Menu Plan Week of 9/24

It is a busy week (as usual these days) in our house, so it is critical for us to plan our meals ahead of time.  I am loving this fall weather, so a roast is definitely in order.  I have a couple new recipes to try thanks to some Facebook feedback, but I am going to try the one linked below first, with a few substitutions.  It looks so delicious and comforting for a fall day!

I realize I did not post a menu plan last week, so to make up for it I am posting the easiest, most delicious chili recipe that I whipped together last night.  See below the menu plan for all of the details.  It was SO good and the best part - you can put it together in one pot in about 15 minutes, let it simmer for another 45 minutes and it turned out so flavorful!  Add some organic blue corn tortilla chips on the side or crumbled over it - the perfect fall/football watching dinner!  This would also be a great freezer meal - defrost and warm up in a pan before serving!

Monday:  Hot dogs, kale chips, gf bread (Mommy is out!)

Tuesday:  Crock Pot Beef Roast (no steak sauce, I'll add raw cane sugar for the 1 tsp. called for)

Wednesday:  Crock Pot Risotto (this is definitely a meal to make on a day off, as it only takes a couple of hours, but lots of hands-off time which I love!)

Thursday:  Leftovers

Friday:  Quesadillas (with leftover roasted chicken from the freezer and lots of grated veggies, use Daiya dairy free/soy free cheese if needed - we use Food For Life Brown Rice tortillas).

Saturday:  Simple grill out

Sunday:  Out


Quick and Easy Veggie and Turkey Chili (adapted from We Are Not Martha's blog)
Servings:  4 big bowls!

2 tbsp coconut oil
1 C onion, chopped
1 C carrot, grated
1 C zucchini, grated
1 jalapeno, chopped (seeds in or out, depending on how spicy you want it)
1 clove garlic, chopped
2.5 T chili powder
1 T cumin
1 tsp salt
1 lb ground turkey (pastured preferred)
2 T organic tomato paste
1 can organic black beans, drained & rinsed or 1.5 C frozen pre-cooked black beans
3 C organic vegetable broth (I use Pacific brand)

Melt oil.  Add and saute onion, carrot, zucchini and jalapeno until soft.  Add garlic and continue to saute for 1-2 minutes.  Add spices, saute for 1-2 minutes.  Add ground turkey and saute/break it up until cooked through.  Add tomato paste and mix.  Add broth and beans.  Bring to a boil and then down to a gentle simmer for 45 minutes, stirring occasionally.  The chili will thicken up significantly during this time, but continue to simmer until desired consistency is reached.  Serve with your favorite toppings!

Menu Plan week of 9/10

I have been away for quite awhile and hope to be back almost every week with menu plans for the new school year! 

We are expecting a baby girl in early December, which means life around here has become pretty busy.  So I will do what I can to keep up with posts, as I know many of you value the menu plans to make your lives a little easier this week!

I will also be posting my prep plan for freezer cooking before baby arrives.  I am 100% dedicated to keeping nutritious, whole foods on my table even in the crazy month or two following the birth of our child, especially since we will be in the midst of cold and flu season.  I'll be checking the co-op for specials on meat so that I can stock up and plan around the deals for my freezer/batch cooking! 

If any of you have great recipes that can be frozen and then defrosted or placed right in the oven with delicious results, please let me know!  Also, please check out my recipes page - I have updated it with dinner ideas, some new baked goodies and breakfast recipes!



Here is our menu plan for this week!

Monday:  GF/DF Chicken and Veggie Nuggets with sweet potato fries and greens

Tuesday:  Out

Wednesday:  Leftover Chicken Nuggets with salad (before swim lessons!)

Thursday:  Crock Pot Beef Stew (I make this without the potatoes) with rice

Friday:  Pizza night with salad

Saturday:  Crock Pot Chicken with veggies and corn on the cob

Sunday:  Grill out!