Dinner Helper

I know doing a weekly meal plan is the way to go.  However, I sit down to do it and my mind goes blank!  Sometimes I just walk away and give up.  Then during the week, I regret it.  So, here is a little "cheat sheet" I'm going to start using to help solicit ideas for dinner.  

Dinners
Breakfast for dinner
Meatless meal
Crockpot cooking
Ethnic offering 
Skillet supper 
Soup and salad (may end up being the meatless meal)
Meat and 3

If you have categories to help with breakfast and snacks, please share!  

About the time lapse . . .

Currently, we are building a new home.  Until that is complete I probably won't have a complete menu posted every week but I would like to at least get back online with occasional posts about what we are eating. 

Tonight's Dinner - Orange Beef based on this recipe.

Menu for Monday, April 23, 2012

Breakfast:

• Mango berry smoothie with homemade toast
• Cold corn cereal with fruit
• spinach and corn frittata cupcakes with vitamin C fruit

Lunch:

· dinner leftovers

Snack:

• apples with almond butter
• veggie chips
• fried plantains

Dinner

Monday - at Mimi's- quinoa spaghetti with chicken, beef, and veggie sauce*

Tuesday - at the workshop - tuna salad, apples, and peas

Wednesday - baked coconut chicken with raw honey sauce and Asian stir fry veggies

Thursday - fellowship group - homemade soaked crust pizza with spinach, mushrooms, and beef*

Friday - at Mimi's- Oregano chicken and mushrooms with corn on the cob and steamed broccoli

Saturday - after yard sale - spicy walnut lettuce wraps with mixed veggies

Sunday - after church - sloppy joes on soaked bread with raw kale chips*

Treats:

• coconut macaroons
• black bean carob brownies with berry sauce

Head Start on Next Week:

Dinners-

Sweet and sassy meatballs over cauliflower “rice” with mushroom pea sautee · -

Homemade corn dogs with kale chips ·

avocado chicken sandwiches and carrot sticks*

Asian chicken stir fry with almond butter noodles

oven crispy fish with cubed butternut squash,

Snack:

Cheese with fruit and veggie juice

soaked flour crackers with green pea party spread*

Menu for Monday, April 16, 2012

Breakfast:

• soaked zucchini bread with strawberries and Amasai·
• Egg “pizza” with mango and blueberries ·
• French toast with peach sauce ·
• simple eggs and leftover fruit

Lunch:

· dinner leftovers

Snack:

• apples with almond butter ·
• tuna salad on corn chips ·
• veggie chips

Dinner

• Monday – meeting – chicken pizza with soaked grain crust* ·
• Tuesday – ministry - Salmon cakes with lemon caper sauce and steamed broccoli
• Wednesday – workshop - sauteed black beans and chard with a side of cubed butternut
• Thursday –group- gluten free chicken pot pie filling over soaked biscuits* ·
• Friday – Sabbath – marinara meatballs on a stick with kale chips ·
• Saturday – peanut butter noodles (EC 268) with Asian beef kabobs and stir fry veggies
• Sunday – church – Mexican chicken salad

Treats:

• fruit and yogurt parfait with nuts·
• coconut macaroons ·
• fried bananas and cream

Head Start on Next Week -

Breakfast:

Soaked grain biscuits with fruit spread and scrambled eggs

Amasai smoothie with toast

Cold corn cereal with fruit

Spinach eggs with vitamin C fruit

spinach and corn frittata cupcakes

Snack:

Cheese with fruit and veggie juice

soaked flour crackers with green pea party spread*

Dinner:

sloppy joes and kale chips* ·

marinara meatballs over squash noodles with mushroom sautéed peas ·

Sweet and sassy meatballs over cauliflower “rice” with mushroom pea sautee · -

Homemade corn dogs with kale chips ·

avocado chicken sandwiches and carrot sticks*

Treats:

black bean carob brownies with raspberry sauce

Menu for Monday, April 2, 2012

Breakfast

• Monday - Blake’s birthday – car shaped cake with strawberries

• Egg “pizza” and spring fruit salad

• Scrambled eggs and berry muffins

• French toast with peach sauce

Lunch

• Monday - Blake’s birthday picnic – egg salad sandwiches with veggie chips

• Leftovers the rest of the week

• Saturday, Birthday party – hot wheel hamburgers with dips, chicken salad sandwich

cutouts, mixed veggie fries, kale chips, bell pepper strips with dip, stoplight melon

skewers, cupcakes

Snacks

• Monday - Blake’s birthday – crispy nuts, mangos and blueberries

• pumpkin puree

• bean and salsa dip with corn cakes/chips(LBO)*

• Fried plantains

Dinner

• Monday – Blake’s birthday! – Beyond Organic hot dogs roasted over a bonfire with kraut

and green beans on the side and roasted bananas for treat

• Tuesday - community group – pasta primavera with peas, carrots, zucchini, etc

• Wednesday – Pecan crusted cod with stir fried potatoes and squash

• Holy Thursday – lamb chops, homemade bread, red “wine”, and broccoli

• Friday - Roasted chicken with green treats and tomato sauce

• Saturday – leftovers from birthday party

• Sunday – Friday - Sweet and sassy meatballs over cauliflower "rice" with sautéed

mushrooms and green peas

Treats

• Leftover birthday cake

• Fruit crumble with homemade granola

• Avocado banana pudding topped with chopped nuts

Spring Month Menu – March/April
Breakfast:

