A Week Of Menus - Greek Pitas, Cold Weather Chili, and Gardenburgers

I think maybe I should be calling these posts Meal Plan Tuesdays since I am having an issue getting this posted on Mondays, clearly (!!!).

Anyways!!

Our weekend was beautiful, but busy. We went to lunch with a bunch of our aunts, uncles, and cousins on Saturday. Sunday, we went over to my mom and dad's and my aunt and cousin came over and hung out with us for most of the afternoon. The little ones run around and play sooooo much that by the time it's time for one of us to leave, they are both tired and crying about how they don't want to go home, and they want to keep playing, and momma, momma, momma.....lol

Here's what I have planned for this week:


{courtesy of familydoctormag.com}

Monday
Gardenburgers
Grilled Sweet Potatoes (1)
Veggies

Tuesday
Chili
Brown Rice
Spinach Salads with Homemade Vinaigrette

Wednesday
Greek-Style (Soy Crumble) Pitas (2)
Cucumber Ribbon Salads
Couscous

Thursday
Leftovers


{Eggplant Parmesan}

Friday
Pizzas
Vegetable "Sticks"
Fruit Kabobs

Saturday
Dinner out

Sunday
Eggplant Parmesan
Pasta
Salad
Garlic Bread

Notes:

1. Grilled Sweet Potatoes: Heat an indoor grill pan (or outdoor grill) over medium high heat. Scrub potatoes clean, but leave skin intact. Slice potatoes into 1/4 - 1/2" rounds and lay over grill. Reduce heat to medium, cover, and cook for about 7 - 10 minutes (until starting to appear somewhat translucent on top and charred grill marks show on the bottom side - if the marks haven't shown after 5 minutes, slightly turn up the heat on the grill). Flip potatoes over to "mark" the other side. Sprinkle potatoes with a small amount of paprika and pepper while cooking. Cook uncovered for a few more minutes and then serve as is or add a small amount of (vegan) butter and mix.

2. Greek-Style Pitas: Dice 1/4 onion in a skillet over medium with a bit of oil letting cook until the onions get soft (about 5 minutes), add 1/2 - 1 package of Smart Ground (or equivalent ground beef substitute), add in a pinch of some spices (oregano, parsley, Mrs. Dash with lemon, scant pepper, salt to taste), and let cook until incorporated and warm throughout (about 5 more minutes). Lightly toast whole wheat pitas, split into two horizontally, and add 1 lettuce leaf, slices of both cucumbers and tomatoes, some red onions, and a scoop or two of the Smart Ground mixture. Also, you can add hummus or some Greek / Italian style dressing.

Do you have any fun plans for the week? On Thursday, we are going for haircuts and to take Mr. No-No out to lunch, then to the Aquarium near our house, then to a new, privately-owned (recycled goods!) craft store, and then home to make something with the cool crafts we buy. Friday we are planning a playdate and lunch with one of Miss No-No's friends and then a movie in the afternoon!

More later! (:

A Week of Menu Ideas

We had so much fun this weekend!
My cousin is getting married this summer and my mom and her sisters threw a shower for my cousin's fiance!!

The weather was beautiful and the little girls had tons of fun!

I made cake pops for the little girls and cake "balls" for the big girls. (I'm so happy with the cake pop maker that I got last Christmas...if you can't tell!)

It's hard to believe that after that beautiful day, it actually started pouring rain the next morning. We went for lunch and it was cold and windy and then we came out and it was raining and so windy my umbrella got turned inside out. So, you know that means we had soup for dinner, right? Hahahaha (...me and my soups!)

Here's what I have planned for dinners this week:

Monday
Quinoa Stuffed Tomatoes (1)
Bean Salad (2)
Toasted Pita Triangles

Tuesday
Veggie Fried Rice
Fruit
Seaweed Salad (3)

Wednesday
Cuban Beans (4)
Brown Rice
Steamed Broccoli
Bread

Thursday
Garden Burgers
Leftover Bonanza

Friday
Tomato Soup
Grilled Cheeze Dippers
Romaine Lettuce Salads with Tomato and Cucumber

Saturday
Dinner out

Sunday
Pasta Dinner with Salad

Notes:
1. Quinoa Stuffed Tomatoes: Preheat oven to 400F. Cook Quinoa according to package directions (for 4 servings). Mix in 1/4 tsp each: mint, basil, italian parsley. Cut tops off of tomatoes, core out center (seeds and pulp), leaving a "shell". Dice tomato tops that were previously cut off and add into quinoa mix. Season with salt and pepper and stuff quinoa mix into tomatoes. Bake for 10 - 15 minutes (don't let the tomatoes collapse, but you want them to be soft).
2. Bean Salad: My bean salad is like soup....it changes all the time based on what I have on hand. This is forgiving - you can add in, take out, substitute - it all comes out good...Mix two types of beans (1/4 - 1/2 cup each depending on what your family likes - I usually use garbanzo beans and kidney beans and just mix in equal amounts). Season with 1/2 clove of minced garlic, a little bit on minced red onion, salt and pepper, and some italian seasoning. Pour over a couple of teaspoons of light olive oil, 1 - 2 tsp. of red wine vinegar, and stir to mix. Serve as is or over lettuce greens
3. Seaweed Salad: My seaweed salad comes out of package (I buy it at a health food store, but they also sell it at Costco, Sprouts, and at Whole Foods). It goes great with Asian dishes and it comes in the package ready to serve - you don't even have to heat it up - and it's so good for you!
4. Cuban Beans: In a stock pot, over medium heat, add 1-2 Tbsp of light olive oil and let heat up. Add 1/2 of a diced onion, 2 cloves of garlic, 1 red bell pepper julienned, and let cook for a minute or two, stirring. Add in 1 tsp each of cumin and dried basil, 1/2 tsp of coriander, and let cook for 5 - 10 minutes, stirring, so that the seasonings are spread out over the onion mix. Add in 1/8 cup of white wine vinegar and stir for 1 minute. Add in 2 diced tomatoes, 1/4 cup of vegetable broth, and 2 cans of drained beans (either a mix of two kinds or all one kind). Bring to a slight boil, cover reduce heat to low and simmer for about 30 minutes. You want the beans to be soft, but not falling apart. Serve over brown rice.
{{Quinoa Stuffed Tomatoes and Cuban Beans recipe adapted from the 400 Calorie Fix Cookbook}}

What was the most fun thing that you did this weekend?
More later!! (:

A Week of Menu Ideas

We spent this weekend doing crafts and getting ready for Valentine's Day!!! (...I LOVE holidays!!)

