Tag Archives: meal

Menu Plan Monday

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August 18 – 24th

 

Monday- Teriyaki Stir-fry / Rice

Tuesday- Meat & Veggie Pasties / Salad

WednesdayAlice Springs Chicken / Roast Potatoes / Green Beans

Thursday- Leftovers

Friday- Mini Meatball Minestrone Salad / Fresh Bread

Saturday- Out for Dinner

Sunday- Hamburger Vegetable Soup / Garlic Bread

Menu Plan Monday

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August 11 – 17th

 

Monday- Homemade Pita Pizzas

Tuesday- In-N-Out Burgers (repeat) / Macaroni Salad / Veggie Stix / Hummus

Wednesday Turkey Ranch Club / Salad

Thursday- Chicken Wild Rice Soup / Garlic Stix

Friday- Out for Dinner!

Saturday- Breaded Fish / Tartar Sauce / Homemade Fries / Carrots

Sunday- Out for Dinner! I’m bringing Warm Pizza Dip

YUM YUM!

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YUM YUM!

Vegetable Lo Mein

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I thought I would try this as I love these kinds of dishes. I did a few things different and next time I will try it another way. I did not have rice wine vinegar so I googled to find a substitute and most said apple cider vinegar. I had some in fridge so I used it. I did not use the hot sauce as I am not a fan and I wanted the girls to eat it (wishful thinking!). I forgot to use the scallions. I had no idea what chinese noodles were so I got Japanese noodles instead. I think next time, this is what I will do different- try to find the chinese noodles. I think I would like a skinnier noodle. The sauce was delicious and I was glad I doubled it with the thick noodles. I usually tend to double most sauces in a recipe anyways. I can’t wait to try next time= skinnier noodles and scallions will be added next time! Happy Eats!

vegetable lo mein

2 T. soy sauce

1 T. rice wine vinegar (I used apple cider vinegar)

2 T. brown sugar

1/2 t. toasted sesame oil

1/4 t. Chinese five spice powder

1 t. grated fresh ginger

2 t. minced garlic

1/2 t. Sriracha hot chili sauce (optional)

2 t. cornstarch

2 t. canola oil

3 C. Dole Broccoli Slaw

1/2 C. thinly sliced scallions

6 oz Chinese egg noodles

Directions:

  1. Cook your noodles per the package directions. Drain them and set aside.
  2. Combine the soy sauce, wine vinegar, brown sugar, sesame oil, five spice powder, ginger, garlic, sriracha, and cornstarch in a small saucepan set over medium heat. Bring to a boil and heat until thickened. Set aside.
  3. Set a large skillet over medium heat with the canola oil. Toss in the broccoli slaw and sauté until the veggies are tender. Add the noodles and sauce, tossing to combine.

 

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Source: http://onesweetappetite.com/please-excuse-my-lighting/

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Menu Plan Monday

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August 4 – 10th

 

Monday– Out For Dinner- Yay!

Tuesday– BLT Wraps / Salad

Wednesday Vegetable Lo Mein

Thursday- BLT Caesar Pasta Salad / Garlic Bread

Friday Oven Baked Cod / Oven Fries / Coleslaw

Saturday Rainbow Veggie Hashbrowns / Sausages / Edamame

Sunday Foil Pack Chicken and Broccoli / Wild Rice

Menu Plan Monday

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July 28August 3rd

 

MondaySpaghetti and Marinara Sauce (link near bottom of page) / Salad

Tuesday– Leftovers

Wednesday– Turkey Pesto Crepes / Veggie Stix / Hummus

Thursday- Homemade Fish Sticks / Fries / Peas

Friday In-and-Out Burger / Macaroni Salad / Veggie Stix

Saturday Leftovers

Sunday– Crockpot Pesto Ranch Chicken / Rice / Mixed Veggies

Menu Plan Monday

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July 21-27th

 

Monday– Pumpkin Graham Waffles with Choc. Chips / Apple Slices

Tuesday– Crockpot Roast Beef / Potatoes / Carrots

Wednesday– Leftovers

Thursday- Tuna Burgers / Veggie Stix & Hummus

Friday Chicken Fajitas / Salad

Saturday Cowboy Bean Stew / Biscuits

Sunday– Garlic Ranch Chicken Pizza / Salad

 

Yum Yum!

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YUM YUM!

