Tag Archives: curry

May13

Menu, Week of 5/13

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I have to admit: the low-carb stuff is seeming a bit boring to me. I am tired of eggs and bacon for breakfast. I am a little bored with salads for lunch. I miss the variety of high-carb foods out there.

This week I am aiming to add more low-carb veggies to the mix to make things a bit more interesting. I am doing tuna salad stuffed tomatoes for lunch to have something different.Even though it is getting more summery here, I think I’ll add some soups to the mix, too.

Sunday: BBQ at my parents’ house

Monday: Cinnamon and Chicken Stew with artichoke hearts and spinach subbed for the chickpeas (maybe some mushrooms added, too, because I love them even if no one else does), quinoa for the family, fried cabbage and bacon

Image credit: http://www.wholeliving.com

Tuesday: Sausage and Eggplant Stew, cooked on the stovetop instead of the crockpot

Wednesday: Korean Beef (made with ground turkey, because that is what I have on hand, and probably Truvia instead of the brown sugar), cauli-rice, green beans

Thursday: bratwurst, broccoli, fries for the kids, sauteed mushrooms for me

Friday: Eggplant and Mushroom Curry, leftover cauli-rice, maybe some Indian spiced chicken

All I will need to buy this week is Italian sausage and maybe a bit of bacon and eggs and some green beans, so not a bad plan!

Anyone else doing low-carb? What do you do for breakfast and lunch. It has been all bacon and eggs for breakfast and big salads for lunch here. That sounded so exciting, especially with full fat salad dressing, but I am bored, bored, bored.


As always, there are a lot more menu-planning ideas over at orgjunkie.com!

Jan21

Menu, Week of 1/20

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I really do love menu planning. I didn’t follow my plan exactly last week, but it still made things go so much more smoothly, and I was able to cook at home even on the night I had to drive way out in the county to get the boy a scouting thing for his pack meeting Wednesday night. I got back at about 6:15, and the meeting was at 7:00, but we still had a healthy home-cooked meal. Go me!

Sunday: Salmon salad (bibb lettuce blend, mushrooms, avocado, slice almonds, dried cranberries, salmon burger chopped on top, homemade balsamic vinaigrette)

Monday: Red beans and rice, steamed veggies

Tuesday: Curried chicken and veggies, rice, pineapple

Wednesday: Salmon noodle casserole, steamed veggies

Thursday: Lentils and rice with caramelized onion tahini sauce, Italian sausages, steamed veggies

Friday: Sloppy joe pizza

Saturday: leftovers

As always, this post will be linked to Menu Plan Monday at orgjunkie.com–lots more ideas over there!

Apr16

Menu, Week of 4/15

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Last week, I didn’t make a menu plan, and I didn’t do much grocery shopping, but we still ate at home every night. Go me! We ate a lot of chicken–chicken tenderloins are so convenient, and easy to defrost even at the last minute–but I think we ate pretty well overall.

Here is what we had, not in order:

Image credit: Lets Dish

Chicken in mustard cream sauce, brown rice, edamame

Curried Stir-fried noodles and veggies

Chicken risotto/paella

turkey/goat cheese/spinach burgers, roasted veggies, quinoa salad

Italian sausages, quinoa salad, steamed veggies

Scrambled eggs and hashbrowns

So, not as much chicken as I was thinking. We are starting this week with two chicken dishes in a row, though, and the chicken in mustard cream sauce was Saturday night, so we are on a chicken run. I could rearrange things, but I want to make the inside out chicken cordon bleu tonight while my mother is over, so it can’t be helped.

Sunday: Curried chicken and rice soup

Monday: Inside out chicken cordon bleu, salad, steamed veggies, rice pudding

Tuesday: Chili, cornbread, sauteed mustard greens

Wednesday: Moo Shu Pork Casserole, Asian slaw

Thursday:  Rosti with Bacon and Scallions, scrambled eggs, fruit smoothies

Friday: Curry coconut shrimp, red lentil dal, rice

This menu will be linked up at orgjunkie.com–head over there for lot’s more inspiration!

Feb7

Menu, Week of 2/6

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It is amazing to me how much a simple overnight trip can disrupt our normal schedule. I left Thursday morning and got back on Friday around 10:00 PM, so it basically took two days out of our normal time, but I would have normally been working or sleeping most of that time, anyway. However, the week before the trip was not as productive as normal, too, since I spent a lot of my time preparing for the trip. We spent our whole weekend running errands and getting back on track, so we picked up Qdoba at 7:30 Sunday evening. I am glad to be getting back to normal, now.

This week will be busy in its own way. I am still catching up, and we all have dentist appointments Wednesday evening, followed by a 7:00 basketball practice. The girl is going to cook that night while we are at basketball, so we are having one of her favorite meals.

Image credit: bakedbree.com

Monday: Overnight Chicken, marinated only for the afternoon–no time for planning yesterday, brown rice/quinoa, broccoli and cauliflower

Tuesday: leftovers

Wednesday: Rosemary chicken and white beans (made with carrots, onions and garlic)

Thursday: Curried Stir-Fried Noodles and Veggies

Friday: leftovers

Saturday: Italian sausage and tomato risotto, salad

What are you having this week?

As always, this post will be linked to orgjunkie.com’s Menu Planning Monday–lots more inspiration over there!