This is what I have planned for dinners this week:

Monday
Big Salads

Microwave Beets

Tuesday
Microwave Beets and Pan Sauteed Carrots
Red Quinoa
White Beans

Wednesday
Baked Sweet Potatoes with
Black Bean "Salsa"
Sauteed Spinach

Stir Fry with Noodles

Thursday
Broccoli Stir Fry with Tofu

Friday
Peanut Sauce and Noodles
with Julienned Veggies

Saturday
Dinner out

Sunday
Pasta Dinner
Salads
Garlic Bread

How are you getting ready for Valentine's Day??
More later! (:

A Week of Menu Ideas

It's supposed to rain tonight, so we are having soup this week and roasted veggies another day. We did, however, spend the weekend outside at the farmers' market, enjoying the sunshine (while we have it!), and relaxing.

And happy Chinese New Year by the way! <-- That's today for those of you that don't know. Miss No-No and I picked out this beautiful pink and white cheongsam for her to wear to school today (it's going to be cold, but that's what leggings and jackets are for!!). We aren't Chinese, but there is a big celebration - with a parade! - at her school today, so she wanted to dress up. :)

Here's what I have planned for the week:

Monday
Leftover Minestrone Soup, Garlic Bread, Salad

Tuesday
Sesame Soba Noodles, Spring Rolls, Sauteed Swiss Chard

Wednesday
Roasted Root Veggies, Italian Bean Salad, Tri-Color Couscous

Thursday
Garden Burgers, Salad

Friday
Falafel, Pitas, Greek Salad

Saturday
Dinner Out

Sunday
Bean Tacos, Rice, Beans, Tex Mex Salad

Notes:

1. Minestrone Soup: I make 2 - 3 times what we will eat at once and freeze the leftovers. This helps on days when I am either tired, running late, or have an appointment in the evenings. I just put the soup in the fridge the night before and then defrost the rest (if necessary) in a pan on the stove; soup can also go from freezer to pot on the stove (just pour a little extra water in the pan to help it all defrost).

2. Sauteed Greens: I got awesome rainbow chard at the farmers' market this weekend! I cut it into large ribbons (don't forget to remove the rough center stem), saute over medium in some olive oil and minced garlic for a few minutes, pour in some water, cover and let cook away (on low) for approximately 10 minutes. Remove the lid and either pour off any excess water or let it evaporate as much as possible before serving.

3. Roasted Veggies: Scrub veggies (sweet potatoes, carrots, parsnips, onions, and whole garlic cloves), dice the larger veggies into similar sized pieces and then put on a baking pan. Pour about 1 T. olive oil over the veggies, add some salt or seasoning (I usually add thyme and a seasoning mix like Braggs or Mrs. Dash without salt), mix with your hands, and put in a 375 degree oven for approximately 40 minutes, stirring about 1/2 way through. The veggies come out sweet and caramelized!

Italian Bean Salad: This is my mom's recipe - it's basically a can (each) of red kidney beans, garbanzo beans, and white beans (you can sub in black), green beans (I defrost frozen), 1/2 a red onion diced up, 2 garlic cloves minced, 1/4 cup chopped fresh Italian parsley, salt, pepper, and dressing (either oil and vinegar with dried Italian seasoning or just use Italian dressing); mix to incorporate and let marinate for at least an hour or over night.

4. Falafel: I keep meaning to take a stab at homemade falafel (which I would later freeze), but for now, I have been using a box mix because it's fast and easy....and I must have gotten them on sale or with a coupon or something because I bought about 5 boxes - lol

What do you have planned this week?
More later! :)

A Week of Menus

It's Monday - Martin Luther King Day! :)

I think it's an awesome opportunity to talk to Miss No-No about standing up for what you believe in - and standing up for yourself. She's a little young to fully grasp the whole story (or for me to explain racism to her), but not entirely too young to understand why it's important to be strong in your beliefs.

{image from google.com}

...on another note, Chinese New Year is coming up!! I'm not Chinese - or even Asian - - but, I do love a reason to celebrate (lol), so we are having a lot of Asian themed food this week. For those of you that don't know, Chinese New Year is next Monday. We already went and got Miss No-No a cheongsam (a traditional Chinese dress) to wear to school next week for the celebration - - it's beautiful - white with pink flowers all over it. And, most importantly (!), she loves it. You can see her comments here about last year - and what she thought of me not making a big enough deal about Chinese New Year!

Here's what I have planned for this week:

Monday
Lettuce Wraps
Ramen Noodles
Miso Soup

Tuesday
Soup and Make-your-own Salad

Wednesday
Thai-Style Noodles (with Peanut Sauce and Veggies)

Thursday
Garden Burgers
Veggie Sticks / Skewers

Friday
Spring Rolls
Tofu Bites with Sweet and Sour Sauce

Saturday
Dinner out - Chinese Restaurant

Sunday
Portabella Mushroom Risotto
Spinach Salads

Notes:

1. For the Lettuce Wraps - - I modified the recipe by using tofu (which I diced up and then browned in a pan first), omitting the chestnuts, and using store-bought hoisin sauce. I also added diced, browned mushrooms to give the wraps more filling.

Miso Soup: I actually buy miso from a Asian market by my house and the recipe for miso soup is on the package. I follow the recipe as directed. It comes out great every time.

2. Soup: Is just left overs from two weeks ago that I froze. It's ready to re-heat and eat once we get home. The garlic bread is also frozen (I will take it out of the freezer the night before). I just sliced a baguette, added vegan butter and spices, wrapped it up in foil, and put in the freezer in a plastic freezer bag. Before I get the soup going and make the salad, I will pull the bread out and put it in the toaster oven to brown up.

3. Tofu Bites: Dice-sized pieces of tofu, browned up in a little bit of olive or coconut oil in a pan. Sweet and sour sauce

Spring Rolls: Asian rice string noodles (cooked), tofu cut into large matchsticks, julienned carrots, red peppers, and green peppers, torn lettuce leaves, and avocado (when we have it), rolled into softened rice papers (roll up like a burrito)...fast, easy, and delicious!

