THM Meal Plan, Autumn 2014

Menu – 4 Weeks of Fall

Monday

(E) Summer Porridge for moi and Soaked Oats for kids

(E) Beanadillas/Bean Burritos/LC tortillas/Beans & Rice etc.

(Weeks 1-4) (S) Spaghetti with ground turkey (over Zucchini noodles or Dreamfields for me, regular noodles for kids)

 

 

Tuesday

(S) Muffin in a Mug w/ crm chs (Kids: Bagels w/ Cream Cheese)

(E or C) Sandwiches (Egg Salad, Lunch Meat, Tuna, etc.) Raw veggies, chips

(Weeks 1,3) (S) Spicy Chicken Wings or Drumsticks (THM pg 323)

 (Weeks 2, 4) (S) Sponge Bob Crabby Patties

 

Wednesday

(S) Eggs & Flax Toast (Regular toast for kiddos)

(S) Salmon and Salad  (Kids: Mac n’ Cheese and Veggies)

 (Weeks 1,3) (S) Meatball Soup

(Weeks 2,4) (S) Egg Roll in a Bowl (Rice for kids)

 

Thursday

(E) Soaked Oatmeal (and Cottage Cheese for me)

(S) Leftover Meatball Soup or grilled chicken and veggies

(Weeks 1,3) (E) Bryan’s Red Lentil Soup or Marquez Lentil Soup
(Weeks 2, 4) (E) All-Day Chana Dahl (THM pg 311)

 

 

Friday

(S) Eggs or Mug in Muffin                 (Kids: Cereal w/ Milk)

(S) Leftover Soup

Pizza Night!

(Weeks 1,3) (S) – Pizza Casserole (pg 327 of THM)

(Weeks 2, 4) (S) Little Caesar’s for kids and Holy Grail Pizza for adults

 

 

Saturday

(E) Trim Healthy Pancakes

(S or E) Leftovers, Mac n’ Cheese, or Bean Meal (burritos, beans/rice, etc.)

(Weeks 2, 4) (S) Coney Island Casserole (Crock Pot)

(Weeks 1, 2) (E) Italian Chicken (Crock Pot – THM pg 313)

 

Sunday

(S) Meat and Eggs                                                                       Add Toast

Out to Eat Lunch! Maybe a Crossover or S Helper!

(F) Whey Shake

 (Weeks 1, 3) (E) Creamy Taco Soup (add fixin’s for kids/hubby – omit yogurt, read reviews)
(Weeks 2, 4)  Hearty Chicken Butternut Stew (chicken breast to stay E)

Edited to change Weeks 2, 4 to Tonya’s Chicken Chili (E without fixings – can have the baked blue corn chips from Trader Joe’s, tho!)

THM Fall Menu

Weekly Fall Menu (to “fall” back on!)

 

Myself:                                                                           Kids:

Monday:

(E) Quinoa with Cinnamon and Berries                                 “

(S Helper) Chicken Quesadillas and raw veggies          Regular Tortillas

(F) Whey Shake

(S) Fotato Soup or Tomato Soup (bread for kids – TJ’s bread if I want S Helper)

 

Tuesday:

(S) Muffin in a Mug w/ cream cheese                         Bagels w/ Cream Cheese

To-Go Lunch for CC (lunch meat sands or salad, strawberry-walked-into-a-bar bars, apples, almonds, water bottles

OUT TO EAT DINNER or CROCK POT MEAL

 

Wednesday:

(S Helper) Eggs & TJ’s Protein Bread

Fotato Soup or Tomato Soup                                                    Soup w/ bread

(F) Whey Shake

(E) Chicken tacos (Schwarzbein Recipe – low carb tortillas) http://onebeggarsrecipes.wordpress.com/2012/06/22/schwarzbein-chicken-tacos/ , green beans

 

Thursday:

(E) Soaked Oatmeal

(S) Salmon and Salad (have a beanadilla on low carb tortilla if I want an S Helper)                                                                                                                        Beanadillas/Veggies

