Meal Plan Monday: February 17th, 2014

Ok, guys. This is the big one. This is one of my most coveted recipes in my family. My meatloaf. Are you excited? It is tasty, less greasy than you might think, and I've even been known to get creative with the look.


Cabbage Rolls

Pad Thai

Pumpkin Quinoa White Bean Chili

Potato Broccoli Cheddar Soup

Sweet Potato and Black Bean Skillet

Sloppy Lennys

Meatloaf and Mashed Potatoes

1lb ground beef
1lb ground pork or sausage
2 cups gf bread crumbs (I like to freeze bread heels, then give a spin in the food processor) OR 1 cup gf rolled oats
1 egg
1 tbsp dried oregano
1 tsp rosemary
1/4 cup mustard
1/4 cup ketchup
1lb bacon (you may not need it all, but you might WANT it all.)

Add all ingredients, except the bacon, to a large mixing bowl. Gently combine, by hand (use gloves if you feel squeamish) until JUST mixed. Gently form in to desired size loaf/loaves and place on a broiler pan, or a cookie sheet with wire racks. Gently wrap bacon around loaf. Bake at 350 until meat thermometer in the middle registers 165 (Will vary based on loaf size.)

Meal Plan Monday: February 10th, 2014

Squash One Pot Meal

Cobb Salad

Schnitzel and Potato Salad

Pizza

Enchilada Casserole

Spaghetti 

Black Bean Soup

2 medium onions, chopped (about 2 1/2 cups)

6 garlic cloves, pressed

1  qt chicken broth

1 1/2 cups diced tomatoes (canned, jarred, fresh, whatever you have)
1/2lb frozen corn 

1 tablespoon chili powder

2 qt (or about 4 cans, 14.5 oz) black beans, drained but not rinsed

salt and pepper

juice of 1/2 lime

1 bunch cilantro

In a heavy pot, heat a little oil, add the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, corn and chili powder. Stir in the beans, turn the heat to high and bring to a boil. Reduce to a simmer. If you like a smoother soup, use an immersion blender or puree half the soup in a blender and return to burner. Season with salt and pepper.

Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with the garnishes.

Meal Plan Monday: February 3rd, 2014

Pizza Tots

Coconut Chicken

Black Bean Tacos

Chicken Broccoli Casserole

Chicken Noodle Soup

Meatloaf and Mashed Potatoes

Potato Kale Soup

1 lb sausage
4 large potatoes, sliced in half, and then in 1/4 inch slices
1 large onion, chopped
1/4 cup bacon bits (optional)
2 garlic cloves, minced
2 cups kale or 2 cups swiss chard, chopped
1 quart broth
1 quart water
1 cup heavy whipping cream

Brown sausage in your soup pot. Add chicken broth and water to pot and stir. Place onions, potatoes, and garlic in the pot. Cook on medium heat until potatoes are done.
Add bacon, then salt and pepper to taste. Simmer for 10 minutes. Add kale and cream.
Heat through and serve.

Meal Plan Monday: January 27th, 2014

You might have noticed that I have only been listing 6 dinners some weeks. I've realized that I often make more than enough (while still keeping a very respectable budget, if I may say so!) for lunches and a leftover night. I hope you are enjoying the bounty that is leftovers as as close to a night off as we get most weeks! Speaking of taking time off, sorry for no new recipes this week. Maybe next time!


Vegetarian Sweet and Sour Meatballs

Butternut Squash Mac n' Cheese

Stir Fry

Italian Sausage and White Bean Soup

Chicken Fajitas

Quinoa O's and Grilled Cheese

Meal Plan Monday: January 20, 2014

I wasn't feeling very food inspired this week, so luckily my husband has a new recipe to share.

