Menu Plan Week of 5/7

We are moved into our new home (finally!!) and although still unpacking boxes, we feel more and more settled every day.  I am SO excited about my beautiful new kitchen - lots of cabinet space and counter space compared to my last kitchen.  Since I spend a LOT of time there, it makes such a difference each day for me!

I plan to give these allergy-free breakfast cookies a try this week.  I cannot give any credit because I found this recipe via Pinterest and it doesn't link back to a blog, so I apologize for that.  I have to share it with you!  Try to find organic dried cranberries that are sweetened with something other than sugar (and let me know where you find them!  I have yet to do so!)

Breakfast Cookie: no flour, no sugar, no dairy added. Ingredients: 1.5 cups of oats, 2-3 super ripened bananas, 1 cup unsweetened applesauce, handful of craisins, cinnamon to taste. Mix, throw on a baking sheet @ 350 for 35 minutes.        

 

 

 

 

 

 

 

 

I'll let you know how they turn out!

 

 

Here is my menu plan for this week:

 

Monday:  I am out, so the boys will wing it. :)

 

Tuesday:  Crock Pot Santa Fe Chicken served over rice      

Tip:  Prep the slow cooker the night before!

 

Wednesday:  Meatloaf, smashed Yukon gold potatoes (here is one recipe that looks delicious - you can just use coconut milk and butter/ghee - skip the sour cream) and green beans

Tip:  Make the meatloaf the night before - I will split this into two loaves and cook both of them, then slice and freeze one for another quick meal!

 

Thursday:  Slow Cooker Vegetarian Mexican Lasagna (I use half the cheese called for)

Tip:  Prep the slow cooker the night before.  I was nervous when I did this the first time (worried about soggy tortillas) but it worked great.  I use Food For Life sprouted corn tortillas for this recipe. 

 

Friday:  Leftovers

 

Saturday:  Chicken or Steak on the grill with asparagus and pasta (toss brown rice noodles with olive oil, salt, pepper, basil, a few lemon squeezes and add some grape tomatoes to it - YUM!)

 

Sunday:  Happy Mothers Day! (hoping I don't have to cook!) :)                       

I'm back! (Sort of!) Menu Plan Week of 4/9

Well, life has been interesting for my family lately.  We got back from vacation, our purchase agreement for a house we bought fell apart due to mold found by inspector in the attic (long story but I will leave it at that!) and now the plan is to move in with my husband's parents at the end of April when we close on our house so that we can continue to look for a new home. 

This whole process has thrown a wrench into menu planning but I am proud to say I have help pretty steady to our whole foods diet, with a little cheating along the way.

This week I do have a plan, at least through the weekend when my in laws graciously offered to take my little guy so we can spend the whole weekend packing!  I will do my best to post plans and hope to get back to recipe writing and other posts once we are settled.

Monday:  Sloppy Joe's with roasted broccoli and blue corn chips

Tuesday:  Oatmeal bake with breakfast sausage

Wednesday:  Quinoa burgers with cauliflower poppers

Thursday:  Chicken with white beans and tomatoes; salad

Friday:  Out

Saturday:  Out

Sunday:  Slow cooker beef and pasta (calls for wagon wheel pasta, I use a GF penne pasta, cook on the side, drain and rinse, stir into slow cooker at the last minute.  Also, put fresh veggies in about one hour before eating, if possible.  Otherwise pre-cook veggies and stir in right before eating.)

Menu Plan Week of March 12th

(Please note, I will be on vacation beginning next week for 10 days, so there will be no new menu plans for the next two weeks!  There are lots of menu plans and recipes to choose from, I'd love to hear what you try (successes, fails, etc.) while I am out of town!)

A very busy weekend of house hunting, etc. for us so I'll get right to the point! Here is our menu plan for this week! 

Monday:  Rolled Flank Steak (no soy sauce) with roasted broccoli and rice

Tuesday:  Slow Cooker Vegetarian Mexican Lasagna (I use Food For Life Sprouted Corn Tortillas)

Wednesday:  Leftovers

Thursday:  Pasta and turkey meatballs with salad

Friday:  Whatever is left in the fridge!

Saturday:  Out

Sunday:  Headed to sunny Florida! :)

Menu Plan Week of 3/5

After a whirlwind couple of weeks, I am back to menu planning.  We listed an sold our house in a matter of days and now we are on the hunt for our "dream home" - meaning the one with some of our "wish list" characteristics and one that we can see ourselves raising our kids in for the long haul.  It is a difficult and sometimes emotional process but we are so excited!

As you know, I am very disciplined with our menu planning.  When that went out the window the past two weeks, I learned three things.  First, it is very challenging to feed a child with food allergies well-rounded meals without a plan.  Two, I eat a LOT more junk food without a plan and three, I spend a LOT more money at the grocery store without a plan.  Overall, it reminded me just how critical a plan is for my family, and it also reminded me that this is why so many busy American parents feel so overwhelmed by the thought of feeding their families healthy meals at the dinner hour!  A plan makes things so much easier.  If you have not tried it yet, I encourage you to use my plans (or a version of my plans) for 4-5 weeks (it takes that long to get into the swing of things with it and to build the habit)!  I assure you, you will find yourself so much less stressed at mealtime... and with some extra cash in your pocket to save for a rainy day (bonus)!!

