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Weekly Meal Plan, August 29

Megan — Mon, 29 Aug 2011 14:00:34 +0000

I took a little break from posting my meal plans because we’ve had a bit of transition when it comes to food. If you haven’t noticed, I’m now doing some blogging for Greenling, and in order to facilitate that our vegetable box now comes weekly on Fridays instead of bi-weekly. Now that I think I’ve got a handle on it (better than “It’s Thursday! Cook ALL the vegetables!”) let’s get back to the planning.

This week will be nice and calm, except for the party we’re having on Sunday for my husband’s birthday. I was worried about having a party considering the heat we’ve been having (112 yesterday), but the current forecast calls for precipitation Thursday through Sunday. Happy birthday; I got you rain.

Monday Butternut squash chili, using fresh pinto beans and Hatch chiles

Tuesday Chicken ravioli, salad. The ravioli is from Costco. I do not apologize.
Make and freeze: Jalapeno poppers

Wednesday Bombay potatoes (potatoes and chickpeas in a curried tomato sauce), broccoli

Thursday Caprese panini

Friday Homemade pizza

Saturday Leftovers

Sunday Birthday! For breakfast I’ll make French toast and then we will probably not eat again until the party. We’re cheating a little and buying brisket from Salt Lick, because we don’t have a smoker, and who wants brisket not cooked on a smoker?

Party Menu
Brisket
Veggie burgers
Three Bean Salad
Soft Pretzel Bites with sage mustard
Jalapeno Poppers
Guacamole & chips
Crudites & hummus
Watermelon
Chocolate Cake with Strawberry Buttercream (inspired by this)
Gluten-free Chocolate Chip Cookies
Assorted beers, sparkling water, lemonade

What are you making?

This post is linked up at Meal Plan Monday hosted by I’m an Organizing Junkie

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Weekly Menu Plan, July 18

Megan — Sun, 17 Jul 2011 23:30:56 +0000

In a way it’s funny that I decided to jump back into posting my meal plans right now. Next week I’ll be heading to Pennsylvania for Big Summer Potluck 2. Four days after I get back I’ll be heading back to the airport, this time for BlogHer. I’ve been following the #blogher tag on Twitter and reading people’s posts about the upcoming weekend. I’m not sure if that makes me more prepared or less prepared, considering the different factors other attendees keep bringing up. I’ve been to conferences before, but not one as big (or brand focused) as BlogHer is. I actually plan on attending the panels (gasp!) but I’ve also written down a list of companies I want to talk to and I have plans to dine with friends outside of the conference. So we’ll see how my experience ends up being. I hope to do a recap or two when I get home.

This week in our box:
* Blueberries
* Nectarines
* Mango
* Armenian cucumber
* Green peppers
* All Blue potatoes
* Onions
* Basil
* Juliette tomatoes
* Purslane
* Eggplant

At the market I bought banh mi sausage, lemon basil chicken sausage, chorizo verde, brown turkey figs, and a bag of fresh peas.

We’ve been getting blueberries every week so we had many, many blueberries that need to be eaten. I’ve taken care of a few of them by baking up blueberry drop biscuits for ourselves and blueberry muffins for a friend who had her first baby a couple weeks ago. I also made a pie to take to ATX Swappers, which means we’re down to only a few berries! Not bad considering we had almost two and a half pints.

Monday
I’ll be delivering a meal to my friend and then heading to ATX Swappers. The guys will have grilled cheese and broccoli.

Tuesday
Harissa goat hash (recipe to come)

Wednesday
Portabella Mushroom Surprise – by surprise I mean that I have no idea what I’m making with them yet.

Thursday
Lemon basil chicken sausage and grilled vegetables

Friday
Homemade pizza

Saturday
We’ll be at a wedding shower for our friends until right before dinnertime, so I’m expecting to be full on cake and other party food.

Sunday
Zucchini risotto

What are you making this week?