4. Risotto: Also leftovers that I froze and can now just heat and serve!

What are you doing to celebrate this week?
More later! :)

A Week of Menus

It's Sunday night again!! As some of you know, we do Pasta Night on Sundays. Generally, I make a tomato based sauce for Pasta Night. During the summer, I change it up a bit and will do an uncooked chunky tomato sauce or a pesto.

However, tonight, I decided to really go crazy ;) and I made a white sauce. Not alfredo, but just a white cream sauce (see the recipe below). My sister in law taught me how to make this sauce more than 10 years ago, but I usually shy away from white sauces because they are so dairy and cream based. This one is vegan (read: healthy!) and very simple with an amazing amount of depth... I made double what I needed and froze the other half....I'm not sure if that is going to actually work out or not - I don't know how well it will defrost, but I'm willing to try it out to possibly save myself some time next time I want to make one. I will let you all know if it actually does work out well the second time around!!

Here's what I have planned for dinner this week:

Monday
Easy Minestrone Soup
Green Salad

Tuesday
Brussels Sprouts with Walnuts
Couscous Salad
Baked Tofu

Wednesday
Roasted Veggies
Brown Rice
Sage Spiced White Beans

Thursday
Tacos or Burritos
Corn and Black Bean Salad

Friday
Garden Burgers
Baked Beans
Fruit Skewers

Saturday
Dinner Out (with my parents)

Sunday
Pasta Dinner
Salads
Garlic Bread

Notes:

Couscous Salad: Mix together cooked couscous (I cook mine in vegetable broth instead of water), some chopped parsley, some sliced olives, and a small handful of raisins. Top with sliced, toasted almonds. Add salt and pepper.

Brussels Sprouts: You have got to try these Brussels sprouts - even if you think that you don't like them. They are delicious and so healthy!

Corn and Black Bean Salad: Mix equal parts corn (frozen is fine) and black beans. Mix in 1/4 of a diced red pepper and a small handful of chopped cilantro. Top with a dressing made from equal parts olive oil and lime juice with a little bit of cumin and cayenne pepper. Top salad with dressing and add salt and pepper.

White Sauce for Pasta: Melt 3 Tablespoons of Earth Balance (a butter substitute) into a sauce pan, take the pan off the heat and add in 3 Tablespoons of flour. Mix with a whisk until smooth and creamy (that means no, no, no lumps!). Move pan back to the burner and add in 1/4 c. of soy milk, whisk until creamy; add in another 1/4 c. of soy milk and whisk again. Slowly, while whisking, add in another 1-1/2 c. of soy milk. Continue to whisk until sauce starts a slow boil. Lower heat to low and whisk occasionally for approximately 10 minutes. Remove from heat and add in 1/4 teaspoon of nutmeg (freshly grated, if you have it), a little bit of pepper, and salt to taste.

This sauce is great on pasta, but would also be wonderful over any kind of greens.

What are you going crazy with in your cooking this week?

More later! :)

A Week of Menus

What are you eating this week?

It rained here all Sunday morning....even when the sun came out - - it was COLD!! But, we did get to break out our scarves (a rare occurrence here) and Miss No-No got to wear her new boots!

We have also been working on cleaning out the things in our house that we don't really need....sigh!...it's a lot of work, and for some unknown reason, we have been hanging on to allllll these things that we NEVER use!!

We found all these books

They went to the "Friends of the Library" bookstore by our house - - the revenue from the store helps fund the city library in our town.

We also found all these glasses in a box in our garage

With all these wine glasses, margarita glasses, and beer glasses, you would think that we either have huge parties all the time, or were planning on it.... but, these were actually a box that was a combo of glasses that Mr. No-No and I each had at our respective apartments before we moved in together...when we decided that we weren't actually going to keep them in the kitchen, they went into a box. And then SAT THERE for about 7 years!!! lol. So our local Goodwill has lots of awesome glasses for sale now.  :)

This is what I have planned for dinner this week:

Monday
Bean Soup with Cornbread and Carrots

Tuesday
Tofu Steaks with Sauteed Collard Greens and Mashed Cauliflower

Wednesday
BBQ Tempeh with Salad

Thursday
Garden Burgers with Jicama "Fries" and Salad

Friday
Leftover Bonanza

1. Soup: You guys know I love my soups! For this one, since it's during a weekday, I will probably just: dice up some (equal parts) onion, celery, and carrots (about 1/2 cup each) and then let them saute for about 5 minutes in a large sauce pan. Add in one clove of chopped garlic, 1/2 tsp of thyme, 1/4 tsp of salt, and 1/4 tsp of pepper, stir to mix, and let cook for another minute. Add in a can of tomatoes, a can of white navy beans (I precooked dried beans over the weekend and put them in the fridge) and will then add vegetable broth to cover everything by an inch or so. Let that mixture boil and then turn the heat to low and let simmer for about 15 minutes to blend the flavors. I might stir in some cooked rice just to add texture.
2. Mashed Cauliflower is so easy and you can make it taste like mashed potatoes! Dice up cauliflower and steam until almost falling apart (about 7 - 12 minutes). Mash with a ricer or potato masher and then add in Earth Balance (a vegan butter substitute) and some soy milk, granulated garlic, salt, pepper, and mix to incorporate. Top with diced green onions or diced flat leaf parsley.
Disclaimer: I don't generally advise "tricking" kids into eating veggies - - I want my little Miss No-No to learn to love veggies and not other foods that I have disguised as something good - - that being said, these "potatoes" DO have her asking for seconds and they are delicious....without the guilt!! So dig in!
3. Tempeh is a soybean based food. To cook: Dice and then steam in water to cover for 10 minutes (tempeh has a funny taste when you eat it "raw" and steaming it seems to get rid of that taste). Put diced, steamed tempeh into a skillet with a little bit of oil, heat on medium high and let cook, when the pan looks dry, add in 1/4 cup of water, cook until water has evaporated, add in 1/4 cup of BBQ sauce and another 1/4 cup of water, and cook, stirring and flipping constantly. When the sauce has mostly dried up, this is ready to serve. I love to cook tempeh like this - - it's chewy and "heavy" and perfect for cold weather because it's really filling.
4. I found jicama in the grocery store the other day. This will be the first time that I have EVER done anything with one. But, I do remember eating them when I was living at home - they are crunchy and light. I am just going to chop these up like french fries, add a little bit of cumin, paprika, and parsley (just a pinch or two each until I get to where I like the taste), mix them up and serve them on the side of the garden burgers. I'm hoping they turn out good, but we will find out!!! <~ I will let you know!! :)

What are your plans for meals this week?
What do you think of "hiding" veggies in your kids' food?

