Tag Archives: lentils

Menu, Week of 1/20



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!

Menu Plan, Week of 1/7


I have been making some menus in the last several months, but I have not gotten myself together enough to actually post them. I think I am making my menu planning too difficult and I need some kind of theme. Problem is, I don’t like feeling constricted, so the idea of a Monday = chicken, Tuesday = meatless type menu does not appeal, and neither does a Monday = comfort foods, Tuesday = rice, etc. Maybe if I made a list of categories to hit each week, but didn’t assign them to a day, that would help.

Monday: Shrimp and pea risotto, salad

Tuesday: Shredded chicken with honey hot sauce, frozen potato/green bean/mushroom mix

Wednesday: Leftovers

Thursday: Chicken and veggie stew

Friday: Pepperoni pizza, salad, baby carrots

Saturday: Lentils and rice with carmelized onion tahini sauce, sauteed veggies and kielbasa

Maybe I am just overthinking menus, and I need to let go of the idea that I will be able to come up with the “perfect” plan. How do you menu plan quickly?

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

Menu Plan, Week of 6/18


I got up at 5:29 this morning to take the girl to cheerleading practice. This is much earlier than I am used to, but I am finding that I like the extra time. I can get so many things done before the time I am usually even out of bed! However, The Muny season opens tonight, so I don’t think I will be getting up so early tomorrow. We’ll see how long I can keep up the early morning hours–hopefully these two weeks of early morning practices will be enough to shift my schedule at least a little bit earlier.

Planning considerations for this week:

  • Muny on Monday, nothing too heavy before we sit outside in the heat.
  • Racquetball at 6:30 on Tuesday, with a required stop at GameStop to pick up the Lego Batman game that the boy reserved last week. We will need something that the girl can cook before I get home and we can eat fast or take with us.
  • I am trying to avoid the store before payday on Thursday. I could buy a few things, but I would rather use what we have first.

Monday: Corn pasta with butternut squash pasta sauceand chicken tenderloins

Asian Slaw with Ginger Peanut Dressing, Image from Once Upon a Chef

Tuesday: Italian sausages, baby carrots

Wednesday: Lentils and rice with caramelized onion tahini sauce, honey hot sauce chicken tenders

Thursday: Salmon noodle casserole, steamed broccoli

Friday: Pizza

Saurday: BBQ brats, artichokes, asian slaw with ginger peanut dressing

What are you having this week?

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

Menu, week of 6/12/11


Menu for this week:
Sunday: Gazpacho, salmon burgers, sweet potato fries
I made the gazpacho and the girl did the rest; nice and quick.

Monday: Rosemary Chicken with White Beans, broccoli, Quick Flatbread
I made this last week, and the girl loved it so much that she wanted to cook it for her grandmother tonight. I added onion and carrot last week, and I am going to try to get the girl to do that plus zucchini tonight, because I forgot about the zucchini, and it needs to be used. I made a big pot of navy beans to use in this and other recipes this week this morning.The flatbread batter, made with chickpea flour, is already sitting in the kitchen, waiting for baking time.

Tuesday: French lentils with walnuts and goat cheese, frittata, more flatbread
I didn’t end up making this last week, because I had about 10 minutes for dinner last Tuesday due to a late night at work combined with the need to go to a jewelry party. I love it, though, so I am trying again. The frittata will likely be mostly greens from the garden, because I have a lot of those.

Wednesday: Salmon noodle casserole, peas, unless we go to my dad’s house for dinner
The kids’ favorite. Basically a white sauce with curry powder, Mrs. Dash, canned salmon, soy cheese and egg noodles. They eat the heck out of this dish.

Thursday: Beef barley and leek soup
I will probably add a bunch more veggies to this, depending on what I have on hand, including garden greens.

Today I am going to make Cassoulet with a lot of Vegetables for lunch, probably without meat, since I am just throwing this together with the beans I made this morning, and I don’t think I have any meat on hand for this. I feel so healthy!

Quick menu


I have been working on a blog post about cooking and menu planning with past menus as illustrations, but it is taking me forever. I keep not wanting to hunt down the links, and then I don’t want to put up newer menus, because I should catch up first. Today, I just decided to start where I am, so here is a quick menu for this week:

Last night: Grilled goat cheese, arugula, and kalamata olive mayo sandwiches, salad, butternut squash soup
I need to use up the arugula and lettuce in my garden, as we are getting past the spring stage now. The kids will had plain grilled cheese, by my mother and I had the full flavor sandwich, based on this idea I got from Apartment Therapy’s The Kitchn blog.

Tonight Rosemary chicken with white beans
I will be adding sauteed zucchini and carrots to this, and possibly some onion and garlic, because everything seems to be better with onions and garlic

Wednesday: French lentils with walnuts and goat cheese, broccoli and carrot frittata, sliced peaches or apples

Thursday: Meatballs in applesauce with rice and broccoli
We will use about half the amount of beef, but maybe the same amount of sauce; I like the sauce over the rice. We will also probably mix rice and quinoa for the base.

Friday: pizza
I am going to use the Easy Whole grain flat bread recipe from Food Matters as the base, and make a couple of different kinds of pizza–maybe one pepperoni and one goat cheese with veggies.

Nothing too exciting, but it should get us through the week…