Menu, Week of 11/7

I usually start my menus on Sunday, and plan for 6 days, but this weekend, I was still feeling a bit sick, so I just did a frozen meal, which there is no need to document here. I did cook from my menu through Wednesday, but on Thursday, I felt so bad that we ordered delivery Chinese for possibly the first time since we lived in this house, maybe ever. We can’t do pizza delivery because of the dairy, and I usually just go get food if we are going to buy restaurant food, but I didn’t want to do anything on Thursday but huddle on the couch under my warm blanket.This week, we are getting back to normal. Real food, cooked regularly. Also, did you know Thanksgiving is only 2 ½ weeks away? I will need to start that planning soon as well.

Monday: Tomato and Crab soup, red beans and rice/quinoa, steamed broccoli

I was going to make the soup last night, but didn’t have the energy. We all love the red beans and rice, so we could have this every week, probably, but that would get boring. I will make extra rice and quinoa for use on Tuesday.

Tuesday: Chicken curry, rice/quinoa

The kids will be at their dad’s, so I am making a spicy dinner. I am using a jar of sauce, and adding in sauteed mushrooms, asparagus and onions along with the chicken.

Wednesday: Italian sausages, kabocha squash risotto with sage and pine nuts

I will probably use another kind of nut, but I am excited about this recipe–I love kabocha squash!

Thursday: green chili, cornbread

I am super excited about this–I am finally getting some tomatillos from my garden for this! I also have garlic still from this summers harvest, and jalapenos out there, and my gardener is bringing some cilantro from another garden since my fall planting isn’t very big yet. Only the chicken, white beans and onion will not be from my garden.

Friday: pizza, baby carrots, salad

When the kids are here, they always want pizza on Friday nights, ;).


This post is part of Menu Plan Monday at

5 responses »

    • It’s kind of a thrown together dish for me, but basically, I take a bunch of tomatilloes, clean them up and quarter them, and throw them in a food processor with a white onion, cut into wedges, a few garlic cloves, a jalapeno with the seeds removed and a handful of coarsely chopped cilantro and whir it all up. Then, I brown the chicken, and add the green sauce and some drained and rinsed cannellini beans to the pot and simmer for 20 minutes or so. I will try to pay attention when I make it and see if I can be more precise…

  1. Glad to hear that you’re feeling much better. This reminds me that I need to get my annual flu shot. Due to Fibro and other severe chronic pain issues the Flu causes me even worst pain.
    I love stopping by MPM bloggers! Have an amazing week!

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