Monday, June 12, 2017

MENU for the WEEK


I usually take the ads that I have received for the week, a notebook and write a MENU for the week.  I look for the produce that is on sale for the week to add to my meals, look at the master list I have in my Household Manual (I will tell you more about that later) of the items I already have in my pantry and freezer, and I set out to make a Menu that is balanced, easy, I think of when I have time to cook and what days are busy for me.

My husband and I like to shop together.  We both enjoy it, and it is a time we have together.  I know some of you with kids like to sneak out on your own.  There are those who shop with kids in tow, so having a list and sticking to it is quick and easy and you can plan what you can spend before hand.

This week, Harmons had cantaloupe for 39 cents a pound and berries 5 packs for 10 dollars. SCORE!  I also grabbed tomatoes, avocados, romaine lettuce, broccoli,oranges and apples, spinach. bananas and nectarines. I grabbed 3 cobs of corn from the local stand as well. I have onions in my garden and frozen peaches and strawberries for smoothies.  I picked up some old fashioned oats to make Jordan's home made granola, salmon, country ribs and a roaster chicken. I also got a loaf of multigrain bread , whole wheat tortillas and some Colby jack cheese and Fage plain yogurt.


Breakfast:  Smoothie with 2 c.spinach, one cup of frozen berries, 1/2 cup of frozen peaches, one orange, 1/2 cup yogurt, handful of almonds, chia seeds, three carrots and 1 cup of coconut milk. blend and enjoy!

Lunch: apple slices with 1/2 cup natural peanut butter, tomato, basil from the garden and a cheese stick chopped to make a salad with balsamic drizzled on it.

Dinner:  chop 1/2 of the cantaloupe and add a pack of blueberries, a salad with romaine, a tomato, 1/2 of the cucumber and onion from the garden and a handful of spinach.  Sliced chicken from the roasted chicken you bought (you will use it in two more dinners), corn on the cob.  I LOVE SUMMER FOOD!

Pack some salad with chicken and some basil for lunch tomorrow.


Breakfast: home made granola parfait:  layer your home made granola with plain yogurt (drizzle with agave or honey if you need sweetness slices strawberries and garnish with mint to make it pretty.

Lunch:  your salad with chicken that you packed last-night

Dinner: chicken quesadillas:  chop 1 cup of the chicken from the roasted chicken, chop some onion and I have cilantro in my garden that I add.  sprinkle on a whole wheat tortilla the cheese, a bit of onion and the chicken, then top with another tortilla. heat griddle and use butter or spray non stick spray and cook on medium until melted. serve with one of the avocados sliced and salsa. I also have frozen corn that I roast on a cookie sheet tossed with olive oil and sprinkle with sweet mesquite seasoning until heated through.  The roasting will bring out the sweetness.  slice a nectarine as well.  Make an extra quesadilla for lunch tomorrow.


Breakfast:  chop some onion and cilantro and peppers ( I also have in my garden). cook in a bit of butter until translucent on the onion and the peppers are soft. Add two beaten eggs and a few shreds of the Colby jack cheese.  Add a slice of the multi-grain bread toasted.

Lunch:  quesadilla and carrot sticks, with an orange.

Dinner:  Salmon (I like to put mine on double tin foil, pour 2 T melted butter, squeeze 1/2 lemon, sprinkle with lemon pepper and cajun seasoning and 2 cloves of minced garlic.  I grill until browned and flaky in the center.  I cook enough for lunch the next day.  Roasted potatoes:  chop yukon gold or red potatoes into one inch chunks, toss with olive oil and put on cookie sheet.  generously sprinkle sweet mesquite seasoning and roast on 400 for 30 minutes, or until browned and fork tender.  Add a salad of the romaine and the other 1/2 of the cucumber, and serve the other 1/2 of the cantaloupe with a carton of raspberries.


Breakfast:  smoothie with one banana, 2 T peanut butter, 2 cups spinach, one cup of coconut milk, one T cocoa powder and lots of ice.

Lunch: leftover salmon and potatoes

Dinner:  Tortilla soup with the end of the chicken.  chop one onion, red pepper and brown in a bit of olive oil (you can also add a jalapeno if you like heat.  Add one cup of corn and heat through.  Add 3 cups of chicken broth, a can of tomatoes with chilis in it, a can or two of black beans, and the rest of the roasted chicken, chopped.  Add chili powder, salt and pepper and a bit of cayenn pepper to taste.  simmer for 20 minutes so flavors can meld.  put tortilla chips, cheese and sour cream (we use the Fage yogurt instead) and chopped cilantro and avocado for people to top their soup.  serve a bowl of chopped apple and blueberries on the side.


Breakfast:  home made granola, chopped nectarine, chia seed and yogurt bowl  (put your ribs in the crock pot before you leave for work)

Lunch: leftover soup and a banana

Dinner:  crock-pot ribs (brown ribs well on a broiler in the oven, both sides) stick in crock pot with 2 cups bbq sauce, one cup water and squeeze one lemon and 2 T brown sugar.  Mix then cook on low for 8 hours.  Bake some sweet potatoes to serve with the ribs, and saute some broccoli in a pan with 2 T butter, lemon pepper and a bit of salt and4T water until tender.


Breakfast:  oats with chopped almonds and blueberries with coconut milk

Lunch: Nicoise salad:  hard boiled eggs, green beans, tomato and chicken with olives.  You can put whatever vegies or meat in here that you like.  Sometimes I put tuna if I dont have chicken, and broccoli instead of beans.

Dinner:  Grilled cheese sandwiches on the whole wheat bread with tomato soup.  add a bit of milk instead of water.  add an orange and an apple chopped.


Breakfast:  granola and milk, berries

Lunch:  leftover grab bag from the fridge.  We will eat whatever is leftover.

Dinner:  Flank Steak BBQ for fathers day. Green salad, corn on the cob and watermelon

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