A Week of Menu Ideas

Hey everyone!

How was your weekend?

It has been amazingly HOT here lately!! We walked to breakfast yesterday morning (at like 7am) and it was already burning up outside!! Sheesh. I heard on the news (again this week!!) that we are supposed to get a break this week, and I will be so happy when that happens!

The heat is sapping my creativity (lol). I'm getting a lot of cooking ideas from Pinterest lately - it seems so much easier - and more fun! - than going through cookbooks and recipe notes! (: I'm not always making the same exact thing, but I am getting a lot of good ideas there. Some times, I change things up based on what's in my cupboards or some "shortcut" cooking method that would make my cooking time faster.

Monday
Sweet Potato Burritos
Seared Broccoli

{Noodles from simplyreem.com}

Tuesday
Ginger Soba Noodles
Miso Soup

Wednesday
Red Beans (1)
Brown Rice
Sauteed Garlic Spinach

Thursday
Garden Burgers
Greek Salads

Friday (2)
Make Your Own Pizza
Frozen French Fries
Vegetarian Orange "Chicken"
Carrot Sticks

Saturday
Dinner Out

Sunday
Pasta and Homemade Marinara (3)
with Garlic Bread
Green Salads

Notes:

(1) Red Beans Recipe (adapted from Leanne Ely's recipe) New Orleans-Style Beans: In a skillet, add 1 tablespoon of olive oil over medium high heat and saute 1/4 cup each: onion, green bell pepper and celery. Add 1 clove crushed garlic, 1/8 teaspoon thyme. Mix this 1 can of kidney beans beans and serve on top of rice with hot sauce and a little melted butter (or Earth Balance) with greens on the side.

(2) As you can tell, Friday is going to be a clean out my freezer night! I need some space in that thing so I am going to clean out what's there (we will have some things for dinner) and start making some room.

(3) I love this recipe and I really am planning on giving it to you guys one of these days. Basically, I use canned tomato sauce, add it some spices that I like and some shredded carrots (to make it sweet), a spoonful of tomato paste and then let it simmer for about 1/2 an hour (covered) on low. This is my MIL's recipe and I don't actually have it written down, I just know what to put in and how I can adapt it based on what I have. (:

What are you having?
More later! (:

A Week of Menu Ideas - Enchiladas, Tofu, and Soup

We went to the Laguna Beach Sawdust Art Festival this weekend. If you haven't been and you are interested in arts and crafts of all kinds, this is definitely a place you would want to visit. It doesn't matter if you are into sewing, making your own jewelery, crafts, sculpture, ceramics, woodworking, glass working, painting, or upcycling - you can find inspiration (and stuff to buy!!) there. It's really amazing to see so much stuff like this in one place. It's like an upscale craft fair (on steroids).

I didn't buy anything this year - I usually buy one or two things - but, I did make - or "throw" - a ceramic bowl. It was so awesome and so cool. I've never gotten to do anything like that before.

But, now we are back to the week, and here's what I have planned for the week:

Monday
Black Bean and Sweet Potato Enchiladas
Sauteed Greens

Tuesday
Baked Ginger Orange Tofu
Couscous
Carrots and Sweet Peas with Tarragon


{Photo by Annabelle Breakey for Sunset Magazine}

Wednesday
Cold Zucchini and Basil Soup
Green Salads with Cucumbers
and Homemade Vinaigrette

Thursday
Garden Burgers
Cobb Salads or Fruit Salads

Friday
Baked Potatoes
with Chili (or Broccoli) and Cheese

Saturday
Dinner Out

Sunday
Ravioli / Pasta Dinner
Green Salad
Garlic Bread

My plan for this week is to cook everything (except the garden burgers and ravioli) on one day. This will help so that I don't have to heat up my kitchen every.single.day (it's too hot here and if I wait, then I know I just won't cook everyday because I don't want to get the kitchen going). With this plan, I can cook the potatoes, tofu, and enchiladas at the same time (I may have to add on five or ten minutes to the total cooking time, but if I get everything in right around the same time, I can cook three dinners at one time). Whew!! I will just put stuff in containers in the fridge and when I get home from work each night, I can either put stuff into the toaster oven while I make the sides or put dinner into the microwave if I need to. Also, with the enchiladas, we won't be able to finish all that I will make so I will be able to take some for lunch one day and freeze the rest for another week when I don't have a plan or don't feel like cooking. (:

Oh - if you haven't already, please check out my giveaway for a chance to win a complete digital scrapbooking system from My Memories!
What did you do this weekend?

More later! (:

A Week Of Menu Ideas - Dad's Cooking, Salads, Pasta

Hey everyone!! How are you?