Week 1 -

· beef brisket biscuits and scrambled eggs*

· Fruit and yogurt parfait with nuts

· crustless spinach quiche with tomato sauce and winter fruit salad

· probiotic pancakes (live beyond recipe) with blueberries*

Week 2 -

· Cranberry orange scones with Amasai*

· green eggs and cheese with homemade juice

· Homemade soaked granola with dried fruit and nuts*

· simple eggs with fruit

Week 3-

· biscuits with berry fruit spread and scrambled eggs*

· Hot dogs and Amasai smoothie

· peaches and cream waffles*

· Egg “pizza” and fruit salad

Week 4 -

· Cold corn cereal and fruit*

· Fresh blueberry Amasai parfait with boiled eggs

· Strawberry smoothie with heart shaped toast*

· Spinach eggs with vitamin C fruit

Lunches: dinner leftovers, hot dogs, or tuna salad sandwiches

Snacks:

Week 1 -

· soaked flour crackers with green pea party spread*

· apple and grape cars

· Amasai smoothie (pumpkin banana)

Week 2 -

· veggies with cheese

· almond butter apples

· salmon bites with avocado dip*

Week 3 -

· pumpkin puree

· bean and salsa dip with corn cakes/chips(LBO)*

· Fried plantains

Week 4 -

· blueberries and cheese

· banana bread (LBO)

· squash fries

Dinner:

Week 1 -

· Monday – greenfed beef lasagna with mixed veggies*

· Tuesday – community group – chicken on a stick with honey mustard sauce and green beans

· Wednesday -Salmon cakes with lemon caper sauce and stir fried cabbage (peas as back up for Blake) and sweet baked squash

· Thursday – dinner guests - - roast chicken with cranberry quinoa pilaf and broccoli*

· Friday – homemade soaked crust vegetarian pizza (spinach,sun dried tomatoes, fresh herbs, onions, mushrooms, garlic, olives ) *

· Saturday – Norwex demo - burgers with plantains and green beans

· Sunday - church/crockpot - southwest chicken nachos with mixed veggies*

Week 2 -

· Monday - Greenfed beef stuffed acorn squash and green beans*

· Tuesday – grain free chicken parmesan and steamed broccoli

· Wednesday – community group – salmon bites with yogurt sauce and carrots*

· Thursday - Mexican chicken salad

· Friday- sauteed black beans and chard with a side of cubed butternut

· Saturday – moroccan chicken casserole with a simple spinach salad (backup greens for B)

· Sunday – church - orange beef with peas and nut butter quinoa noodles*

Week 3 – Easter Week

· Monday – Blake’s birthday! – his favorite – either pizza or spaghetti

· Tuesday - community group –

· Wednesday –

· Thursday -

·

·

·

· Wednesday -

· Thursday - dinner guests - Beef burgundy over cauliflower rice with sautéed mushrooms and green peas

· Friday - Halibut dijon with creamed style spinach (LBO) and carrots

· -gluten free chicken pot pie filling over soaked biscuits*

· green treats

grilled cheese sandwich and tomato veggie soup

·

· chicken fried steak with stir fry potatoes and peas*

· oven crispy fish with butter nut squash and green beans

· Sweet and sassy meatballs over cauliflower "rice" and a side of peas

· sweet and sour chicken with brown rice and carrots and sugar snap peas*

· Friday – homemade soaked crust pizza with spinach, mushrooms, and beef*

· Saturday – with peas and potatoes

Week 2 -

· Monday – sneaky meatloaf with creamed style spinach (LBO) and carrots

· Tuesday – dinner guest - Oregano chicken and mushroom with corn on the cob and steamed broccoli

· Saturday - avocado chicken sandwiches and squash fries

· Tuesday – chicken fried chicken

· Wednesday – community group – Sloppy joes on sprouted buns with kale chips*

· Thursday Friday - Spicy walnut lettuce wraps with mixed veggies

· Saturday – Sunday – church- slow cooked honey mustard chicken with brown rice and green beans*

Week 4 -

· marinara meatballs over squash noodles with mushroom sautéed peas

· Monday - homemade chicken and veggie pizza with cheese*

· Tuesday - pecan crusted cod with mashed carrots and broccoli

· Wednesday - community group - Homemade corn dogs with sauerkraut and squash fries*

· Thursday – Friday -

· Saturday - Treats:

Week 1 –

· Valentine’s Day - black bean carob brownies with raspberry sauce

· Soaked pear crisp

Week 2 -

Week 3 -

· blackberry tart with Amasai ice cream

· Avocado banana pudding topped with chopped nuts

Week 4 -

· fried bananas and cream

Winter Month Menu - February/March
First attempt at a monthly menu wasn't too bad. It did save me time but I never got around to ordering groceries online to save money. So, let's try it again.

