What's your meal plan for the week?
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Anonymous
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I'm lacking inspiration. Here's my meals from last week, if it helps anyone:
-- Bean and barley soup -- added carrots, tomatos, onion to up the veggie content and flavor, plus cajun spice. 2/3 kids refused to eat, but it was good. -- Home-made potato gnocchi with crispy bacon/sage sauce, side salad -- should have added peas to the sauce because the kids rejected the side salad -- NYTimes chicken swarma with onions, chopped tomatoes, arugula, whole white pita and yogurt sauce -- Breakfast casserole (like the Emeril Lagasse recipe, but 2% milk instead of half and half, and half the cheese and sausage) with spinach smoothies or side salad -- Pan-grilled spice-rubbed fish tacos with black beans, mango, avocado, chopped tomatoes and homemade virgin pina coladas. Meant to also grill onions for the tacos, but totally forgot. -- Frozen spinach ravioli, cherry tomatos -- Fettucine with meat sauce (cheated and used Rao's, but added a bunch of grated carrot, chopped mushroom and minced garlic to the meat as it sauteed to increase the veggie content, which the kids didn't notice) |
Anonymous
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I made this soup at someone's suggestion on this forum...
Chickpea, Chorizo, and Spinach Soup 3 tablespoons extra-virgin olive oil 1 extra large yellow onion, diced Two (15.5-ounce) cans chickpeas, rinsed and drained 12 to 16 ounces Yukon Gold or russet potatoes, peeled or unpeeled, cut into 1/2-inch pieces Chopped bell pepper (I used 1/2 a large green pepper and all of a small red pepper) 8 to 12 ounces Spanish chorizo, thinly sliced 1 teaspoon freshly cracked black pepper, plus more as needed 10 cups chicken broth 6 to 10 ounces baby spinach Directions Step 1 In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the chickpeas, potatoes, peppers, and pepper. Then, add the broth. Step 2 Increase the heat to medium-high and bring the soup to a simmer. Reduce the heat to medium and cook, uncovered and stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add chorizo after about 15 minutes. Step 3 Stir in the spinach and cook, until the leaves are fully wilted, about 1 minute. Remove from the heat, taste and season with additional salt and/or pepper, as needed. It was really good with salad and bread as sides. |
Anonymous
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I spend January eating from my freezer, so my plan is:
Sunday--meatballs in sauce, spaghetti Monday--frozen take-out pulled pork BBQ, and I'll add oven fries and baked beans Tues-grinding up some frozen lean pork chops to make a stirfry Wed--sheet pan chicken thighs with green beans Thursday-leftovers Friday--rotisserie chicken, mac and cheese from the freezer Sat--slow roasted salmon, rice, Asian sauce |
Anonymous
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Tomorrow is pork chops with rice and stewed tomatoes
Monday is Asian bBQ salmon with broccoli and steamed rice Tuesday is roast chicken pieces, roasted sweet potatoes, and brussels sprouts Wednesday is sloppy joes Thursday is takeout Friday is pizza of course Asian BBQ salmon: Up to 4 salmon fillets (I buy the frozen Atlantic farmed salmon from Whole Foods— each fillet is an individual serving; if you need more salmon, double the glaze recipe— I do that anyway as my son loves it on everything) Bake in preheated 425 degree oven for 12 minutes. Meanwhile, in small saucepan bring to a boil 3 tablespoons dark brown sugar 1 tablespoon soy sauce 4 teaspoons Chinese mustard (note, Chinese mustard can be really hot— I mix some Chinese and some Dijon to control the heat) 2 teaspoons rice wine vinegar Bring to a boil, whisk, and let simmer while the salmon cooks After 12 minutes, remove salmon from oven, turn oven to broil. Spoon about 1/2 glaze over fillets and return to oven. Broil about 3-5 minutes. Serve with steamed rice and extra glaze |
Anonymous
Also made this after seeing it here. Easy and delicious! |
Anonymous
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I plan to make the NYTs Creamy Chicken and Artichoke Stew tomorrow (will double the recipe - see below) and then take it for lunches all week. For dinner this week, eggroll in a bowl on Monday (ground pork), chicken parm on Tuesday, sloppy Joe's with ground turkey on Wed, going our with friends on Thursday, leftovers on Friday.
https://cooking.nytimes.com/recipes/1021794-creamy-spinach-artichoke-chicken-stew?te=1&nl=the-morning&emc=edit_nn_20231227 |
Anonymous
| Saag paneer, pumpkin pasta, lentil soup, rice bowls, I’m not sure, that’s a rough list though. |
Anonymous
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Beef stew (not sure of recipe yet), spinach lasagna rolls (skinny taste recipe), Bree’s lentil soup (old cooking light recipe) and grilled cheese, improvised chicken parm (no real recipe ) with garlic bread
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Anonymous
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-Pot roast with carrots
-Potato/lentil/sausage stew suggested in a different thread. -Spaghetti squash with sauce and cheese -Some kind of salad night with green goddess dressing suggested on here. Mandarin oranges and edamame on top. -Turkey meatballs- not sure how prepared yet |
Anonymous
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For our dinners:
- Trader Joes Mandarin Orange Chicken (so bad for you, but so easy) with rice, green beans, and fruit - 15-Bean Soup (just the bagged one with diced tomatoes, onions, salt, chili powder, etc) in crockpot with avocados, chop salad, and fruit - Roasted Chicken Legs/Thighs with roasted cauliflower, macaroni-and-cheese, and fruit - Chicken Broccoli Casserole (I double this recipe and add extra broccoli -- https://www.skinnytaste.com/chicken-and-broccoli-noodle-casserole/#recipe) with roasted asparagus and fruit - And that Chickpea, Spinach, and Chorizo soup (that is posted above) with bread and salad. It looks so good and easy! |
Anonymous
Pumpkin pasta? Can you link a recipe? |
Anonymous
Can you post recipe? |
Anonymous
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Spinach frittata with fruit
Spanakopita Frozen pierogi with sautéed cabbage and onions Polenta taco casserole Frozen pizza with side salad |
Anonymous
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Planning to try this NYT recipe for sheet pan turmeric chicken and crispy rice
https://cooking.nytimes.com/recipes/1025011-sheet-pan-turmeric-chicken-and-crispy-rice Chili and salad another night Lentil soup Probably leftovers or takeout the other nights. |
Anonymous
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OP, your menu sounds great!
This week we have more weeknight plans than usual so are going a bit easy. I'm planning: Sun: chana masala or makhani, roasted broccoli and/or butternut squash, store-bought garlic naan Mon: frozen ravioli and side salad (getting home from work on the late side) Tues: Thai style red curry with chicken, green beans, peppers, onions Wed: leftovers or chickpea pasta with vegetables and cheese Thurs: probably breakfast for dinner or leftovers for DH and kids (I'll be out for a hobby meetup) Fri: order pizza or frozen pizzas with salad for kids and babysitter, we are going out! |