Menu Plan Nov 11 - 17

It's been a while.  Sorry.  I stopped blogging when morning sickness kicked in full swing, well, in June.  A weekly menu was the least of my worries.   However, it was suggested today that I post my meal plan's again.  So here I am. 

In case you are new here we eat whole foods, period.  I try to make most everything from scratch except rice cakes.  I grind our wheat into flour for yummy breakfast items, bread and even tried and succeeded with pasta.  I linked to Heavenly Homemakers recipes since she too grinds her wheat and has the same food philosophy. 

We don't eat diary, eggs, nuts, peanuts or soy.  So I make the necessary substitutions to make her recipes for our family.   We just came off a complete vegan diet not too long ago.  I know my dear huband is excited about that. 

If you have any questions, leave a comment or email me at splithitter at aol dot com and I'll happily try to answer them.  :)


Sunday  Nov 11
Pumpkin muffins, pears
Shepherd's Pie, salad
Chicken salad on homemade pita, fruit salad

Monday Nov 12
Giant breakfast cookies, grapefruit
Vegan Veggie Loaded Lasagna, fruit
Creamy chicken and rice casserole, green beans

Tuesday Nov 13
Breakfast cake, applesauce
Taco soup, tortilla chips, apple slices
Chicken BBQ, slaw, okra with fruit

Wednesday Nov 14 
Mini apples pies
Leftovers
Tacos

Thursday Nov 15
Oatmeal, pears
Thanksgiving Feast with Homeschool Group
Corn dog muffins (chicken dogs from Whole Foods, Shelton brand maybe), green beans, roasted cauliflower

Friday Nov 16
Whole Wheat Waffles (I recently subbed water for buttermilk, worked great!!)  topped with applebutter
Leftovers
Homemade Pizza Night, salad, pomegranate

Saturday Nov 17
Banana bread, fruit
Hosting our Thanksgiving Feast with our families
Leftovers

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Menu Plan: June 10 - 16

Breakfast:
Oatmeal x2
Chocolate Chip Banana Bread
Zucchini Muffins
Bacon, Biscuits with homemade jam (per request of Davis)
Fruit Pizza on  homemade tortilla's
Toast with honey
All served with fruit and a cold glass of coconut milk

Lunch:
Burritos
Chipotle, so another burrito (good thing we LOVE these)
Hummus w/ cucumbers, oranges
Homemade beans and slaw
Black eyed pea dip, veggie chips for dipping
Popcorn Chicken, baked sweet fries, roasted asparagus
Leftovers

Dinner:
Leftovers
Burritos
Mexican Pizza (tortilla/pinto beans/salsa/avocado)
Fajitas
Homemade beans and slaw
Veggie Delight (squash, zucchini, asparagus served on a bed of quinoa)
Leftovers

Other fun food projects:
*Batch of sugar free strawberry jam (sweetener with honey this time)
*Making batch tortillas (hence many recipes using them)
*A batch of beans a night:  black eye peas, chick peas, pintos, black, red, northern
*Still in search of the PERFECT chocolate chip cookie recipe made with COCONUT OIL...if you have a tried and true PLEASE let me know!! (yes, I'm begging!)



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Menu Plan: June 3 - 9

Photo credit:  Vegan Yum Yum

First of all, can I just tell you I cannot believe it is June already, Sunday June 3rd specifically.  I feel like we just planted our garden last week.  BOOM and we have squash and banana peppers, that-have-been-picked.  Complaining, no, just amazed that days slip by so quickly.

No, I didn't have a menu plan last week on paper.  I tried one in my head and that didn't work either.  I hated it too. I wondered what happened that I didn't do one!  While I cannot remember what kept me from writing it down I do remember how I felt.  NOT GOOD, overwhelmed, annoyed, frustrated, bad moodish (yes, I made that word up), you get where I'm going with this...    Luckily, the children and I ended up in the mountains at the end of the week for a surprise farewell so that was kinda a relief (at meal time).  (My mother left for a three mission trip to Honduras and we just HAD to see her off!)   Darrell survived too, I left him some goodies in the fridge!  So YEA for a new week and new week that has PLANNED meals!!!!! 

