Monthly Archives: April 2013

New Menu

Weekly Menu: Week 18

Another new week is upon us!

Guess what?

I’m STILL carb loading. Sorry guys. I’m only 5 days from the 2nd trimester, so I sincerely hope that I can report something different to you next week. But for now, mama is feeling gross still.

This menu, I’m most excited about this…

pic8OuRsh[source]

Strangely, the recipe calls it “Poverty Meal Recipe”. That just sounds so…Oliver Twist to me. We had this on a weekly basis in my house growing up, but we just called it “goulash”. Isn’t that what this is? Still not the most appetizing name, but much better than eating anything with the word ‘poverty’ in the name.

So yeah. I’m most excited about eating poverty meal next week. That tells you so much about the place that my stomach is in right now. Comfort food is the name of the game.

I’m also excited about the “Banana Banana Bread”, but slightly less.

d5fdafbeb851f884cc97567cac10f3b9[source]

But it looks yummy, doesn’t it?

So here we go

That’s it! I tried to keep it simple–mostly for selfish reasons, because my energy is at like -59% lately. Not a lot of hardcore cooking this week, just some basic boiling, baking, and combining of things.

Here’s the plan for the week, the grocery list, and the full menu with all of the recipes attached (in pdf format–just download it and open in Adobe to see the attachments).

I hope that everyone has a fantastic, lovely, wonderful week. And I also hope that I can get off the carbs next week. Fingers crossed. They’re delicious and all, but no.

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New Menu

Weekly Menu: Week 17

Better late than never??!! It’s been one of those weeks, ya know?!

Now that we’re Facebook official, I feel relieved.

13 Months

There is a baby on the way, folks. And this particular baby does not like:

  1. Meat
  2. Salad
  3. Anything that doesn’t contain at least 50% carbs

Hence, the reason why my menu plans have been positively carb-o-licious for the past several weeks. I haven’t even been able to bring myself to prepare most of the planned meals that contained meat…much to my husband’s dismay. My poor, meat-deficient husband.

Hopefully, this passes soon, because I can only eat so many crackers. I’m (sort of) happy to report that much like during my previous pregnancy, I am fully capable of eating pho several (most) days of the week. So, luckily I’m receiving some sort of nutritional value from the veggies and bone broth in that.

Hopefully, THAT doesn’t pass soon. Because mama loves her some pho!

In any case, we have several weeks to go, as I’m not quite through the first trimester yet. But, we’re excited and can’t wait to see how much more “lively” our household becomes with two.

This week is no exception to the “carb-friendly” thing that I’m experiencing these days. You’ll have to bear with me for a while until I’ve fully excited this phase.

*All from the freezer

Here’s the grocery list for 04/22/13-04/26/13 , the plan for 04/22/13-04/26/13, and the full pdf version of the menu for 04/22/13-04/26/13, which also has all of the recipes attached.

Have a fantastic week, everyone!

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New Menu

Weekly Menu: Week 16

Another week is upon us!

This week’s menu is heavy on the freezer, so I hope you’ve been keeping up! Why is it heavy on the freezer, you ask?! Well…because Mama’s feeling lazy! And we might as well use that food in the freezer–that’s why it’s there, right?!

There are FIVE freezer pulls on the menu this week:

  • Vanilla French Toast
  • Mini Pizza
  • Apple-Pear Bran Muffin
  • Spinach Lasagna Roll
  • Baked Oatmeal

 

If you haven’t stocked your freezer with all of these recipes yet, that’s OK. Just improvise until you get them all stocked in there. Most of these are sort of the staples that always remain in my freezer, so when I get ready to run out, I add it into my schedule to make more. Actually, I make Vanilla French Toast every single Saturday with the previous weeks’ leftover bread and eggs! It’s a great way to ensure that I always have it in the freezer.

The star of last week for me was the Blueberry-Raspberry Baked Oatmeal.

oatmealSo delicious! I’ve made a mental note that next time I need to add a crumbly topping to it prior to baking it, because that would make it even more delicious.

Here’s this week’s menu:

And the recipe list (starred recipes are from the freezer):

 

Here’s the full pdf version of the menu for 4/15/13-4/19/13 (if you click on this link and then “download”, all of the recipes are attached to the pdf), the plan, and the grocery list!

Have a fantastic week!