It has been so hot here the last couple of days...but, finally (!), the weather is supposed to break a bit during the week! whew! (:

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

Monday
Dad's Choice (I'm going to the gym early - - dad's in charge tonight!)

Tuesday
Simple Chef's Salads
(Garbanzo and Kidney Beans, Cukes, Tomatoes, Cheese, and Homemade Mustard Vinaigrette on Romaine Lettuce)

Wednesday
Baked Sweet Potatoes with Chili on Top
Sliced Oranges
("Bake" the potatoes in the microwave until almost done; finish them up in an oven or toaster oven; used canned chili or pre-made homemade)

Thursday
Garden Burgers
Left over Bonanza

Friday
BBQ Tempeh Tacos
Sweet Potato Chips
(We were going to have this last week, but ended up going out for dinner instead; so since I already have all the stuff, it's on the menu again this week)

Saturday
Dinner Out

Sunday
Pasta
Sauteed Greens
Garlic Bread

What fun things did you do this weekend?
More later! (:

A Week of Menus - Wraps, Tacos, and Stir Fry

We had an exciting day yesterday - we went to the baseball game and Miss No-No got to run the bases!! (It wasn't like she was chosen to run the bases, every kid at the game could do it, but it was so cool and so awesome!!)....and we got to go down with her! So, even though WE didn't get to run the bases, we did get to go down on the field. It was magnificent and awe-inspiring to be down there and see the field from that angle!

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

Monday
Nori Handhelds with Brown Rice (1)
Green Bean Noodles with Peanut Sauce

Tuesday
Grilled Vegetable Wraps with Lavash Bread (2)
Greek Salads

{Stir Fry with Noodles}

Wednesday
Tofu Stir Fry
Miso Soup

Thursday
Zucchini Ribbon Salads
Roasted Garbanzo Beans
Lavash Bread with Hummus Dip

Friday
BBQ Tempeh Tacos (3)
Brown Rice
Cheesy Broccoli

Saturday
Dinner Out

Sunday
Veggie Pasta
Salad
Garlic Bread

Notes:

1. Nori Rolls - Brown rice (made ahead of time), matchstick carrot and cucumbers, and sliced avocado. I will either roll these into a hand-held "wrap" using a nori sheet or will wrap them "roll-style" using a bamboo mat (from the Asian market) and then cut in 1" sections.

2. Grilled Veggie Wraps - Using large tortillas, spread about 1/3 to 1/2 of the tortilla with a thin layer of hummus and then top 1/4 - 1/3 of the tortilla with grilled vegetables. Roll up burrito style and serve.

3. 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.

What did you do this weekend?

More later! (:

A Week of Menu Ideas

Are you gearing up for the 4th?? Do you have any great plans? 
I am definitely planning to R-E-L-A-X with my extra day off this week (ahhh, I love vacation - - no matter how short it is - lol!).

Here's what I have planned for the week:


{Zucchini Noodles with Teriyaki Sauce}

Monday
Lettuce Wraps (fast and easy)

Tuesday
Zucchini Noodles
and leftovers

Wednesday
Grilled Garden Burgers
Watermelon
Corn on the Cob
Potato Salad


{Simple Stir Fry with Noodles}

Thursday
Simple Stir Fry

Friday
Bean Burritos
Big Salads

Saturday
Dinner Out

Sunday
Pasta Sunday
Garlic Bread
Salads

Hope your holiday is great!!! If you have anything great planned for your holiday, I would love to hear about it - - leave me a comment let me know!!
More later!! (:

A Week of Menu Ideas - Tempeh, Tofu, and Salads

We were so busy last week!! Miss No-No had her summer recital (and rehersals) early last week, she had TWO days off of school, and her graduation was Friday - She graduated from pre-school!! :) It was fun to watch. We also got a surprise when we got there - Miss No-No SANG (!!!) by herself (!!!) as part of the ceremony. Holy man! I could.not.stop crying - she was so beautiful, so sweet, and just so cute up there...and when she didn't know the words, she just did a little "lalalala" thing. Oh!

Since I about to get all emotional on you guys (lol), I will get to the menus!

We are busy again this week - Miss N is taking swimming lessons everyday after school - which means every meal listed here is super fast and easy (or can be pre-prepped the night before). 