Last night I asked Darrell to let me know some things he'd like for dinner this week...he was happy to spit out requests...

Sunday, June 3
Rice chex, blueberries
burritos
leftovers

Monday, June 4
Easy Monday Morning Pancakes*, strawberries
Cucumbers with vegan cream cheese garlic/chive/dill dip, green beans, mango (served in muffin tin)
Delicious Big Bowl Quinoa  OR Simple Fried Rice with Japanese seven spice (minus tofu and sub quinoa for brown rice), tossed salad

Tuesday, June 5
Zucchini Muffins (I'll sub with flax eggs & EB butter), peaches
Black bean salsa, organic blue corn chips, cantaloupe
Bacon avocado lettuce sliders, baked sweet potato fries, fruit

Wednesday, June 6
Vegan French Toast, fruit
Picnic friendly lunch
Baked beans, slaw

Thursday, June 7
Out the Door Oatmeal, apples
Picnic friendly lunch
Butternut Squash Mac ‘n Cheeze (Vegan with Gluten-free & Nut-Free options), steamed spinach, beets from the 2011 garden, fruit

Friday, June 8
Cinnamon Buns (vegan), fruit medley
leftovers
Easy One-Bite Pizzas with Loaded Pizza Sauce, greens, salad, fruit

Saturday, June 9
Davis' choice, fruit
leftovers or grilled squash, grilled honey dipped peaches, and quinoa on the side
Vegan Quiche (spinach, mushroom, tomato, zucchini)   Graduation BBQ at neighbor's house

*recipe calls for all purpose/spelt flour- I use my whole wheat and they turn our deliciously!! Also, no maple syrup needed, that are THAT good!  Make in VitaMix night before and refrigerate for easy pouring Monday morning.

Other Kitchen activities:
Rhubarb Sauce
Mud pie or mud balls
Banana Bread/MuffinsPin It

Menu Plan: May 20 - 26

I had to remember when the last time I took a picture of food....then I recalled dinner from last week.  Sorry Sebastian, you sure were tasty!  While I never got around to posting our beachy menu we sure had one and followed it pretty closely.  I did a load of baking (and freezing) the weeks leading up to last week so I took a week worth of breakfast, snacks and lunch with us.  I wanted to enjoy my vacation and not be a slave to the kitchen.    Since we went with family we alternated cooking dinners (kinda).  After a week "off" in the kitchen I am pretty excited to fire up the ol' oven again. 

This week is off to a good start even IF I am just now getting to the computer to write it out.
This morning we made a trip to Whole Foods for our week worth of groceries.  Although I did forget about the Holiday weekend so we may change things up a bit but we haven't completely decided on that. 

Sunday, May 20
Oatmeal, fruit
burritos
cannot for the life of me remember, cereal mix maybe?  (something lame since no food from beach)

Monday, May 21
Whole wheat waffles, fruit
Chicken dogs, blueberries, pretzels
Chicken salad-fresh greens in wrap with apple slices, rice chips

Tuesday, May 22
Oatmeal, fruit
Last night's dinner
Spaghetti, tossed salad, green beans, whole wheat yeast rolls

Wednesday, May 23
Whole wheat waffles, fruit salad
Picnic lunch (sunbutter on rice cakes, carrots, fruit)
Delicious Big Bowl Quinoa - probably have salad too

Thursday, May 24
Toast with sunbutter, applesauceSnacky-Picnic lunch.  Celebrating a sweet friend's graduation
Bean & Butternut Tacos with Green Salsa (may or may not be green salsa)

Friday, May 25
Sweet potato with maple syrup (yeah, we'll see how this goes over)Tuna salad on crackers, tomatoes, olives, carrots
Some type of 'burger', sweet snap peas, roast squash

Saturday, May 26
Darrell's choice
Leftovers
Vegan Quiche (spinach, mushroom, tomato, zucchini)

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Menu Plan: April 22 - 28

We made it!  To the strawberry patch that is.  One afternoon we met up with dear friends of ours and picked, picked, picked!  After our baskets were full the children played and even had an impromptu dance class.  (girls will be girls)  I will be posting the sugar free strawberry freezer jam recipe soon (the next day or two). 