Nov7

Menu, Week of 11/7

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I usually start my menus on Sunday, and plan for 6 days, but this weekend, I was still feeling a bit sick, so I just did a frozen meal, which there is no need to document here. I did cook from my menu through Wednesday, but on Thursday, I felt so bad that we ordered delivery Chinese for possibly the first time since we lived in this house, maybe ever. We can’t do pizza delivery because of the dairy, and I usually just go get food if we are going to buy restaurant food, but I didn’t want to do anything on Thursday but huddle on the couch under my warm blanket.This week, we are getting back to normal. Real food, cooked regularly. Also, did you know Thanksgiving is only 2 ½ weeks away? I will need to start that planning soon as well.

Monday: Tomato and Crab soup, red beans and rice/quinoa, steamed broccoli

I was going to make the soup last night, but didn’t have the energy. We all love the red beans and rice, so we could have this every week, probably, but that would get boring. I will make extra rice and quinoa for use on Tuesday.

Tuesday: Chicken curry, rice/quinoa

The kids will be at their dad’s, so I am making a spicy dinner. I am using a jar of sauce, and adding in sauteed mushrooms, asparagus and onions along with the chicken.

Wednesday: Italian sausages, kabocha squash risotto with sage and pine nuts

I will probably use another kind of nut, but I am excited about this recipe–I love kabocha squash!

Thursday: green chili, cornbread

I am super excited about this–I am finally getting some tomatillos from my garden for this! I also have garlic still from this summers harvest, and jalapenos out there, and my gardener is bringing some cilantro from another garden since my fall planting isn’t very big yet. Only the chicken, white beans and onion will not be from my garden.

Friday: pizza, baby carrots, salad

When the kids are here, they always want pizza on Friday nights, ;) .

 

This post is part of Menu Plan Monday at OrgJunkie.com

Oct31

Menu, Week of 10/31

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Monday: Pork Tenderloin with Artichokes and Capers, mashed potatoes, roasted brussels sprouts

This is my attempt to cram some nutrition into my kids before they head out for the candy-filled bacchanalia that is Halloween night.

Tuesday: Pumpkin and Shrimp Curry, brown rice/quinoa

My daughter likes shrimp, but my son doesn’t. My son likes curry, but my daughter doesn’t. I like all of the ingredients in this recipe. Overall, it is a better idea to have this on the night the kids are at their dad’s house.

Wednesday: Scallop risotto

The girl is cooking this night. I love it when she cooks!

Thursday: Salmon noodle casserole, broccoli

I am not really sure about this one. I am thinking about cutting out wheat for a bit to see if I might be having some issues with gluten. Although, if I cut it out all week, and I feel better, this might be a good test to see if wheat is the culprit.

I have a fair amount of salad stuff that I want to use for lunches. We are doing a lot of oatmeal for breakfasts, plus hash browns, sausage and eggs. I know, that sounds heavy, but we don’t do it all at once, and the sausage won’t be every day. I am trying to make sure we get a good filling breakfast to start the day, though.

This post is part of Menu Plan Monday at OrgJunkie.

Sep17

Menu, 9/17 – 9/22

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I am entering the school year with at least one child in school for the ninth time this year. This is the fifth time that I have had both kids starting a new school year. You’d think I’d have this down, wouldn’t you?This year was actually better than some. I planned ahead a bit this year. I figured out that part of the problem is that there really are a lot of back to school events at the beginning of the year, which take up much of my normal cooking time.So, I haven’t done a lot of menu planning, but I have had a lot of ingredients for easy meals on hand, so we have actually cooked more evenings than not since school started. I don’t do well without any planning, but with some thought to easy meals at the grocery store combined with at least a quick glance through the freezer and pantry each morning, I have been okay.

It’s wearing on me, though. I do better with a plan. When I know just what I am making for dinner, and I know I have all the ingredients, because I made a menu, made a grocery list from the menu, and shopped from the list, cooking doesn’t seem like such a chore.So, this weekend I am getting back to the planning. Sure, it takes up some of my weekend, but then I don’t have to think about it all week, which is so worth it to me.

On Hand:

  • chicken thighs
  • ground beef
  • Italian sausage
  • 2 pieces of cod
  • canned tuna
  • red, purple, gold baby potatoes
  • pasta
  • black beans
  • baked beans
  • spiced garbanzo beans
  • shredded cabbage
  • frozen watermelon
  • frozen fruit
  • frozen broccoli

Available in the garden

  • carrots
  • green tomatoes
  • yellow bell peppers
  • kale
  • various herbs
  • japanese eggplants
  • butternut squash

Tonight: Pizza, watermelon frosties, carrots, ice cream

Sunday: roasted butternut squash risotto, steamed broccoli

Monday: Beef Bourgignon, mashed potatoes

Tuesday: cod panang curry

Wendesday: Pasta, Sausage and Bean Ragout

Thursday: Salmon noodle casserole

Next weekend my kids are going to be with their dad, and I am not making plans for Friday. I suspect I will have leftovers to use up, anyway.

Lunches:

  • Tuna Salad sandwiches
  • leftovers
  • salami sandwiches

Grocery list:

  • bread
  • beef broth
  • canned salmon
  • Daiya mozzarella
  • shredded cheese blend (soy)
  • eggs
  • bacon
  • salami
  • 2 lbs. beef stew meat
  • chocolate ice cream
  • vanilla ice cream
  • frozen peas
  • bananas
  • mushrooms
  • Yukon gold potatoes
  • pearl onions
  • egg noodles
  • arborio rice
  • bay leaves
  • nutritional yeast

I feel better already–now to just get to the store and back!