menu plan! week of 10/31

Sunday: salad, veg stir fry (spinach, eggplant, pepper, onion, carrot, bok choy)
make pasta sauce in crock for lunches

Monday: beef and lentil soup (add beet greens, cook in crock pot, low 6 hours), salad, kale chips

Tuesday: tacos/lettuce wraps, guacamole

Wednesday: grilled brats, kohlrabi greens gratin, salad, beets with feta

Thursday: pork chops, green beans, kohlrabi mashers

Friday: potato kohlrabi soup with sausage (use 3 chicken brats, cook in crock pot low 6 hours), beets with feta

Saturday: out

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Curried Okra Stew With Sweet Potato Leaves And Coconut Milk | The Slow Cook

Curried Okra Stew With Sweet Potato Leaves And Coconut Milk | The Slow Cook

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Simple Sundays | Grilled Eggplant with Roast Garlic Dressing | Kitchen Confidante

Simple Sundays | Grilled Eggplant with Roast Garlic Dressing | Kitchen Confidante

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Acorn Squash In Foil On The Grill Recipe - Food.com - 67203

Acorn Squash In Foil On The Grill Recipe - Food.com - 67203

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Keep Stovetop Grains from Sticking: Wait 10 Minutes! | Apartment Therapy The Kitchn

Keep Stovetop Grains from Sticking: Wait 10 Minutes! | Apartment Therapy The Kitchn

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Heat Wave Eating: No-Cook Tomato Sauce | Apartment Therapy The Kitchn

Came into a TON of tomatoes recently. I have been cooking them up nightly. Tried this "no cook" sauce, but didn't eat it cold (put it atop eggplant parm and baked in the oven). The result was delicious! I tried a similar recipe the next day, but in the crock pot. Added mushrooms and peppers and again, delicious! I can't wait to try this actually cold. I'll bet it's good.

Heat Wave Eating: No-Cook Tomato Sauce | Apartment Therapy The Kitchn

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Grill Master Guide: 15 Tips for Grilling Greatness | Apartment Therapy The Kitchn

We just got a grill! :)

Grill Master Guide: 15 Tips for Grilling Greatness | Apartment Therapy The Kitchn

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Menu plan week of 6/19-6/25

Sunday
Garlic roasted chicken and potatoes (add mushrooms and carrots)
green beans
Roasted Beets with Feta

Monday
Sweet and Sour chicken drummettes
With rice, spinach
Tomato/cucumber/feta/spinach salad

Tuesday
Turkey sausage soup
Tomato/cucumber/feta/spinach salad

Wednesday

Pesto pasta w/ veggies

Salad

Thursday
Veggie stir fry with new box stuff

Friday
Slow cooker marinara sauce over pasta
Salad

Saturday
Whole chicken crock pot
sides

Sunday
Chicken tacos with meat from Saturday

Monday

Mushroom Chicken

package of thigh meat 

chopped mushrooms (2 cups)

2 tbsp butter

3 cloves garlic

parsley

salt, pepper, thyme

Season chicken breasts, put in slow cooker, top with mushrooms, garlic, parsley, cook on low for 4-6 hours.

Serve over rice

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Peak-Season Map at Epicurious.com

Peak-Season Map at Epicurious.com

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The Kitchn's Top Ten Vegetarian Dinner Recipes Morning Roundup | Apartment Therapy The Kitchn

The Kitchn's Top Ten Vegetarian Dinner Recipes Morning Roundup | Apartment Therapy The Kitchn

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10 Meals To Make In 10 Minutes Or Less Recipe Roundup | Apartment Therapy The Kitchn

10 Meals To Make In 10 Minutes Or Less Recipe Roundup | Apartment Therapy The Kitchn

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4/23 to 4/29

I didn't do a meal plan last week and it definitely made a difference.  We only got food delivered once, though.  But the "what will I make today?" stress was a pain!  Much more of a pain than spending an hour making a meal plan for the week.