Sunday, April 22
Whole Wheat Waffles, fruit
Burritos
Taco Soup

Monday, April 23
Oatmeal, pears
Burritos, apple slices
Mexican Pizza, green salad

Tuesday, April 24
Pumpkin Muffins, apple slices
Rice cake, carrots, hummus
Vegan Quiche (spinach, mushroom, tomato, zucchini)

Wednesday, April 25
Coconut flour banana muffins, green smoothies
Leftovers
Zucchini Quinoa burgers w/ salsa, baked onions rings, green salad

Thursday, April 26
Banana bread muffins, pears
Bean/Pasta Salad (cold), greens, fruit
Rosemary-Lime Alaska Salmon Kabobs, roasted asparagus

Friday, April 27
Bagels w/ cream cheese, applesauce
Leftovers
Pizza, green salad

Saturday, April 28
Darrell's choice (yes, I'm sweet like that)
Clean out the fridge day
Crockpot Chicken Curry served over brown rice or quinoa, green beans

Special Adult Treats:
Chocolate Coconut Mousse   
Vegan Oatmeal Creme Pies (made the cookies last night need to make filling)Pin It

Meal Plan: April 15 - 21

Alright, so I have a confession to make.  I was at the beach last week, yes, it's true....BUT that being said I still followed my Menu from last week too.  Some veggies were substitued but overall we stuck to it.  Now I just have to plan a week to re-stock my freezer.  I think next week will be a great week to cook in doubles so I can set some aside for later.  I linked new recipes for our family this week.  How about that Chocolate Chip Quinoa Muffins recipe, looks tasty.  We'll see soon enough. 

I plan to hit the strawberry patch this week too.  I am already getting jars ready for sugar free strawberry freezer jam and fruit leather.  Now to wait for some good ol rubarb to throw into the mix.  Darrell will be pleased!!

Happy Week to you!!

Sunday, April 15:
Granola and Cranberry Snack turned into cereal
Burritos
leftovers-pizza, pasta, vegan mac/cheese, fruit

Monday, April 16:
Oatmeal
Hummus with Carrots/Celery/Cucumbers, roasted chick peas
Cauliflower Steak with Mushrooms & Hee Hee , sweet peas

Tuesday, April 17:
Chocolate Chip Quinoa Muffins, fruit
last night's dinner
Black Bean and Butternut Squash Burritos

Wednesday, April 18:
Steel Cut Oats, apple slices
Butternut Squash Mac ‘n Cheeze
Vegan Chickpea Brown Rice Burgers, baked sweet potatoes, spinach mango salad (recipe coming tomorrow)

Thursday, April 19:
Banana Bread, mango
leftovers
Naughty & Nice Vegan Enchilada Casserole

Friday, April 20:
Going to try oatmeal from the fridge that soaked in Coconut Milk over night, granola, bananas
leftovers
Hurry Up Alfredo

Saturday, April 21st:
Whole Wheat Waffles, strawberry toppings
leftovers
Birthday PartyPin It

Delicious Big Bowl Quinoa (vegan and gluten free)

Soooooo I just couldn't wait to share this (super easy) recipe with you.  I made this tonight and both children and adults were pleased.  Actually, Darrell is currently stuffing his face eating more it while I type this post.  Did I mention it is 10:50pm and that he better save some for his lunch tomorrow since I don't think he'll be joining us for our St. Patty's Day Party.  Anyway, we love quinoa here.

Quinoa (pronouced KEEN-wah)  is also great served as a side, in burritos, salads, as a warm cereal, in stir fry, stews....lots of good wholesome ways to eat this delicious and nutritious food!  Think rice substitute. 