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Weekly Meal Plan, May 30

Megan — Mon, 30 May 2011 20:16:09 +0000

Even though we just got back from vacation, I’m allowed to say I’m exhausted, right? Going to the grocery store today was the first “alone” time I’ve had in 13 days. More than 5 of those days were spent driving. I was in my best friend’s wedding, we attended an unexpected funeral for my husband’s uncle, we visited lots of family, and went camping in cicada-filled Missouri. We saw a baseball game, ate lots of hot dogs, and I was bitten by a tick. It was an eventful trip.

No time to slow down though, because the International Association of Culinary Professionals (IACP) annual conference is this week and I’m volunteering at a few of the events. Maybe I’ll have time to rest next week – just in time for my husband to start his new job and shift our daily schedule. But hey, it’s nice to be sleeping in my own bed again.

Monday
Grilled marinated chicken, green beans, caprese salad

Tuesday
I’ll be at an IACP volunteer meeting and then hooking up with some blogging friends for dinner. The boys will have macaroni and cheese and broccoli.

Wednesday
Sushi bowls from 101 Cookbooks, using smoked salmon

Thursday
IACP awards dinner for me, so the boys will have chicken meatball subs and carrots.

Friday
Homemade pizza night is back! I hope some of my garden tomatoes will ripen in time. I’ll make two pizzas so there are plenty of leftovers.

Saturday
Last night of IACP, so the leftover pizza will come in handy for the boys.

Sunday
Roast chicken, vegetables. We haven’t done this in a while so I’m looking forward to it. We all enjoy roasted chicken and I love being able to make multiple meals from one afternoon of cooking.

The past month has really been a backslide in terms of what we’ve been eating, so I’m determined to be setting things right again this month. What’s your favorite way to reset your diet?

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Weekly Meal Plan, April 25

Megan — Sun, 24 Apr 2011 23:41:21 +0000

In our garden right now it’s a mad race to see what tomatoes are going to get ripe first. All seven of my plants now have flowers on them, and three have fruit: Early Girl, San Marzano, and Sun Gold. The Sun Gold will probably be first but you never know what can happen. We’ve harvested a handful of tiny strawberries and about two dozen green beans. The peas are spent. Poor things get fried once it starts getting hot. I’m glad I was able to harvest a lot from them, but next year I’m going to try building another bed in partial shade and attempt to extend their season.

What’d we get in our box this week?

* Radishes
* Carrots
* Kale
* Mushrooms
* Onions
* Garlic
* Escarole
* Lettuce mix
* Strawberries
* Leaf lettuce

This coming weekend is a wedding at a lodge near Waco and a baby shower in Austin, so there will be a few days I won’t have to plan meals. Always a bonus, in my book! Speaking of books, I bought Heidi Swanson’s new cookbook, Super Natural Every Day and I’ll be doing a few recipes from that this week. I’ve gotten a lot of new cookbooks/food memoirs recently and I need to go through them all and pick out new recipes. With it getting hotter and hotter it’s easy to slip into a no-cook rut and I’m hoping to avoid that.

Monday
The granola recipe makes 8 cups so it should be more than enough for me to have for breakfast every day this week. The kale salad sounds incredibly easy and perfect for Meatless Mondays.
Breakfast Granola from Super Natural Every Day
Lunch Salad
Dinner Kale salad from SNED

Tuesday
Breakfast Granola from SNED
Lunch Leftover kale salad
Dinner Lamb merguez sausage and roasted carrots

Wednesday
Breakfast Granola from SNED
Lunch Beef bulgur soup
Dinner Chickpea wraps from SNED

Thursday
Breakfast Granola from SNED
Lunch Leftover chickpea wraps
Dinner Homemade macaroni and cheese

Friday
Breakfast Granola from SNED
Lunch Salad
Dinner At the wedding

Saturday
Wedding

Sunday
Breakfast At the wedding
Lunch Baby shower
Dinner Meatball sandwiches

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Weekly Meal Plan, April 11

Megan — Sun, 10 Apr 2011 16:00:00 +0000

It is starting to get hot out there, and that always makes sticking to our meal plan a little more difficult. Add in some extra stress and exhaustion, and we have a recipe for fast food every night. We’re back on our veggie delivery schedule so we’re going to do the best we can. I know the summer is going to get so much worse, so I need to snap out of my cooking funk! It’s funny how a little bit of time off from cooking can really throw you off.

