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!)

Menu for February

February!  My mom’s birthday and my middle son’s birthday are both in February.  It looks like we are going to have a new addition to our family this month as well!  We are hoping to bring home a 6 year old foster (praying for adoption!) son this Tuesday!

This month of menus is not completely gluten-free.  I did seem to feel better gluten-free, but not EXTREMELY better and I’m not sure its worth it, especially with the big change happening in our family this month.  I’m doing my best to cut out wheat for myself where I can, and many of our family meals will continue to be gluten free.  But I’m not going to stress over it.

Breakfasts/Lunches:

M – Quinoa and Berries/Quesadillas

T – Oatmeal/Salami, Cheese, Crackers, Raw Veggies

W - GF pancakes/Nachos or burritos

Th – Omlettes/PB and J on whole wheat bread

F — Steel Cut Oats/Leftovers

Sat – Cereal

Sun – Eggs to order, sometimes bacon or sausage too/Out to lunch

Dinners:

Peanut Chicken

Migas Tacos

Spaghetti (with or without Italian sausage), 2x

Cheese Enchiladas 2x

Lentil Soup with Sausage (2x)

Cheeseburger Patties (2 times)

Pot Roast

Green Pepper Chicken

Black-eyed Pea Soup or this recipe from All Recipes

Spinach Minestrone

Cheeseburger Soup

Paula Deen’s Black Bean Soup

Pasta w/ tomatoes and sausage?!

Chili with cornbread (2 nights)

Mexican Rice Casserole

A Month of Gluten-Free Fare!

A month of gluten-free ideas!

Breakfasts:

M – Quinoa and Berries

T – Oatmeal

Th – Steel Cut Oats

W - GF pancakes or waffles

F and Sun – Scrambled Eggs or omelettes (2x a week)

Sat – GF cereal (RICE CHEX)

English Muffins if we’re bored

Lunches:

M – Quesadillas

T – Salami, Cheese, Raw Veggies

W – Beans and GF cornbread

Th – Smoothies and PB Pancake Sandwiches

F – Leftovers

S – Roast Beef and Cheese Roll-ups with Chips and Salsa

Dinners (with leftovers and pot lucks, I think this will be more than enough meals):

Chinese Fried Rice w/ Bok Choy

Peanut Chicken

Migas Tacos

Spaghetti (with or without Italian sausage), 2x

Cheese Enchiladas 2x

Gluten Free Mommy’s Lasagna

Barefoot Contessa’s Chicken Chili (enough for 2 nights)

Gluten Free Sox Fan’s Yummerific Pizza

Chicken and Black Bean Enchilada Verde

Lentil Soup with Sausage (2x)

Beanadillas and veggie (at least 2x)

Cheeseburger Patties (2-4 times)

Potato Leek Soup or Corn Potato Chowder (2x)

Butternut Squash Soup (I’m going to bake the squash first for ease, and will add a sweet potato in place of potatoes per 1 review)

Superimmunity Chicken Soup (made with turkey broth saved from Christmas!)

Slow Cooker Meals:

Pot Roast (enough for 2 nights)

Green Pepper Chicken

Black-eyed Pea Soup or this recipe from All Recipes

Shredded Chicken Tacos

October Menu Plan

October is Soup Month at our house!  We have a big bill due this month, and trip for myself to Colorado with a friend, so I need to save money wherever I can.  Soup seems like a good way to eat healthily and save money.  Soup also seems an appropriate way to celebrate and welcome autumn!

My sister recently told me about Sneaky Chef and I am intrigued!  I requested the book from the library, and plan to do weird things like add white beans to my pasta sauce this month.  We’ll see how that works!  I also hit the recipe jackpot over at Lynn’s Kitchen Adventures!  She has great recipes and ideas on being frugal.

Breakfasts –

English Muffins (2 days)

Oatmeal (4 days)

Steel Cut Oats (4 days)

Cream of Wheat (4 days)

Waffles or Pancakes (2-4 days)

Cereal (5 days)

Eggs — one way or another (4-5 days)

Blackberry Quinoa (2 days)

Go out to bagels ($1 each, including cream cheese!) at Peet’s on way to co-op?

Lunches:

Leftovers whenever possible!  I think this will be easy w/ soup this month.

7-Layer Dip (4 meals) (my meal of choice to bring to our Tuesday co-op.  It packs well, I can make it the night before, and the chips we buy from Costco to go with it are super cheap!)

Peanut Butter and Jelly (4 meals)

Bean Burritos (4-6 meals)

Tomato Soup and Quesadillas or grilled cheese sandwiches (2 lunches)

English Muffin Pizzas (with Sneaky Chef “white sauce” added to pizza sauce!) (2 meals)

Roast Beef Sandwiches (I love the WINCO deli roast beef — we usually have one lunch from a pound of meat).

Tostadas or Tacos

Dinners –

Immune Power Chicken Rice Soup (with extra broth to save for future soups)

Cream of Broccoli Soup

Hamburgers with 40-minute buns

Spinach Minestrone

Cheeseburger Soup

Tortellini and a salad

Pepperoni Pizza Pie

Chicken Pot Pie

(make 2 pie crusts for the above meals)

Paula Deen’s Black Bean Soup

Chicken Caesar Salad (2 times this month)

Cheese Enchiladas (2 times this month) (I have enchilada sauce saved in the freezer, but sometime I’d like to try this recipe)

Roast Chicken with Quinoa Stuffing

Quesadillas, Beans, Mexican Rice (our friend Joey shared his family’s Mexican rice techniques — yum, yum!)

Migas (oh my goodness, these are soooooooooooooooo good!  I put all the veggies in the blender so they weren’t as obvious to the kids.  tasty dish!  not too eggy!)

Triple Stuffed Potatoes

Snacks/Desserts:

Apple Crisps (I have 2 premade fillings in the freezer)

Oatmeal Chocolate Chip Cookies

Kefir Smoothies

Yogurt and Blueberries

Carrots/broccoli and Ranch Dressing

Fruit

Sweet Potato and Beet Chips

Gluten Free Ideas

I’m taking a week off of wheat to see I can come out of this terrible brain fog I’ve been experiencing.  It’s been getting worse over the last 4 months, and I remember feeling better when I went wheat-free a few years ago. 

Thursday

Oatmeal

In ‘n Out w/ kids on the way to WINCO

Red Hot Chicken and Salad

Start sprouting sunflower seeds (attempt!)

Bake Bread (not gluten free — baking for kids and hubby!) and bake these yummy Blondies!

Friday:

Quinoa and Berries

Roast Beef Sandwiches for kids/Ron, wrap in lettuce for me!

Chicken Caesar Salad w/ Chicken “Croutons”

Saturday:

Cereal

Bean Burritos

Cheese Enchiladas and Mexican Rice

Apple Crisp for dessert

Sunday:

Eggs

Go out to eat!

Italian Sausage Pasta

Monday:

Rice Pudding

Leftovers

Peanut Chicken

Save this gf bread recipe for later.

Tuesday:

Oatmeal

7-layer Dip with chips

Roast Chicken with Quinoa Stuffing

Wednesday:

 

Migas served with refried beans on corn tortillas