Saturday 4/23

Lunch: leftover lettuce wraps

Ground Turkey Lettuce wraps

1 small onion

2 small carrots (or 1 large)

4 leaves/stems bok choy

1 lb ground turkey

4 tbsp soy sauce

1 tbsp hoisin sauce

shake crushed red pepper

head of lettuce

chop and sautee onion, carrots, and bok choy stems 

add 2 tbso soy sauce and cook down

add ground turkey, season with black pepper

add rest of soy and hoisin sauce

add more ground pepper and crushed red pepper

wash and chop bottoms off lettuce leaves. 

dinner: out 

Sunday 4/10

breakfast: eggs

lunch: out

dinner: crock pot turkey chili w/ chard

Monday 4/11

breakfast: cereal

lunch: leftover arugula pasta

dinner: pork chops, roasted beets w/ sauteed beet greens, broccoli, salad

Tuesday 4/12

breakfast: cereal

lunch: leftover chili

dinner: radish top soup, salad

Wednesday 4/13

breakfast: crock pot oatmeal

lunch: pbj

dinner: pizza with arugula pesto (recipe below) and ranch, bacon, tomato, greens, cheese

another pizza with pepperoni, red sauce, cheese, mushroom

salad

Thursday 4/14

breakfast: crock pot oatmeal

lunch: leftovers

dinner: pasta with greens and arugula pesto

arugula pesto

1 cup arugula

a few spinach leaves

3tbsp garlic

4tbsp olive oil

5-7 sundried tomatoes

salt, pepper, sugar (1tsp of each)

4 tbsp parmesan cheese

4 tbsp crushed almonds (or any other nut)

sautee onion and other veggies (asparagus, tomato, greens) with 1 tbsp olive oil and a couple tbsp of the pesto., cook 1lb pasta, mix everything together.

Friday 4/15

breakfast: oatmeal

lunch: leftovers

dinner: bbq pork ribs with potato, greens

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pizza dough

Pizza dough:

• 1 tsp Fleischmann’s RapidRise Highly Active Yeast (not active dry yeast)
• 1 cup warm water (not too warm or the yeast will die)
• 3 cups of all purpose flour
• 1.5 tsp salt

(this will yield four dough balls= 4 12-inch pizzas)

Mix all the ingredients until they come together into a messy ball.  Lightly cover the ball in the bowl you mixed it in for about 20 minutes. Then, mix the dough an additional 5 minutes.  No worries if your dough doesn't look nice, neat, or consistent.  The dough should be just tight enough to form a sticky ball. Put it in a sealed container in the refrigerator.  The container should be big enough so that the dough has room to double.

The dough needs to be in the refrigerator for 24 hours.  After a day, pull it out and give it a quick knead. I usually put mine back into the fridge for another day. The long, slow fermentation is needed to give the crust flavor. You can use it after 24 hours, but it’s not as good. 

When you're ready to bake, divide up the one ball into tennis size balls. Whatever you don’t use can go back into the fridge or to make a sheet pan of focaccia. Leave the balls you are going to use on the counter, covered with a large bowl and let them come up to room temperature, usually about an hour. I find that letting the dough "un-cool" is one of the most important things.  Otherwise, you get dough that's uncooperative and tough to work with!  After an hour, your dough should be pretty soft and pillowy.  While you wait for your dough, preheat your oven.

Turn on your oven as high as it will go, which for me is 550. Sprinkle the dough with flour and pick it up. Do not use a rolling pin. A rolling pin pushes out any bubbles that have started to form.  I stretch out my dough on the counter top (you can find youtube videos on how to stretch pizza dough without a rolling pin.) I also improvised and shaped my dough by turning a metal mixing bowl upside down.  I plopped the dough on top (or the bottom of the bowl, rather!), and let gravity do it's thing with a few gentle tugs here and there.  The best part about having it sit on top of an upside-down bowl was that all I had to do was turn the bowl right-side up to get the dough neatly on the baking sheet.  You can vary the thickness of the dough as you like when you're stretching it out.  I like to make mine pretty thin.  Lightly brush the dough, face-side up, with olive oil.  Now you're ready to load up your toppings.

3 minutes on the baking sheet in the oven, then I transfer the pizza from the baking sheet directly to the oven rack.  This gets the bottom crusty.  3 more minutes, then you're ready to eat. 