In our box this week:
* Pea shoots
* Green leaf lettuce
* Romaine lettuce
* Strawberries
* Chard
* Spring onions
* Baby beets
* Radishes
* Collard greens

The collard greens are already gone, as I cooked them up to go with a roast. I also went to the farmers’ market yesterday (I hadn’t been in weeks!) and picked up:

* Artichokes
* Strawberries
* Brussels sprouts
* Lamb merguez sausage
* Zucchini
* Carrots

Our menu this week is pretty simple. I’m trying to cook as much as possible from the pantry/freezer. This week’s plan will use up the last of our chicken and ground beef. I’m freezing the lamb sausage for later in the month. I’m hoping to make a small batch of jam from the berries as my last batch was very runny (due to using palm sugar? who knows). And I have lots of good stuff to eat from ATX Swappers!

Monday
Breakfast: Tropical fruit bread (swap item)
Lunch: Kale pesto pizza (swap item)
Dinner: Falafel, artichokes

Tuesday
Now that it is so warm by the time we get home from work, the Crock Pot will be called in a lot. I know some foodies think Crock Pots are lowbrow, but they are fantastic time savers and I recommend everyone having one.
Breakfast: Tropical fruit bread
Lunch: Kale pesto pizza
Dinner: Butter chicken

Wednesday
I love quiche because you can throw practically anything in it and it tastes delicious. I’m not sure yet what will be in this one, but it will at least have cheese and spring onions. Another great thing about quiche? Call it pie and my son gobbles it up.
Breakfast: Tropical fruit bread
Lunch: Leftover butter chicken
Dinner: Quiche

Thursday
Breakfast: Banana bread (swap item)
Lunch: Leftover quiche, salad
Dinner: Quinoa salad

Friday
Pizza at the end of the week is perfect for using up extra veggies or leftover meats. It makes for a surprise every week.
Breakfast: Leftover quiche
Lunch: Tuna sandwich
Dinner: Homemade pizza

Saturday
Tamale pie is really a casserole of ground beef, tomatoes, peppers, onions, corn, beans, and cheese, topped with cornbread. We first had it when I was on maternity leave (thanks Red Tent!) and continue to love it.
Breakfast: Scrambled eggs
Lunch: Leftover pizza
Dinner: Tamale pie

Sunday
I’m sure we’ll have lots of food to use up, so leftovers will be on tap for dinner. Or what some people like to call YOYO night. (you’re on your own).
Breakfast: Scones
Lunch: Salad
Dinner: Leftovers

What are you having this week? Any obstacles to sticking with the plan?

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Weekly Meal Plan, March 21

Megan — Sun, 20 Mar 2011 16:00:00 +0000

I missed posting a meal plan last week. I was exhausted from TECHmunch and couldn’t even begin to think about what to make. As such the week has been kind of random in terms of deciding what to eat, but it hasn’t been too much of a disaster since the freezer is well stocked. This week promises to be normal, as we actually have no conflicts of any sort. I don’t know how that happened, but I’m glad.

While we don’t have any social obligations, I’m still going to be pretty busy. I have at least a dozen posts to write for this blog, and I also need to write a few more for other places! If you hadn’t heard, I’ve joined the team over at Simple Bites and my first contribution will be up next month. I love Simple Bites and the posts are always outstanding over there, so I hope I can deliver some really great stuff! Also, it was just announced that I was selected as one of the 2011 contributors for The Mushroom Channel! I’ll be coming up with mushroom recipes all year long, which will be fun because I’m basically a mushroom newbie. Oh, and even though St. Patrick’s Day has passed, you could go check out the guest post I did over on LiveMom about boxty.

We had a problem with our box delivery – the truck broke down and then I was freaking out because my account had conflicting information. Thankfully they delivered it Saturday morning and we’re full of veggies again. Hooray!