Swedish Meatballs

Pizza

Thai Pumpkin Soup

Roast Chicken

Tortilla Soup

White Chili

4 cups cooked white beans
2qts veggie broth
1/2 cup butter
1 cup gluten free flour
1 onion, diced
1 green pepper, diced
2 tbsp chili powder
1 tsp cayenne pepper
1 tbsp salt
1 tbsp dried parsley
1 tbsp cumin
1 tsp pepper
2 garlic cloves, minced
1 bunch cilantro
2 cups tomato sauce
2 tbsp red wine vinegar

Combine the broth and tomato sauce and bring to a boil. Add the herbs and spices.  While waiting for the broth to come to a boil make a roux with the butter and flour, cook for a few minutes to get ride of starchy taste.  While still hot,  add roux carefully to the broth (be sure to stir to avoid lumps).  Add onions, peppers and cilantro to soup and let simmer for about 10 minutes to thicken.  Once thickened add the cooked beans and red wine vinegar to the pot. Serve hot with a little cilantro for garnish.

Meal Plan Monday: January 13th, 2014

French Toast (Especially tasty with GF cinnamon raisin bread!)

Pot Roast

Minestrone Soup (I made a big batch from this post for freezing vegan crockpot meals!)

Lentil Helper

Black Bean Quesadillas

Broccoli Chicken Casserole

Sloppy Lennys

Meal Plan Monday: January 6th, 2014

Happy New Year! I have not made any new resolutions, but if you have decided to take on Meal Planning, especially looking for gluten free ideas, I am here for you! I am going to start posting my plans again, and feel free to click the link to visit the archives! I would especially suggest watching the dates, as we try to eat seasonally. Feel free to ask any questions you might have.

Beef Stew

Chili Tots

Loaded Baked Potato Soup

Cauliflower Mac n' Cheese w/ Kielbasa

Orange Basil Tofu w/ Fennel

Palek Paneer (Our homemade paneer cheese recipe)

Meal Plan Monday: June 17th, 2013

I am kind of dialing it in this week. Summer is here and we are busy trying to be outside as much as we can, so easy-peasy is the name of the game.

BLTAs (It was such a big hit, the request for it is high!)

Superfood Salad with Lemon Vinaigrette

Macaroni and Cheese with Kielbasa

Stir Fry

Bagel Pizzas

Taco Salad

Tuscan Kale and Chickpea Pasta

Meal Plan Monday: June 10th, 2013

Crockpot Balsamic Chicken
BLTAs
Black Bean Tacos
Quinoa Pasta Salad
Black Beans and Cilantro Lime Rice
Mediterranean Zucchini and White Beans
Stir Fry with Tofu

Return of Meal Plan Monday! June 3rd, 2013

Pork Chops with Baked Sweet Potatoes

Veggies and Rice

Cowboy Lasagna

Lentil Helper

Meatballs with Butternut Squash Sauce

Tomato Basil Pasta One-Pot

Chik'n, Broccoli, and Rice Casserole

3c dry rice, prepared
1 package Quorn Chik'n Tenders OR 1lb cooked and diced chicken
2 broccoli florets, cut to bite size pieces
2 Pacific Foods Cream of _________ Condensed Soup (12oz each)
                                  They have chicken, mushroom and celery, all are great in this recipe
2 cups grated cheese

Mix rice, chik'n, broccoli, and soup in a large casserole dish. Top with shredded cheese. Bake in 350 degree oven until heated through. Finish off under the broiler until cheese browns.

Meal Plan Monday: December 17th, 2012

Glazed Delicata Squash with Lentils

Pot Roast

French Onion Soup

Quinoa O's

Fish Tacos

Broccoli Cheddar Soup

Spaghetti Squash Bake

Meal Plan Monday: November 5th, 2012

Pumpkin Quinoa White Bean Chili

Mozzarella Chicken Burgers

Lentil, Kielbasa, and Garlic Stew

Clam Chowder and Bread Bowls

Baked Potatoes topped with Baked Bean Stew

Butternut Squash Macaroni and Cheese with Hot Dogs

Black Beans and Cilantro Lime Rice

Meal Plan Monday: October 29th, 2012

Nachos

Butternut Squash Sauce Spaghetti

Potato Leek Soup

Homemade Pizza

Chicken with Roasted Potatoes and Pan Gravy

Palek Paneer 

Minestrone Soup and Baguettes

2-3 carrots; chopped
1-2 celery stalks; diced
2 garlic clove; minced
1 pint jar crushed tomatoes
2 qts veggie broth
2 cups cooked white beans
1 qt frozen green beans
salt and pepper
16 oz gluten free noodles; prepared
2 cups kale, chopped
1/2 cup grated Parmesan

