Here's my menu for the week! I had it done on Monday just forgot to post it for ya.
I don't generally follow anything....low-carb...low-fat..whatev. I aim for healthy and fresh and everything in moderation. I also aim for cheap - which means I make big batches and freeze the leftovers!
Monday - Date Night with our bible study group - this week we're doing a movie and Taco night!
Tuesday - Borscht and buns - check out my Mom's recipe
Wednesday - Farmer sausage, mashed cauliflower and miscellaneous frozen vegetables.
I've been trying to cut down on our consumption of starchy foods so I'm experimenting with cauliflower. It is de-lic-ious. Not the same....but still really good. I steam a whole head of cauliflower 'til it's soft. Then I puree it in the food processor with some butter, parmesan cheese, salt and pepper. Or you could mash it with a potatoe masher....add some garlic salt.... whatever suits your fancy!
Thursday - Black bean soup (left over from last week) and home made buns!
Friday - Chicken and Rice Dinner with a veg...probably brussel sprouts 'cause my hubs likes them.
This recipe is one of my go-to easy, versatile dinners. I've never actually made it exactly how the recipe says...go figure. I use only as much chicken as we need, and I substitute the poultry seasoning and parsley for at LEAST a tablespoon of curry powder, mmm maybe 1/2 tsp corriander....some tumeric...and a lot of fresh ground pepper. Oh and I also add some garlic salt and pepper to the flour when I dredge the chicken...it just jazzes up the chicken a bit too. You gotta try it!
Saturday - Herb-coated Cod with roasted vegetables....lots of them. I'm thinkin some rutebega, red onion, cherry tomatoes, potato, yam..whatever else is kickin around in my fridge. Beets are good too.
The key to roasting veggies is keeping the pieces small, especially harder root veggies like sweet potato, butternut squash and regular potato. Nice small pieces with some red onion wedges and whole cherry tomatoes. Throw 'em in a glass dish and drizzle them with olive oil. Sprinkle with some salt and pepper...add some garlic if you want. Toss it around a bit to coat and throw it in the oven at 400F for 20 minutes or so. Check it every so often and give it a stir to make sure it roasts evenly.
Oh and for the cod, you can use any white fish. Tilapia is a mild and sustainable option for those that are iffy on the seafood. It calls for butter-flavored crackers - I use regular soup crackers. So. good.
Sunday - Leftover turkey soup and buns. No recipe for this one. A friend gave me a bunch of broth with meat leftover from thanksgiving (...I'm in Canada remember? We celebrate in October!) I just add some pasta or rice, onions, garlic, carrots, celery....lotsa pepper. Taste test 'til it's good!