Menu, Week of 2/12


I have had a crazy week. Much work stress, some time-consuming and expensive dental work, and generally catching up from being gone last week. It was only two days, but apparently I cram a lot of stuff into each day, because it has been hard to get back on track.

I have to be organized this week, though, because we don’t have the money to go out to eat on a busy night this week. I am planning ahead better this time!

I have included some links below, but I really noticed this week how much I change recipes when I use them. For one thing, you can take it almost as a given that I use less meat and more vegetables than a recipe calls for. I try to cram as many veggies in our days as possible, and the kids sometimes only eat veggies at dinner, so I need to make a lot. It is also a good way to bulk up a meal for less money and calories.

Sunday: Italian Sausages, creamy bibb salad, tomato soup, coconut pineapple sundaes
Quick and easy after a busy day.

Monday: Mole skillet pie with pork, salad, steamed broccoli
I am adding pork to this vegan recipe, and I will probably sub a mixture of gluten free all purpose flour and cornmeal for the whole wheat flour.

Tuesday: leftovers

Wednesday: Rosemary Chicken and White Beans, sweet potato fries, peanut butter banana mousse
The girl didn’t cook last week, because the dentist took forever, so we are trying again this week. The dessert is made with frozen bananas, peanut butter and honey–a nice healthy treat.

Thursday: Crockpot Dal, curried chickpeas and quinoa
I will be using a bean blend with beans, peas and lentils that I got from Costco for the dal.

Friday: Meatballs in Applesauce with Rice, steamed green beans
I love the way my Cooking for the Rushed book provides directions for whole meals, but I am tweaking this just a bit, because we eat a lot of broccoli and I want something slightly different.

What are you having this week?

As always, this post will be linked to’s Menu Planning Monday–lots more inspiration over there!

12 responses »

  1. I’m at work, so let’s see if I can remember:
    Last night I made a rolled turkey tenderloin (split & pounded flat), stuffed with leeks, mushrooms, garlic, lots of herbs, & a handful of parmesean – and oven roasted fingerling potatoes.

    Valentine’s day will be a special treat: lobster mac & cheese (lobster tails were on sale at Schnucks)

    For the rest of the week:
    A chicken, brown rice, & broccoli one pot dish I got from the Whole Foods website (
    Spedini ( and zucchini pancakes
    Turkey tortiere (a Canadian meat pie) & I forget what else …

    • I did the rice & chicken recipe last night – with a few changes. For reasons known only to my addled brain, I didn’t buy any chicken – and I didn’t feel like running out to the grocery. But I did have some pre-cooked chicken italian sausage links. I cut them up and browned them. Then I deglazed with the chicken stock and followed the recipe from that point. Since the sausages were italian style, I threw in a tablespoon or so of whole fennel seeds and a bit of dried red pepper when the onions and garlic were cooking. It came out really good!

  2. Bit of a messy week. We’ll be in Portland Saturday and Sunday, AC has a gym meet, and Friday evening Perry has a show at University of Washington, with his Little Gym team. We’ll stay at watch the meet, of course.

    Monday: BBQ pork with rice and bok choy

    Tuesday: Leftovers

    Wednesday: Indonesian Lamb curry with saffron rice, carrots

    Thursday: Leftover samosas (freezer) with curried roasted cauliflower

    Friday: UW show/Perry. Chili with bread. Fruit.

    Saturday: Portland

    Sunday: Leftovers or pickup after getting back from Portland

    • Planning ahead is even more important when you have a busy week, isn’t it? And, wow, that Indonesian lamb curry looks good! I am going to have to make that–although I will probably only use one pound of lamb, and add potatoes or chickpeas instead to bulk it out. If I make too much meat, that is all the kids will eat. Thank you for sharing, great ideas!

  3. I used about 1.5lbs of lamb, fwiw. And I buy leg of lamb from Costco, and trim it, so it’s much less fatty than the alternative. Chickpeas sound good, though. Yum.

    I ground some of them, some of them I only easily found in powder form (as in, my local store sells cardamom PODS and cardamom powder, but not cardamom seeds, so I bought powder rather than mining the pods for seeds). I use my coffee grinder, fwiw. I ground the cumin seed, the pepper, and the ginger. The last thing I’d ground was allspice, so there will be some allspice residue!

    That said, I’m more than happy to use powder. As long as it is from a place with some turnover, and I don’t buy too much, I find that grinding my own is a PITA a good portion of the time.

    The curry is simmering right now, in the crockpot, I’ll transfer it to the stove for some reduction later. It smells good, though I think I could have easily doubled the spices.

      • it was wonderful. It could have used more heat, but I always tone that down first time through a recipe. AC, who doesn’t like Thai curries, loved this one, Linnea did not like it, and Perry liked the flavour, but he doesn’t like lamb, so I may have to try this again with beef, or more probably, chicken, and maybe as you suggested, some legumes or potatoes.

        I forgot the lemongrass, and I used low fat coconut milk, something I always do when making curry.

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