… little bit of this, little bit of that, a whole lotta about the kids

Category Archives: Menu Plan Monday

Did well last week.  Switched a couple of days around, and one day DH really wanted to order pizza, but otherwise I stuck to my plan and stayed in my food budget.

 

 

 

Monday: Cuban Peef Picadillo, White Rice, Garlic Sizzled Mushrooms

Tuesday: Panroasted Salmon and Tomatoes, Noodles, Broccoli

Wednesday: Crockpot Roast Chicken, Mashed Potatoes and Turnips, Creamed Spinach

Thursday: Stir Fry Chile Shrimp, Sesame Noodles, Green Beans

Friday: Monterrey Chicken Quesadillas, Garden Salad, Fruit Salad

Saturday: Thyme Pork Chops, Texas Toast, Roast Cauliflower

Sunday: Tacos

 

 

Even when not listed, I generally serve green salad and some kind of fruit at dinner each night.

 

 This post is linked to Menu Plan Monday at Organizing Junkie. Check out the hundreds of other menus posted.


Menu plan Monday!  Long time no see! 

 

 

Monday: Salmon Cakes and Lemon-Garlic Aioli, Lentil salad with Watercress, Broccoli, Cauliflower and Carrots

Tuesday:  Curried Coconut Chicken, Noodles, Green Beans, Pink Fruit Soup

Wednesday: Ravioli with Sausage Sauce, Garlic Toast, Asparagus

Thursday: Garden Vegetable Soup (from the book Growing Vegetable Soup), Grilled Cheese & Tomato Sandwiches, Pineapple Spears

Friday: Easy Skillet Tacos, Mexican Corn, Corn Chips and Salsa, Cucumber Salad

Saturday: Pesto Chicken Breasts with Summer Squash, Polenta

Sunday: Grilled Turkey Tenderloin, Black Bean and Corn Salad,

 

Even when not listed, I generally serve green salad and some kind of fruit at dinner each night.  Next week the kids are both in mild learning mode with a food theme.  The soups on tuesday and thursday are recipes that kidlet will be making.

This post is linked to Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


I didn’t have a menu plan last week, and it really showed.  Between no plan, and the hubby’s 3 day in a row craving for fillet o fish — well, we didn’t eat that well!

 

There were also no bentos this week.  Well, there were lunches packed in bento boxes, but not packed well, and not really in bento style.  Monday is the only day of school left before Thanksgiving Holidays, so I probably won’t be posting bentos again until the 30th.

 

 

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Monday:  Chicken with Pepper Relish, Pasta, Green Beans

Tuesday:  Dave Lieberman’s Black Bean Soup for the FNCCC with Lime & Coriander Cream (just chopped cilantro stirred into sour cream, thinned with lime juice), Easy Mexican Corn Bread, Fruit

Wednesday: Salmon Cakes and Lemon-Garlic Aioli, Lentil salad with Watercress, Broccoli, Cauliflower and Carrots

Thursday: Thanksgiving.  We are eating out this year.  I’ll miss the leftovers, but I’m not up to all the work it takes with a six month old.  Mom can’t make it, but we’re meeting my brothers and their families for dinner, and then going to have desserts at one of their homes.

Friday: Easy Skillet Tacos, Corn Chips and Salsa, Cucumber Salad

Saturday: Ginger Beef and Edamame Stir Fry, Rice, Fruit

Sunday: Baked Ziti with Spinach and Sausage, Corn, Garlic Toast

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, fruits, veggies, etc for bentos.    Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

This post is linked to Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


I did not stick well to my plan last week.  I ended up not getting my shopping all done for the things we needed.  But on the plus side, I didn’t actually shop for anything that wasn’t on the plan either.  We had pizza one night (mom was in town), and went out one night (had a birthday party to attend) and otherwise cooked from the pantry and freezer, so I can’t beat myself up.  Too much.

Menu Plan Monday  

 

Monday:   Shrimp with Remoulade, Pasta, Green Beans

Tuesday:   Hearty Braised Chicken Legs from Daisy Martinez for the FNC Cooking Challenge, Rice, Broccoli

Wednesday: Soft Tacos (typical — flour tortilla, beef, lettuce, tomato, cheese, etc), Tortilla Chips, Lightened Up Guacamole

Thursday:  Roasted Salmon with Chili-Lime Sauce, Barley, Creamed Spinach

Friday:   Butternut Squash, Sausage and Bow Ties, Green Salad, Fruit

Saturday: Dinner Out

Sunday:  Spaghetti with Meatballs, Roasted Brussels Sprouts, Green Salad, Garlic Bread

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, fruits, veggies, etc for bentos.    Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 

This post is linked to Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


I only managed to stick to my menu plan for half the week last week.  Going to carry over a couple recipes since I have the ingredients for them.

