Anonymous wrote:I do the veg fresh 20. Our menu for the week:
Monday - Parsnip and Potato Stew
Tuesday - Onion and Potato Frittata with green bean salad
Wednesday - Pumpkin goulash with egg noodles
Thursday - Potato and carrot gratin with parmesan and thyme
Friday - Pumpin and parsnip soup with pear and goat cheese salad

Never heard of this site, but sounds fantastic! My goal is to make a veg menu plan that is set for one month (winter and summer) versions, but want some new recipes. How long does it take on average to cook/assemble?

I made/bought a few things (rotisserie chicken, potato soup, pork curry) over the weekend which will make up most of our meals this week.

Monday: Chicken with either green beans or brussels sprouts and bread
Tuesday: Potato soup with tuna melts or grilled ham/cheese
Wednesday: Pork coconut curry and rice
Thursday: No idea. Pasta of some kind?
Friday: Probably takeout

I do the veg fresh 20. Our menu for the week:
Monday - Parsnip and Potato Stew
Tuesday - Onion and Potato Frittata with green bean salad
Wednesday - Pumpkin goulash with egg noodles
Thursday - Potato and carrot gratin with parmesan and thyme
Friday - Pumpin and parsnip soup with pear and goat cheese salad

Anonymous wrote:I'm the egg roll poster. This recipe is a pretty good approximation of what I do, although I generally use whatever I have on hand: http://www.tasteofhome.com/recipes/baked-egg-rolls

Oh YUM We will be doing this very soon!
I wonder how they would be if I made the filling and rolled them the night before?
Or made the filling, rolled, then froze, and baked from frozen...

I can't believe I never thought of baking them! Voila, I have a new kitchen-sink, throw-all-the-leftovers-in recipe (I think). Thanks PP!

I love this thread -- so many great ideas! Let's keep it going and not have it devolve into a food fight, OK? There's no right answer on the planning v. spontaneity debate. Each approach obviously has its advantages and disadvantages; which one works best for you and your family depends on individual circumstances. When our kids were younger and I worked downtown, I planned meals by the week; now I WAH and we have only our youngest -- and most adventurous eater -- still living at home, so we can be more spontaneous. Even so, I usually have some idea on Sunday of what we might be eating later in the week. This week it's:

Monday -- fish tacos
Tuesday--pasta with roast veggies of some sort
Weds. -- I'll take a look at Post and Times food sections for inspiration
Thurs -- whatever DD would like -- she deserves a treat as Friday will be her toughest exam
Fri. -- homemade pizza if DD feels like making it
Sat. -- date night for DH and me; DD will go to a friend's birthday party
Sunday -- roast chicken w/ spinach and hummus

Anonymous wrote:M: roast chicken with roasted root vegetables (Thomas Keller recipe)T: chicken pot pie with leftovers
W: broiled salmon, potatoes, green beans
R: gnocchi with Marcella's tomato, butter, onion sauce
F: taco pizza (mashed seasoned black beans as sauce on homemade crust made with cornmeal)

I like the concept of Meatless Monday but I do my shopping on Sun and Mon, so I try to eat the fresh meat at the beginning of the week and do vegetarian the rest of the week.

this recipe is amazing, hands down the best chicken we've ever made.

No idea. I put a frozen protein the fridge the night before to defrost. Prepare the next day as desired with a fresh veg and sometimes with a starch, sometimes no starch.

If nothing is defrosted, then it's eggs or something cobbled together.

"Cooking with depth?" LOL. Yeah, I'm not going to be roasting spices and crushing them with a mortar and pestle at 7 PM on a Monday. But with a pantry full of spices, plus lemons, onion, and garlic, just about anything is tasty enough for a quick weeknight meal.

Monday-leftover lentil and chicken thigh soup
Tuesday--Ina Garten Roast Chicken with vegetables
Wednesday--Slow cooked rosemary white bean soup with garlic bread
Thursday--Melissa Clark Roasted Broccoli with Shrimp
Friday--out for dinner

Monday - veggie basil stirfry and rice

Tuesday - homemade lentil soup and bread

Wednesday - spaghetti marinara and salad and garlic bread

Thursday - turkey meatballs, mashed potatoes, beets, green veg

Friday - Thai takeout

Might mix up the days. I have everything in stock.

