow if you want to know a bit more about what I’m eating now and why). We do, on occassion, enjoy sweet or red potatoes, sometimes white rice in small amounts and corn when it’s fresh and extra yummy. And I generally double the amount of meat I cook for each dinner in order to have leftovers for lunches.

Monday
Grilled Chicken
Corn on the cob
Zucchini
Watermelon

Tuesday
Mushroom Gravy Slow Cooker Roast
Mashed Cauliflower
Roasted Potatoes (for the kids)
Kale

Wednesday
Lemon Herb Rubbed Chicken
Cucumber Salad
Grilled Sweet Potatoes

Thursday
Doctor’s appointment an hour away – either eating out or all beef hotdogs

Friday
Red Curry Glazed Chicken Skewers
Roasted Cauliflower (drizzling with coconut oil and my favorite vadouvan spice mix )
White Rice (for the kiddos)

Saturday
Lime and Basil Beef Kabobs
Salad
Whatever fruit we have on hand

Sunday
Mom’s Night Off/Leftovers

What’s on your meal plan for this week?

menu plan monday: 07.16.22

It’s been over a month since I’ve committed to a menu plan, and – amazingly – the world hasn’t stopped spinning.

And we’ve eaten pretty well and usually at home.

It’s the time of year I can do that. We picked up a new grill a few months ago and, as long as we have some veggies for the side, it’s been okay. We’re finally to a week that’s going to be a little bit quieter, and I have a feeling a bit more structure will help.

As in the past, our meals are predominantly paleo or primal in nature (come back tomorrow if you want to know a bit more about what I’m eating now and why). We do, on occassion, enjoy sweet or red potatoes and sometimes white rice in small amounts. And I generally double the amount of meat I cook for each dinner in order to have leftovers for lunches.

Monday
Grilled Chicken, seasoned with Magic Mushroom powder from the Nom Nom Paleo app
Grilled Veggies (squash, onions and maybe an eggplant – all gifted from a friend’s garden)
Mushroom skewers (marinated in olive oil, garlic, salt and pepper, and a dash of balsamic)

Tuesday
Skirt Steak with Chive Butter (from Make It Paleo)
Steamed Broccoli
Green Salad

Wednesday
Red Curry Glazed Chicken Skewers
Roasted Cauliflower (drizzling with coconut oil and my favorite vadouvan spice mix )
White Rice (for the kiddos)

Thursday
Rosemary Pot Roast with Cauliflower Butter Rice
Green Salad

Friday
Lemon Herb Rubbed Chicken
Cucumber Salad
Grilled Sweet Potatoes

Saturday
Pineapple Bacon Burgers
Whatever vegetables are left in the fridge

Sunday
Mom’s night off/leftovers

I’m excited – there are a few new recipes in there for the week. Anything new in your kitchen?

Menu Plan Monday: 05.21.12

It’s been a few weeks since I’ve gotten a menu plan together and, as always, we’ve paid for it. In the past 3 weeks, we’ve had three houseguests and enjoyed a short vacation, and have had just a whole lot of running around going on. With only three more weeks until summer break and the start of our No Excuses Summer, I’m working hard to get my own daily schedule in place and some bad habits taken care of before the kids are home all day.

A menu plan is always one of the best places to start.

I’m also working on keeping meals a little simpler – we were able to pick up a new barbecue, which will help immensely, and I’m starting to see farm stands pop up with awesome (and cheap!) vegetables. As I always do at the beginning of summer, I’m craving simple and fresh meals.

Monday
Fajitas (just dumped on a big salad for me, with corn tortillas for the kids)
Guacamole
Tossed Green Salad

Tuesday
Grilled Chicken, seasoned with Magic Mushroom powder from the Nom Nom Paleo app (which is brilliant, by the way)
Grilled Squash – I have a bit of a glut already and summer isn’t even here yet!
Grilled Sweet Potatoes

Wednesday
All beef, no weird stuff hot dogs
Carrot sticks

Thursday
Skirt Steak with Chive Butter (from Make It Paleo)
Steamed Broccoli
Green Salad