WHERE to buy:  Costco.  Last check Costco had the lowest price with Earthfare 2nd.  If you hit your local supermarket you'll be floored at what they'll charge you.  Wonder what Whole Foods carries it for per pound???  Ahhhh come. on. Spring/Whole Foods!  And now for the recipe...

Delicious Big Bowl Quinoa

Ingredients:
2 cups quinoa
4 cups water
extra virgin olive oil
3 medium/large potatoes
1 onion (size depends on how much onion you like)
1 clove garlic (minced)
1 cup nuts (optional)
1-2 cups broccoli (or asparagus)

Directions:
Combine quinoa and water in a pot. Cook according to package instructions.

While the quinoa is cooking, dice the potatoes and chop the onions.

Heat some olive oil in a pan on the stove. Toss in garlic, onions cook a few minutes.  Add potatoes.  I used baked potatoes leftover from Saturday's chili/baked potato meal.  I diced them up and threw them in to "warm up"...IF potatoes aren't cooked yet cook them first then add onions and garlic.  Cook until desired texture for the potatoes, some like them crispy (not me).


Meanwhile, cook broccoli however you’d like to. I simply steamed mine.
If adding nuts:  place on a cookie sheet in a single layer and toast in the oven until slightly browned.


Combine everything together in a large bowl: quinoa, potatoes, toasted nuts, cooked broccoli, and onions/garlic. 



More info about quinoa (pronouced KEEN-wah) HERE Pin It

Menu Plan: March 11 - 17

homemade whole wheat bagel with banana

  My week in the kitchen didn't start off on the right foot last week.  Monday and Tuesday's dinner were awful, like throw away-start over (Monday) or rinse off the pasta (Tuesday) bad.  So when Wednesday's Vegan Quiche (lunch) appeared on my menu I knew I couldn't afford another flop.  I did make one and boy am I glad I did.  It was EXCELLENT!  Darrell even took it for lunch on Friday and loved it.  (NOT kidding, I knew he'd hate it, glad I was wrong!)   SOOOO happy the week turned around with a hit!  So the Vegan Quiche is reappearing this week as dinner.  Saturday morning I whipped up a double batch of whole wheat waffles one for breakfast that morning and the other for the freezer.  I also made honey whole wheat bagels, pictured above for Monday (and the rest for the freezer).

I am looking forward to meeting my newest niece...HOPEFULLY she will arrive this week so we can return to the mountains for a quick visit and meet her.  (her due date has come and gone)

Sunday, March 11

Oatmeal, grapefruit
Burritos, oranges
leftover pizza, salad / chili potato deal


Monday, March 12
Honey Whole Wheat bagels with vegan cream cheese, bananas
Burritos, apple slices
Sweet potato veggie burger with avocado slices, baked onion rings, homemade coleslaw


Tuesday, March 13
Oatmeal, grapefruit
Hummus, cucumbers/carrots, pretzels, oranges
Delicious Big Bowl Quinoa, fruit

Wednesday, March 14
Sweet potato biscuits with maple butter, strawberries
St Patty Day Play date-Green Snacks
Spaghetti, spring mix salad, ww homemade bread knots

Thursday, March 15
Whole wheat waffles, fruit
leftovers
Vegan quiche


Friday, March 16
Biscuits with grapefruit
leftovers
Green goddess enchiladas (our St Patty meal early)


Saturday, March 16
out of townPin It

Meal Planning Monday: May 3rd

Boy have I missed posting my weekly menu plan.  You may not care if I post this either way but I do only because I feel like this holds me accountable.  We survived the past two weeks but I am glad to be back on my 'plan.' 

Monday:  grilled chicken, pasta salad, and steamed carrots

Tuesday:  penne pasta with meat balls, salad, rolls

Wednesday:  Cinco de Mayo:  We will be going with the Mexican theme not sure which dish, going to let DH pick his favorite!! 