(F) Whey Shake

(S) Meatball Soup (http://www.naturalfertilityandwellness.com/cabbage-and-meatball-soup/) or Cheeseburger Pie

 

Friday:

(S) Eggs or Mug in Muffin                                                        Cereal w/ Milk

(S) Leftover Meatball Soup

(S) Beef Stew in Crockpot THM pg 309

 

Saturday:

(E) Trim Healthy Pancakes                                                       THPancakes or waffles

(S) Leftover Soup, Bread and Butter or Quesadillas

(F) Whey Shake

(S) Spag w/ Meatballs (over Zucchini noodles or Dreamfields for me, regular noodles for kids)

 

Sunday:

(S) Meat and Eggs                                                                       Add Toast

Out to Eat Lunch! Maybe a Crossover or S Helper!

(F) Whey Shake

(S) Roasted Chicken with mushrooms, carrots, potatoes. Save bones to make chicken broth to use over the week!

 

 

Desserts:

Pumpkin Bread for 1

Basic Cheesecake Crunch

Low Carb Pumpkin Pie

Chia Pudding

Skinny Chocolate

 

Meal Plan for May 20 to May 27, 2013

Myself:                                                                           Kids:

Monday:

(S) Choc Muffin in a Mug w/ cream cheese if desired         Bagels w/ Cream Cheese

(E) Leftover Chicken/Quinoa, 1/2 sweet potato                  Chicken/Quesadillas

(F) Whey Shake

(S) Speedy Crust Pizza                                                              Trader Joe’s Pizza Crust Pizza

Tuesday:

(E) Quinoa with Cinnamon and Berries

(E or FP) Mexican Cottage Cheese Salad (302)

(F) Whey Shake

(S or FP) Whole Roasted Chicken with Steamed Cauliflower and Broccoli

Wednesday:

(S) Eggs                                                                                       Eggs

(FP) Leftover Chicken Salad                                                   PB & J, string cheese

(F) Whey Shake

(S or E) Stir Fry w/ Chicken or Steak  w/ Konjac              Add Rice

Thursday:

(E) Soaked Oatmeal

(E) Beanadillas/Veggies

(F) Whey Shake

(S) Taco Salad                                                                             Taco Salad w/ Chips

Friday:

(S) Eggs or Mug in Muffin                                                        Cereal w/ Milk

(E or S) Lunch Meat Sandwich (w/ mayo and cheese on Joseph’s pita, or with Laughing Cow on sprouted bread)

(E) Chicken tacos (Schwarzbein Recipe – low carb tortillas), green beans

Saturday:

(E) Trim Healthy Pancakes                                                       THPancakes or waffles

(S) Sponge Bob Crabby Patty and Salad,                                Add Carrots and Ranch

(F) Whey Shake

(S) Cheeseburger Pie

Sunday:

(S) Meat and Eggs                                                                       Add Toast

Out to Eat Lunch! Maybe a Crossover or S Helper!

(F) Whey Shake

(S) Spag w/ Meatballs (over Zucchini noodles for me, regular noodles for kids)

Desserts:

Mugs in Muffins or Mini Chocolate Cakes

Basic Cheesecake Crunch

Frozen Yogurt

Cottage Cheese and Blueberries

Chia Pudding

Chocolate Pudding

Skinny Chocolate

April Menu Plan

Well, for what’s left of April, I guess.

After looking at all sorts of online menu planning dealios (like Big Oven and Minute Meal Plan) I think I’ve decided the easiest way for me to keep track of meals and recipes is through blogging and linking.  I NEED to get this area of my life organized before the new baby gets here or we will all die from too much Taco Bell.  :)

Here goes:

Breakfasts:

M – Soaked Oatmeal

T – Bagels w/ Cream Cheese or Pancakes/Waffles

W – Mango Lassies (made w/ kefir) and sausages

Th – French Toast Casserole

F – Quinoa (with berries sometimes)

S- Cereal and Milk

Sun – Eggs and Meat

Lunches:

M – Costco Hot Dogs or Bean Burritos

T – Leftovers

W – Tuna or Grilled Cheese Sandwiches

Th – Tostadas

F – PB and J

S – quesadillas (plain, chorizo, etc.)

