Menu, Week of 1/20

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I really do love menu planning. I didn’t follow my plan exactly last week, but it still made things go so much more smoothly, and I was able to cook at home even on the night I had to drive way out in the county to get the boy a scouting thing for his pack meeting Wednesday night. I got back at about 6:15, and the meeting was at 7:00, but we still had a healthy home-cooked meal. Go me!

Sunday: Salmon salad (bibb lettuce blend, mushrooms, avocado, slice almonds, dried cranberries, salmon burger chopped on top, homemade balsamic vinaigrette)

Monday: Red beans and rice, steamed veggies

Tuesday: Curried chicken and veggies, rice, pineapple

Wednesday: Salmon noodle casserole, steamed veggies

Thursday: Lentils and rice with caramelized onion tahini sauce, Italian sausages, steamed veggies

Friday: Sloppy joe pizza

Saturday: leftovers

As always, this post will be linked to Menu Plan Monday at orgjunkie.com–lots more ideas over there!

3 responses »

    • I do it from memory, but basically, I set some sliced onions on the stove to cook in a bit of olive oil in a small skillet, and while those are getting nice and brown, I take about 1/4-1/2 cup tahini, add a couple of TBSP of lemon juice, about the same amount of olive oil, 1 TBSP water, some garlic powder and oregano (maybe 1/2 tsp garlic and 1 tsp oregano?) and mix that all up, Then I add water 1 TBSP or so at a time until it is the right consistency, taste and adjust seasonings as needed. Oh, I add some cracked black pepper as well, with the other spices. The onions take a bit of time to get them good and caramelized, and I struggle with not stirring them too much, but they have to sit and brown. When they are done, I just mix them into the tahini sauce.

      Does that help?

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