Menu Plan Monday: Oct. 20, 2008

Ok, I’m cheating this week and posting this on Wednesday (better late, than never, right?).  But we did eat earlier this week–I promise!  And, I had our menu planned since Saturday (I do my menu planning on Saturdays). So, for the sake of participation, I hope you’ll forgive this late contribution to Menu Plan Monday over at orgjunkie.com.

I promised I would try and be less meat-based this week, so I didn’t cook any beef, LOL.

Saturday, 10/18: Had dinner out, with my husband, like, you know, a real date!!  We went here.

Sunday 10/19: Roasted Chicken with Apples & Leeks (one-pot meal from Oct 2008 issue of Real Simple magazine) with wehani rice on the side.  If you’ve never tried wehani, I HIGHLY recommend it.  It has the heartiness of brown rice, so it goes well with autumn meals, but it is VERY aromatic and reddish in color.  This meal was awesome!!

Monday 10/20 : leftovers!

Tuesday 10/21: frozen pizza (Kashi).  I know my life has changed when I actually PLAN on having frozen pizza, LOL.  I sliced up some tomato (one of the last we’ll eat before we get into mealy-gross-tomato-season) and called it a “salad” by virtue of putting balsamic vinegar on top.

Wednesday 10/22: Salmon, Zucchini and Corn Frittata (Cook’s Encyclopedia of Thirty Minute Cooking) with salad

Thursday 10/23: on our own for dinner…I’ll probably grab something here

Friday 10/24: Real Veggie Chili (Fix-it-and-forget-it, p. 65).  This recipe called for “textured vegetable protein“, which I find uninspiring, so I’m substituting tempeh instead.

See you next week!!

Menu Plan Monday: My First!

I’m pretty excited to participate in Menu Plan Monday. Because we are trying to save money, I am cooking at home more…not such an easy endeavor when we both commute to other states (husband does it five times a week, I do it twice). I’ve got a choir rehearsal on Monday nights, and a night class on Thursday. I’m taking advantage of the fact I have this Tuesday off. 🙂 As the weather gets colder, I get more and more reliant upon my slow-cooker. That takes more planning when you have 6-8 hours of cooking time. This week is rather meat-heavy for us, so I’ll have to plan some vegetarian meals next week.

Sunday – Dh cooked (sweet!) a pasta with linguica; carrots

Monday – Leftovers OR Curried Shrimp in Coconut Milk; salad (SOURCE: The Cook’s Encyclopedia of Thirty Minute Cooking by Jenni Fleetwood). I couldn’t find yellow curry paste at the store and I don’t have time to make my own, so I am cheating with an equivalent store-bought simmer sauce.

Tuesday – Leftovers or Monday’s meal, depending on how Monday goes.

Wednesday – Hungarian Goulash (SOURCE:Fix-It-and Forget-It Cookbook: Feasting With Your Slow Cooker); egg noodles; cabbage. We’ll see how this goes…I’ve had goulash IN Hungary (many times), so I’ll be a tough critic, LOL.

Thursday – I have a late class, so husband and I eat on our own (he’ll probably eat leftover Goulash and I’ll catch a bite to eat downtown…most likely a salad here.

Friday – Go out to eat/take-out

Saturday – I have no idea yet (I plan on Saturdays).