In a large pot, saute carrot, celery, onion and garlic over medium heat until they begin to brown. Add tomatoes and their liquid  and bring to a simmer. Cook for 2 minutes.
Add the broth and cannellini beans and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
Add noodles and kale and stir until wilted. Salt and pepper to taste.
Ladle the soup into bowls and sprinkle with the Parmesan.

Meal Plan Monday: October 22nd, 2012

Seems like we are ready for some of our favorite comfort foods this week. Fall is in full swing, and we are cozying up with our daily afternoon tea just to warm up after playing.



Mom’s Healthy Italian Lentils and Pasta Recipe

Masaman Curry

New World Shrimp

Chicken Enchiladas

Baked Ziti

Ratatouille

Loaded Baked Potato Soup

Meal Plan Monday: October 15th, 2012

It is my BIRTHDAY!

But, I still have to make dinner. A mommy's job is never done.

Vegetarian Sweet and Sour Meatballs

Meatloaf with Mashed Potatoes

Roasted Cauliflower Gratin with Butternut Squash

Shrimp Fried Rice and Stir Fry

Kielbasa with Garlic, Rosemary & Lemon Potatoes and Brussels Sprouts

Chicken and French Fries

Italian Sausage & White Bean Soup 

Olive oil 

1 lb. ground Italian sausage or veggie sausage

4 garlic cloves

1 diced yellow onion

2-3 celery stalks; diced

2-3 carrots; diced

4 cups chicken or veggie stock

3 cups of soaked & cooked Great Northern white beans (about two 15oz. cans, rinsed)

1 tsp salt

smattering of "italian" like herbs (oregano, thyme, rosemary, basil, whatever you like)

pepper

4 cups kale

Parmesan cheese

In a large stockpot or Dutch oven over medium-high heat, brown sausage. Drain, move to a bowl and set aside.

Reheat stockpot over medium heat, add olive oil, garlic, onion, celery, and carrots. Sauté until veggies are tender. Add the sausage (any juices) back to the stockpot, two cups of water, the stock, beans, herbs, salt, pepper and a handful of parmesan cheese. Bring soup to a boil, then reduce heat and simmer covered for 8-10 minutes.

Turn off the heat. Stir in kale. Cover to allow spinach to wilt a few minutes. Ladle soup into bowls and top with more parmesan.

Meal Plan Monday: October 7th, 2012

I am so excited! Our harvest has been wonderful. My pantry stocking has been fun and fulfilling. Now, it is time to enjoy it all! It is nice to be able to look in my kitchen and find inspiration for our meals then shop for the extras.



Pizza

Thai Pumpkin Soup

Grown Up Grilled Cheese and Chunky Tomato Soup

Broccoli Cheddar Potato Soup

Spaghetti Squash with Greens and Homemade Sauce

Steak, Baked Yams, and Corn on the Cob

Tacos

Meal Plan Monday: September 24th, 2012 (FALL!!!)

Prosciutto Chicken in Pesto Cream Sauce (Needs a translator)

Fasolatha

Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso

Grown Up Grilled Cheese and Chunky Tomato Soup

Moqueca De Camaro

Upside Down Day

Hearty Chicken Stew with Butternut Squash & Quinoa Recipe

Quinoa Stuffed Acorn Squash
2 large acorn squash (about 2 1/2 pounds each) or 4 small acorn squash
1 1/2 cups quinoa1 onion1 red bell pepper1 green bell peppergarlic (add what you like!)Herbs/seasonings as you pleaseCrumble/ soft style cheese (we liked goat feta!)Olive Oil

