Tag Archives: risotto

Menu, Week of 1/13



I know it isn’t Monday, I am a bit behind this week. I want to keep posting these menus anyway, for reference and to force myself to plan the rest of the week!

Sunday: Spaghetti with meatballs and Italian sausage in tomato sauce, steamed broccoli

Monday: Persian chicken and rice/quinoa, steamed veggies

Tuesday: Shrimp and pea risotto

Wednesday: leftovers

Thursday: Potato/kielbasa hash, steamed broccoli, pineapple chunks

Friday: salmon burger, leftovers

Saturday: out with friends

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, Week of 6/4


I thought summer was supposed to be less busy than the school year, but that is not how it seems to be working out. Kids need to be taken places, I want to see all of my friends, and I took on this crazy post on my blog every day thing, :). Oh, and I decided to start playing racquetball.

I am less sore today than I thought I would be the day after my first racquetball experience, but I am tired. I did a lot of other things yesterday, too, and I guess I need to do some adjusting. Since it is in the name of health, I am all for it, but it is an adjustment.

Monday: Oven BBQ chicken, roasted potatoes, glazed radishes, Orange PushUp smoothies

Tuesday: I am playing racquetball at 6:30, which makes this meal tricky. If the kids are with their dad, I will eat leftovers or something thrown together from the freezer; if they are here, I will ask the girl to cook a bacon rosti.

Wednesday: Sausage polenta bake, steamed broccoli

Thursday: Chicken Risotto with Lemon Grass and Coconut Milk, steamed grean beans

Friday: Pizza

I am not planning ahead now for the weekend. I am going to have some friends over on Sunday, so I am thinking about a big meal to cook, because I do love the chance to make a big meal for people who will appreciate it!

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

Menu, Week of 4/22


Oh Costco, how I love and hate you! I spend so much money, but then I have food for a long time, so that is good. I get good deals, but I lay out so much money the weekend after payday that I feel broke for much of the rest of the month. I got a new shark steam cleaning mop and a bunch of food this weekend, so I am prepared to have clean floors, but terrified to spend much money at all at the grocery store!

That is what planning is for, though, right? I am going to come up with a plan this week that involves purchasing a bare minimum of extra ingredients, while still being tasty. Thank goodness this isn’t my first time to the rodeo–my menu planning habits are sure to be helpful.

Sunday: We went to a friend’s house after the earth day festival

Monday: Tomato and sausage risotto, salad

Tuesday: out to dinner with a friend (I know, that is spending money, but she is in from out of town…)

Wednesday: Rosti with Bacon and Scallions, scrambled eggs, fruit smoothies (we didn’t actually eat this last week; the combination of a field trip for my youngest and a cheerleading meeting for my oldest meant we gulped down leftovers in the 15 minutes I was home between activities)

Thursday: Curry coconut shrimp, red lentil dal, rice (we didn’t do this one last week, either–we went to my parents’ house for dinner on Friday)

Friday: Roasted Italian sausage, potatoes, bell peppers and onion

Saturday: Grilled chicken for fajitas, mushroom skewers, grilled peppers and onions, black beans, mexican rice, guacamole, mayo-less Mexican slaw (we’ll have friends over for this, I hope…)

Not bad, eh? My grocery list is nice and small, too:

Arborio rice
vanilla soy milk
bread, regular and gluten-free

Wow, that is so small, I almost think I am missing something. However, we have lunch meat and lots of fruits, veggies, and snacks to put in lunches, plus, we are starting to get stuff out of the garden, so we are in good shape. Now I can breathe a bit more easily when thinking about funds for the rest of the month. Menu-planning to the rescue!

This menu will be linked up at orgjunkie.com–head over there for lot’s more inspiration!

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 orgjunkie.com–lots more ideas over there!

Menu, Week of 2/6


It is amazing to me how much a simple overnight trip can disrupt our normal schedule. I left Thursday morning and got back on Friday around 10:00 PM, so it basically took two days out of our normal time, but I would have normally been working or sleeping most of that time, anyway. However, the week before the trip was not as productive as normal, too, since I spent a lot of my time preparing for the trip. We spent our whole weekend running errands and getting back on track, so we picked up Qdoba at 7:30 Sunday evening. I am glad to be getting back to normal, now.

This week will be busy in its own way. I am still catching up, and we all have dentist appointments Wednesday evening, followed by a 7:00 basketball practice. The girl is going to cook that night while we are at basketball, so we are having one of her favorite meals.

Image credit: bakedbree.com

Monday: Overnight Chicken, marinated only for the afternoon–no time for planning yesterday, brown rice/quinoa, broccoli and cauliflower

Tuesday: leftovers

Wednesday: Rosemary chicken and white beans (made with carrots, onions and garlic)

Thursday: Curried Stir-Fried Noodles and Veggies

Friday: leftovers

Saturday: Italian sausage and tomato risotto, salad

What are you having this week?

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

Menu, Week of 1/29


This was a busy weekend, so I am planning late. I ended up going to my aunt’s house yesterday to pick up the quilting frame my great-uncle built for my grandmother sometime back around 1960–how cool is that?–so I got home late and ended up eating out. I am going out of town on Thursday for a training class for work, coming back Friday night, so I only need to plan three meals!

Sunday: BBQ pulled pork, baked beans, french fries, salad (at Bandana’s)

Monday: sausage and tomato risotto, salad

Tuesday: leftovers

Wednesday: dinner at my dad’s (hamburgers, sliced avocado, onions and tomatoes, sweet potato fries)

Did you see what I did there? How I cleverly disguised the fact that I am only cooking one night this week? I may cook a little something on Tuesday, depending on what the leftover situation looks like, but really, tonight is it, and I am just doing risotto, which is so easy, it is practically not cooking in my book. Yes, I have to stand at the stove, but there will be wine and relaxation, so it is all good!

What are you have this week?

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