{Asian Noodle Salad from thepioneerwoman.com}

Monday
Pasta with Garlic and Broccoli

Tuesday
Easy Asian Noodle Salads
(with Tofu or Pan Seared Tempeh and Edamame)

Wednesday
Tofu, Brown Rice, and Black Bean Bowls
Sauteed Greens

{Tofu and Black Bean Bowls from fitnessmagazine.com}

Thursday
Tempeh Scalopini with Lemon Caper Sauce
Mashed Potatoes and Small Tomato and Avocado Salads

Friday
Mixed Up Leftovers
Salad

Saturday
Dinner Out

Sunday
Strega Nona Pasta Bowls
With Spinach Salads
What busy things do you have planned for your week?
More later!  (:

A Week of Menu Ideas

We are busy this week!! Miss No-No had a rehearsal last night for her recital that is tonight (on a weeknight!!). It's fun to watch her get dressed up, get excited, and then get up on stage and do her thing! (:

{from Google Images}

Last night, we didn't have dinner at home, but this salad is what I would have made if I had been there - - I may even make it later this week (maybe Wednesday?) because it just looks so delicious...and easy!

Here's what else I have planned:

Monday
MN's Rehearsal - dinner out

Tuesday
MN's Recital - dinner out

Wednesday
Quick Black Bean Soup and Salad

Thursday
Garden Burgers
Sliced Mangoes
Grilled Zucchini
Sweet Potato Fries

Friday
Left overs and Three Bean Salad

Saturday
Dinner out

Sunday
Pasta Dinner with Green Salads

What are your plans for this week?
More later! (:

A Week Of Menu Ideas - American, Asian, and Mexican

{from Google Images}

Hey!

We had a fun weekend - we spent Saturday laz-ing around, Sunday was spent at my parents' house (their neighbor had a big party and invited everyone - even us! - over), and Monday we just hung out...but Monday evening, we went over to the Costco by us and rode our bikes around and around in their big parking lot!!! (:  We live on a hill so the Costco parking lot is, literally, the best place around to ride our bikes - - and we don't have to drive to get there, we can ride our bikes over!!

..so now you know what WE do for fun - lol!
I have my menu for the week listed here:
Monday
Veggie Hot Dogs
Baked Beans
Carrot Sticks

Tuesday
Spring Stir Fry (1)

Wednesday
Tofu Fajitas
Beans and Rice

Thursday
Garden Burgers or Bean Burritos
Big Salads

Friday
Fried Rice and Pan-Seared Tofu

Saturday
Dinner Out

Sunday
Pasta with Sauce
Garlic Bread
Salad with Homemade Vinaigrette

Notes:
(1) Spring Stir Fry: Use stir fry recipe here and substitute asparagus, carrots, and zucchini for other vegetables (keep onions, garlic, and bell peppers); could also add: edamame or green peas.

What fun things did you do over the weekend???
More later! (:

A Week of Menu Ideas - Pho, Potato Tacos, & Pasta

We spent ALLLLLL day yesterday at the Aquarium of the Pacific!! They have penguins now!

It was so cool to see them up close - they literally swam right up to the glass and I got this awesome picture. You can even see the ones in the background standing up watching everything!! I loved it almost as much as Miss M. It was a tiring day though - the aquarium was crowded because they were "celebrating" the opening of this new exhibit.

On the subject of new things - I got the Skinny Bitch Cookbook - have you guys seen it? It has a whole section of awesome, vegan entrees. I can't wait to cook my way through it! lol.

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

{Vegan Pho - Image from the Kitchn.com}

Monday
Vegan Pho Soup

Tuesday
Black Bean and Sweet Potato Tacos
Green salads (with corn, bell peppers, and avocado)

Wednesday
Spaghetti with Spinach
in Garlic Sauce
Garlic Bread
Panzanella Salad over Greens

Thursday
Garden Burgers
Mixed Sauteed Veggies

Friday
Leftover Bonanza
Carrot Sticks, Celery Sticks with Onion Dip

Saturday
Dinner out

Sunday
Vegan Hot Dogs
Marinated Tempeh Skewers
Orange Slices

What are you doing for the long holiday weekend? Any good plans?
More later!! (:

A Week of Menu Ideas - Sloppy Joes, Stir Fry, and Sweet Potatoes

We spent one day this weekend in the city of Orange. There is the little "historic" area and right in the center is a traffic circle with a fountain and benches and small grass areas and lots of trees. .

I could see myself sitting here most of the day if I lived in this neighborhood!!!

But, we were really there to have high tea at this tea house called Paris in a Cup. It was really nice and a lot of fun. We go to high tea every year for Miss No-No's birthday - it's our little celebratory moment before the madness of the actual birthday party kicks into full gear.










This year, she is turning FIVE!!! (Holy man! Where has the time gone?!??!?!)