Roast the squash: Preheat the oven to 425°F. Cut each squash in half, and scoop out the seeds with a spoon. Place the halves cut side down on a baking sheet, and roast for about 20 to 35 minutes, until slightly browned and easily pierced with a fork. (The time will be less for smaller squashes; test with a fork after 20 minutes; if the fork doesn’t go all the way through, cook a bit longer.) Make the quinoa: Cook the quinoa following the instructions. While the quinoa cooks prepare the fresh ingredients: Dice peppers and onions. In a skillet, heat olive oil. Add the onion and saute about 4 minutes, just before they begin to brown. Add peppers and garlic until cooked but still somewhat bright. When the quinoa is done, stir in the sauteed veggies. Then add the herbs and seasonings. Taste, and add more salt or pepper to taste, as well as a drizzle of olive oil if desired. When the squash are done, spoon quinoa generously into each half. Top with cheese. Put back into the oven until food is bubbly and cheese is browning.

Meal Plan Monday: September 17th, 2012

Baked Ziti

Lentils and Braised Winter Greens with Lemon Ginger Vinaigrette (From The Northwest Vegetarian Cookbook)

Chicken and French Fries

Cumin Laced Chickpea Soup

Rice, Roasted Red Pepper and Green Bean Casserole

Cauliflower Macaroni and Cheese

Tomato Masala with Homemade Paneer

That's right! This week we are trying our hand at cheese making! This is real as simple as it gets, as far as cheese making goes, so I am excited to see how it goes. And being that paneer tends to cost close to $10 a lb, the idea that I can make it from a gallon of milk, making the cost a quarter of that, just floats my boat.

1/4 c water
1 gallon of whole milk
1 1/2 tsp granulated sugar
1/3 c white vinegar
cheesecloth

Pour water into a large, heavy-bottomed pan. Then slowly pour in the entire gallon of milk. Stir in the sugar. Turn on the heat to medium and bring the milk to a boil for 15 to 20 minutes, stirring occasionally to keel from scorching. Watch constantly, and when the surface begins to foam up, but before it over flows, pour in the vinegar and remove from the heat. The foaming will subside and solids will separate from the liquid. Wait 5 minutes, until the liquid has completely separated from the solids.

Line a colander with triple-layered cheesecloth. Place the colander in the sink and carefully pour in the entire contents of the pan. Let stand about 5 minutes to drain. Wrap the cheesecloth around the paneer in a ball shape and tie in a double knot.Place the ball of paneer, still wrapped in cheesecloth, on a large plate (on a counter or in the sink) and place in a 2-quart pan filled with water on top of the paneer. This will flatten the paneer to about 2 inches thick and press out more water, making the cheese firmer. After about 30 minutes, remove the pan of water (For firmer paneer, let it remain under the pan of water for 1 hour. This would be best for the Tomato Masala use.) Unwrap the paneer, carefully scraping off with a spoon any that adheres to the cheesecloth, and place it on another plate.

Meal Plan Monday: September 3rd, 2012

Enchilada Casserole

Coq au Vin

Sloppy Lennys

Baked Bean Stew

Fish Tacos

Spaghetti

Curried Cauliflower (From Cast Iron Skillet Big Flavors: 90 Recipes for the Best Pan in Your Kitchen )

1 head of cauliflower
4 tbsp unsalted butter; melted
1 tbsp sugar
1 tbsp curry powder
1/2 tsp turmeric
1/2 tsp smoked paprika
1 tsp kosher salt

Preheat oven to 400 degrees.
In a large bowl, roll the cauliflower in the melted butter until evenly coated. Blend the sugar, curry powder, turmeric  paprika, and salt; sprinkle over the butter-coated cauliflower. Stir to evenly coat. Spread out evenly in a 10-inch cast iron skillet. Bake for 10 minutes, then turn the cauliflower pieces with a spatula. Return to the oven and cook until the cauliflower is tender and golden, 10 minutes more. Transfer to a serving dish and serve warm.

Meal Plan Monday: August 27th, 2012

Roast Beef  (So excited for this one! Grass-fed beef and veggies from my own garden!)

Enchilada Casserole

French Dip (Leftover Roast Beef!)

Grilled Cheese and Tomato Soup

Lentil Helper

Hamburgers

Nachos