Tag Archives: salmon

Menu, Week of 5/5

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Last Saturday, April 27, I made a menu, I made a grocery list and I went to the store and bought all the things I needed to make that food. Then I came home and started reading my new book, Why We Get Fat: And What to Do About It, by Gary Taubes, and I realized my menu plan was not going to work for me. I was surprised how much sense the information I was reading about low carb diets made to me–both from a scientific standpoint, and as a way of explaining what I was noticing in my own diet and weight loss results (or lack thereof).

I’ve been eating low carb ever since, and I think it is going well. I’ve lost 2.5 pounds in the last week, and I am less hungry and my clothes seem looser. I have more energy, too.

It is a bit of a menu-planning challenge, though. It is just so different from my usual way of planning. We are eating a lot more meat (much to the kids’ joy!), and meals are just different. I am not a fan of component type meals–a hunk of meat and side dishes–but I don’t have a lot of low carb casserole type dishes. It is taking a bit of time to adjust, which is all the more reason to plan ahead, right? I am still serving potatoes and other starchy sides for the kids as they are growing. I am a bit worried about their veggie intake, too, as most of the vegetables they like are the starchy ones, although they are big fans of broccoli, so that is good.

Sunday: Hamburgers at a friend’s house (I had mine with no bun and sliced avocado, tomato, onion, pickles and spicy mustard to dip), bell pepper strips

Monday: BBQ pork chop filets, broccoli, sauteed mushrooms for me, fries for the kids

Tuesday: Chicken with artichoke hearts and mushrooms, salad

Wednesday: Sloppy Joes, avocadoes, bell pepper strips, fries for the kids

Thursday: Salmon noodle casserole–because the boy really, really wants it!, salmon filet for me, green beans

Friday: Pizza made with garbanzo bean flour and Daiya cheese, which is still going to be a bit high in carbs, but much lower than traditional pizza (thinking about pepperoni and Italian sausage for toppings, plus mushrooms and red onions on my part), salad

Saturday: Having friends over for a BBQ–minted lamb burgers with feta and hummus, grilled cabbage and bacon, mushroom skewers (although I will probably just toss them in a grill basket), salad, steamed broccoli, maybe grilled artichokes, because the boy loves those, too

Lots more menus available at orgjunkie.com

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!

Menu, Week of 1/13

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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, Week of 12/18

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Okay, we have made it down to the final week before Christmas. I am so not ready, and not yet recovered from the big brake repair bill. But I get paid on Wednesday, and I have some time to spend at home finishing projects since I have no money left to spend until then! In the meantime, I am just about sick of trying to figure out what to make for dinner using ingredients that I already have in the house. Thank goodness that is almost over.

I am having my family over on Christmas Eve, because my children go to their father’s house at 10:00 AM Christmas morning, so I have a bit more planning than usual this week.

Sunday: Omelet, hashbrowns

Photo credit: smittenkitchen.com

Monday: Salmon burgers, sweet potato fries

Tuesday: Pizza, baby carrots

Wednesday: Paella, tomato and cucumber salad, steamed broccoli

Thursday: Sloppy joes, baked beans, ginger glazed carrots

Friday: Chicken with almonds and green olives, sauteed kale with garlic, pan-fried potatoes

Saturday: Greek style vegetable risotto, Salmon with Lemon, Capers and Rosemary, lima beans cooked with olive oil and oregano, salad

This post will be linked to orgjunkie.com’s Menu Planning Monday–head over there for lots of great ideas!

Menu, 9/17 – 9/22

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I am entering the school year with at least one child in school for the ninth time this year. This is the fifth time that I have had both kids starting a new school year. You’d think I’d have this down, wouldn’t you?This year was actually better than some. I planned ahead a bit this year. I figured out that part of the problem is that there really are a lot of back to school events at the beginning of the year, which take up much of my normal cooking time.So, I haven’t done a lot of menu planning, but I have had a lot of ingredients for easy meals on hand, so we have actually cooked more evenings than not since school started. I don’t do well without any planning, but with some thought to easy meals at the grocery store combined with at least a quick glance through the freezer and pantry each morning, I have been okay.

It’s wearing on me, though. I do better with a plan. When I know just what I am making for dinner, and I know I have all the ingredients, because I made a menu, made a grocery list from the menu, and shopped from the list, cooking doesn’t seem like such a chore.So, this weekend I am getting back to the planning. Sure, it takes up some of my weekend, but then I don’t have to think about it all week, which is so worth it to me.

On Hand:

  • chicken thighs
  • ground beef
  • Italian sausage
  • 2 pieces of cod
  • canned tuna
  • red, purple, gold baby potatoes
  • pasta
  • black beans
  • baked beans
  • spiced garbanzo beans
  • shredded cabbage
  • frozen watermelon
  • frozen fruit
  • frozen broccoli

Available in the garden

  • carrots
  • green tomatoes
  • yellow bell peppers
  • kale
  • various herbs
  • japanese eggplants
  • butternut squash

Tonight: Pizza, watermelon frosties, carrots, ice cream

Sunday: roasted butternut squash risotto, steamed broccoli

Monday: Beef Bourgignon, mashed potatoes

Tuesday: cod panang curry

Wendesday: Pasta, Sausage and Bean Ragout

Thursday: Salmon noodle casserole

Next weekend my kids are going to be with their dad, and I am not making plans for Friday. I suspect I will have leftovers to use up, anyway.

Lunches:

  • Tuna Salad sandwiches
  • leftovers
  • salami sandwiches

Grocery list:

  • bread
  • beef broth
  • canned salmon
  • Daiya mozzarella
  • shredded cheese blend (soy)
  • eggs
  • bacon
  • salami
  • 2 lbs. beef stew meat
  • chocolate ice cream
  • vanilla ice cream
  • frozen peas
  • bananas
  • mushrooms
  • Yukon gold potatoes
  • pearl onions
  • egg noodles
  • arborio rice
  • bay leaves
  • nutritional yeast

I feel better already–now to just get to the store and back!

Menu, week of 6/12/11

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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!