I got some awesome greens (from one of Miss No-No's friend's parents) and then some great looking baby bok choy (from Costco), and beautiful kale (from the farmers' market)...so we are having LOTS of greens this week! Here's what I am planning for dinner this week:

Monday
Stir Fry with Bok Choy

{From thekitchn.com}

Chow Mien or Glass Noodles
Quick Sauteed Kale

Tuesday
Tempeh Sloppy Joes (1)
Smashed Potatoes
Fruit Salad

Wednesday
Soup 
Sweet Potato and Beet Stacks
Kale and White Beans

Thursday
Garden Burgers
Sweet Potato Fries
Veggie / Fruit Skewers

Friday
Miss NoNo's Choice (2)

Saturday
Pasta Dinner
Salad with Homemade Crutons

Sunday
Dinner Out

Notes:
1. Tempeh Sloppy Joes - I use this recipe (from Rachael Ray) and just substitute tempeh for the meat and then omit any other dairy / meat products. I used to make this recipe using the vegetarian style crumbles, but substituting tempeh is sooooo much better for you!! (:
2. Friday is Miss No-No's Birthday! She gets to pick what she wants to eat and she hasn't decided yet!!

What are you planning for the week???
More later! (:

A Week of Menu Ideas - Soup and Sweet Potatoes

We had a busy, busy weekend!! We spent Saturday at the Golf, Wine, and Food Expo in Ontario. It was smaller than we expected (only 4 craft beer booths and 3 or 4 wine tasting booths and not very many golf-related booths at all). But, it was very fun. They had a lot of hands on things going on. So Mr. No-No got to get his golf swing analyzed:

And Miss No-No learned how to putt (she spent nearly the whole show on this little putting green - lol - oh, and that's not our baby....).

I told her that they would let her play golf, but I didn't know that she would have soooo much fun!! We may be looking into buying her golf clubs for her birthday and then taking her over to the putting practice green at the golf course some days.... Who knows? Maybe she will end up being a golf lover (maybe it skips a generation - lol).

Sunday, we went for brunch at this old historic hotel. We go every year with my mom and her friends from work and their families. One of the other little girls there is about the same age as Miss No-No so they end up being thick as thieves the entire time!! (:

The pictures came out fuzzy because for SOME reason, I didn't bring my camera to either of these events. And that means that I was stuck taking pictures with my cell phone!

It was nice and hot this weekend which seemed almost miserable until the cold wind blew in late Sunday night. I woke up to heavy drizzle this weekend....and according to our weather guy, it's the precursor for a wet week. But, I do not mind at all - - - Just means more soup and more comfort food!!!

I found a bunch of recipes featuring sweet potatoes this week (and while I generally don't go to the grocery store during the weekdays, I am DEFINITELY going tonight so that I can stock up and then have the ingredients on hand to make some of these great, easy, super healthy (and warming!) dishes). If you have time, check them out! I think I may make the Sweet Potato and Beet Stacks next week and maybe even the "Stuffed" Sweet Potatoes, too!!!

Anyways, here's what I have planned for this week:

Monday
Japanese style Soba Noodles with Carrots and Peas
Pan Fried Tofu
Broccoli

{Borscht}

Tuesday
Orzo with Roasted Veggies
Lentils
Wednesday
Quick Weeknight Borscht
Thursday
"Chicken" Burgers
Baked Beans
"Buttered" Broccoli
Friday
Burritos or Bean Tacos
Sweet Potato and Arugula Flat Bread
Saturday
Dinner Out
Sunday
Italian Dinner or Sweet Potato Chili
What fun things did you do this weekend?
More later! (:

A Week of Menus - Beans, Beans, Beans...

We had Eggplant Parmesan last night (that Mr. No-No made!!). Yay!! Sometimes, I am so busy with the little things every day that the big things don't always get done!!
Miss No-No had her spring break last week which meant I got to spend a couple of days with her at home. We ended up doing some craft projects, going to the Aquarium, going to a long, long lunch / play date, and watching a lot of movies (it rained one day and was cold for all the others). We also spent a lot of time one day at Chuck E. Cheese with 3 other kids from Miss No-No's class. This is only the second time that I have taken her there, but she has loved it every time. We may have over done it this time, tho - - when it was time to leave, she said okay and we just went over and got our stuff and got ready to go...I was surprised that she didn't fall asleep in the car on the way home! lol. But, I love spending the day with her where we have nothing rushing us, no appointments to get to, no set plan, we are just out to do some stuff and spend some time together!!