Thursday:  Parmesan Pan-Fried Pork Cutlets (deal here) served with Corn, Avocado and Tomato Salad (avocado on sale this week at the Teeter) *these recipes will be posted tomorrow as "Tasty Tuesday" (I'll come back and link it too)

Thursday:  penne pasta with meat balls and salad

Friday:  leftovers

For more great menu ideas please go here, Org JunkiePin It

Monday Menu Plan

Monday - Country Buffet: Not sure what happened last week but I guess I cooked a TON of everything. We are still eating leftovers !!

Tuesday - Quiche, grapes

Wednesday - Bottom roast (still working on this one)

Thursday - Grilled Hot Dogs, baked beans, potato wedges, fruit, green beans

Friday - Grilled Sour Cream (and herb) chicken, steams carrots, saladPin It

Monday Menu: Week of Feb. 22

Better late than never right?!

Monday - Pork Ribs Memphis Style, creamed corn, apples slices

Tuesday - Chili, crackers/rice, mixed-veggies (this will be all on the DH, I have Bible Study and will not be home for dinner)

Wednesday - Deer Steaks, salad, potatoes

Thursday - Angel Hair with Tomato and Basil, homemade bread, salad

Friday - Leftovers!Pin It

Six Steps to Successful Menu Planning

Effective menu planning is rewarding in terms of time and money, especially given how little effort it takes. Those who do it well seem to have internalized its rules. The good news: The rest of us can learn, too. We asked three food experts to share their menu-planning strategies―from shopping savvy to using ingredients wisely. Here are their tips for success.

1. Resolve to make the effort. As with any goal―losing weight, exercising, or eating healthier―the first step is making a commitment, says Susan Nicholson, who writes the syndicated newspaper column 7 Day Menu Planner. Just decide you’re going to do it. Involve those who eat with you by asking what they do and don’t like to eat―even kids as young as five or six can be included―then factor their preferences into your plans.

2. Pick a planning style to suit your personality.“I love the ‘cook once, eat twice’ strategy,” says Ellie Krieger, RD, host of Healthy Appetite on the Food Network and author of The Food You Crave.

“I plan my weekly meals by first deciding what three major proteins I’m going to eat, then I make them do double duty. If I buy a rotisserie chicken, I prepare a salad one night and chicken tacos the next. If I’m making roasted pork loin with veggies on Monday, I may use the leftover for pulled-pork sandwiches Wednesday night.”

Nicholson maps out four weeks of menus on a calendar or grid. For each day, she lists an entrée, sides, and dessert, making sure to mark out days she routinely eats away from home. “Most of us have at least 10 favorite meals. If you’re a beginner, it’s simple to fill in those 10, then repeat them until the grid is full.” When you’re ready, begin adding new recipes or tweak your menu to keep things fresh.

3. Make a shopping list. Keep a generic list on hand that includes things you buy frequently (such as milk, eggs, chicken breasts), then add extras so you don’t have to start from scratch each week, Nicholson says. She puts a shopping-list template on her computer and arranges ingredients in sections corresponding with the layout of her favorite supermarket to make shopping easier.

4. Shop strategically.“Shop on a day that works best for you,” says Toni Lydecker, author of Serves One: Simple Meals to Savor When You’re on Your Own. Consider your market’s schedule by asking when it receives fresh shipments from vendors. Be flexible with your list, too: If you’re planning to cook asparagus one night but the green beans look better, go with the beans.

5. Cook perishables first.“Cook with perishables like fresh fish or salad greens early in the week,” Lydecker says. “Then later you can rely on staples: a simple omelet or pasta dish.”

Krieger likes to balance her market basket with a mix of fresh and frozen produce. “It’s easy to overdo it on the fresh produce and end up throwing out extras,” she says. She buys frozen vegetables like peas, spinach, and corn to use on days when her supplies of fresh produce have run low.

6. Grade your efforts.“Every time you finish a meal, critique it,” Nicholson says. “When a meal works, give it a gold star.” Build a collection of gold-star meals so menu planning takes less time. In only a few weeks, you’ll have a complete collection of time-tested and family-approved meals.

Maureen Callahan, RD

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