More later!! :)

A Week of Menus

I have so much fun with Halloween every year!! This was one of Miss No-No's lunches - the bat and pumpkin were made with cookie cutters (nut butter - I can't send her to school with PB, so I use cashew butter instead - and Jelly sandwiches) and the bat's eyes are raisins that I rolled down a little bit (with a spice jar), cut in 1/2 and then "glued" on with extra nut butter. I also used cupcake toppers as decoration (however, it looks like I took the picture before I added those in - lol).

Here's a look at what I have planned for dinners this week:

Monday

Chili and Cornbread

Tuesday

Baked Sweet Potatoes with Spinach and White Beans

Wednesday

Pan-fried Tofu with Fried Rice and Sauteed Greens

Thursday

Tacos or Burritos

Carrot Sticks

Friday

Garden Burgers and

Left Over Bonanza

Saturday

Dinner Out

Sunday

Pasta Dinner with Green Salads

We are eating a lot of greens and spinach this week. I got overzealous while I was at Costco and convinced myself that we could eat a whole HUGE bag of spinach AND broccoli - I have NO idea what I was thinking.... Maybe if I was feeding six of us that would have worked out, but with only 2-1/2 mouths to feed, we are having to put spinach and broccoli into nearly every meal!!

Here's the notes:

1. Chili and Cornbread - This chili is my mom's recipe and it's sooooo fast and easy: Heat a large sauce pan over medium heat, add 1 T. oil, let warm, add in 1 diced onion, stir to mix with oil and let cook (stirring occasionally) until onions are soft, about 7 - 10 minutes, add in chili seasoning (I make my own from a recipe I got a recipes.com, but my mom uses a store-bought spice pack and it tastes the same), stir to combine. Add 1 package of Yves (brand) Smart Ground (a ground beef substitute), stir to combine. Let cook for about 5 minutes. Add 1 Tbs flour (sprinkled over the Smart Ground), stir to combine. Let cook for 3 - 4 minutes or until all flour is dissolved. Add in two cans of diced / chopped tomatoes and 2 cans of pinto or chili beans, stir to combine. Bring to a boil, then cover, turn heat down to low and let simmer for as long as you can (at least 10 - 15 minutes). This recipe makes enough for four with left overs for lunch the next day. Served with cornbread and a salad, it's a complete and easy meal!

2. Baked sweet potatoes with spinach and beans - I "bake" my sweet potatoes in the microwave until I can get a fork through the middles easily, then I cover them with a little bit of olive oil and put them in the toaster oven on broil for a few minutes. In a saute pan, add some olive oil, some crushed garlic, let cook for about 30 seconds and then add in as much spinach as your pan holds (it will look like a ton, but put about 3x what you think you can eat - believe me, it will shrink down to almost nothing!! When the spinach has wilted down for a few minutes and is bright green, add in one can of white beans (rinsed and drained), let the beans warm up, add in some salt and pepper (and maybe a little nutmeg). Serve with sweet potatoes - or - slice sweet potatoes, cut out insides, mix together with spinach and bean mixture and then pile back in.

3. Fried Rice - this recipe has been adapted over time from a recipe that I got at RachaelRay.com. Basically, I take (pre-cooked, cooled) brown rice, put it in a saute pan, with a small amount of heated oil, let it get warmed up, add in some small veggies (diced carrots, peas, diced green beans or whatever else I have on hand), let them cook up for approximately 5 minutes, add in some soy sauce (or Braggs), add some sliced green onions, stir to mix it all up, remove the pan from the heat, top with some sesame oil (mix again) and then serve.

How was your Halloween? Did you see any tricks or any treats???

More later!! :)

A Week of Menus

It's getting cold here this week, so soup was definitely in my plan, but I was going to make a broccoli and spinach soup (which I may still do later in the week), but while I was at the grocery store today, I found cubed, frozen butternut squash....and I could.not.resist!! Cubed frozen veggies (that make prep work easy) are a godsend in our house. Splurges like that make dinner quick work!

Monday
Butternut Squash Soup
Spinach Salad with Marinated Mushrooms and Warm Vinaigrette Dressing (homemade)

Tuesday
Carrot Tomato and Spinach Quinoa Pilaf with Garbanzo Beans

Wednesday
Nori Rolls with Coleslaw

Thursday
Left over Bonanza and Soup

Friday
Garden Burgers with Salad

Saturday
Dinner Out

Sunday
Pasta Dinner

What kinds of tricks do you use in your house to help make dinner time easier?

A Week of Menus

Last week was cold and foggy, but the weekend brought clear weather and lots of sun (it was still a little bit cold, but the fog was gone and the clouds were nowhere to be found!). We spent some time on Saturday at my parents' house - - we went out for pumpkin pancakes and pumpkin coffee (for the grownups only!), went to a neighbors' house for a little backyard party, went for a long walk, and just hung out for a bit. Sunday, we went to a friend's new house and then ran a lot of errands! It was busy, but still relaxing. For dinner, we usually have pasta on Sundays, but Mr. No-No made (made-made-made!!!) his own pizza dough and we had make-your-own pizzas instead. :)

What are you having for dinner this week?
Here's what I have planned:

Monday
Tomato and Zucchini Harvest Soup (1)
Salad
Garlic Bread

Tuesday
Mushroom Lettuce Wraps
Steamed Broccoli

Wednesday
Chinese "Chicken" Salads

Thursday
Stir Fry with Noodles

Friday
Garden Burgers and
Left Over Bonanza

Saturday
Dinner out

Sunday
Pasta Dinner with Veggie Soup

Notes:
1. This Harvest Soup is a recipe that I found on-line from Jenny Ross (who owns a restaurant in Orange County, California). All her food is awesome and healthy, and this one is no exception.
Try this delicious soup for energy and the ability to go the extra mile!