Friday
Red Curry Glazed Chicken Skewers
Roasted Cauliflower (drizzling with coconut oil and my favorite vadouvan spice mix )
White Rice (for the kiddos)

Saturday
Easy Chicken Cacciatore
Quinoa pasta for the kids
Spaghetti Squash for me

Sunday
Mom’s Night Off – leftovers or whatever you’re capable of making on you’re own

What’s your plan for this week?

menu plan monday: 02.06.12

Just had to share one of my new favorite breakfast sides or snacks – fresh blueberries, coconut flakes, roasted pecans and a splash of coconut milk. And you know what would make it even yummier? A dash of cinnamon. I use cinnamon on a pretty much daily basis in something – my paleo muffin tops, in my mashed butternut squash and I’m working on a spiced coconut milk drinking chocolate that I’m hoping to share soon.

I love the first menu plan of the month – it’s when I’ve done my big Costco trip, we’ve usually hit the big city for Trader Joe’s and Whole Foods, and I find I’m always up to trying some new recipes.

This week, I’ve got a fridge full of produce – including a flowering broccoli-ish something I need to do a little more research on, a great big bag of baby bok choy, several pounds of mushrooms and three heads of napa cabbage.

I see lots of veggies in our future and some stir-fry’s coming for lunch! And, as usual, everything is gluten-free and paleo friendly.

Here’s our dinner plan:

Monday
Marinated Tri Tip Steaks and Roasted Veggies (mushrooms, asparagus, onions)
Zucchini Alfredo
Still working on perfecting the marinade for the tri-tip and veggies – hoping to share next week!

Tuesday
Creamy Chicken and Tomato Soup
Tossed Greens
Paleo Muffin Tops – but a little more savory

Wednesday
Beef with Broccoli (from the Make It Paleo cookbook)
Cauliflower Rice (using the roasted technique in this recipe, and pulsed a little less in the food pro so it’s more riced and less mashed. I’m finding roasting as opposed to steaming to be the way to go for non-mushy cauliflower rice)

Thursday
Red Curry Glazed Chicken Skewers (from Make It Paleo, but doubling the red curry paste for more flavor)
Grilled Veggies – whatever needs to be eaten most!

Friday
Smothered Pork Chops
Roasted Kabocha Squash
Mixed Greens Salad

Saturday
no idea – probably breakfast for supper? maybe paleo waffles?

Sunday
Paleo Chicken and Vegetable Lo Mein

Shared at Org Junkie’s Menu Plan Monday and the Gluten Free Menu Swap at Celiac Family!.

menu plan monday: 11.28.11

Last weeks main menu goal was simple: clean out the fridge before 30 people came over for Thanksgiving dinner.

It was a success, but it was also a great reminder of how much better we eat when there’s a plan in place. We also ended up eating out a bit more than I’d intended with all the holiday craziness, and I’m looking forward to a more regular schedule for the next few weeks.

In addition to the dinner plans, I also need to replenish my chicken stock and I want to try some beef stock. I’m also hoping to make a batch of the Paleo Parent’s Cinnamon Apple Creamed Cereal and am pondering if I can turn this Paleo Pumpkin Gingerbread cake into a lebkucken-spiced cake somehow. The spices are already fairly similar – the biggest difference I see right now is the lack of molasses and addition of pumpkin. A little experimenting might be in order.

This week’s Gluten Free Menu Swap theme is pizza…something I haven’t quite figured out how to do on a paleo diet. If I were to go off plan, though, it would be for this polenta pizza I came up with a few months ago. It’s soooo good!

Monday
Steak Tips and Roasted Veggies (still trying to get this recipe posted)
Roasted Kabocha Squash

Tuesday
Beef with Broccoli (from Make It Paleo)
Roasted Curry Cauliflower

Wednesday
Balsamic and Rosemary Chicken (another Make It Paleo recipe)
Roased Baby Carrots (30 minutes at 400 degrees, drizzled with olive oil and simply salt and peppered)

Thursday
Roasted Tomato and Meat Sauce (in the freezer from some of summer’s great tomatoes)
Zucchini Noodles
Green Salad