I really liked the Bacon Cheeseburger Wellingtons; the boys had mixed reactions.  I ended up using some hamburger from the freezer that had been pre-cooked with onions and red peppers, and then added the ingredients to it as per Candi’s changes she’d mentioned in a comment here.  Kidlet was gobbling it up until he found a piece of red pepper; and then he was D O N E.  lol

Menu Plan Monday  

 

Monday:  Creamy Shrimp Chowder, Rolls, Green Salad

Tuesday: Marinated Broiled Ribeye, Roast Potatoes, Crispy Brussels Sprouts from Claire Robinson for the FNCCC

Wednesday: Soft Tacos (typical — flour tortilla, beef, lettuce, tomato, cheese, etc), Tortilla Chips, Lightened Up Guacamole

Thursday:  Salmon Turnovers, Green Salad, Corn

Friday:  Saturday: Crockpot Cabbage & Sausage Soup, Bread Sticks, Fruit

Sunday:  Chicken Cordon Bleu, Pasta, Broccoli

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, fruits, veggies, etc for bentos.    Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 

This post is linked to Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


Did pretty well last week.  This week we have a couple new recipes and some old favorites.

Menu Plan Monday  

Monday:  Meatballs with Spicy Lime Dipping Sauce, Pasta lightly dressed in sesame oil and rice wine vinegar, Asian Beans and Broccoli

Tuesday: Garides Avgolemeno  (shrimp in lemon sauce) from Cat Cora for the Food Network Chef Cooking Challenge, Orzo, Green Salad with Feta Cheese and Kalamata Olives

Wednesday: Cinnamon Rubbed Pork Loin with Roasted Apples and Onions, Roast Fingerling Potatoes, Asparagus

Thursday:  Salmon Turnovers, Green Salad, Corn

Friday: Bacon Cheeseburger Wellingtons (with Candi’s changes), Tater Tots, Cucumber and Tomato Salad (Using the salad from this recipe, and adding tomatoes)

Saturday: Halloween – eat out before heading to SiL

Sunday:  Sausages, Red Beans and Rice (this is so easy if you use canned beans and tastes almost as good as a long cooking recipe), Green Salad

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, fruits, veggies, etc for bentos.    Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 

This post is linked Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


My week was beastly busy.  I’m still not recovered and its Sunday night! Let’s just say that I didn’t stick well to plan last week and leave it at that. =0 

 

Menu Plan Monday

 

 

Monday:  Quick Crescent Taco Bake, Black Beans & Corn Salad, Green Salad

Tuesday:  Coq Au Vin-Guine from Brian Boitano for the Food Network Chef Cooking Challenge, steamed Carrots, Garlic Bread (whole wheat), Salad

Wednesday: Italian Roast Chicken, mashed potatoes, green beans

Thursday:  Marinated (indoor) Grilled Steak, roasted cauliflower, pierogis

Friday: Fall Fun Night at School (Mini Subs, Fruit, Milk, pre-ordered)

Saturday: Honey-Jalapeno Chicken and Sesame Soba Noodles, edamame

Sunday:  Creamy Shrimp Chowder, Rolls

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I also keep us stocked with lunch meats, cheeses, etc for bentos.    My lunches this week will be leftovers and a pot of soup.  Probably this recipe  but with sausages; I have ended up with an extra pack of them. Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 

This post is linked Menu Plan Monday at Organizing Junkie.  Check out the hundreds of other menus posted.


I didn’t spend much on groceries last week.  I didn’t entirely follow my meal plan, but instead we ended up eating out of the freezer and pantry more.  The hubby wanted pizza one night, didn’t feel well another night (so I didn’t make what we’d planned, and just fed the kidlet and I something easy).  So I’m spending a little more this week than normally.  After 4 weeks of rubber chickens, we’re a little tired of simple roast chicken and shredded chicken X’s, so I’m including a couple of whole piece chicken recipes.

 

 

 

Monday: Salmon Cakes, Lentils, Broccoli and Carrots 

Tuesday:  Spicy Shrimp and Pasta Casserole for the Food Network Chef Cooking Challenge., Salad

Wednesday: Crockpot Chicken Cordon Bleu, Green Beans, Cheese Toast

Thursday: Kielbasa with Red Beans and Rice (I mostly follow this recipe, except I don’t put all the meat in it.  I just serve the Kielbasa, cut on the bias, lightly sauteed, on the side instead, Salad

Friday: Creamy Lemon Chicken Pasta, Peas (I’m not sure if the chicken sauce stuff is available here, but if not, I’ll improvise)

Saturday:  Rib Eye Steaks with Tomato Tapenade, potato wedges, broccoli and cauliflower (missed last week)

Sunday:  Pizza or Eat Out

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  I’ve got ingredients to make mini waffle grills this week (apple and cheese between 2 waffles as a sandwich). I also keep us stocked with lunch meats, cheeses, etc for bentos.  I’ll probably be making a big pot of soup for my lunches.  Maybe my mom’s clam soup; I have all the ingredients on hand.  Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 


This week I used a few recipes that I have picked up from other folks’ MPM posts.  I don’t always do a very good job of noting where it came from; I snag them and stick them with my recipes.  If you ever spot one of yours and I haven’t credited you, please let me know, and I will be happy to link back. 