1 Zucchini
2 Roma Tomato
1 Red Bell Pepper
1 Clove Garlic
1/4 Cup Fresh Basil
2 Sun Dried Tomato (optional)
1Tbsp Italian Seasoning
1 Tsp Sea Salt
8 oz hot water
4 Tbsp Extra Virgin Olive Oil

In a blender combine all ingredients, save oil and blend well until a thick puree forms that is free of pieces. While blending add the oil to emulsify and blend until thick delicious broth is formed.
Enjoy fresh, will last up to 4 days in the refrigerator!

What are YOU having for dinner this week?
More later!! :)

A Week of Menus

I feel like I have been so busy-busy-busy this summer (and into September - lol). Hope your social life isn't killing you, too! :)

Here's what we are having for dinner this week:

Monday
Left over Bonanza

Tuesday
Peanut Sauce Veggies with Zucchini Noodles

Wednesday
Garden Burgers and Sliced Cucumbers

Thursday
Marinated Mushroom Wraps
Veggie Tray with Homemade Dressing / Dip

Friday
Tortilla Soup
Taco Dinner

Saturday
Dinner out

Sunday
Pasta Dinner with Make-your-own-Salad and Garlic Bread

1. We did our Leftover Bonanza last week, but for some reason (!) we didn't get through everything. So, we will be doing in on Monday this week instead of towards the end of the week, like usual.
2.  Peanut Sauce Veggies are sooooo simple and easy - - everyone will think you slaved over this!! I just cut up a couple of zucchini, julienned some carrots, added some frozen peas, and topped it off with cilantro (or you could use italian parsley). To make the sauce: in a blender add 1/4 - 1/2 cup of nut butter (I used cashew butter, but peanut butter works great too), 1 clove of garlic, juice of 1/2 lemon, 1/2 cup of water, and some cubed ginger (alternatively, you could use about 1/8 tsp of dried, ground ginger); Reserve some sauce to pour over the finished dish or make extra for use later in the week. Mix the veggies in a large bowl, pour the dressing over the top, mix again, then put in the oven on a low heat (200F, or so) and "easy bake" for about 1/2 an hour. I premade these (they are in the fridge right now) so that they will be ready when dinner is. Making them ahead of time is great because it gives the veggies time to soak in all the sauce. I will be putting this on top of my zucchini noodles.
3. Garden Burgers are store bought... I have been hoping to make my own, but haven't had the time!!
4. Marinated Mushroom Wraps: Slice small mushrooms and put in a 2:1 marinade of olive oil and either Braggs Aminos or (water-diluted) soy sauce... Add in some sliced white onions, if desired. Let marinate 10 - 20 minutes. Using either rice paper wrappers (found in Asian stores), trimmed collard leaves, or even tortillas, lay down a little bit of romaine lettuce, the marinated mushrooms, some julienned carrots, bean sprouts (if you have them) and some sauce (either left over sauce from the veggies from Tuesday or a similar sauce). Wrap up like a very small burrito and serve!
5. Tortilla Soup: I just make this in my blender....no cooking required - it's fast and easy to make and a snap to clean up. I don't have a recipe here, I just add stuff in until it looks right and then adjust to my taste as necessary. Generally, I put in three halved roma tomatoes, 1/2 peeled carrot stick (chopped), 1/2 stalk of celery, 1/8 of white onion, some cilantro, a little bit of taco seasoning (1 - 2 T), a garlic clove, a little bit of juice from a lemon, and a little bit of water or veggie broth to get it all moving around really nice.
For the tacos, I either use store-bought taco shells or use a collard green, a tortilla, or some kind of wrapper to wrap everything up!

What new things are you eating this week?

Have a great week!
More later!! :)

A Week of Menus

The weather was beautiful this weekend!!! We went for a long walk, and spent Saturday with my parents - we also went to see the new Winne the Pooh movie - have you seen it? It's great for little kids and has an easy enough plot for my little one to be able to follow!!! There was no violence and no people 'not being friendly' and my Miss No-No was so interested that she stood up and hung on the chair in front of her so that she could be that much closer to the screen. It was great.
Speaking of Miss No-No, she was also helping me take pics this weekend! ;)

This is what I am planning on making this week:

Monday
Vegan Sloppy Janes (with pinto beans instead of meat)
Carrot Sticks
Sauteed Zucchini Rounds

Tuesday
"Fish" Rolls (made with spiced, mashed beans instead of fish, rolled up in whole wheat tortillas to look like sushi)
Chinese Salads, minus the chicken (from Rachael Ray)

Wednesday
Stir Fry with Noodles

Thursday
Garden Veggie Burgers (tons of veggies on the buns)
Roasted Carrot and Zucchini Sticks

Friday
Left over Bonanza

Saturday
Dinner Out

Sunday
Pasta Dinner
NY Style Italian Salads (my MILs recipe)
Garlic Bread

What are you having?

More later!! :)

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You are What You EAT

I was thinking today that if we are what we eat, then me and mine are now green (and skinny)...like zucchini. I have been talking A LOT about zukes lately (like here and here) because I have a ton of them. I have asked you guys what you make with them, how you cook them, and if you like them...and you have given me tons of ideas and then even more ideas. Lately, I have been making salads with julienned raw zucchini on top (like straws) and, amazingly, my family is eating them up. Something I realized is that thinly sliced raw zucchini doesn't actually have much taste and it just soaks up what you put on it (like salad dressing!).

So, with zucchini on my mind still (you should see my crisper drawer - - it's really about 1/2 full of just zucchini right now), I have decided not to kill you with *another* zucchini filled set of menus for the week....but, as you may guess, we WILL be having salads every night! hahhahahaa!

I first mentioned zucchini boats in a previous post. But, I thought I would do a step by step on how to make them. They really are fast (with a little prep), easy, and good for you. And, I think if you have a picky eater, adding a little faux sail on top (toothpicks, tape, construction paper, and markers), you could convince any little one to eat them up....or at least play with them - and maybe some would get on their fingers...and into their mouth!!! Well, you can hope, right?

Zucchini Boats

3 - 4 medium sized zucchinis, sliced in half long-ways
1/2 T. olive oil
1 clove of minced or shredded garlic
1/2 onion, diced
1/2 large carrot, shredded
1/2 cup ground round (or equivalent)
1/4 cup bread crumbs
egg replacer equivalent to one egg (optional)
grated vegan mozzarella (optional)
spices (dried oregano, basil, parsley)
salt
pepper

Preheat oven to 400F. Take raw zucchini and slice long-ways. Scoop out inside of zucchini, leaving approx 1/4 - 1/2" around the skin (to serve as the "boat"; I used a metal 1/4 tsp that has a shape like a melon baller).

