Menu Plan Monday

Hello! I’m here with another Menu Plan Monday!

We’re trying to eat from the pantry this week, which means minimal shopping. I’m also planning another freezer cooking day soon, but this one won’t be as large of an effort. I’m thinking 3-4 recipes at the most.

Here’s the plan for this week:

Breakfasts:

Shakeology mocha frappuccinos

Cereal with milk

Snacks:

Homemade Energy Bites

Greek Yogurt

Fruit

Lunches:

Leftovers

Cobb Salad

Brown Butter Fish

Dinners:

Monday – Buffalo Chicken Pasta Bake

Tuesday – Leftovers

Wednesday – Easy Chicken Bake

Thursday – Italian Wonderpot

Friday – Corn dogs

Saturday – Chicken wraps

Sunday – Leftovers

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Menu Plan Monday

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Hello! I’m here with another Menu Plan Monday!

I’m not feeling super inspired this week for menus. I need some inspiration to hit! I’m sharing a super simple menu plan this week.

Here’s the plan for this week:

Breakfasts:

Shakeology w/almond milk and spinach

Freezer Breakfast Burritos

Snacks:

Homemade Energy Bites

Greek Yogurt

Green juice

Protein shakes

Lunches:

Cobb Salad

Homemade Freezer Hot Pockets

Dinners:

Monday – Buffalo Chicken Pasta Bake

Tuesday – Homemade pizza

Wednesday – Chicken Soft Tacos

Thursday – Italian Wonderpot

Friday – Grilled salmon w/veggies

Saturday – Fried Rice

Sunday – Leftovers

What’s on your menu this week?

Menu Plan Monday

Hello! I’m here with another Menu Plan Monday!

You may have read how I stocked the freezer with meals for the next month or two, and if so, you know that we’ll be eating lots of the same things every day. The one thing that’s been seriously lacking from our plans lately is fresh fruit and vegetables. I restocked our produce drawers this weekend!

Here’s the plan for this week:

Breakfasts:

Shakeology w/almond milk and spinach

Freezer Breakfast Burritos

Snacks:

Homemade Energy Bites

Greek Yogurt w/blueberries

Green juice

Protein shakes

Lunches:

Cobb Salad

Grilled fish w/greens

Homemade Freezer Hot Pockets

Dinners:

Monday – Leftovers

Tuesday – Homemade pizza

Wednesday – Chicken Soft Tacos

Thursday – Asian Spaghetti Squash

Friday – Grilled salmon w/veggies

Saturday – Fried Rice

Sunday – Leftovers

photo 1

Target shopping trip

photo 2

Sprouts shopping trip

 

What’s on your menu plan this week?

Menu Plan Monday

I’m back to meal planning! I did plan out our meals for last week, though I never posted about it. We’re going out of town this weekend, so we’re eating out of the freezer/pantry.

Here’s the plan for this week:

Breakfasts:

Cereal

Shakeology Mocha Frappuccinos

Freezer Breakfast Burritos

Snacks:

Homemade Energy Bites

Banana Bread

Greek Yogurt

Fruit

Lunches:

Homemade Freezer Hot Pockets

Pasta with Broccoli Alfredo

Leftovers

Dinners:

Monday – Tex Mex Lasagna

Tuesday – Easy Baked Ziti, homemade freezer garlic twists

Wednesday – Chicken Soft Tacos

Thursday – Leftovers

Friday – Sunday – Cabin trip!

Menu Plan Monday

Happy Monday! I worked on planning menus for a few hours yesterday. I got this week’s and part of next week’s menus finished. I’m trying to go back to healthier choices, concentrating on more whole foods and recipes from the Tone It Up Nutrition plan for 75% of each day. I consciously choose dinners that are healthier, but still are meals that my husband would enjoy.

We also have lots of special events this week, which made planning dinners easy!

Here’s the plan for this week:

Breakfasts:

Pumpkin Pie Protein Smoothie

Bikini Smoothie

Vanilla Bean Chia Pudding with mangoes and mint

Protein Pancakes

Snacks:

Peanut Butter & Jelly Balls (TIU Beach Babe edition)

Fresh juice

Rocky Road Greek yogurt parfaits

Lunches:

Brown Butter Fish

Zesty Quinoa Bowl (TIU Beach Babe edition)

Sweet Meadows Spinach Salad with Balsamic Citrus dressing (TIU nutrition plan)

Fried rice/quinoa

Dinners:

Monday – Pigs in a Blanket, fruit salad

Tuesday – College Group pool party/cookout

Wednesday – Anniversary date night!

Thursday – Chicken alfredo lasagna roll ups, Caesar salad

Friday – Crockpot Tuscan chicken & beans, whole wheat pasta

Saturday – Family summer swim party/bbq

Sunday – leftovers

 

What’s on your menu plan this week?

Menu Plan Monday

Time for another Menu Plan Monday! Last week, I was sneaky and planned two weeks of menus at a time. It took a little longer, but the tradeoff is that I only have a few groceries to buy this week. This week is going to look really similar to last week’s menu.

Here’s the plan for this week:

Breakfasts:

Egg Mugs

Protein Pancakes

Snacks:

Greek yogurt

Fruit

Banana berry smoothies

Chocolate banana smoothies

Lunches:

Brown Butter Fish, Fruit

Cobb Salad

Dinners:

Monday – Homemade White Pizza, Caesar salad

Tuesday – Fried rice

Wednesday – Slow Cooker shredded buffalo chicken sandwiches, garden salad

Thursday – Cheesy chicken & rice bake, corn on the cob

Friday – Chicken alfredo lasagna roll ups, Caesar salad

Saturday – Pigs in a blanket, fruit salad

Sunday – leftovers

 

What’s on your menu for this week?

