Often times I make the meal plan for the week and get my shopping list together on Mondays. I can’t go grocery shopping until Tuesday, though, so Monday usually ends up being leftover day, or I accidentally use up one or more of the ingredients I’ll need for something I’ve planned for but didn’t add to the grocery list.
Things happen, stuff has to change and shift depending on what’s going on that day and what unexpected plans have come up for the week. So many times I end up taking things from last week’s menu that I didn’t get to and adding it to this week’s menu in the hopes that I’ll actually get to make it. Planning is good, but flexibility is necessary. A good life lesson, too. Continue reading Stay Flexible
I found this vinaigrette recipe to use the rest of the walnut oil I bought for the Spanish Chicken & Rice with Cool Mint Dressing. It has fast become a favorite in our house and I make it all the time. Tangy and bright; along with feta and dried cranberries it makes for a fantastic salad. Continue reading Roasted Walnut Oil Vinaigrette
This recipe is adapted from one I got out of Kraft Food & Family magazine back when it was still free. I’ve only made it a couple of times, but I like it a lot. My husband is not as much a fan of it; he thinks it’s too sweet, so I cut the sugar down, as well as the miracle whip because it was too much for the amount of broccoli.
I’ve thought about substituting non-fat Greek yogurt for the miracle whip, but then I’m not sure how the vinegar and sugar would taste. Perhaps an experiment for another day. For now, this is how I make a creamy, sweet-and-sour broccoli salad.
Continue reading Tangy Broccoli Salad
Oh man, have I been lazy on the menu planning front! I haven’t planned anything since June and now that we’re in the second full week of September already it’s time to start again. Part of the reason I haven’t planned anything recently is that rather than cutting costs, my plans actually increased my grocery bill by about $75 a month. Apparently I was selecting recipes that used ingredients we don’t often have on hand, or that I couldn’t find on sale. I’ll have to be better about using coupons to plan my menus.
And now is a great time to start planning again; Husband and I have both been going to the gym since March but neither of us has seen a drastic reduction in our weights/sizes (although my strength and endurance have improved nicely). So it’s time to start changing up our diet—eating better foods on a regular basis. Continue reading Menu plan for Week 37 of 2012
I’ve been on my own for most of this week and it turns out we had enough leftovers from last week to last me ALL week! That just means I don’t have to come up with a new menu for next week—I love it when I can be lazy without guilt! The one thing I did make last week were crêpes, one batch using all-purpose flour and one using wheat flour. You can read more about that experiment here. Continue reading Menu Plan for Week 28 of 2012
A review of Black Bean Wraps, Lemon Garlic Tuna Burgers, Cheddar & Herb Biscuits, Avocado with Bell Pepper and Tomatoes, and more
In my quest to plan our meals well ahead of time I have learned this: sometimes you just don’t feel like eating what is planned for that day. So I am doing away with days of the week and just picking a set of 5-or-so main and side dishes (2 days will be for leftovers), to be chosen from come dinner time. The tricky part of this will be produce. I can’t buy it all too far in advance or it will go bad before I can use it. Take a look at last week Continue reading Menu Plan for Week 27 of 2012
This was a delicious recipe, and one that I think deserves “Main Dish” status. This week it was just a humble side dish because we served it with delicious cider brats. I wouldn’t change a thing about this recipe except to double it (it only makes 2 servings) and use less lime juice. Continue reading Avocado with Bell Pepper and Tomatoes
A Review of Green Smoothies, Chicken & Fruit Pizza, Baked Lemon Pasta, Roasted Red Potatoes and more
I’ve made up my mind to plan my meals 2 weeks in advance. Obviously a lot can change in 2 weeks so the plans are not written in stone, but the idea is to have a plan in place so we don’t waste time and money. It’s also easier to eat healthier if you have to think about what you’re eating.
We’ve just finished week 1 of this and I must say I got a lot more out of it than I expected! Continue reading Menu Plan for Week 26 of 2012
I have personally never used chickpeas in my life. Husband has used them often in hummus, but nothing else. So this was a bit of a departure from the norm for us and it was quite nice—light and delicious. The only thing I would change is to add some spinach. Continue reading Chickpea and Tomato Salad