After removing zucchini pulp, place zucchini cut side up on a baking sheet. Spray zucchini with olive oil spray or other cooking spray. Place in oven and cook for approximately 15 minutes or until starting to bubble slightly and/or turn light brown. Remove from oven.

While zucchini boats are cooking, chop or mash zucchini pulp. Saute diced onions for a minute or two and then add shredded carrots in a skillet on the stove top with olive oil until translucent (approximately 7 minutes). Add in garlic and let cook for approximately 30 seconds. Top with zucchini pulp and stir to combine. Add in spices and continue to cook for 3 - 4 minutes. Add in ground round and cook for another 5 minutes (tasting until the mixture is cooked to taste).

(If using the egg replacer, let zucchini mixture cool slightly and mix in egg replacer, a little bit at a time, to help hold everything together. This is not necessary, but will help keep the mixture together a bit better).

Sprinkle mixture with breadcrumbs (to help absorb some moisture) and stir in, adding more when needed. Add enough that the mixture dries out, but be careful not to over-add bread crumbs.

Pile zucchini, onion, and ground round mixture into zucchini boats, place filled zucchini back on cooking sheet and return to the oven for approximately 10 minutes. Pull out from oven, add on cheese, if using, and continue to cook for another 5 minutes or until the cheese is starting to melt.

Remove from oven and let cool slightly before serving. I usually serve this as a main dish with some rice or couscous on the side and another vegetable or a small salad, but it could also serve as a nice side for a more substantial meal. To make these ahead, you can cook the zucchini boats and the zucchini pulp mixture ahead of time (I usually do mine 1 - 2 days ahead), store them in separate containers in the fridge, and then compile and cook in the oven when you are getting ready for dinner. It's an easy way to put dinner on the table in 15 minutes!

(For some reason unknown, I didn't take a picture of the final "product"; however, I DID have it for lunch the next day, so I can tell you it's great....I guess I was too hungry forgot to take the picture.) Since I have since found said picture, I included it above!!! :)

What's for dinner at your house tonight?

More later! :)

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A Week of Menus

I took Miss No-No and my 3yo cousin to see Cars2 last weekend! They loved it! :) To get them "ready", I made these goodie bags for them:

I also added snacks and candy braclets, silly bands, and the key chains that I told them went to Lightning McQueen's car :) I made each thunderbolt out of construction paper and then tied an old key to each one. For the bags, I printed out the picture (from Family Fun Magazine) and then cut it out and put it on the front of each (lunch-sized) paper bag. I put their names on both the key chains and the bags.

I thought that the keys were a great idea - - unfortunately, my little ones didn't understand why they were getting the key to the car and they kept wanting to know where the car was!!! But, they liked everything else in the bags!!!

I really am over-run with zucchini! I think that when my mom planted her zucchini plants, she didn't realize how MUCH zucchini she was going to end up with... And, secretly (shhhhh!), I think that she is pawning it off on me because she doesn't have anyone else who will take it...

Thanks to all your comments last week about what YOU do with extra zucchini! :)

This is what we are eating this week:

Monday
Zuke Boats
Spinach Salad
Brown Rice (or Couscous)

Tuesday
Baked Tofu
Zucchini "pasta"
Garlic Bread

Wednesday
Cuke Rounds with "Tuna" salad topping
Couscous

Thursday
Garden Burgers
Zucchini Slaw

Friday
Left over Bonanza
Make-your-own Salad

Saturday
Out for dinner

Sunday
Pasta Dinner
Salad
Rosemary Foccacia

Notes:

1. Zucchini (Zuke) Boats were something that I was going to make last week, but never got around to....So we will be having it this week! I pre-cooked the zuke shells / boats and the filling. When it's time to make dinner, I will pull everything out of the fridge, stuff the shells, put breadcrumbs on top and toast in the oven for about 10 mins, take out add (vegan) cheese and cook for another 5 - 10 minutes - and - waalaaa! dinner's done!

2. Baked Tofu: easy recipe! I cooked the tofu right after I took the zukes out of the oven and let them go for about 45 minutes (while I got the dinner we were eating last night served up and eaten), so that's ready for dinner on Tuesday. When I am ready to make dinner, I will pull that out of the fridge, put it under the broiler on low to heat up while I make the couscous. For the zuke pasta: I will use a spiralizer (or you could use a mandolin or veggie peeler) to make long pasta-like shapes and will put that on a baking sheet in the oven (with the tofu) to dry it out a little bit. You can top with (vegan) butter and some salt and pepper and maybe a little (vegan) cheese - or you can hide the "noodles" with tomato sauce. After the pasta dries out in the oven, it has more of a chewy, pasta-like consistency.

3. Cuke Rounds are like little appetizers at a fancy party. Cut the cukes into slices about 1/4" - 1/2" thick and using a sharp knife, take out a little section around the seeds (just pull out a little to make a depression - or you could cut all the way through, but leave the round intact - it's like a plate for the "tuna" salad). For the "tuna" salad: Take garbanzo beans (if canned, remove from can and rinse), put beans in a microwave safe bowl, cover with water and heat on 70% power for approximately 90 seconds. The beans should be very soft. Using either a knife or food processor, finely chop beans until they resemble tuna flakes. Add in some diced celery, some (vegan) mayo, a little bit of mustard, some salt and pepper to taste, a pinch or two of dried dill, and (optional) some kelp or dulse flakes (sold at Whole Foods or another health food store; this will give the "tuna" a more fishy taste). Mix to desired consistency and, using a teaspoon, mound a bit on top of each cuke round. It's perfect finger food for little ones!!

Thanks to everyone who left comments last week about what they do with extra zucchini!! I had been thinking about using the zukes to make "fake apple" muffins (subbing in zukes for apples), however two people suggested that I use extra zucchini to make chocolate brownies or zucchini chocolate cake!!! What?!?!??! I never thought of that, but you know now I.have.to.try.it!!! It sounds like a delicious, HEALTHY indulgence. And, for the sake of my readers, I will happily be your guinea pig and try it out and let you know how it is. It will be hard for me to suffer through baking and TASTING chocolate muffins and chocolate cake, but I will do it for you all. :) Overall, this makes me glad that I didn't use a lot of the zukes this weekend to make zucchini bread - which was my original intention but I ran out of time to make them last night.
Someone else suggested grilling the zukes - which I ended up doing on Friday night and putting over salad. MMMMMmmmmmm.

