Monday - salmon, asparagus and couscous Tuesday - spaghetti squash lasagna with a side of ravioli on a garlic oil drizzle Wednesday -repeat Thursday - quinoa enchiladas and a bag salad Friday - repeat Saturday - chicken fried rice Sunday - repeat
Weekend lunches- I need inspiration
Week day breakfast- smoothies and a hard boiled egg or yogurt, granola and berries
Week day lunchs- spinach lasagna rolls, hummus and carrots, with a yogurt and apples and peanut butter as snacks (for H but I need some lunch inspiration for him so I thought I would share)
aggiebug, I have been boiling extra eggs and cooking extra chicken at the start of the week and having a lot of egg salad or chicken salad in lettuce cups for lunch. I make it with yogurt to make it more healthy. DH has been enjoying them too. I was sure he would want the bread. If I feel sick of that I make big chop salads and add beans and lots of veggies.
We have sooooo many leftovers in the fridges right now, it's not even funny. Which is nice because it means I don't have to cook much this week! We usually have some leftovers around (I typically cook for at least 2 meals) but the amount right now is kinda crazy.
M - Leftover pizza and wings (DH's night-before-Father's Day request) with salad T - Leftover grilled beer brats with corn on the cob and squash W - Leftover marinated chicken over taco salads Th - Probably beer brats again F - Probably marinated chicken again, maybe in tacos instead of over salads S - Our anniversary so we'll probably go out
M - Pork chops, sweet potatoes and veggies T - Lasagna Soup W - Lemon Dijon Chicken with... something... T - Left Over Lasagna Soup F - ? Maybe left over chicken if we have some. S - Half way to Christmas Dinner! S - DD birthday BBQ burgers and hotdogs
Menu Monday Jun 22, 2015 15:06:18 GMT -5via mobile
Post by aggiebug on Jun 22, 2015 15:06:18 GMT -5
toadandbuggie do you spiral your zucchini to make the noodles? If so what do you use? I keep seeing the veggetti everywhere and I am tempted to try it.
miniwheat H hates mayo so egg and chicken salads are out for him. I love them and make them for myself frequently
And have you ever had broccolinni? It sounds like it would go with your chicken.
Post by toadandbuggie on Jun 22, 2015 16:30:46 GMT -5
aggiebug, I ended up not doing zucchini noodles for the pasta due to laziness and I didn't think H would really appreciate it (it's his father's day dinner tonight). But mostly I make zucchini noodles with the vegetti. I would totally recommend getting it. I love it and use it so much. I use carrots with it and I've done yellow squash too. It's so easy to use and I think it's a great pasta substitute.
M- leftover pizza from Sat Tu- leftover ribs & pork loin from Sunday, roasted broccoli & carrots, spinach salad W- at my grandma's Th- something from the freezer, maybe broccoli & sausage pasta, spinach salad Fri- with ILs Weekend- undecided. It's Peach Festival weekend so who knows what our schedule will be like.
H and I love Brussel sprouts. We eat them almost every week.
That's amazing. I've only ever cooked them once at home. I bought this roasting pan and roasted them & they turned out pretty good. DH and I look at restaurants & ultimately decide on one if they have BS on the menu.... What's your favorite way to prepare them?
H and I love Brussel sprouts. We eat them almost every week.
That's amazing. I've only ever cooked them once at home. I bought this roasting pan and roasted them & they turned out pretty good. DH and I look at restaurants & ultimately decide on one if they have BS on the menu.... What's your favorite way to prepare them?
I roast them on a cookie sheet. I just cut them in half, spritz with olive oil and coarse salt put some garlic cloves on the pan and roast them at 425 for 20 minutes. Sometimes I sprinkle them with parmesan for the last 5 minutes.
I am looking to branch out though. Our local grocery store sells them shredded so I am toying with trying them that way.
aggiebug, - yeah, that is pretty much how I do them as well. I like them when they are kinda crispy on the outside and soft on the inside. Shredded? That sounds good. If you buy them, let me know how that turns out!
Mom2Ms, When I'm lazy I roast my Brussels sprouts with olive oil and salt/pepper. If i'm actually cooking, I'd cook them in a cast iron skillet with bacon and drizzek with balsamic vinegar at the end.
Mom2Ms, When I'm lazy I roast my Brussels sprouts with olive oil and salt/pepper. If i'm actually cooking, I'd cook them in a cast iron skillet with bacon and drizzek with balsamic vinegar at the end.
I think that one of these nights I will make chicken and white bean chili. It's so damn easy, but I might wait until my folks get here next week. Mad props to you ladies for planning your meals in advance. I should do that more often. Usually what is for dinner is a 5 minute decision and sadly is either out to eat or pasta. We really need to stop eating out so much.
Post by michelle142 on Jun 23, 2015 10:03:10 GMT -5
missys, Mom2Ms, I'll do my best, but I've been making it for so many years that I just eyeball the ingredients and don't use an actual recipe!
Prep macaroni noodles - about 1/2 a box (from a 16 oz bag/box)
While the noodles are boiling, make the roux: - melt 2tbsp of butter in a saucepan - whisk in about 2tbsp of flour until smooth - slowly stir in 1-1/2ish cups of milk - toss in a bit of pepper and a bit of garlic salt - not much of either, just a few pinches - 1/2 tsp a piece maybe Keep stirring/whisking it until it thickens up, about 5 minutes
Once it's thickened, stir in 1 cup of shredded cheddar - or sharp cheddar if you want more flavor - if you like it really cheesy, add more cheese
Pour the sauce over the top of the noodles in a greased baking dish (I use a round corning ware dish)
Top with crushed garlic butter croutons, toss a bit more cheese on top if you want
Mom2Ms, When I'm lazy I roast my Brussels sprouts with olive oil and salt/pepper. If i'm actually cooking, I'd cook them in a cast iron skillet with bacon and drizzek with balsamic vinegar at the end.
I think that one of these nights I will make chicken and white bean chili. It's so damn easy, but I might wait until my folks get here next week. Mad props to you ladies for planning your meals in advance. I should do that more often. Usually what is for dinner is a 5 minute decision and sadly is either out to eat or pasta. We really need to stop eating out so much.
I am with you on the meal plans and eating out. I always want to be more prepared but I am le tired.
I usually stalk these threads for meal ideas. Wanna share your chicken chili recipe?
missys - You bet. I can't completely claim it, as it came from a website, but I have modified it a bit after having made it a few times.
Ingredients
4 boneless, skinless chicken breasts, cubed 4 (15 oz.) cans white beans (I use 2 of Bushes Cannellini and 2 of Bushes White Beans) 1 (4 oz.) can green chilis, drained and chopped 3 cups low-sodium chicken broth 1 white onion, chopped 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground cumin Lots of cilantro salt and pepper, to taste sour cream or "mexican cheese blend"
Cube the chicken. Place in slow cooker. Then pile everything on top. Then stir. Cook on low for 8 hours. I actually add in the cilantro into the slow cooker and then again on top of it when serving. I use the cheese blend instead of sour cream because my fam-bam doesn't like sour cream. I make cornbread to go with it. Super easy. And it keeps well too.
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