Menu Plan Monday

Welcome back to Menu Plan Monday!

Oh how I’ve missed these posts! We’re doing well going back to our cash envelope system for purchasing groceries, and I’ve been back to planning weekly menus for the last few weeks.

Although planning weekly menus is extremely time consuming for me, I find that it saves us money, I can use what we already have on hand, it keeps us from eating out too often, and we eat healthier meals. It’s a win-win-win-win!

I plan meals from Monday to Sunday. That way, I can use some of my time on the weekend to plan for the next week. My usual strategy is to rotate breakfasts, snacks, and lunches between two or three options during the week. This helps cut down on the amount of ingredients I need to buy each week. I try to change up dinners each week. If a recipe makes more than I know we can finish, we take leftovers for lunch or I plan a leftover night. I’ve been planning one slow cooker night each week, and I try to rotate in one or two new recipes to try each week.

This week, my husband has requested homemade pizza, burgers, ravioli, and lots more salads. I happily obliged.

Here’s the plan for this week:

Breakfasts:

Egg Mugs

Protein Pancakes

Snacks:

Greek yogurt

Apples

Banana berry smoothies

Chocolate banana smoothies

Lunches:

Brown Butter Fish, Fruit

Cobb Salad

Dinners:

Monday – White Pizza on homemade whole wheat crust, Caesar salad

Tuesday – Chicken & Wild Rice, corn on the cob, garden salad

Wednesday – Slow Cooker Lemon Garlic Chicken, rice a roni, garden salad

Thursday – Burgers, mac n cheese, garden salad

Friday – Ravioli, garlic bread, Caesar salad

Saturday – leftovers

Sunday – Build Your Own Loaded Nachos/Taco Salad

 

What’s on your menu this week?

Rosemary Olive Bread: An Elizabethan Cookbook

Prove this a prosperous day, the three-nook’d world shall bear the olive freely.

– Antony and Cleopatra

This flavorful bread is great with melty butter. YUM.

 

Rosemary Olive Bread

½ Basic Bread dough

1 – 1 ½ cup pitted kalamata olives, chopped

4 – 6 sprigs of rosemary leaves

Preheat oven to 375°F.

Mix chopped olives and rosemary into dough.  If you want it to be super flavorful, go for the larger measurements. If you prefer a simpler flavor, add in the minimum. Form into a round, baguette, or try a braid. Bake 30-40 minutes. Transfer bread to cooling rack.

Tutorial with pictures for the Winston knot (pictured above) found at Fig Jam and Lime Cordial.

Sweet Cinnamon Swirl Bread: An Elizabethan Cookbook

Sweets to the sweet! Farewell. – Hamlet

Not overly sweet, this bread would be great with breakfast, afternoon tea, or post-dinner coffee.

Sweet Cinnamon Swirl Bread

½ Basic Bread dough

¼ cup butter, melted

1 Tbsp ground cinnamon

¼ cup white sugar

Preheat oven to 375°F.

Roll out dough to ¼ inch thick on a floured surface. Mix melted butter, cinnamon, and sugar together and spread evenly over dough. Slowly roll the dough, mashing down the ends to enclose the loaf. Bake 40-45 minutes on a cookie sheet lined with parchment paper (for easier cleanup). Allow bread to cool completely. If desired, brush cinnamon mixture on top of bread.

Optional: Cut rolled dough in half and braid. Braiding tutorial with pictures found at Home Cooking Adventure.

Basic Bread: An Elizabethan Cookbook

What’s better than fresh, homemade bread?

Maybe fresh, homemade bread with melty butter smooshed all over it.

 

Definitely.

This bread is the base for two Elizabethan recipes. I mixed my dough up the night before, let it rise in a warm place overnight, and then split it into two loaves the next day. I’ll be posting those separately. You could also just use this recipe for basic whole wheat bread.

 

Basic Bread

Recipe adapted from King Arthur Flour.

Yields 2 loaves

2 cup lukewarm water

1/4 cup sugar

1 packet active dry yeast or 2 teaspoons instant yeast

5-6 cup Whole Wheat Pastry Flour

1 Tbsp salt

1/4 cup vegetable oil

In a large bowl, combine the warm water, sugar, yeast, and 2 cups whole wheat flour. Cover the mixture with plastic wrap, and let it stand 10 minutes, until bubbly.

Stir in the salt and vegetable oil.

Stir in the flour 1 cup at a time. When the dough holds together and most of the flour is mixed in, transfer it onto a clean, floured work surface.

Knead the dough. Sprinkle your hands and/or the work surface with just enough flour to prevent sticking. After 5 minutes, take a break and let the dough rest.

Knead the dough for a few more minutes. When you lightly press it with your fingertips, the dough should bounce right back. Put it into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough rise until doubled in size, about 1 1/2 hours.

Gently deflate the dough and turn it out onto a floured surface. Divide it in half, and form each half into whatever shape you like.

If you’ve made braids, rounds, baguette shapes, or other freeform loaves, place them on a lightly greased or parchment-lined baking sheet. Cover the loaves with lightly greased plastic wrap, and let them rise again for 30 to 60 minutes, until they look nicely puffy.

Towards the end of the rising time, preheat your oven to 375°F.

Carefully remove the plastic wrap from the loaves. If you’ve made rounds or baguettes, slash the tops several times with a sharp knife.

Bake the loaves for about 30 to 40 minutes, until their crust is golden brown and they sound hollow when tapped on the bottom. Remove the bread from the oven, and cool it on a rack. Cool completely before slicing. Store any leftovers, wrapped in plastic, for several days at room temperature; freeze for longer storage.