Monthly Archives: March 2012

Menu, Week of 3/25


We left last Saturday for our vacation, and then I had five nights in a row where I just had to go to the cafeteria and choose from foods someone else prepared. It was great in one sense–a real vacation in a way camping is not–but also, I ate too much, and the food was not what I would generally make. It was good, just a little bland and generic for my tastes.

Still, it was hard to come back to cooking again. Thursday and Friday nights, we ate out. Last night I just made some frozen salmon burgers with teriyaki sauce and microwaved some pumpkin souffles from Garden Lites (unfortunately, this was a seasonal offering only, although the Butternut squash souffles look similar).

It is time to get back to normal, though. About halfway through my vacation, my computer stopped working. It powered on, but wouldn’t load Windows all the way. I ran diagnostics, searched for error codes on my Nook and found scary posts about needing a new hard drive. I tried many repairs, and they would seem to work and then hang up again. Finally, I tried one last big repair and did the one thing guaranteed to make my repair work–I went out and bought a new laptop.

I meant to just do some price comparisons in case I needed to make a purchase, but I found a really good deal. Plus, we have been seriously having an issue with the fact that my son and I both want to use my normal computer. AND, the battery doesn’t hold a charge anymore, so it is stuck on my desk with the wall plug, and I wanted a truly mobile computer. Yes, I know this is a lot of justification. But, it is too late to change the facts now, so I just have to economize and move on.

Sunday: Chicken tacos

Monday: Rosti with Bacon and Scallions, scrambled eggs, fruit smoothies

Tuesday: Spicy Orange garlic shrimp, rice, broccoli

Wednesday: Salmon noodle casserole, made with gluten free noodles, peas, pumpkin pudding

Thursday: Chicken/veggie stew, rice pudding

Friday: Pizza, salad

As you can see, this will be a fairly easy week to get me back on track. I do miss heading down to eat someone else’s cooking on dishes someone else is cleaning (and the never-ending coffee pot! Always fresh!), but it will be nice to get back into our normal routine.

This post will be linked to Menu Plan Monday at–lots more ideas over there!

Menu, Week of 3/11


I have been missing in action the past few weeks–emphasis on action. I spent a lot of time and energy catching up from my last training trip for work, and then last week I had to travel again. I did make menus for the first two weeks, but last week I was mostly gone, so I didn’t even bother. Next week, we are going on a spring break trip, so I am determined to cook this week. I want maximum of nutrition and minimum of spending money, so no eating out.

Sunday: Peanut coconut chicken curry, rice, salad
I used reduce fat coconut milk rather than the half and half and coconut extract, and I replaced half of the chicken with chickpeas. I also added spinach to make it nice and healthy.

Monday: Butternut squash risotto, honey and hot sauce chicken strips, salad
My mother and daughter will not want the sauce, I am sure, but they can have some plain chicken strips.

Tuesday: Greek-style lima beans with poached eggs, turkey sausage
This is going to be my attempt to recreate a dish I made once, years ago, that I remember was really delicious. Darn kids and their non-lima-bean-loving ways. If if turns out well, I’ll try to post the recipe so that I can do it again.

Wednesday: Salmon burgers, sweet potato and regular fries, steamed broccoli
Easy food the girl can make while I am commuting from the office.

Thursday: Pasta with Tuna, Capers and Tomato, salad
I make a sauce based on the ideas in this post, but a bit more tomato saucy. I do love the capers, lemon zest and small amount of kick from the red peppers, but I like to use tomato sauce to add extra veggie power to the dish. I’ll use corn pasta.

Friday: Pizza
I keep planning on this, but we haven’t actually done it for a while. Friday will be the start of a one-week vacation for me, though, so we are going to go for the pizza–I think one pepperoni, and one goat cheese with veggies.

Saturday we leave to head down to our local YMCA camp. We go every year at spring break time, and it is a fun trip. My daughter usually brings a friend, and we are hoping to bring one of my son’s friends this year, too. He feels left out when Sabrina has a friend and he doesn’t, but he is at the age when boys don’t want to be away from their families for so long. We usually meet up with other kids, though, so he has friends to play with for at least some of the time.

I should have enough leftovers for lunches, but I will need to get some more cereal, soy milk and orange juice for breakfasts. If we get it together and start making smoothies again, we will need another banana run during the week, too, but I am trying to avoid buying things we won’t use before we leave for our trip.

This post will be linked to Menu Plan Monday at–lots more ideas over there!