This week our box had:
* Tomatoes
* Lettuce
* Spinach
* Mustard greens
* Scallions
* Grapefruit
* Green cabbage
* Cilantro
* Kale
* Oranges

While at TECHmunch I won a 12-cup KitchenAid food processor, and it comes with a citrus press, so I’m going to try juicing a bunch of the fruit we have. Unfortunately a lot of the citrus we’ve been getting has been hard to peel and full of seeds, which doesn’t make it very easy to eat during lunch breaks. The kale will be turned into chips, and I’m trying to get my husband to make sauerkraut with the cabbage.

Monday
Breakfast Steel-cut oats with currants and coconut
Lunch Salad, cheese, and strawberries
Dinner Spaghetti with fresh tomato sauce

Tuesday
At the last ATXSwappers I snatched up a bag of frozen pierogies and I’ve been hold on to them for a while. I’ve made them from scratch before, but it’s so much easier when someone else does it!
Breakfast Smoked salmon and cream cheese on toast
Lunch Soba noodles
Dinner Pierogies

Wednesday
Breakfast Steel-cut oats with blueberries
Lunch Leftover pierogies
Dinner BLT

Thursday
Breakfast Scrambled eggs
Lunch Pho
Dinner Pork chops, rosemary roasted potatoes

Friday
Breakfast Breakfast taco
Lunch Leftover pho
Dinner Homemade pizza

Saturday
Breakfast At the farmers’ market
Lunch Vegetable sauté
Dinner Burgers

Sunday
Breakfast Pancakes
Lunch Snacky non-lunch
Dinner Lentil tomato soup

What are your plans for the week?

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Weekly Meal Plan, March 9

Megan — Mon, 07 Mar 2011 03:33:21 +0000

The next two weeks will be interesting. Not the least of which because I’ve decided to give up sugar for Lent. I’m not Catholic but it seems like a good time to rechargtele myself in a way. And I definitely have a sugar issue. No matter how healthfully I eat otherwise, I can’t seem to give up the sweet baked goods! This will be quite the challenge.

Also, Project Simplify starts over at Simple Mom on Monday! I use her methods for spring cleaning and I’m looking forward to more decluttering around the house. I’m kind of obsessed with decluttering, and yet we still have a ton of stuff. I’m hoping to reduce even more this spring.

Here’s what we got in our Greenling box this week!
* Green cabbage (almost 4 lbs!)
* Purple kale
* Spinach
* Lettuce
* Grapefruit
* Oranges
* Green onions
* Turnips
* Tomatoes

Monday
Lunch is leftovers from Sunday dinner, while dinner will be a special meal I’m making in advance of St. Patrick’s Day.
Breakfast: Steel-cut oatmeal
Lunch: Smoky Sweet Beef Taco with Avocado Tomatillo Sauce (recipe Monday)
Dinner: Irish Boxty with Chicken Thighs

Tuesday
Breakfast: Blueberry muffin
Lunch: Boxty with chicken
Dinner: Wild boar sausage, sauteed kale

Wednesday
Breakfast: Scrambled eggs
Lunch: Salad with diced chicken
Dinner: Spaghetti and meatballs

Thursday
My husband leaves for a conference this afternoon, so we’ll be on our own until late Tuesday. I expect a lot of random meals due to the picky one.
Breakfast: Scrambled eggs
Lunch: Soba noodles with bok choy
Dinner: Leftover awareness day

Friday
Breakfast: Steel-cut oatmeal
Lunch: Salad
Dinner: TECHmunch starts tonight with a couple of mixers so I expect to get enough food there, but if not I can just pop into Whole Foods.

Saturday & Sunday
I’ll be at TECHmunch all day, so I don’t have to worry about food at all.

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Weekly Meal Plan, February 21

Megan — Mon, 21 Feb 2011 00:20:23 +0000

Where is the time going? I know that’s kind of a cliche, but seriously. Wasn’t it just Groundhog’s Day? February is almost OVER, people! The month that is typically the absolute worst one ever to get through, despite its abbreviated length.

For me the month has been flying by, and I’m suddenly dashing around the house, insisting on spring cleaning now and trying to make sure we get our planting done as soon as possible. I should probably relax a little.