Thanks guys for your comments, keep 'em coming!!

I am hoping to link up to some of these parties this week :)

Happy Eating!

More later! :)

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A Week of Menus

We had such a busy weekend!! We spent today at the OC Fair (Miss No-No was an "entertainer" since she was with her dance group). We have taken Miss No-No to the fair a couple of times before, but she doesn't remember ever having been - - she marveled at the rides, at the food, drank cherry lemonade, hung out with her friends from her dance group, and then got her face painted. It was a long hot day, but a lot of fun!!

{image from google.com}

This is what we are having this week:

Monday

BBQ Tempeh Tacos

Cuke and Red Potato Salad

Tuesday

(Zuke and Tomato) Minestrone Soup

Salad

Rosemary Foccacia (store bought)

Wednesday

Baked Zuke Boats

Bean Salad

Pitas

Thursday

Stir Fry with Noodles

Friday

Garden Burgers / Left over Bonanza

Saturday

Out for dinner

Sunday

Pasta Dinner

Salad

Garlic Bread

Notes:

1. Tempeh tacos are so easy to make, and sooooo delicious. Tempeh is a bean cake that you can buy in a health food store. You could easily substitute ground round (I like Yves Brand) or Extra Firm Tofu (if you are subbing, skip the steaming step). Slice and steam tempeh for 15 minutes. Cube or crumble tempeh and add to a skillet with BBQ Sauce. Cook for another 5 - 10 minutes. Put into tortillas and top with whatever toppings you have on hand.

2. For minestrone soup: I usually saute some onion until it's translucent, add in some minced garlic (30 seconds), and then add in slice zukes (or whatever other veggies you have on hand, soup is forgiving!). I will also add in some pepper, a little bit of salt, a bay leaf, about 1/8 - 1/4 tsp each of dried oregano, parsley, thyme, and basil (I don't measure, I just pour some in my hand). Cook that up for another 5 minutes or so and then add in some broth and either a bunch of diced tomatoes (or a can) and let it simmer for another 15 - 30 minutes. Add cooked pasta before serving (small shapes work best) or add in uncooked pasta after tomatoes have gone in (but so that you still have 10 minutes left to cook.

3. For zuke boats: I scoop the middle of the zukes out and then quick-cook the boats/shells in the microwave (in a pyrex pie plate with a little bit of water) for a couple of minutes (until they are soft on the inside, but still firm on the outside). Put the scooped out parts in a mixing bowl. In the bowl, I add some spices (parsley, basil, oregano, salt, and pepper), some chopped onion, some garlic, and some bread crumbs. I mix it together, cook in a saute pan for a little bit (approx 10 minutes) and then pile it back into the zucchini shells, top with some more bread crumbs and broil on low for a couple of minutes (until slightly starting to brown on top). I add (vegan) cheese, if I have it, and then broil on low for about 3 more minutes, until the cheese is melting and starting to brown. Watch what you put under your broiler (I have a light in my oven that I keep on so I can see) - - it's amazing how quickly things burn in there!!! :)

Clearly, my pantry is overflowing with zucchini. I am running out of ideas, and I have half a crisper full of these babies - Help me out here.. 
What kinds of things to you make with an over-abundance of zucchini??

More later!! :)

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What's for Dinner this Week - A Week of Menus

Today was beautiful and sunny and I spent the morning with my little Miss No-No taking pics of things around our house - and of her!!

Someone still had their 4th of July flag out, but it was different than the other ones I have seen.

Miss No-No liked our neighbors' flowers....and since I can't keep ANY flowers alive.... I just took the pic for Miss No-No.

This is our "community" aloe plant - it's great for cuts, burns, scrapes, and even itchy skin.... Looks like someone may need to start watering this guy a little bit more!

And.... the lovely Miss No-No!

What are you eating this week?
We are once again inundated with beets...and zucchini!! It's that time of year again!
Since we have had enough of beets for awhile (see my pics from last week), I decided to freeze the beets and we can have beet soup and microwave beets when the weather gets a little bit cooler. I will have a post later this week about freezing beets.

In the meantime, here's what we are eating this week:

Monday
Sage "Spiced" White Beans
Sauteed Greens with Garlic
Brown rice

Tuesday
Oven-Baked Tofu
"Fried" Zucchini
Toasted Israeli Couscous

Wednesday
Cuke and Red Potato Salad
Falafel and Pitas
Sauteed Zucchini with Oregano

Thursday
Left over Bonanza

Friday
Garden Burgers
Zucchini "Slaw"

Saturday
Dinner out

Sunday
Italian Pasta
Green Salads
Garlic Bread

Notes:

1. White beans: You can use either canned or pre-cooked (from dried) beans. I use whatever I have on hand! Put the beans with liquid or a little bit of vegetable broth in a small/medium saucepan with one crushed garlic clove, some black pepper, and some dried sage (to taste, but I usually use about 1/8 tsp).

To make the sauteed greens: trim and wash the greens (I am using swiss chard so I will have to remove the center rib, cut the greens into bite sized pieces, and wash). Heat a little bit of olive oil in a skillet, add 1 - 2 cloves of minced garlic; let cook for 30 seconds; add in greens. Cover and cook over medium heat for 10 - 15 minutes, adding a tablespoon or two of water when needed (so greens don't overcook and stick to the pan). Remove the lid and cook off as much residual water as possible (or as much as you have time to cook off!). The greens should be tender and wilted down a lot. Press out any extra water against the side of the pan before serving.

2. Oven baked Tofu: my recipe was inspired by the recipe in Veganomicon, the cookbook. I slice one cake of tofu, put it in a cast iron pan, make a basting liquid from about 1/4 c. vegetable broth (or water), a 1/2 - 1 tsp. Braggs Liquid Aminos, 2 cloves of crushed garlic, the juice of 1/2 a lemon. I pour some of this over the tofu slices and then broil (on low) until the liquid is gone. I usually add the rest over the tofu and continue to cook. If I need more liquid, I will either make some more really quick or just use water. It's best to let this cook for at least 35 - 45 minutes, but sometimes, I just don't have that kind of time... I will cook it for as long as I can and then serve (which still tastes good, but the flavor doesn't soak into the inside of the tofu as well).

