A Week of Menu Ideas - Tofu, Beans and Greens, Carrots

Wow! It was a busy weekend and the first part of this week has been very busy, too. Obviously!! It's Wednesday and I am just getting around to working out this meal plan!! I know what you are thinking...."mmmhmmm, excuses, excuses"....

Sunday was Miss No-No's birthday party with her friends. We had it at a gymnastics facility. She was really excited and her friends all seemed to have a good time, too!

The foam block pit (see the second picture) was the ENTIRE reason she wanted to have her party at this place. We actually went to more than one facility and this one had the biggest foam block pit and that was how she decided to have it here!!
Oh, and look at that beautiful cake!!! (I was up until like 11 or 11:30 the night before cooking it...lol). BUT, it was big enough to feed 25 with leftovers!!!
And this week has been busy because Monday I was just tired (from being up late Saturday - and, yes, 11pm is late for me now!) and Tuesday was MY birthday!! So we met up after work and went near downtown for dinner.  (:


Now, on to the menus:
Monday
General Tao-Style Tofu (1)
Chow Mien Noodles

Tuesday
Dinner out
Wednesday
Beans and Greens (2)

Thursday
Garden Burgers
Carrot Juice (3)
Friday
Leftover Bonanza
Saturday
Dinner out
Sunday
Leftovers - Round Two
Notes:
1. General Tao Style Tofu: Add a little bit of vegetable oil or coconut oil to a smokin' hot non-stick skillet. Add in cubed tofu pieces and cook, moving occasionally, until the tofu is the color you like (It usually takes me less than 10 minutes to do this and I like mine burnt - - so turn that heat up!!). Turn the heat down to medium or medium high. Add in your vegetables (when I am in a rush, I use the stir fry mixes that are in the frozen veggie section; but if you use your own, steam them slightly while the tofu is cooking; that way they will cook fast once you get them into the skillet). Pour in a sauce (store bought or homemade: 3 T soy sauce, 2 - 3 T water, 1/4 - 1/2 tsp. dried ginger, 1 clove chopped garlic, 1 T cornstarch, 3 T OJ, 1/8 - 1/4 tsp cayenne pepper; mix). Simmer the sauce until it gets a little bit thick. Serve over noodles or rice
2. Beans and Greens: Not what you are thinking!! This is Cali-Style (not Italian-Style)!! Use white beans, pinto beans, or kidney beans and spice how you like. Warm up. Serve with steamed greens - we have a ton of kale, so this recipe uses it all up!!
3. Carrot Juice: Really! I bought 10 lbs. of baby carrots for Miss M's party and I could have gotten away with 2 - lol. I really thought that the other mommas would help eat them up!! So we will have sweet juice on the side (carrot mixed with a little lemon or orange juice and maybe a celery stick for fun).

What's something different that you are making this week?
More later! (: