Tiffanie: this week's menu

First week of the month, so it's full of school meetings. Easy meals!

My plans:

• taco night, with fried mushrooms and baja style tempeh. 
• veggie curry, using the brown curry in a box. I'll put onions, tofu, carrots, potatoes, celery root, and celery in it. Cabbage salad on the side, with sesame seeds and an asian-inspired dressing.
• lal dal and rice. It's a nice red lentil curry. Sauteed chard.
• potato leek soup, homemade bread, green salad.
• sweet potato hash with greens for nights I'm eating solo (just one this week).
• a tabouli salad to supplement lunches

I'm already lagging a bit behind my CSA box, so this week I'm trying to stick to using up all the greens. I can store the celery roots indefinitely, but the greens only last a week or so. If I stick to this plan, I'll use up everything but the arugula... I might have to make up a pesto with it and freeze it, or add it the salads. 

Deadra: menu

I think this will be less of a menu and more of a EUREKA! post.

I enjoy making menus but it's always been tedious to follow them.  Even though I am married to a Google geek I tend to be a paper and pen girl.  I enjoy the act of writing, but it is wasteful, and the geeky husband isn't so likely to read what I've written on a scrap of paper.  So he's been hounding me forever to use Google Calendar consistently and I'm pretty good, I keep up with my on goings.  But I find it lacking in using it to keep track of my calendar, the kids's calendars, my menus and ongoing tasks.  I lamented to Adam (the geeky husband) that I needed something that combined all of this easily, and sadly Google doesn't have this product.  (yet?)  So Adam's instructed me to do this and that and it's never worked or it just didn't feel seamless to me it was clunky.  Until now.  (you knew that was coming!)  

So what I've been doing has been to create 3 other calendars, menu- dinner, menu- lunch and menu- breakfast, then I hover my cursor under the date and click, creating an event, then I choose the calendar (which has been colour coded, breakfast, lunch, dinner) write as the event the 'what' and if I need to add notes or a link I click on 'edit event'.  So now on my calendar I can see my menus and Adam can decide if he's coming home for dinner.  Plus I love how I don't have to hunt for the link!

So you can see I have dinners planned all next week, but only lunch and breakfast planned for Monday.  (dinner is purple, lunch is blue and breakfast is pink).  Also a peek at my week.  heh. 

So I am sure that this isn't new to many of you, but it's handy for me!

Candice: Two Weeks Out?

Dea has started meal planning for two week periods, which intrigued me. So I tried to put together a two-week menu this weekend, keeping in mind what we already have in the house and what is likely to come in from our every-other-week CSA. This week we are having:

Monday; Tri-tip, mashed potatoes, artichokes, spinach salad

Tuesday: Nacho Night! (This takes many forms, but basically means ground meat of some kind prepped with taco seasoning and guac, salsa, corn, shredded cheese, etc on a bed of tortilla chips or an actual tortilla. Almost healthy!)

Wednesday; We'll be at a comic book signing so dinner will be out somewhere

Thursday; Butternut squash soup with beans, greens and sausage

Friday; Balsamic roasted veggies (fennel, carrots, potatoes) with pork chops and quinoa

Saturday: Leftovers, and I'm making Warm German Potato Salad for an Easter party

Sunday; Who the hell knows

Next week:

Monday; Mama is out for meetings, so dinner will be something frozen or leftovers

Tuesday; Nacho Night! They keep eating it!

Wednesday; Chicken soup with lots of carrots

Thursday; Breakfast for dinner (hash browns, eggs, bacon)

Friday; The boy and I will be in Florida, Daddy and Little Miss will be on their own

Tiffanie: this week's menu

Spring is here and I'm meal planning on the weekends again!

My plans:

• this delicious looking Mushroom Stout Pie with Potato Biscuit. *drool*
• I am beginning a weekly chili -- it's time the children learn to appreciate chili and fixings. This week's will be the Cook's Illustrated Best Vegetarian Chili. It's a fun recipe, lots of dried chilis and secret ingredients like walnuts and shiitake and bulgur. 
• on my solo dinner night, sweet potato hash, with a bit of carrot and kale and red onion, and fried eggs on top. Tried this last week, and it was so so good.
• something quick and easy, based on what I have from my CSA box. Maybe a tofu kale scramble, or a breakfast-for-dinner... I kind of wish I could sneak in a pureed soup, but this might not be the week for it.

I just put together a quick fennel pickle, with Meyer lemons sliced in, and black pepper. I'm worried I made it too salty, but I can always dilute it, I suppose. I might pickle up some beets and carrots, too... our visit to Happy Girl Kitchen has brought pickles back into my life. 

Tiffanie: this week's menu

Oi, I have not kept up this month! I shall do better! We had guests last week, so I made a batch of slow cooker posole verde with the last of my Rancho Gordo hominy. It was so yummy and gone in one sitting. Then we ordered in pizza. Then I left for the weekend for Monterey (thanks, child-raising partner!).

This week we didn't have many dinners with the husband (working late), so we had/are having:

• leftover lal dal
• spaghetti and beanballs
• rosemary white bean soup
• sweet potato hash with kale and carrots and fried eggs (a solo dinner for me)
• creole hoppin' jean

My CSA has started up the spring season! If you are looking for a CSA, I do like High Ground Organics.

My veggie box included fennel, which I want to quick pickle over the weekend. It's a decent way of eating fennel, better than everything else I've tried.

I have a lot of spouts seeds (around 12 oz), so I am going to start up making sprouts for sandwiches. It's a good excuse to make yummy no-knead bread. And to eat cream cheese. :-D

How is spring changing your diet? 

Tiffanie: this week's menu

Hmm... seem to have missed posting last week. I blame the return of school. We ate something.

This week's plans include:

• quinoa and bean croquettes, with more quinoa and mushroom gravy. Green salad.
• African peanut soup with mustard greens. I shall sub in tofu for the chicken.
• Lentils and basmati rice and caramelized onions with spiced pita crisps. Sauteed chard.
• Biscuits and gravy, hash browns, fruit smoothies.
• a butternut ginger soup, homemade bread.
• roasted butternut squash, with a pilaf of chickpeas and cranberries and nuts.
• a gluten free muesli I made once and liked...
• trying a strawberry cobbler recipe... I have a bunch of frozen strawberries that defrosted unexpectedly and refroze, so they're good for baked things.

I am also snack parent on a field trip day, so I'm brainstorming ideas. I'm thinking of making a wholesome oaty fruity bar. What else? Baby carrots? I'm trying to stay away from sugary snacks, so no yogurt tubes. Could do cheese, though they get plenty of cheese in their diets already... Then there are the parents. I could just double up everything for them...