Here is my menu plan for this week:

Monday:  Bean burgers with kale chips and raw veggies

Tuesday:  Kid-friendly Jambalaya with a side of green beans

Wednesday:  Black Bean Sweet Potato Quesadillas

Thursday:  Quinoa with Chicken and Broccoli
(I found this recipe by signing up for the Cooking Traditional Foods' free newsletter here - she will send you a free sample of their budget menu mailer when you sign up.  I subscribed to her menu mailers when I was first learning traditional foods techniques, these are a wonderful resource!)

Friday:  Leftovers and/or whatever is in the fridge

Saturday:  Pork Tenderloin with Vegetable and Roasted Potatoes

Sunday:  Breakfast for dinner (pancakes/sausage/fruit)

Menu Plan Week of 2/20/12

I hope everyone enjoyed their weekend - here in Minnesota, we were blessed with an amazing weekend of 40+ degree, sunny weather.  Is it really February?!  It has been such a mild winter.... no complaints from this sun-loving girl!

Things get tricky for my family this week....  we are putting our house on the market tomorrow morning.  This means I will have to be more flexible than usual with my menu planning and will need lots of grab and go food options for my little guy.  Having a kid with food allergies makes this process all the more interesting.  But, like everything else, it gives me the opportunity to work on being flexible with food options.  I hope to make some cold salads (like the quinoa salad on my plan this week) that will allow for leftovers that I can pack in a cooler and take along with me if we need to eat dinner on the go due to showings.  Wish us luck!!!

Monday: Homemade chicken nuggets with broccoli and rice

Tuesday:  Superfood Quinoa Salad (leave out avocado until right before eating)
Tip:  Prepare the quinoa salad the night before, the more time it has to sit the better the flavor!

Wednesday:  Keema (this sounds interesting...  scroll down for recipe...I'll use ground beef and butter instead of lard) served over brown rice couscous or noodles
Tip:  Prepare this the night before - lots of leftovers to freeze!

Thursday:  Pizza night! (Roasted vegetable pizza)

Friday:  Out of town

Saturday:  Out of town

Sunday:  Winging it!

Menu Plan Week of 2/13

Better late than never!  We are putting our house on the market one week from today.  Life is just a little bit crazy as a result.  This makes it all the more important that we have healthy meals on the table at the dinner hour, along with a stockpile of healthy snacks.  Now, to find some time to grocery shop.... hmmmm..... :)


Monday:  Sausage and Shrimp Pasta (make it without the half and half for dairy free, I will not be using pepperoncini to make it more kid-friendly!)

Tuesday:  Happy Valentines Day! :)  Burgers, veggie and a special valentine treat (to be determined)

Wednesday:  Pork Tenderloin with roasted potato wedges and salad
Tip:  Prepare slow cooker with pork the night before.

Thursday:  Poblano, Mango and Black Bean Quesadillas
Tip:  Prepare the filling the night before, heat inside the quesadilla before dinner!

Friday:  Mexican Sloppy Joe's and raw veggies
(batch cook, cut the recipe in half if you do not want leftovers!)
Note:  Sloppy Joe recipe:  brown 2 lbs beef in 3 tbsp. coconut oil.  Mix in slow cooker with 4 cups salsa, 4 shredded carrots, 1 diced bell pepper (or jarred roasted pepper), 6 tbsp. tomato paste, 4 pressed garlic cloves, 1 tbsp. Italian seasoning, 2 tsp. salt).  Cook on LOW for 8-10 hours.  Serve on rolls.

Saturday:  Out

Sunday:  Chicken and Wild Rice Soup (with or without the roux mixed in!)

Menu Plan Week of February 6th

We are in the midst of a busy weekend and a busy week ahead!  I am hoping to include a post this week featuring some of the meatless meals we have been enjoying lately.  In the meantime, enjoy this week's menu!

As a special treat this week, I think I am going to give the chocolate brownie batter dessert hummus recipe a try.  Check it out!  It is healthier than you may think based on the name of the recipe!

I am also going to make the crispy treats featured on this site (January 24th post) - great for lunch boxes, a pre or post workout snack or as a special after dinner treat for your kiddos! (I'll use a new find, Enjoy Life flex puffs, in place of crispy rice cereal).

Monday:  Baked chicken breasts with Saffron, Zucchini and Herb Couscous and roasted broccoli

Tuesday:  Baked Oatmeal

Wednesday:  Quinoa Casserole (slow cooker!) no almonds, no cheese, add garbanzo beans; salad

Thursday:  Italian Sausage Ragu served over Polenta (instead of pasta)
TIP:  Prepare pan of polenta and the sauce the night before.  Cut polenta into large squares and quickly pan fry to warm up before eating (while warming up the sauce).  If you are dairy free or would like a quicker ragu, just mix browned sausage with a jar of organic pasta sauce.

Friday:  Leftovers

Saturday: Out

Sunday:  Turkey Burgers with sweet mustard sauce and a veggie side