Menu Plan from June 27 to July 3

Doodle’s out of town visiting  her paternal grandmother for the next two weeks, so it’s just me and the boys. For snacks, we’re going to get our fill of raw bananas, nuts, broccoli, and carrots, so she won’t have to watch us eat them in front of her when she gets back! (The boys don’t have any food allergies.)

And on to our dinner menu:

Sunday: Ham and lentil stew

Monday: Black bean burritos

Tuesday: Macaroni and cheese and green beans

Wednesday: Sushi and birthday cake and banana “ice cream” (X-man’s birthday)

Thursday: Kids will be spending the night at my mom’s – I’ll eat leftovers

Friday: Boca burgers, baked beans, carrots

Saturday: Chicken of some sort

These dinners are all quick to cook, because it’s HOT, and I don’t want to heat the house up any more than we have to. We will be taking time to make sushi for dinner on Wednesday, though, and I’ll be baking a cake (probably in the middle of the night, so it won’t be as hot) for my youngest’s 11th birthday.

I hope this plan works, because the heat is really getting to me this year – and it’s only June (barely)!

 

Menu Plan for March 28 – April 3 and Roasted Potatoes Recipe

Menu Plan

Dinners

Sunday: Roast chicken with oven roasted potatoes (see below)
Monday: Spaghetti with Italian sausage
Tuesday: Tuscan soup with breadsticks (recipe to come)
Wednesday: Chicken and dumplings
Thursday: FFY
Friday: Kids at their dad’s; I’ll have some fish and asparagus
Saturday: Kids at their dad’s; I’ll have something from the freezer

Lunches: Quesadillas, sandwiches, beans and weinies, Madras lentils and rice, smoothies

Breakfasts: Cinnamon streusel crumb-top muffins, oatmeal and fruit, smoothies, cold cereal

Oven-roasted Rosemary Potatoes

By mixing this in a plastic bag instead of a bowl, you can get every surface of the potatoes covered with oil and seasonings without having to use very much oil. This is more frugal (olive oil is pricey), and lighter.

2 potatoes
1  teaspoon kosher salt
1/2 teaspoon black pepper
1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
2 garlic clove, minced
1 1/2 tablespoon olive oil

1. Preheat oven to 400°.

2. Scrub potatoes and cut them into one inch chunks. (If your potatoes are a little green, you can go ahead and peel them, like I had to do with last night’s potatoes.)  Put them in a plastic bag and add the other ingredients. Mush it around until all of the ingredients are well dispersed, and all the potatoes are covered with the other ingredients.

 

3. Spread the potato chunks out in one layer on a cookie sheet. Put in oven and roast for 30 minutes or until a fork inserts easily and the edges are golden brown.

Servings: 4

Nutrition Facts
Nutrition (per serving): 130 calories, 46 calories from fat, 5.2g total fat, 0mg cholesterol, 476.9mg sodium, 457.7mg potassium, 19.3g carbohydrates, 2.4g fiber, <1g sugar, 2.3g protein.

 

Menu Plan for Feb. 1 through Feb. 7

I am (sorta, kinda) on a diet. Well, at least I’m trying to watch calories.  So my menu is a little less full of fat than usual.

Dinners:

Monday: (Attempting) Lower-fat Spaghetti con Sugo di Tonno (I’ll let you know how it comes out)

Tuesday: Black bean burritos

Wednesday: Spiced chicken with yogurt sauce (will post recipe)

Thursday: Fend for yourelf (I’m at pool league)

Friday: I’ll have lentils and rice – kIds are at their dad’s

Saturday: I’ll have fish and rice – kids are at their dad’s

Sunday: Roast chicken with roasted potatoes (will post recipe)

Lunches:

Quesadillas, sandwiches, beans and wienies, tuna salad.

Breakfasts:

Farina, Oatmeal with fruit, cold cereal, frozen waffles.

This post is linked to Menu Plan Monday. Go check out what everyone else is making this week!

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Menu Plan for April 11-17 and Tuscan Soup Recipe

Dinners

Sunday Tuscan Soup (Recipe below)

Monday Black Bean Burritos

Tuesday Breakfast for Dinner

Wednesday Chicken breasts with balsamic pan sauce

Thursday Leftovers

Friday Farfalle with Tuna and Capers in White Wine Sauce (from Simply Recipes)

Saturday Fish, brown rice, and brussel sprouts

Breakfasts: Oatmeal pancakes with blueberry sauce, oatmeal with fruit, cold cereal

Lunches: Quesadillas, leftovers, smoothies, sandwiches

I am madly in love with the Zuppa Toscana at Olive Garden. I think that it and the tiramisu are the only reasons to eat at Olive Garden.

This week is “make the most of what you’ve got” week for us (meaning it’s not strictly “eat from the pantry and freezer”, but the less I can buy to round out what I’ve got, the better). I have been meaning to try my hand at a soup inspired by, but not entirely copied from (that’s no fun!) the Olive Garden soup. I had Italian sausage in the freezer, and I had spinach — I had planned kale in this, but spinach was what I had. And that worked out just fine.

This is what I came up with, and MAN was it yummy.

1 lb bulk Italian sausage
2 Tbs shallots, diced
3 clove garlic, minced
1 cup dry white wine
3 15oz. cans chicken broth (fat free)
2 cup water
1 potato, diced
1 cup spinach, chopped
3 Tbs basil, chopped
1 cup fat-free evaporated milk

Fry sausage in a large sauce pan, breaking it up as it cooks. Drain on paper towels. In the same pan, cook shallot and garlic until translucent. Add wine and deglaze pan. Add broth and water and turn heat to medium. Add sausage back to pan and add potato. Cook until potato is done, then add the spinach. Finish with the evaporated milk and serve.

Servings: 12

Nutrition Facts
Nutrition (per serving, according to Living Cookbook): 180 calories, 109 calories from fat, 12.1g total fat, 29.6mg cholesterol, 741.1mg sodium, 304.4mg potassium, 6.2g carbohydrates, <1g fiber, 2.8g sugar, 8g protein.

And now we have 2 more meals’ worth of this tasty soup in the freezer!

I also served homemade bread sticks. I used Lynn’s 40-minute Rolls recipe, but I cut it in half — I used a whole egg, and added a little extra flour to compensate for the extra liquid in the egg. I shaped them into snake-shapes by rolling balls of dough between my palms, like you would with play dough, and then baked them. After they were done, I sprayed them lightly with butter-flavor nonstick spray, and sprinkled them with a little bit of garlic salt. They were fantastic!

Everyone except my pickiest eater loved this soup (and that pickiest eater doesn’t like ANY soup). We will definitely be having this again!