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super_supper: Homemade Pasta

super_supper: Homemade Pasta

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Beautiful Beans: 15 Delicious Recipes with Beans | Apartment Therapy The Kitchn

Beautiful Beans: 15 Delicious Recipes with Beans | Apartment Therapy The Kitchn

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A Bowl of Pasta: 7 Fresh Ideas for Spring Pasta Dishes | Apartment Therapy The Kitchn

A Bowl of Pasta: 7 Fresh Ideas for Spring Pasta Dishes | Apartment Therapy The Kitchn

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4/9 to 4/15

Quite a bountiful CSA box this week!  It's obvious that things are in bloom. :)

Saturday 4/9

breakfast: eggs

lunch: spaghetti, add chard

dinner: honey ginger chicken stir fry w/ bok choy, salad

Sunday 4/10

breakfast: pancakes

lunch: lettuce wraps (make plenty for leftovers!)

dinner: turkey chili (double recipe) in crock, salad

make quinoa/spinach pilaf & crock pot oatmeal, and chard with garbanzo for week

Monday 4/11

breakfast: cereal

lunch: quinoa/spinach pilaf

dinner: arugula/bean salad, fried paprika chicken

Tuesday 4/12

breakfast: crock pot oatmeal

lunch: quinoa/spinach pilaf

dinner: veggie linguine (risotto style)

cook greens with bacon, garlic, onion, chicken stock, sundried tomatoes, seasonings (thyme, basil, oregano). 

toss with pasta, cheese, and arugula

Wednesday 4/13

breakfast: crock pot oatmeal

lunch: leftovers

dinner: mashed turnip, "fried" chicken strips, bok choy w/ carrot, salad

Thursday 4/14

breakfast: waffles

lunch: leftovers

dinner: turnip greens with bacon , pork chops, rice, salad
(another turnip greens recipe)

also prep tomorrow's dinner

Friday 4/15

breakfast: oatmeal

lunch: leftovers

dinner: ribollitta  (sub greens stems for celery), garlic bread

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Asparagus Season! A Gallery of 20 Ideas, Tips, & Recipes | Apartment Therapy The Kitchn

Asparagus Season! A Gallery of 20 Ideas, Tips, & Recipes | Apartment Therapy The Kitchn

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How to Broil Steak In the Oven | eHow.com

How to Broil Steak In the Oven | eHow.com

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6 Steps to Avoiding BPA in Your Daily Life | Fast Company

6 Steps to Avoiding BPA in Your Daily Life | Fast Company

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Chow Time! 10 Spicy, Cheesy, and Fried Tex-Mex Recipes | Apartment Therapy The Kitchn

Chow Time! 10 Spicy, Cheesy, and Fried Tex-Mex Recipes | Apartment Therapy The Kitchn

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4/2 to 4/8

Saturday 4/2

breakfast: eggs

lunch: leftovers

dinner: beef stew, coleslaw

beef stew recipe
dredge raw beef in flour/lawrys/pepper mix, add to crock
add carrots (3), potato (4), onion (1), frozen peas (1-2cu), frozen corn (1-2cu)
cover with chicken broth
Worcestershire (2tbsp), soy (1tbsp), fresh thyme (4 twigs), pepper, dash of red wine
cook on low, 6-8 hours.
during the last hour, add greens (1-2cu)
serve with biscuits (cooked in oven)

Sunday 4/3

breakfast: pancakes

lunch/dinner: asian chicken/greens
marinate sliced chicken breasts in premade orange peel sauce
cook with red pepper, onion, greens
serve over brown rice

• make orzo salad for week (sub greens)
• make crock pot sauce for week

Monday 4/4

breakfast: cereal/waffles

lunch: leftovers

dinner: steak, potatoes, salad

Tuesday 4/5

breakfast: cereal/waffles

lunch: sandwiches/leftovers

dinner: sausage soup

sausage soup (custom version :P)

• 3 (4 ounce) links sweet Italian sausage
• 1/2 red bell pepper, chopped
• 1 onion, chopped
• 2 teaspoons chopped garlic
• 1 (28 ounce) can whole peeled tomatoes with liquid, chopped
• 2 tsp dried oregano
• 3 sprigs fresh thyme
• 2 teaspoons dried basil
• 1 container chicken broth
• 1/2 cup dried orzo pasta
• greens
• freshly grated Parmesan cheese to taste

Directions

1. Put everything into the crock pot and cook on low for 6-8 or high for 3-6 hours.  Or, cook the sausage at the bottom of the stock pot, add the onion about halfway through cooking, then add everything else.  Bring to boil, then reduce heat and simmer for 1+ hours.

Wednesday 4/6

store for: mushrooms, eggplant, red pepper, cucumber

breakfast: crock pot oatmeal

lunch: sandwiches/leftovers

dinner: mushroom stroganoff, salad

Thursday 4/7

breakfast: crock pot oatmeal

lunch: leftovers

dinner: salad, eggplant parm

eggplant parm: 

broil thin eggplant slices, brushed with olive oil, 5 min per side

mix 1 egg, half a container ricotta, greens, garlic, oregano and basil

roll eggplant around ricotta mix, or arrange like lasagna. top with cheese and sauce.