Sun – out to lunch?

Dinners:

17th – Homemade Mac n’ Cheese (used whole milk instead of evaporated and arrowroot instead of cornstarch) with steamed broccoli

18th – Beans and Mexican Rice with chips, sour cream, and salsa (and a salad)

19th – Tortellini w/ red sauce, asparagus, salad

20th – Salmon Patties with broccoli and roasted potatoes

21st – Toad in the Hole (thanks to Mrs. Drake – yum!) and salad

22nd – Fried Buttermilk Chicken Strips (cut chic breasts into strips, dip into buttermilk and then a flour/ranch dressing spice/salt/pepper/paprika mixture, then fry in olive oil) and veggies

23rd – Beef Chili and Cornbread

24th – Roasted Chicken and Mashed Potatoes

25th – Leftover chili

26th – Tacos w/ Shredded Chicken from freezer, salad, Trader Joe’s organic corn

27th – Spaghetti and Meatballs and veggies

28th –  Beans and Mexican Rice with chips, sour cream, and salsa (and a salad)

29th – Cheeseburger Patties, roasted potatoes, salad

30th – Homemade Mac n’ Cheese, broccoli, salad

Things to maybe try this month:

Granola Bars or No-Bake Granola Bars

Giant Pot of Red Sauce?

Yogurt in the Crock Pot

October Menu, Gluten-free

Gluten Free October!

I am attempting to plan each and every meal for next month for 2 reasons:  the whole family will be gluten-free for a month and we need to stop spending too much on groceries and going out to eat.  I like to go the farmer’s market on Saturdays and will add fresh fruit and veggies into each meal depending upon what I have on hand.

Friday (1) Oatmeal, Thai Instant Soup and yogurt w/ blueberries, Cheese Enchiladas

Saturday (2) GF Cereal, leftovers for lunch, Wild Caught Salmon (got a great deal on these at Grocery Outlet!)

Sunday (3) Eggs w/ veggies and bacon, Easy Taco Soup (lunch and dinner)

Monday (4) Potatoes and Sausage, Nachos, Chicken Noodle Soup (make broth during the day)

Tuesday (5) Oatmeal, to go meal:  lunch meat, cheese, fruit, chips, GoGurts, Broccoli Beef,

Wednesday (6) Waffles (GF), bunless cheeseburgers, Leftovers

Thursday (7) Eggs, Pesto Pasta (cold – take to pumpkin patch w/ veggies and chips), Tacos

Friday (8) Oatmeal, GF PB & J (hoping this sandwich bread will be ok!), Chicken Sate with Peanut Sauce (page 59 or SPC)

Saturday (9) GF Cereal, Tuna Fish Curry, kids eat leftovers for dinner – Ron and I go out for our anniversary!

Sunday (10) Eggs w/ veggies and bacon, Easy Taco Soup

Monday (11) Potatoes and sausage, Nachos, Mexi-Thai Soup

Tuesday (12) Oatmeal, to go meal:  lunch meat, cheese, fruit, chips, Leftover Mexi-Thai soup

Wednesday (13) Pumpkin Pancakes, bunless cheeseburgers, GF Pizza

Thursday (14) Eggs, Spaghetti Carbonara, Pot Roast or Beef Stew

Friday (15) Oatmeal, leftovers, Chicken Fajitas

Saturday (16) GF Cereal, beanadillas, Wild Caught Salmon

Sunday (17) Eggs w/ veggies and bacon, Easy Taco Soup (lunch and dinner)

Monday (18) Potatoes and Sausage, Nachos, Chicken Noodle Soup

Tuesday (19) Oatmeal, to go meal:  lunch meat, cheese, fruit, chips, go-gurts, BBQ Pulled Pork with this sandwich bread

Wednesday (20) Waffles (GF), hummus w/ veggies and chips, leftover pork

Thursday (21) Eggs, Pesto Pasta, Beef Stroganoff over Rice (page 265 of SPC)