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New Menu

Weekly Menu: Week 15

I’m happy to report that, unlike during week 13, I only had one menu casualty last week. The Breakfast Muffins never happened, but that was perfectly fine, since I had plenty of previously-frozen Apple-Pear Bran Muffins.

Oh, the benefits of stocking your freezer never end!

Besides the fact that I had plenty of food to feed my family all week, the highlight of my week was definitely my birthday on Tuesday (!!!), and the celebration that ensued on Wednesday. My sweet husband took me out for Dim Sum and to see Adam Levine…I mean…Maroon 5. It was a great night, and tons of fun.

The beautiful thing was that my lovely daughter had food to eat for dinner while we were away. Since I had my menu planned, I was also able to pack her Thursday daycare food on Tuesday evening so that I didn’t have to make it on Wednesday when we got home at midnight. Or on Thursday morning when I was severely sleep-deprived. I can only imagine what I would’ve packed on Thursday morning.

This week I’ve made it a point to add things to the menu that you can eat during the week and also freeze for the future. Out of the 6 new recipes, 5 of them can potentially be frozen for the future. Just remember that if you plan to double (or triple) a recipe so that you can stock your freezer, you also have to increase the ingredients on your grocery list.

 

No slow cooker meals this week, but only because I wasn’t in the mood for anything that I came across.

It may sound selfish, but I’m probably the most excited about making (eating) my stuffed cabbage rolls.

Stuffed cabbage

Yum.

They’re one of my favorites, and I love the fact that the recipe makes so many, so I’m able to freeze one pan for later.

Here’s the menu for 04/08/13-04/12/13 the game plan , and the grocery list.

Just remember that items from the freezer are not included on the grocery list, so if you want to make those to stock your freezer for the future, be sure to add them to your grocery list! If you don’t want to make those items, and just substitute something you have on hand instead, that’s OK too. Eventually, you’ll have the same items stocked in your freezer as me, and you won’t have to substitute at all.

Have a great week!

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salad

Italian Mixed Green Salad w/ Pasta & Herbs

This is my favorite salad in the entire universe.

salad

I got the idea from a similar salad that I ate often when I was pregnant with my daughter (so many of my recipes contain this phrase). The salad was delicious, but it was ridiculously overpriced, since it came from a mall food court. I decided to recreate it myself, and I’ve never looked back. It’s the perfect blend of veggies and pasta (because I’m a pasta fanatic), and if you make it properly, it will keep in your fridge for the entire week.

I know you’re questioning me right now…salad in the fridge for a week?!

The key is to make sure that the ingredients going into the salad are as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts, since they’re all going to involve extra water to begin with. If you get mozzarella packed in water, spin it! If your sun-dried tomatoes are packed in oil, spin those suckers! Extra liquid will cause the salad to get really mushy and gross. But! If you keep everything as dry as possible before it touches the lettuce and such, your salad will last well into the week. I promise!

 

Italian Mixed Green Salad w/ Pasta & Herbs

[Print Recipe]

www.52menus52weeks.com

2 – 11 oz packages Organic Spring Mix (or your favorite type of lettuce mix)
1 – 5 oz package arugula (optional)
Fresh basil leaves, chiffonade (the amount depends on your preference)
Fresh oregano leaves, chopped (the amount depends on your preference)
1 red onion, quartered and sliced
1 red pepper, quartered and sliced
1 yellow pepper, quartered and sliced
4-5 mushrooms, sliced
1 can sliced black olives
6 sun-dried tomatoes, chopped (I buy the bagged variety, already chopped & just
add a handful—keeps the salad fresher longer than adding the ones packed
in oil)
1 pound fresh mozzarella, diced into bite-sized cubes
1 can artichoke hearts, drained
½ pound rotini pasta, boiled al dente, drained, and allowed to dry as much as
possible after draining
Your favorite balsamic vinaigrette (or dressing of your choice)

Combine all of the ingredients together into a large (very large) bowl. Serve with your favorite dressing.

Note: under the proper conditions, this salad will keep in the refrigerator for several days, up to a week. It’s very important to keep the ingredients going into the salad as dry as possible. Prior to combining each ingredient, I spin everything in a Salad Spinner—especially the pasta, black olives, and artichoke hearts. Extra water will cause the salad to get mushy and gross. But! If you keep everything as dry as possible, your salad will last well into the week.