100 % Whole Grain Bread

Dairy Free

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With my youngest being on a Dairy-Free diet at the moment, I have been making her bread. I tried this one out and it was delicious! Really though, how can you go wrong with any type of homemade bread? It was a hit with her and that is all that matters. If I had more time, I may just consider making homemade bread every week…

100 Whole Grain Bread- DF

 

1¼ cups very warm water (but not hot or boiling)
2¾ tsp. dry active yeast
¼ cup grapeseed oil
¼ cup maple syrup
3 Tbsp. vital wheat gluten *
1½ tsp. salt
3 cups white-whole wheat flour, plus additional as needed *
¾ cup  Dry 10 Grain / 8 Grain or 7 Grain Hot Cereal *

 

Directions:

  1. Pour water in a large bowl. Sprinkle with yeast and let sit for 5 minutes. If it doesn’t become foamy, your yeast may be old and inactive. Consider starting over with fresh yeast.
  2. Stir the oil, sweetener, gluten, salt, 1 cup flour, and the 8-grain mix into the yeast-water mixture, mixing until well combined (by hand or using a mixer with the dough hook attachment). Add 2 cups wheat flour, and mix again until well combined. Begin kneading with your hands when it becomes too thick to stir.
  3. If the dough is too sticky to handle, add more flour, 1 tablespoon at a time, until it is still a little tacky, but doesn’t stick significantly to your hands. The 8-grain mix will soak up some of the moisture as it cooks, so you don’t want the dough to be on the dry side.
  4. Knead the dough for a few minutes. Place dough back in the bowl, cover, and let rise in a warm, draft-free place for about 1 hour.
  5. Thoroughly grease and flour a 9×5-inch loaf pan.
  6. Punch dough down, and briefly knead to get any air bubbles out. Shape dough into a loaf that will fit in your pan, folding under as you shape so that the seam is on the bottom. Plop the loaf shape into your prepared pan. Lightly cover (with plastic wrap or a damp tea towel) and let rise in a warm, draft-free place for 1 hour, or until it has risen to near a full loaf size, and the crown of the dough is peaking about an inch above the pan.
  7. Preheat your oven to 350ºF.
  8. Bake the bread in your preheated oven for 35 to 45 minutes, or until the crust is golden and relatively firm to the touch.
  9. Pop the loaf out and let it cool completely on a wire rack before wrapping in plastic wrap or storing in an airtight container at room temperature. If you are in a humid climate, you may need to refrigerate or freeze the loaf after 2 days to keep it fresh.

Notes:

  • * I used Bob’s Red Mill products

Prep time: 15 min.  Cook time: 40 min.  Total time: 55 min.

Yields: 12 slices

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Source: http://www.godairyfree.org/recipes/vegan-whole-grain-bread

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Menu Plan Monday

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July 14-20th

 

MondayChili / Garlic Breadsticks / Veggie Stix

Tuesday– Teriyaki Turkey Meatballs / Rice / Carrots

Wednesday– Leftovers

Thursday- Balsamic Garlic Pork Tenderloin / Sweet Potato Fries / Mixed Veggies

Friday Bruschetta Chicken Skillet / Peas / Roasted Potatoes

Saturday Homemade Pizza /Salad

SundayMac & Cheese (Dairy Free) / Sausages

 

Menu Plan Monday

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July 7-13th

 

Monday– Teriyaki Chicken Casserole / Corn

Tuesday– Loaded Burritos (Dairy Free) / Veggie Stix / Hummus

Wednesday– Pulled Pork / Coleslaw / Veggie Stix

Thursday Leftovers

Friday– Baked Falafel Sandwiches  (Dairy Free)/  Salad

Saturday Mac & Cheese (Dairy Free) / BBQ Sausages

Sunday– Easy Chicken Cordon Bleu / Rice / Broccoli

 

YUM YUM!

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YUM YUM!

BBQ Chicken Salad

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Summertime always brings back the salads. I thought I would give this one a whirl as it has two of my favourite things, chicken and ranch dressing! How can you possibly go wrong with that combination? It did not disappoint. It was so good that we polished it off and wished there was more. The recipe says 2 servings (which are fairly large). You could probably get 4 side salads if serving with something else. The only thing I didn’t add was the tomato because a) I didn’t have one and b) I don’t really like them 😉  This salad is going in my favourite’s folder!

BBQ Chicken Salad

1 Tbsp. olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

 

Directions:

  1. Heat olive oil in a medium skillet over medium high heat.
  2. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
  3. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
  4. Serve immediately, topped with tortilla strips.

 

Yields: 2 Servings

 

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Source: http://damndelicious.net/2014/01/03/bbq-chicken-salad/

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