Friday
Herbed Chicken Skewers (yet another Make It Paleo – I really do love that cookbook!)
Roasted Sweet Potato Salad with Chipotle Cranberry Sauce
Stir Fried Napa Cabbage

Saturday
not sure yet – we’re going to help decorate my grandparent’s house for Christmas sometime, and it might be a good night to eat out…or do something simple like omelettes

Sunday
Paleo Beef Chipotle Chili

Shared at Org Junkie’s Menu Plan Monday and the Gluten Free Menu Swap hosted at Our Frugal Happy Life this week.

menu plan monday: 10.31.11

Happy Halloween! I’m so excited to take my kids trick or treating tonight in the neighborhoods I grew up going to – a first for us – and Tom will be passing out candy out front of the church. We’re looking forward to a fun night. Still deciding what to do about the candy – I think my young Scrooge McDucks might actually be willing to sell it to me and then I’ll donate it somewhere.

We’ll see.

For this week’s Gluten-Free Menu swap theme of soups and chilis, I’m sharing my cream of tomato soup (it’s yummy and I shared a few adaptations I’m working on down below). I’ll also be sharing my new version of my Chipotle Chili tomorrow – we like it better than the orginal!

This week’s menu plan:

Monday
Spaghetti with Roasted Tomato Sauce – I’m basing the sauce on this recipe (minus the jalapeno)
Zucchini Noodles
Tossed Salad

Tuesday
Steak Tips with Roasted Veggies – a marinade I’ve been working on. I’ll share it once I get it just right.

Wednesday
Garlic Beef Stew – using this recipe as a guideline

Thursday
Southwestern Flanksteak – served on butter lettuce for the adults and corn tortillas for the kids
Avocado
Roasted Cauliflower

Friday
Cream of Tomato Soup – replacing the milk with coconut milk and skipping the cream cheese and possibly using fresh tomatoes (we were given two large bags recently)
Grilled Chicken Skewers (probably in a basic garlic, rosemary and olive oil marinade)

Saturday
Something easy since we’ll be at a holiday bazaar most of the day – I’m thinking a frittata of some sort – I like the looks of this one

Sunday
I have no idea. At all.

Shared at Org Junkie’s Menu Plan Monday and Celiac Family’s Gluten-Free Menu Swap

menu plan monday – 10.17.11

We’re in full paleo mode at our house, and I’ll note any adaptations I’m making to the recipes I’ve linked. It’s been about a month since I started the transition, and I can’t believe how much clearer I feel, how much more energy I have and especially that all paleo recipes are naturally gluten-free – it makes planning so much easier for me.

Monday
Rosemary Apple Butter Pork Loin (I’m using a cranberry apple butter since it was the only one I could find that was sugar free and didn’t include fake sugars)
Sweet Potato Mash
Tossed Salad

Tuesday
Chipotle Chicken Chili  (a few changes: made with grassfed beef instead of chicken, more veggies and skipping the beans)
Savory Almond Muffins (so excited to try these!)

Wednesday
Easy Steak Skewers (with extra veggies)
Curried Cauliflower

Thursday
Chicken and Artichokes in a Garlic Cream Sauce (from Primal Blueprint Quick and Easy Meals)
Steamed Broccoli

Friday
Chicken and Vegetable Lo-Mein (napa cabbage instead of noodles = genius!)

Saturday
We’ve got a wedding at 1, followed by a reception and finally a Halloween party at 6. I’m hoping we’ll be able to put together decent, paleo-friendly meals and avoid the nutritional landmines – not an easy thing when the better part of the day consists of sugar-laden celebrations. If nothing else, I’m keeping a bag of jerky in the car.

Sunday
Church light lunch: tossed salad and bread to go with soup being brought by another member
(maybe homemade artisan bread – there’s an open bag of flour in the pantry that I haven’t tossed yet)
Dinner: we’re having a Pumpkin Party here at the parsonage – pumpkin carving, pizza, treats and watching It’s the Great Pumpkin, Charlie Brown outside. I’m hoping to have some leftovers from earlier in the week to eat before the party starts.
*big time finger crosssing*

Shared at Org Junkie’s Menu Plan Monday and Celiac Family’s Gluten-Free Menu Swap
.