Menu Plan Monday

 

Monday – Rosemary & Red Wine Roast
Tuesday – Roman-style Chicken*
Wednesday – Hot and Sour Soup
Thursday – Salsa Cube Steaks
Friday – Meatloaf & Mashed Cauliflower
Saturday – Korean Night! Galbi Beef Short Ribs, Kimchi & Chap Chae
Sunday – {open night}
 
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Menu Plan Monday

Wow, life has been crazy and I haven’t posted anything in… well, way too long for Blog-Land. I miss the Monday Menu Plans though and it helps me with my meal planning, so here we go again!

Monday – Breakfast for Dinner: Pumpkin Pancakes, Egg & Veggie Frittata
Tuesday – Chipotle Shredded Pork Tacos
Wednesday – Pizza Soup
Thursday – Sesame Ginger Chicken
Friday – Blue Cheese & Bacon Stuffed Burgers, Butternut Squash Fries, Green Salad
Saturday –  Israeli Dinner: Beef Brisket, Latkes, and Coconut Flour Rugelach
Sunday – Taco Salad with Chipotle Sour Cream
 

Menu Plan Monday

Menu Plan Monday is now brought to you on Wednesday. Not permanantly (hopefully) but this week, anyway!
 
Monday – {open night}
Tuesday – Marinated Pork Chops
Wednesday – Caesar Chicken Salad
Thursday – Asian Chicken Wings* with Gingered Carrots and Mixed Greens with Asian Dressing
Friday – Breakfast for Dinner: Almond Flour Banana & Dark Chocolate Pancakes, Egg & Veggie Frittata
Saturday – Chicken Stuffed with Cheese, Garlic and Onion, Grilled Cauliflower
Sunday – Shredded Beef w/ Carrot Chips* and Side Salad
 

Quinoa and Black Beans

Another bowl of slop… but so good! And again, so cheap.  This is like rice and beans, but with quinoa instead of rice.

QUINOA & BLACK BEANS

  • 1 tsp. butter or olive or coconut oil
  • 1 large onion, chopped
  • 3-5 cloves garlic, minced
  • 1 1/2 C uncooked quinoa, soaked for 24 hours. (See importance of soaking here and see how to soak quinoa here.)
  • 1 1/2 C chicken stock
  • 2 tsp. ground cumin (or more)
  • 1/4 tsp. cayenne pepper (optional… or to taste)
  • salt and pepper to taste
  • 2 C frozen corn
  • 2 15oz cans black beans (or 3-4 cups)
  • 1/2 C chopped fresh cilantro
  • sour cream and shredded cheese for garnish (optional)

1. Heat oil and saute onion until browned. Add garlic and cook until just fragrant.

2. Rinse and drain quinoa. Put into saucepan and cover with chicken stock and spices. Add cooked onion and garlic to saucepan. Bring the mixture to a boil. Cover and reduce heat, simmer 20 minutes or so.

3. Add frozen corn and continue to simmer about 5 minutes or until corn is heated through. Mix in the black beans and cilantro and serve.

[Note: I upped the amount of spices I put in mine but I didn’t make the exact amounts of anything either. Make sure you taste and add more if it is too bland.]

Variations:  Add steak, chicken, or shrimp. Add red, yellow or green peppers. Add jalapenos for heat.

[photo credit]

Pad Thai

We used to live in Florida and they had an AMAZING Thai restaurant there. Since then I haven’t had GOOD Pad Thai. One day I decided to make it but the recipe I had didn’t even sound good (it had ketchup in it!). I got a box of brown rice noodles at the store and on the back is a Pad Thai recipe.. that sounded so good! So I made it and it IS so good!!! Seriously a replica of that Thai restaurant (at least how I remember it… it’s been years now). So here it is to share with you. Totally the back of a box so you could get it yourself, but I thought I would share the wealth.

RESTAURANT-STYLE PAD THAI

4T olive oil or coconut oil
2 garlic cloves, minced
8-10 medium shrimp, peeled & deveined or 8 oz. chicken or 1# steak (I use steak)
2 eggs, lightly beaten
1 pkg. brown rice noodles (cooked- soaked in hot water for 8-10 minutes)
1 cup fresh bean sprouts

Sauce: 4 T lime or lemon juice
3 T fish sauce
3 T sugar (I omit, but I am sure you could use some honey or other natural sweetener here as the sugar gets dissolved anyway)
1-2 pinches crushed red pepper flakes

Garnish: 2 T cilantro, chopped
3 T roasted peanuts, crushed
3 T green onions, thinly sliced
1 lime, cut in wedges

Heat wok or pan over high heat. Add 2 T oil, garlic and meat. Cook  until shrimp is opaque or until meat is browned; set aside. Add remaining 2 T oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well-mixed. Add meat and bean sprouts.  Toss well. Garnish with cilantro, peanuts, green onions and lime wedges.

[photo credit]

Low-Carb Salmon Cakes

Husband is eating low carb for a while while he slims down to where he wants to be. Not totally carb-free, but just low carb as in no toast with his eggs, no bun with his burger, and no sugar! He’s doing really well and I thought I would help him along by making these Salmon Cakes that don’t have any fillers in them like bread crumbs. I always use leftover pieces of sprouted whole wheat bread that I crumble in a food processor, never white bread crumbs, but still, it is nice to have a few meals without grains in them.
LOW-CARB SALMON CAKES
  • 1 14.75-oz Can Wild-caught Salmon (Or an equivalent amount of fresh or frozen wild-caught salmon)
  • 1 Carrot, peeled and diced small or minced
  • 1 Celery Stalk, diced small or minced
  • 3 Cloves Garlic, minced
  • 2 Tablespoons Dried Parsley
  • 3 Eggs from Pastured Hens
  • 1 Celery Stalk
  • ¼ Teaspoon Cayenne Pepper
  • Unrefined Sea Salt to Taste
  • Coconut Oil for Frying

Heat the oil in a pan, and fry the onions, carrots, garlic and celery.

Mix together vegetables, parsley, paprika, salmon and eggs until well blended.

Form 8 patties and gently fry them in a tablespoon or so of coconut oil, gently turning them when one side is done.

Serve warm and with yogurt-mustard dipping sauce. (Kids can dip them in yogurt or ketchup or BBQ sauce)

YOGURT-MUSTARD DIPPING SAUCE

  • 1 Cup Whole-Milk Yogurt
  • 1-3 Tablespoons or so (to desired taste) Brown or Spicy Mustard
  • chopped fresh parsley or chives (optional)

Lentil Hamburger Casserole

Just about every week I try a new recipe. Sometimes they are good, once in a while they really bomb. This one was good… for a dirt cheap meal that is quick and easy.

This isn’t really a casserole because you don’t bake it after its assembled so it’s kind of  just a bowl of slop (I’m great at marketing, aren’t I?) but the flavors are really great.

Lentil Hamburger Casserole

2 Cups Lentils

1 Quart Water

1 Bay Leaf

1 pound ground beef

1 large onion, diced

1 8oz. can tomato sauce

2 teaspoons salt

1 teaspoon vinegar

1/2 teaspoon pepper

1/4 teaspoon dried basil

1/4 teaspoon dry mustard

In a large saucepan over Medium heat, bring to boil lentils, 1 quart water and bay leaf. Reduce heat, cover; simmer 30 minutes or until lentils are tender.

Meanwhile, in large skillet, saute beef and onion until meat is cooked through. Drain lentils, reserving liquid.

If necessary, add water to make 1 C liquid. Discard bay leaf. Stir lentils and liquid into meat mixture. Add remaining ingredients. Stir well.

Serves 6.