The "fried" zukes only seem to be fried - - I actually cook them in a skillet! Thinly slice the zukes long-wise and briefly marinate in Braggs Liquid Aminos (you could probably also use some soy sauce and water). Add a little bit of olive oil to a skillet, let heat up, and then add in the zuke slices. Cook, turning occasionally, for approximately 10 minutes until they are browned in places on both sides... This is really about your preference - sometimes I start them first and just let them go until dinner is ready and other times, I just flash-fry them (when they are sliced very thin) and go with that. You could cook them for 10 minutes and then take one out and try it and then keep cooking if you need to.

3. My falafel secret is this: Box Mix. I know, I know, it's not extremely healthy, and I COULD make them from scratch, but since I don't have the time to do that (and have actually never done it before), I just make them from a box mix and bake them instead of frying. It works great and I can make everything else while those are cooking.

4. Cuke and red potato salad: Thinly slice cooked red potatoes and raw cukes. Add either a homemade or store bought potato salad mix (sometimes, I use Italian dressing mix packets mixed with vegan mayo), add a little bit of dill, some black pepper, and a tiny bit of salt. Occasionally, if I have them, I will also add thinly sliced red onions or celery, but they aren't absolutely necessary. Let sit in the fridge at least until dinner is ready (or for a few hours) to let the flavors blend together a bit.

5. Zuke Slaw: Shred (using a shredder or mandolin) a couple of zukes and some carrots. Blend together with a slaw dressing. I love to use this recipe (scroll down about 1/2 way), but feel free to use whichever suits you best.

I am trying to link up to all these Monday Linky Parties!!

What's bountiful in your pantry / fridge right now? What veggies are you using the most of?

Thanks for all your comments last week! Creating a menu is easy once you've been doing it for awhile. I generally can look into my cupboards and come up with something - - and if you look at the menus, you realize...it's not gourmet, or anything. And it doesn't have to be! YOU know what YOUR family likes and doesn't like, so you can work around that and create stuff on the fly. I have come up with some interesting things just deciding to throw together what's in the fridge. Although, I can admit, it's much faster to have a plan that you have already worked out the day before (or earlier in the week). Some great resources for menu planning are: 1. Mrs. No-No Knows (hahahhaha, just kidding!!). Really, some places to start are just about any women's magazine or their websites (BHG, Real Simple, Rachael Ray, All You, Vegetarian Times). I have gotten some good recipes in those places and a lot of them with come with calorie counts and listed RDA numbers.

Happy Eating!

More later! :)

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A Week of Menus

I spent yesterday in Dana Point at my aunt's sister's house. Turns out that the beach down south has the PERFECT climate for growing veggies - - nearly her whole backyard is covered with zucchini and other squash plants, beets, tomatoes, peas, strawberries, lettuce, and and even an avocado tree!!

I didn't take any squash because we got so many in our CSA basket. BUT, needless to say, we are once again flush with large beets ready for some magic!!! Mr. No-No is excited about that - - hahahaha! j/k - I told him that we would be having boiled beet sandwiches (as if I would really make that!!), but he just groaned and walked away....

Monday
Italian Ragout with Salad and Garlic Toasts

Tuesday
Broiled Tofu Steaks; Microwave Beets; Israeli Couscous

Wednesday

White Beans with Sauteed Squash and Buttered Carrots; Brown Rice

Thursday
Taco Thursday / Left Over Bonanza

Friday

Dinner out

Saturday

Dinner at my parents'

Sunday

Pasta Sunday

Notes:

1. The italian ragout is basically veggies (I usually make this when I have extra squash, but you could throw in mushrooms or peas, too) sauteed with diced onions and a little bit of garlic until soft, then I add in some diced tomatoes (usually 3 - 4 or 1 can drained), some broth to cover it by about 1/2" or so, a 1/2 tsp or so of dried basil and oregano, let that simmer for about 20 minutes, then add in a can of garbanzo beans and either some fresh spinach or arugula (usually 1 cup per person) and let that cook until everything is hot and the greens have wilted down - about 10 more minutes. Today, I have a lot of kale so I will be using those as my greens and, because they are so tough, I will add them in with the diced tomatoes.

2. Broiled Tofu steaks are so fast and easy - - I originally read how to do this in Veganomicon, but have since learned how to just eyeball it and add what it looks like it needs when I think it needs it! Basically, I just slice the tofu to 1/2" slabs (approximately), lay them in a cast iron pan coated with a light spray of olive oil and then add in the marinade: about 2 T. of Braggs liquid aminos (or you could use low-sodium soy sauce), 2 T of water, the juice of 1/2 of a lemon, and one minced clove of garlic. I broil (adding more of the mix as needed, I usually have to make more during the cooking). I broil the whole thing for about 30 - 45 minutes (depending on how much time I have). It's delicious, good, and the family eats it up. :)

3. Taco Thursday this week is only because I am craving mexican food!!! We are having tacos made out of whatever veggies I have on hand!!

Thanks to everyone for commenting about the rutabagas - - seems like a lot of people were in the same boat as me - - never having eaten or seen a rutabaga!!

We at maple glazed rutabagas

Buttered rutabagas

and Rutabaga soup (which looked A LOT like potato leek soup!
Please click on the link to go back to the post with the recipe.)

I was surprised at the number of people who HAD eaten rutabagas before! Ro, Efar, and Kristina all have different ways of eating and incorporating rutabagas into their menus - check out their ideas here.

Since I was out picking vegetables, and having so much fun yesterday:

Do you grow veggies (or fruit) at your house? What do you grow?

I am fortunate to have my mom and my aunt's sister's gardens for me to pillage - or just browse through! I don't have a space for growing veggies - - every time I do, it seems like the bugs or the birds get to enjoy them before I ever do.

I have linked up this week's menu here:
Making Monday Marvelous
Market Yourself Monday
Mouthwatering Monday
This Week's Cravings
Make a Food - E - Friend Monday
Tasty Tuesday Parties
Thursday Recipe Hop Parties

Happy Eating!!

More later! :)

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