That felt like a little mini-vacation!! But, not we are back to the grind ;)

Here's what I have planned for this week:
<><>

{Lemongrass Tofu -Herbivoracious.com}

Monday
Minestrone Soup
Garlic Bread
Green and Red Lettuce Salads

Tuesday
Lemongrass Tofu with Green Bean Noodles (1)
Stir Fried Bok Choy
Coconut Rice

Wednesday

{Everyday Hummus}

Black Eyed Peas
Brown Rice
Baked Sweet Potatoes
Green Salads

Thursday
Hawaiian-Style Grilled Garden Burgers (2)
Leftovers

Friday

Grilled Vegetable Wraps (3)

Hummus and Carrot Sticks

Sweet Potato Fries


{Clean Out The Fridge Soup}

Saturday
Dinner out

Sunday
Soup

Notes:

1. Green Bean Noodles - are for sale at the Asian market by my house. However, I just found them at Vons last weekend in the Asian food aisle. Now they are easier than ever to get a hold of....and they are so ridiculously good for you - they look like white (rice / vermicelli) noodles, but are actually made from GREEN BEANS. It's amazing. (:
Also - this recipe calls for Lemongrass (and I don't have any and won't be making another trip to the grocery store tonight), but I will be substituting in some lemon zest - maybe 1/4 to 1/2 of a lemon rind (yellow parts only). It won't be EXACTLY the same, but it will be close.
2. Hawaiian Style Garden Burgers - I just add grilled (canned) pineapple slices, substitute red onion instead of white and substitute teriyaki sauce for BBQ sauce that I would usually put on burgers. It's a quick and simple fix that can completely change the way a meal can taste!
3. Grilled Veggie Wraps - Using large tortillas, spread about 1/3 to 1/2 of the tortilla with a thin layer of hummus and then top 1/4 - 1/3 of the tortilla with grilled vegetables. Roll up burrito style and serve.

How did you stay dry last week??

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

It's cold, rainy, and WINDY today!!! I don't think the weather has been above 60F all weekend - - even with the sun out. For those of you that don't know Southern California, if it's below 55F, it's FAARREEEZZING!
But, you know what that means? I have ANOTHER excuse to put soup on my menu for this weekend - and that makes me happy! (:

Here's what I have planned for the week:

{Curried Lentil and Spinach Soup}

Monday
Lentil and Spinach Soup
Green Salads

Tuesday
Tempeh Tacos
Grilled Broccoli with Cashews
Brown Rice

Wednesday
Baked Sweet Potatoes with Bean Salsa
Steamed Broccoli Spears

Thursday
Garden Burgers
Left over Bonanza

{Lettuce Wraps}

Friday
PF Changs-Style Lettuce Wraps
Leftover Rice
Carrot Sticks

Saturday
Dinner Out

Sunday
Pasta Dinner
Garlic Bread
Spinach Salads (with Clementine Slices and Sliced Almonds)


What makes you happy right now?
Have a great 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

Hi everyone! I am back (from hibernation!) - lol.... That's what it feels like. I generally take a little bit of time around Christmas, but we went on vacation for Thanksgiving (something we have never done before!) and it wrecked havoc with my blogging!! Seems like I got into vacation mode and COULD NOT get out of it....
However, even though I took some time off, I did not forget about blogging or taking pictures or cooking great food.
...and with that in mind, and with me back on my game (finally), let's start the week off right. Here is what I am planning to make this week:

Monday
Eggplant Parmesan on Pasta with Marinara Sauce

Tuesday
"Chicken", Pears, Rice

Wednesday
Cabbage and Veggie Stir Fry with Noodles and Tofu

Thursday
Minestrone Soup
Make your own Salad

Friday
Grilled Veggie Sandwiches
Beet and Roasted Walnut Spinach Salad

To ring in the New Year yesterday, I made black eyed peas, rice, corn bread, and greens. This dish is our tradition and something I look forward to making every year....and eating for lunch for the entire week after! I love it - it reminds me of my dad and my grandparents, and the anticipation that I used to feel waiting for those beans to cook.... (it used to take at least 3 hours to make black eyed peas!). Thankfully, I own a pressure cooker, so I don't have to spend half the morning letting food cook on the stove. But, the recipe that I use is the one my grandmother used - - it's just been veganized, but the flavors are still there.

What's your New Year's Day tradition?

More later!!!  :)

A Week of Menus

We are gearing up for Thanksgiving! I love this time of year!!! ...and the food - - it's totally SOUP weather!!! And I'm ready for it! :)

What are you eating this week? What's new in your cupboard or fridge?
Here's what I have planned:

Monday
Tacos (Vegan) with Broccoli and Beans

Tuesday
20 Minute Lentil Soup
Garden Salads

Wednesday
Curried Chickpeas with Mashed Butternut Squash
Brown Rice

Thursday
Garden Burgers with Salad

Friday
Leftovers

Saturday
Dinner Out

Sunday
Pizza

What do you have planned?
Have a great 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!! :)