Breakfast:
Week 1 -

• Valentine’s Day special - Strawberry smoothie with heart shaped toast*
• eggs with fried cinnamon apples
• peaches and cream waffles*
• eggs with blue/black berry oats*

Week 2 -

• butternut french toast with warm nutty maple syrup*
• simple eggs with blueberries
• soaked pumpkin muffins with milk and honey Amasai*
• crustless spinach quiche with tomato sauce and winter fruit salad

Week 3 -

• biscuits with berry fruit spread and scrambled eggs*
• Fresh blueberry Amasai parfait with boiled eggs
• green eggs and cheese with papaya
• grain free banana pancakes with walnuts

Week 4 -

• Homemade soaked granola with dried fruit and nuts*
• probiotic pancakes (live beyond recipe) with blueberries*
• Beyond Organic hot dogs and eggs with a side of fruit or juice
• Southwestern omelet with black beans

Lunches: dinner leftovers

Snacks:

Week 1 -

• soaked flour crackers with green pea party spread*
• salmon bites with avocado dip*
• apple and grape cars
• Amasai smoothie – fruit and veggie blend

Week 2 -

• tuna salad on crackers*
• fried plantains
• veggies with cheese
• almond butter apples

Week 3 -

• pumpkin puree
• bean and salsa dip with corn cakes/chips(LBO)
• Soaked bread sticks with avocado honey dip
• homemade cranberry trail mix

Week 4 -

• blueberries and cheese
• banana bread (LBO)
• butternut squash fries
• green treats with tomato sauce*

Dinner:

Week 1 -

• Monday – bunless veggie burgers with plantains
• Tuesday – Valentine’s Day - sweet and sour chicken with brown rice and carrots and sugar snap peas*
• Wednesday - community group - chili with added veggies
• Thursday - oven crispy fish with butter nut squash and green beans*
• Friday – homemade soaked crust pizza with spinach, mushrooms, and beef*
• Saturday – beef burgundy with peas and potatoes
  
• Sunday - church/crockpot - southwest chicken nachos with mixed veggies

Week 2 -

• Monday – sneaky meatloaf with creamed style spinach (LBO) and carrots
• Tuesday – dinner guest - Oregano chicken and mushroom with corn on the cob and steamed broccoli
• Wednesday – marinara meatballs over squash noodles with mushroom sautéed peas
• Thursday - Salmon bites with avocado yogurt dip and carrots*
• Friday - roasted chicken with wild sun dried tomato rice and green beans*
• Saturday - avocado chicken sandwiches and tomato veggie soup*
• Sunday – crockpot – slow cooker chickpea and lentil stew

Week 3 -

• Monday – pot roast with steamed mixed veggies
• Tuesday – chicken fried chicken with squash and apple bake*
• Wednesday – community group – Sloppy joes on sprouted buns with kale chips*
• Thursday - roast chicken with cranberry quinoa pilaf and broccoli*
• Friday - Spicy walnut lettuce wraps with mixed veggies
• Saturday - leftover veggie frittata and hashbrowns
• Sunday – church- slow cooked honey mustard chicken with brown rice and green beans*

Week 4 -

• Monday - homemade chicken and veggie pizza with cheese*
• Tuesday - pecan crusted cod with mashed carrots and broccoli
• Wednesday - community group - Homemade corn dogs with sauerkraut and squash fries*
• Thursday – moroccan chicken casserole with a simple spinach salad (backup greens for B)
• Friday - orange beef with peas and nut butter quinoa noodles*
• Saturday - chicken on a stick with zucchini mint (from my new plant :) raita, green beans and corn
• Sunday – church/crockpot- tomato beef stew with mixed veggies

Treats:

Week 1 –

• Valentine’s Day - black bean carob brownies with raspberry sauce
• Soaked pear crisp

Week 2 -

• crockpot pumpkin pudding
• snowballs

Week 3 -

• blackberry tart with Amasai ice cream
• Avocado banana pudding topped with chopped nuts

Week 4 -

• fried bananas and cream
• Fresh fruit – warmed and topped with crushed nuts