Anonymous wrote:

Anonymous wrote:M - roti, potato curry, squash curry, raita
T - veg chili, cornbread, side of brocoli
W - pau bhaji (yum!)
R - baked potatos, oven roasted brussel sprouts
F - pasta, salad, garlic bread

We're veg and Indian.

Please share your recipes for roti and pau bhaji! My family LOVES Indian food!

You can find the recipes at showmethecurry.com
Roti isn't so much a recipe but technique. Also, pau bhaji is super simple - just get a premade masala mix from an indian store. Parampara brand is good.

Anonymous wrote:

Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
It's weird to plan out meals in advance.
I decide the day of.


You obviously aren't on a food budget.


or into healthy eating.


I am into both.
There are certain things I buy weekly, always.
Fresh fruits, veggies, eggs, meats, milk, yogurt, cereal.

People, its not that hard. I have a fully stocked pantry. its easy.


I find it harder when I don't plan. however I cook very diverse food that required a large amount of fresh herbs, greens, a variety of grains, and a whole host of specialty items, which has me also shopping at the Asian grocery store.

I'm sure your method works great for people who cook very vanilla and who do a lot of "pantry cooking". Most all items I cook with are perishable. My pantry consists of whole grains, whole spices, dried fruit, and nuts-plus kids lunch snacks.

Anyone who cooks with depth, has to plan their meals.

Or just be creative, know ingredients well, and be good at substituting. Give me a pantry full of grains and spices, an herb garden, and a fridge with various fresh veggies, eggs, and meats (if you're into that) and I can 'cook with depth' just fine, thank you.

Me too

Funny I am on budget but still don't plan in advance. My freezer/pantry are always stocked with the basics..chicken/ground meat or turkey/veggies/pasta etc . That way I can fo almost anything basic on the fly. Sunday (when I shop) I do something that requires a specifc ingrediant etc...but basically I always stock up on good sales and just use what I have.

M: roast chicken with roasted root vegetables (Thomas Keller recipe)
T: chicken pot pie with leftovers
W: broiled salmon, potatoes, green beans
R: gnocchi with Marcella's tomato, butter, onion sauce
F: taco pizza (mashed seasoned black beans as sauce on homemade crust made with cornmeal)

I like the concept of Meatless Monday but I do my shopping on Sun and Mon, so I try to eat the fresh meat at the beginning of the week and do vegetarian the rest of the week.

Anonymous wrote:

Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
Anonymous wrote:
It's weird to plan out meals in advance.
I decide the day of.


You obviously aren't on a food budget.


or into healthy eating.


I am into both.
There are certain things I buy weekly, always.
Fresh fruits, veggies, eggs, meats, milk, yogurt, cereal.

People, its not that hard. I have a fully stocked pantry. its easy.


I find it harder when I don't plan. however I cook very diverse food that required a large amount of fresh herbs, greens, a variety of grains, and a whole host of specialty items, which has me also shopping at the Asian grocery store.

I'm sure your method works great for people who cook very vanilla and who do a lot of "pantry cooking". Most all items I cook with are perishable. My pantry consists of whole grains, whole spices, dried fruit, and nuts-plus kids lunch snacks.

Anyone who cooks with depth, has to plan their meals.

Or just be creative, know ingredients well, and be good at substituting. Give me a pantry full of grains and spices, an herb garden, and a fridge with various fresh veggies, eggs, and meats (if you're into that) and I can 'cook with depth' just fine, thank you.

Oh I'm sure. I'm sure your Rosemary Chicken is awesome!

M-Ginger Turkey Meatballs, cauliflower "rice", bokchoy
T-"Chipotle Style" Burrito Bowl, vegetarian
W-Moroccan spiced Salmon over homemade Tabbouleh
Th-Spiced Lentil Soup with Chorizo Sausage, side of baby kale salad
Fri-Quinoa Superfood Salad with Cajun Shrimp

Avocado with Every meal. My family goes through at least 2 a day. We buy two bags of them at Costco a week.