Dinner Menu for the week of July 7th

It has been so very nice to have a few days off, and to have Dave home.  We went to the Bay Area Discovery Museum, enjoyed a Fourth of July parade, and took turns sleeping in.  SLEEPING IN!  Despite the few relaxing days, I have neglected food shopping and bulk cooking.  Oy!

While I put together a menu for dinner each week, there is so much more planning and cooking that we do every week.  Breakfast, lunch, snacks and all of the prep that is needed for each nightly meal.  In addition, we are still working on Trevor’s limited palate.  He does eat real food, but we cycle through the same 10 or so items that he will gladly swallow.  So…cooking for him adds to the to do list.  Thank goodness Lucas will eat anything.  Then when he is done, he will eat what is left on Trevor’s plate.

So, taking a few days off from food duties, leads to Dave standing in front of an open fridge/cabinet in search of something to eat for lunch or snacks.  It is time to get cracking.  Tomorrow is going to be a cook/prep/freeze ahead day.

For this week’s menu, I am doing a week of repeats.  These are all getting made again because they were a hit in a past menu.  Some of my very faves will not be highlighted simply because I will not have ingredients.  The items I picked can either help me stock my freezer (chili), or will be easily made with much of what I have on hand.  I am excited!

Sunday: Chili and cornbread.  For the chili, I leave out the sugar, bacon bits, hotsauce, and corn chips.  I use one whole beer.  Cornbread recipe is modified to use whole corn meal (that I will grind in my Vitamix from organic popcorn!!!), whole wheat flour (ground in the Vitamix from whole wheat berries!), olive oil instead of veg, no sugar, and a bit more honey.  This meal usually does a really good job of stocking the freezer.

Monday: Left over potato soup (on last week’s menu) and a small salad.

Tuesday: Chicken pot pie I plan to make this interesting by not using any crust, and instead covering the top of the filling with whole wheat biscuit dough that will be dropped on top prior to cooking. I tried this the last time, and it was AMAZING!!! I will post pics of the process.

Wednesday: Lemon Butter Salmon, and steamed broccoli. Plan to add some garlic to the salmon prior to baking.

Thursday: Spring quinoa salad.  Just plain delish!  Naturally there would have to be a quinoa dish right?!?!

Friday: Chicken Parmesan cutlets over whole wheat spaghetti with corn on the cobb.

Saturday: Spinach quiche

Last week I promised pictures of my sweet little garden project.  Oh how it has grown!  Today I added four types of lettuce and two types of kale.  I had to move the peppers to the front too because the monster zucchini and cucumber plants were trying to swallow them.

garden1 kale

lettuce zandc

Before I wrap up, I have a request.  If anyone out there has a favorite real food recipe, please post a link to it in a comment.  Or, even if it is not made with real food ingredients, but it is a favorite, I might be able to modify it by swapping a few things out.  PLEASE send me some inspiration!

Have a great week!

Dinner Menu for the week of June 30th

The last few days have been HOT in the bay area.  The kind of hot that makes everything a chore.

Like most people in the area, we do not have AC at home.  HOT + no AC in the house = zero desire to cook.  Zero.  Like, I have not even turned on the oven since the middle of last week.

On Friday night, I attempted my first batch of home made ice cream.  I was inspired by this post, but did not have any strawberries, or heavy cream on hand.  I did have frozen blueberries and half and half though, and that was going to have to be close enough.  I mixed up the ingredients, and then pulled out the ice cream maker base out of the freezer.  Just an FYI…it is ill-advised to attempt ice cream when it is 92 degrees INSIDE your house.  So Friday night’s attempt failed because the frozen container did not stay cold enough, and we had to give it another go in the morning.  The subsequent attempt was a success.

YAY for ice cream on a HOT day!

icecream

It tastes amazing, though next time I will reduce the amount of both the vanilla and honey.  Next up later today, berry yogurt pops!

My menu this week will contain very little that requires the oven.  Here is what is in the plan.

Sunday:  Grilled lemon shrimp salad with corn on the cob.

Monday:  Left over chicken burritos made last week.

Tuesday:  Grilled pineapple and avocado burgers.

Wednesday: Potato and bacon soup in the crock pot.

Thursday:  Chef’s salad with bacon crumbles, broccoli, hard boiled eggs and avocado.  If we end up over at someone’s house for a BBQ, I will bring this to share.  Happy 4th of  July!

Friday: Simple Lemon Parmesan Spaghetti using whole wheat spaghetti.  Adding steamed broccoli and sauteed kale.

Saturday:  Filled pancakes.  I have fresh strawberries, blueberries and blackberries.  YUM!

Next week I will share some pics of the progress of my garden.  So exciting to see the veggies growing!

Dinner Menu for the week of June 17th

Right.  It is Tuesday.  Sickness has taken over my house, and consumed several boxes of tissue.  With illness comes a SLOOOOOOOOOOOOWWWWWWW down of all activity.  Including the posting of this week’s menu.

Before I get to the menu, I have to share some excitement over our tiny little garden.  Saturday I loaded Trevor into my dad’s truck to go get the dirt from a local garden supply place.  He was SO excited, and was talking the whole way there and back about “Papa’s white truck.”  He eyes were full of wonder as the dirt was loaded into the truck by some huge yellow front-loader machine.  Really glad I took him along with me.

We got home with the soil, and Dave brought load after load back to the raised bed.  Trevor was right there with Dave the entire time.  Cutest thing ever.

Our first planting included watermelon, zucchini, cucumber, red bell pepper, jalapeno, parsley and basil!  Cannot wait to nurture these little guys!

garden

Of note, some of the plants will need to be moved.  I guess I underestimated the needed space for several of the items planted.  Joy.

Last quick update.  It is almost blackberry season!!!  My neighbor has a bush that is jumanji-ish, and reaches over the fence into our yard.   Plucking these gems will be the highlight of my summer fruit bounty!

blackberries

Onto what we are eating this week:

Monday:  This is our use it up day, so we scrounged for leftovers, and it worked out well. Dave actually tried to finish off the Mac and cheese from last week. I did not touch it though, because it was gross. Like, a waste of pasta gross. Cannot seem to get the ratio of pasta to sauce right, and it always turns out a sticky mess.

Tuesday:  Tonight we are eating shepherd’s pie.  Not normally something I like, but Dave is a huge fan.  It was a Father’s Day request, so I am going to give it a go. I am counting on being amazed.

Wednesday:  Spring Quinoa Salad.  YES please!

Thursday: Chopped Salad with Quinoa, Sweet Potatoes and Apples

Friday: Steak Fajitas. These were such a hit last time, that we are making them again! Planning to make fresh corn tortillas too. YUM!

Saturday: Brinner night, so it will either be whole wheat waffles, or pancakes. Whatever I feel I can manage.

Starting next week, my menus will go Sunday-Saturday. This will make it easier to shop on the weekends, and also my menu app on my iPhone uses Sunday-Saturday, so it was getting weird. Technology…rules my life I tell you.

Enjoy your week everyone!