 

 

Monday: Roast Chicken with Lemon, Orange and Basil (method below), roasted fingerlings (farmers market), broccoli

Tuesday:  Bobby Flay’s Shrimp and Grits for Food Network Chef Cooking Challenge, green beans

Wednesday: Quick Crescent Taco Bake, Green Salad, Fruit 

Thursday: Thai Red Curry (from Modern Gal) Rice, Fruit

Friday: Chicken Cacciatore Pasta, Asparagus

Saturday:  Salmon Turnovers (from the Happy Housewife), Salad, (frozen) corn on the cob

Sunday: Rib Eye Steaks with Tomato Tapenade, potato wedges, broccoli and cauliflower

 

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.  This week I’ll make a Croissant Breakfast Casserole as well.  I also keep us stocked with lunch meats, cheeses, etc for bentos. I’m probably going to mix up another big pot of taco soup and bake some corn muffins (extra for freezer) for my lunches.  For some reason, its been tasting really good and I’m not sick of it yet.  Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

 

For the roast chicken, I won’t be cooking it whole this week.    I’m going to basically butterfly (?  there’s some fancy name for it, i’m sure) it and flatten it out.  Season with salt and pepper, squeeze a lemon and orange over the top (tuck the rinds under), drizzle with evoo, sprinkle with dried basil and roast until done.


 

I didn’t do as well this week sticking to plan or budget.  I was sick a good portion of it, and ended up buying convenience foods, ordering in and otherwise paying over and above since I didn’t feel up to cooking.  I think I can make up for it this week a bit.  I don’t have to buy any meats this week except tilapia, the rest is already in the freezer, and I tried to pick  sides I could prepare mostly from my pantry.  My grocery list is pertty small; most of it is lunch making stuff.  So I *should* be able to come in budget for the month once it averages out.  Knock Wood.

 

 I’m running out of farmers market weekends, which makes me sad.  I’ve been relying on thier beautiful inexpensive produce, especially for the kidlet’s bento lunches. Although they continue through the end of October, what’s available isn’t as appealing.  This is Oregon, after all.  September was already pretty bleak, without much local items aside from apples, pears and some squashes.  Our favorite heirloom tomato vendor has had a few baskets the last couple of weeks, but as of today, it looks like he’s exhausted what he can coax from his plants.  What even grows locally to be harvested in October?  Squash, brussel sprouts and pumpkin.  Not easy lunch packing materials!

Monday: Whole Wheat Spaghetti with Beef Bolognese Sauce, Green Salad

Tuesday:  Salmon Cakes & Tartar Sauce, Garlic Noodles , Asparagus, Pecorino and Red Onion Salad for Food Network Chef Cooking Challenge.

Wednesday: Italian Roast Chicken, Tomato Bruschetta, Green Beans

Thursday: Chicken Ramen Stir Fry

Friday: Ribeye, Gnocchi with Zucchini Ribbons (Buying the gnocchi, way too much work from scratch!  Will toss cooked gnocchi with zucchini ribbons and shallots that I sauted in browned butter), brussels sprouts

Saturday:  Bacon Ranch Tilapia (method below), Rice, Peas

Sunday: Chicken & Dumplings (chicken broth, veggies, cooked chicken, poultry seasoning topped with bisquick dumplings), Fruit Salad

For breakfasts we always have oatmeal, cold cereal, scrambled eggs, toast, freezer muffins, yogurt, cottage cheese and fruits to choose from.   This week we also have Apple Cheddar Bagels and link sausage. I also keep us stocked with lunch meats, cheeses, etc for bentos.  My lunches this week are  taco soup (4x), chicken salad on greens (2x), and veggie ramen stir fry (1x). Even when not specifically listed, I usually have a mixed greens salad and fruit available for dinner.

For the tilapia on Saturday, I’ll fry up a few slices of bacon.  Once nice and crispy, I’ll remove from the pan and set aside.  Dust the fish with some flour mixed with part of a packet of dry hidden valley ranch dressing, and then fry them up in the bacon fat (sinful, but tasty!).  Set fish aside.  Deglaze pan with a little veggie stock, add a squeeze of lemon, some chopped green onions and crumbled bacon. Swirl in a pat of butter, and serve over fish immediately.

Linked to: Menu Plan Monday.  Check out all the other menus you can find this week!