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Archive for the ‘Menu’ Category

Fried Rice, Salad, Fruit

Southwestern Bean and Corn Chowder, Bean/Rice/Cheeze Burritos, Fruit

Bow Tie Pasta, Salad, Fruit

Sloppy Joes, Roasted Potatoes, Mexican Cole Slaw, Fruit

Coconut Twice Baked Sweet Potatoes, Spinach Roll Ups, Fruit

BIG Salad, Fruit

Yo-Yo (You are On Your Own….Planned Leftovers)

 

 

Desserts:

Vegan Banana Bread

Cranberry Nut Dessert

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I have a whole week of almost all Mischa Recipes…..just ’cause my sister is an evil little dinner vixen….lol. Just kidding, Mischa!!

So, in honor of her yummy dinner postings and because I still have some meat to get rid of, here is this weeks meal plan:

 
Vege ans Biscuit Bake, Salad, Fruit

Cream of Cauliflower Soup, Bread, Fruit

Green Chile Chicken Enchilada, Salad, Fruit

Chicken Noodle Soup, Mashed Potatoes, Salad, Fruit

Pancake Cake, eggs, Roasted Potatoes, Fruit and Smoothies

Moroccan Veges on Couscous, Salad, Fruit

2 Days of Planned Leftovers

Desserts:
Vegan banana Bread

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Main Meals

Cauliflower, Cheese and Pasta Casserole, Salad, Apples

Lentil Soup with Bread and Peaches

Inside Out Stuffed Peppers, Salad and Apples

Cream of Cauliflower Soup with Bread and Grapes

Vegetable and Biscuit Bake, Salad and Mangos

Planned Leftovers


Desserts

Vegan Banana Bread
Apple Enchiladas
Apple Cinnamon Couscous

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**I don’t know that I love menu planning so much as I like to serve my family healthier foods and save money doing so!!

I don’t actually plan our menu for specific days…I plan the menu around when I will be going to town next. This particular menu was for Thursday through Monday. (I will be going to town again on Tuesday.) I usually cook whatever I am in the mood for….or what time dictates.

Thursday: Piegories, Salad, Strawberries 

Bean Burger, Roasted Potatoes, Salad, Fruit

 Vegetable and Biscuit Bake, Salad, Fruit

 Creole Blackeyed Peas, Rice, Cornbread, Fruit

 Friday: Autumn Soup, Sweet Potato Quesadilla, Caramel Apple (Made enough to share with my neighbor!!)

 Black Bean Tacos, Mexican Quinoa Salad, Fruit

 Dessert: Pumpkin Spice Cake

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Clockwise from top: Salad, Fried Rice, Cantelope and Strawberries with cinnamon.

 This has become a staple meal in our house (and it is one of my easier meals)…I have pretty much perfected the way we like the fried rice (I will add my recipe below). It is an adaptation from the way I was taught to make it by a friend.

As I do use eggs and milk in this recipe, it is vegetarian; however, if you choose to omit the scrambled eggs, it would be a vegan meal.

Fried Rice

Ingredients:
6 eggs
¼ to ½ cup Milk (I haven’t tried with a milk substitute)
½ tsp. Salt
¼ tsp. To ½ t. pepper
4 Tbl. Margarine

6 servings of instant white rice, cooked (You can use whatever rice you want…I just like the speed/texture of the instant white rice.)

½ to 1 C. filtered water
½ bag of frozen petite baby peas*
¼ bag julienned carrots, cut a bit smaller*

3 green onions, sliced small

To taste: curry powder, soy sauce, salt, pepper

Directions:
In a medium pot, cook instant rice according to directions.
In a medium bowl, combine the eggs, milk, salt and pepper, stir well. In a large pot, put in the margarine and allow to melt. Add the egg mixture and cook until done. Clean out the mixing bowl. When the eggs are done, return them to the mixing bowl until needed. Rinse out the pot. In the now rinsed pot, put in ¼ C. filtered water and frozen peas, cook on medium high heat for 5 minutes. Add carrots (and more water if needed) and cook through about 3 to 5 minutes. Adjust heat to low. Add rice to mixture (continue to add water as needed…you don’t want the mixture to stick to the pot). Add curry powder and soy sauce…there will be a lot added…just keep tasting it until it reaches your desired flavor. Add salt and pepper if you feel it needs it. Add in the cooked egg, stir to combine. You can either add the green onion and stir or you can just add it as a topping once the fried rice is on your plate.

* You can adjust amount of veges to your taste.

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Meal Plans

Typically, when making a “meal plan” people will assign certain meals to certain days; however, I found that for me, this just didn’t work. What HAS worked for me is to plan certain meals between runs to town and then make whatever happens to “trip my trigger” for the day.

I like to have several “types” of meals available: super easy, pretty easy, a little challenging and then a couple absolute new meals (which may be really challenging.) Since we are also on a budget, I tend to shy away from too many desserts; however, I will try to serve at least one per week.

Since my “go to town” trips are typically planned when we either deposit my husband’s check or have doctors appointments, the “plan” can be from 4 or so days to 9 or 10 days. (I do try to shop about once a week, if I can, ’cause I do use quite a bit of fresh ingredients.)

In any case, this is my current plan…..and provided that I remember, I will have photos and recipes to share as the days go by.
I hope this helps some of you who are also vegetarian/vegan, on a budget or just wanting to try something new. If you try something out, let me know how you liked it!! 🙂

Bean Burgers, Roasted Potatoes, Salad, Fruit

Leek and Potato Soup, French Bread, Fruit

Creole Black-Eyed Peas, Rice, Corn Bread, Fruit

Spaghetti with Red Sauce, Salad, Fruit

Black Bean Tacos, Mexican Quinoa Salad, Fruit

Brown Rice Pizza, Salad, Fruit

Fried Rice, Salad, Fruit

Roasted Tomato Soup, Grilled Cheese Sandwiches, Fruit

Desserts: Brownies (on my son’s birthday, per his request) and Pumpkin Spice Cake

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