In our box this week:
* Spinach
* Bok choy
* Planting onions
* Collards
* Fennel
* Oranges
* Meyer lemons
* Green cabbage
* Multicolored carrots
* Avocados

Immediately upon seeing the cabbage my husband proclaimed, “Sauerkraut!” So I’ll be making up a batch of that. I’m going to try planting some of those onions, and the rest will just be cooked up with some new potatoes. Two of the Meyer lemons went to making some mini cakes based off Kate’s gluten-free recipe, and the avocados are being added to sandwiches and eggs. This morning I made my eggs scrambled with leftover chimichurri and diced avocado, and it was so delicious! I just needed some meat to make it “green eggs and ham”.

I’m not going to list breakfast and lunch for the work week, because they’re going to be the same every day: steel-cut oats for breakfast, and either a nice salad or leftovers for lunch. Easy peasy. I’ll note that in my lunches I do also pack fruit and yogurt to go with whatever I’m eating, and my snack is often whole-wheat crackers with a Laughing Cow wedge. I’m going to be posting more about making lunches soon, because I think a big part of teaching yourself to eat real food is working on your lunches.

Monday
Here’s a great reason why I love the Artisan Bread in 5 Minutes method. On Friday I made a batch of dough in order to make baguettes for my Homemade Banh Mi Sandwiches. Tonight I’ll pull from that same batch to make flatbread to go with the daal.
Dinner: Palak Daal

Tuesday
Eating from jars! Sort of. I’m pulling out a jar of my Hatch Peach Salsa to accompany some pork chops my dad had sent from Wisconsin at Christmas.
Dinner: Pork chops with salsa, new potatoes sauteed with planting onions

Wednesday
I have a dinner at one of the new restaurants in town, so the guys will be on their own.
Dinner: Leftovers

Thursday
Another night out for me for the Gluten-Free Pizza Party. Two nights in a row isn’t normal, and even though I’m having pizza I hope the guys don’t resort to ordering out.
Dinner: Guys fend for themselves!

Friday
A blogging friend is visiting from London, so there’s a chance I’ll be out three days in a row. I never did make that beef roast weeks ago, so this will be the weekend for it.
Dinner: Beef roast with veggies

Saturday
Breakfast: Dutch babies
Lunch: Tacos made from leftover beef
Dinner: Mushroom curry

Sunday
Since we had so many leftovers in the house the chili got pushed off.
Breakfast: Eggs and hash
Lunch: Snackish non-lunch
Dinner: Squash and black bean chili

Are you making anything fun this week?

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Weekly Meal Plan, February 13

Megan — Sun, 13 Feb 2011 23:46:01 +0000

Today was so beautiful outside, and I’m hoping it’s here to stay. We should finally be out of the crazy cold weather. Somehow my tiny pea seedlings survived through both freezes, snow, and ice, although the rest of the seedlings might be lost. The tidy rows of peas make the rest of the garden beds look that much sadder! The barren wasteland of my garden is no match for the losses the local farmers have had in the past three weeks, though. Don’t forget to support your local farmers through all kinds of weather; a poor season is a disaster!

My husband is on a smoothie kick lately so it looks like it’s time to make my own yogurt again. My previous attempts weren’t that great, but since then I’ve read more about it and I think I can make it better – especially as the recommended temperatures for heating and cooling are about 20 degrees different from what I’m seeing online!

Last week’s hit was the Pizza Quiche. My husband loved the convenience of a ready-made breakfast (or lunch!) and actually requested it again.

Monday
Happy Valentine’s Day! Are you making a special meal for the holiday? We went out on Friday so it’s back to the routine for us.
Breakfast: Steel-cut oats with jam mixed in
Lunch: Chicken tortilla soup
Dinner: Caribbean black beans and rice, spinach salad

Tuesday
I have a doctor’s appointment in the afternoon, which always make me nervous, so I’ll stick to a smoothie for lunch and have a snack afterward.
Breakfast: Lemon blueberry muffin
Lunch: Berry power smoothie
Dinner: Spaghetti with sauce I canned this summer (using the recipe in Animal, Vegetable, Miracle)