Friday (22) Oatmeal, GF PB and J, Chicken Enchiladas

Saturday (23) GF Cereal, beanadillas, Salmon Croquettes

Sunday (24) Eggs w/ veggies and bacon, Easy Taco Soup (lunch and dinner)

Monday (25) Potatoes and Sausage, Nachos, Chicken and Rice Soup

Tuesday (26) Oatmeal, to go meal:  lunch meat, cheese, fruit, chips, GoGurts, Green Pepper Chicken

Wednesday (27)  Pumpkin Pancakes, bunless cheeseburgers, leftover Green Pepper Chicken

Thursday (28) Eggs, Spaghetti Carbonara, Classic Beef Stroganoff (pg 265 of Schwarzbein Principle Cookbook)

Friday (29) Oatmeal, Leftovers or something easy, Ginger Chicken (pg 243 of SPC)

Saturday (30) GF Cereal, leftovers or beanadillas, Wild Caught Salmon

Sunday (31) Eggs w/ veggies and bacon, Easy Taco Soup (lunch and dinner)

Gluten Free Flour

Homemade Ranch Dressing (maybe)

Mexi-Thai Soup

I made this soup with my gal pal Kathy last year.  We just kept throwing stuff in the pot until it tasted *perfect*!  We made a ton, so I think I’ll need to halve this recipe for normal use!  If you’re feeding less than 4 people, you may want to quarter the recipe!

Preparation Time: 20 minutes
Cooking Time: 37 minutes

12 or more cups low-sodium vegetable broth

A cooked chicken de-boned (about 3 cups)

2 heaping tablespoons BETTER THAN BOULLION

Sea salt to taste

2 medium onions, chopped

1/4 teaspoon ground nutmeg

2 tablespoons ground cumin (to taste)

1.5 jalapeño pepper, seeded and minced

1 acorn squash

½ cup cooked pumpkin (leftovers)

4 cups chopped fresh spinach

2 cans chickpeas, rinsed and drained

¼ cup tahini sauce

1 small red bell pepper

6-7 small carrots (about 2 cups chopped)

2 ribs of celery

1. Heat 1/4 cup broth in a large pot. Add onions, carrots, celery, bell pepper nutmeg, and cumin, (everything but jalepeno, squash, tahini and chicken) and sauté until onions begin to soften, about 4 minutes. Stir in jalapeño pepper.

Menu Plan for Fall 2010

I have been spending ridiculous amounts of money on fast food and at the grocery store since we added a new child to our crew.  It’s time to get back in the swing of things, improving health and saving money.  Until I’m better at thinking on my feet, we will stick to this plan.

I’m going for a gluten free (for me, kids have some bread/tortilla meals), less grain, Nourishing Traditions-ish menu plan at this time.  More details to be added soon :)

Breakfasts:

Monday: Mexican Roasted Potatoes w/ Sausage (Daniel)

Tuesday: Soaked Oatmeal with cream (Christian)

Wednesday: Waffles or Pancakes (Micah)

Thursday: Egg Dish (Christian)

Friday: Soaked Oatmeal with cream (Micah)

Saturday: Cereal

Sunday: Egg Dish (Dwayne)

Try sometime:  Blueberry Almond Pudding


Lunches:

Monday: Sloppy Joes (with hidden liver??  I am not sure I am brave enough to try this!) on 40 minute buns.

Tuesday: (CC) Lunch Meat and Cheese Sandwiches (Lettuce Wraps for me), Go-Gurt Simples, Apples or other Fruit, Carrots

Wednesday: Bean Burritos or Nachos

Thursday: PB and J

Friday: Leftovers or something easy!

Saturday:  Bean Burritos or Nachos

Sunday: Go out to eat –yum!


Dinners:

Monday:  Some kind of Chicken Soup

Tuesday:  Crock Pot Recipe

Wednesday:  Leftovers or Something New

Thursday:  Ground Beef Meal

Friday:  Chicken Meal

Saturday:  Vegetarian or Beef Stew

Sunday:  A Lentil Dish or Something Easy!

Other:

Homemade Ranch Dressing (store-bought gives me a tummy ache, but I love how Ranch gets my kids to eat veggies!)