Here's the menu for the week. CSA items will be noted with a *
Monday: Potstickers (freezer), miso tofu soup, roasted broccoli*, brown rice with edamame (freezer), zucchini noodles*, soy peanut baked tofu, cabbage* slaw (kimchi inspired with a spicy vinaigrette)
Tuesday: Southwestern Baked Eggrolls (freezer), guacamole*, salad*
Wednesday: Baked chicken, fingerling potatoes* with lemon* and rosemary*, green beans, salad*
Thursday: Something from the freezer. Can you tell I'm clearing mine out this week?
Monday, May 11, 2015
Sunday, May 3, 2015
What's for Dinner? First Edition
So I'm trying something new here... Since I get a CSA box at the end of each week and use it to plan the next week's meals, I thought I could put up what my weekly menu will be. Some weeks I try lots of fun new recipes. Other weeks I try to get as much squeezed out of my pantry and freezer as possible. Most weeks are somewhere in between. I will try to come back and put photos some of the meals of these menus, and the occasional recipe too. So here we go!
Note- the * will be next to ingredients from the CSA
Sunday- Chicken Pita Pockets
For Pitas:
pita bread, grilled chicken breasts (marinated in red wine vinegar, oregano, salt, garlic, and pepper), caramelized onions (left over from a previous dinner), roasted red peppers, lettuce*, raw red onion*, and a tahini/greek yogurt sauce seasoned with red wine vinegar, garlic*, and lemon*.
Sides:
Lemon/oregano/garlic roasted potatoes*
Cucumber* salad with feta and vinaigrette
Monday- Yellow Squash* spiralized pasta with pesto and chicken parmesan meatballs. As an edit to my earlier idea that I would make basil turkey meatballs, I realized (as I looked for my parm in the cheese drawer) that I had some mozzarella to use up, so threw together these chicken parm meatballs that are so yummy!
Tuesday- Black bean tacos with leftover chicken (from Sunday) and fresh guacamole with avocados*, cilantro*, red onion*, garlic* and jalapeno. Green cabbage* salad
Wednesday- Winter Vegetable Soup (from the freezer) with toast and green salad*
Thursday- (Husband gone) Tofu miso soup for kids, salad for me with whatever else is leftover from the week.
Husband lunches: kale* caesar/cobb salads (caesar, croutons, hard boiled eggs, salami, onions*, cheese)
My lunches: kale* salad with goat cheese, pumpkin seeds, and shredded purple carrots*
Note- the * will be next to ingredients from the CSA
Sunday- Chicken Pita Pockets
For Pitas:pita bread, grilled chicken breasts (marinated in red wine vinegar, oregano, salt, garlic, and pepper), caramelized onions (left over from a previous dinner), roasted red peppers, lettuce*, raw red onion*, and a tahini/greek yogurt sauce seasoned with red wine vinegar, garlic*, and lemon*.
Sides:
Lemon/oregano/garlic roasted potatoes*
Cucumber* salad with feta and vinaigrette
Monday- Yellow Squash* spiralized pasta with pesto and chicken parmesan meatballs. As an edit to my earlier idea that I would make basil turkey meatballs, I realized (as I looked for my parm in the cheese drawer) that I had some mozzarella to use up, so threw together these chicken parm meatballs that are so yummy!
 |
| Chicken Parmesan Meatballs with Pesto Spiralized Yellow Squash |
Tuesday- Black bean tacos with leftover chicken (from Sunday) and fresh guacamole with avocados*, cilantro*, red onion*, garlic* and jalapeno. Green cabbage* salad
Wednesday- Winter Vegetable Soup (from the freezer) with toast and green salad*
Thursday- (Husband gone) Tofu miso soup for kids, salad for me with whatever else is leftover from the week.
Husband lunches: kale* caesar/cobb salads (caesar, croutons, hard boiled eggs, salami, onions*, cheese)
My lunches: kale* salad with goat cheese, pumpkin seeds, and shredded purple carrots*
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