Friday 4/8

breakfast: crock pot oatmeal

lunch: leftovers

dinner: split pea soup w/ sausage (or TBA based on CSA box)

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pie crust 102: all butter, really flaky pie dough | smitten kitchen

pie crust 102: all butter, really flaky pie dough | smitten kitchen

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Five Ways to Eat: Quinoa | Apartment Therapy The Kitchn

Five Ways to Eat: Quinoa | Apartment Therapy The Kitchn

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Five Ways to Eat: Oats | Apartment Therapy The Kitchn

Five Ways to Eat: Oats | Apartment Therapy The Kitchn

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3/25 to 4/1

Saturday 26th
breakfast: eggs with spinach, cheese, bacon

dinner: pork chops, green beans, spinach/cheddar potatoes (my custom version below), salad

Spinach/cheddar potatoes
Ingredients

• 2 tablespoons butter
• chopped green onion, about 1/2 cup (half of a green onion)
• 5 large potatoes, peeled and thinly sliced
• 3 cups fresh spinach 
• 2 cups cheddar cheese
• 1/2 cu almond milk
• handful bacon crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish with olive oil or coconut oil.  Bring a pot of water to a boil. 
2. Slice potatoes, onions, and spinach.
3. Boil the potato slices for about 1 minute.  Add spinach and onion for about 30 seconds, then drain. 
4. Make sure all of the water is drained, dump into baking dish.  Add salt and pepper, then cheese, milk, and butter.  Top with bacon crumbles, and cook in the oven uncovered for about 20 minutes.

Sunday 27th
breakfast: pancakes made with coconut oil, add almond

lunch: maple soy salmon, boiled carrots, spinach and orzo salad

• make spaghetti sauce for the week:

my quickie sauce recipe
3 sausage links
1 chopped onion
8 chopped baby bella mushrooms
1/2 of 2 pepper varieties, or one whole pepper
2 tbsp garlic
1 tbsp dry basil
1 tbsp dry oregano
1 tsp crushed red pepper
chopped fresh chard (1 cup or so, about 3-4 leaves, chop and save the stems for future meals)
1 full container of prego heart smart sauce

put sausage links in crock pot. put garlic and other chopped veggies on top. pour sauce over everything. add seasonings. mix. cook on low for about 8 hours.

• make coleslaw for the week (add bok choy)

Monday 28th
lunch: spaghetti or pb&j

dinner: orange peel  sauce with chicken and/or veggies (bok choy, onion, pepper, mushroom), brown rice


Tuesday 29th
lunch: spaghetti or leftovers

dinner: lentil soup in crock (my version below)

Ingredients

• 3 sausage links
• 1 large onion, chopped
• chopped stem greens (chard and collards)
• 1 tablespoon chopped garlic
• 1 (16 ounce) package dry lentils, rinsed
• 4 carrots, chopped (don't peel, but wash well)
• 10 cups water
• 2 tbsp chicken boullion
• 1 can rotel
• 1 tablespoon garlic powder
• 3 tablespoon chopped fresh cilantro
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon fresh thyme (4-5 stems)
• 1/4 teaspoon dried basil
• sea salt to taste
• 1/2 teaspoon black pepper
• greens: collards & chard (or whatever is available), about 3 cups
• 1/2 cup orzo

Directions

1. Place sausage in crock pot, top with veggies, water, and seasonings.  Stir.  Cook on low for about 8 hours, stirring occasionally (every 2 hours is good.

Wednesday 30th
lunch: leftovers

dinner: chili

Ingredients

• 1 package chicken thighs, or 1 package ground beef (or ground turkey)
• 2 cans diced tomatoes
• 1 onion
• 1 pepper (if available)
• 2 tbsp garlic
• • 1 tbsp chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
• 2 cups frozen corn
• 1 can pinto (or black) beans

Directions

1. Brown meat with onion. Season with pepper and salt.
2. Add the rest of the ingredients. Stir
3. Bring to a boil then reduce heat to low, simmer for 1 hour or more.

Thursday 31st
lunch: leftovers

dinner: tortellini with greens, sauce


Friday 1st
lunch: leftovers

dinner: chicken cacciatore

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