Wednesday
I was invited to a dinner hosted by TexaSweet Citrus, so I’ll be enjoying a night out learning about food while the boys clean out some leftovers.
Breakfast: Steel-cut oats
Lunch: Chicken tortilla soup
Dinner: Leftovers

Thursday
Breakfast: Lemon blueberry muffin
Lunch: Madras lentils
Dinner: Chicken Masala, from Bon Appetit February 2010

Friday
Breakfast: Wild rice porridge
Lunch: Chicken masala
Dinner: Homemade beef bahn mi

Saturday
Breakfast: Breakfast tacos
Lunch: Salad
Dinner: Homemade pizza

Sunday
By the end of the weekend I almost never want to cook something involved, so soups and chili often take the slot of Sunday night dinner.
Breakfast: Eggs and wild boar chorizo hash
Lunch: Snacky non-lunch
Dinner: Butternut squash-black bean chili

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Weekly Menu Plan, February 7

Megan — Sun, 06 Feb 2011 22:30:32 +0000

It has been a strange week here, y’all. Monday we had our second ATXSwappers, which was wonderful! It’s exciting to meet new people each month. I hope that doesn’t end. For anyone who might come to a swap in the future, I am terrible at socializing, so please say hello! I’m generally in awe of all of you and don’t know quite what to say, but truly, I love chatting with you!

Our household has been full of sick for a while now, first with me, and now my son and husband. It’s pushed our cooking around a bit, as did the unexpected weather issues. Wednesday we had rolling blackouts due to the cold, and then on Friday we woke up to snow! This being Austin, it was almost all melted by the end of the day, but it was exciting for a few hours, especially for my son. Saturday my husband had a pool tournament all day, and of course the Super Bowl is today!

I grew up 30 minutes south of Green Bay. On a game day the city almost shuts down. The radio plays over an hour of Packer-themed music. And if you don’t at least fake some green-and-gold love, you’re “marked”. (My brother, of course, rooted for the Bengals and then the Vikings.) I’m hoping to be relishing a victory tomorrow!

In our box this week:
* Green leaf lettuce
* Tangerines
* Cilantro
* Green onions
* Swiss chard
* Kale
* Beets
* Grapefruit
* Bok choy
* Sweet potatoes

Because of last week’s jumble, a few menu items are things I carried over. I already used the chard to make lasagna rolls (recipe tomorrow). The fruit goes for snacks/breakfast. My husband requested more grapefruit from the market today. I might die of shock. The kale will turn into kale chips, which disappear around here rather quickly.

Monday
We’ll need to detox from indulgences on Sunday, most likely, so I’ll keep it simple and meatless. Also my husband is going to be trying a new diet so there needs to be support all around!
Breakfast: Wild rice porridge
Lunch: Lasagna rolls
Dinner: Roasted vegetables and quinoa

Tuesday
I’m going to make a quiche on Monday night so we’ll have breakfast (or lunch!) prepped for the rest of the week. I’m also making some savory muffins that will pair up with soup or salad for a complete meal.
Breakfast: Quiche
Lunch: Salad w/savory muffin
Dinner: Thai larb

Wednesday
Tonight I’m cheating and using a Tasty Bite package for dinner. It’s one of the few packaged foods I like, because there’s no preservatives or weird stuff, and it’s delicious.
Breakfast: Quiche
Lunch: Lasagna rolls
Dinner: Punjab eggplant with brown rice

Thursday
Breakfast: Lemon blueberry muffins
Lunch: Teriyaki soba noodles
Dinner: Steak with chimichurri sauce, sweet potatoes

Friday
Breakfast: Quiche
Lunch: Veggie hummus sandwich
Dinner: Out! We’re celebrating Valentine’s Day early (ever tried to get a babysitter that day?!) and are heading to El Arbol for the first time.

Saturday
Breakfast: At the market
Lunch: Predicting El Arbol leftovers
Dinner: Beef roast

Sunday
Breakfast: Scrambled eggs and chorizo
Lunch: Snacky non-lunch lunch
Dinner: Beef tacos with leftover roast

What are you cooking this week?

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