Weekly meal plans

skategirl128

Post your weekly meal plans here

skategirl128

We are stick in a rut over here. Looking for inspiration

Sunday- BBQ at a friends so we had chicken, bratwurst and pasta salad. I made a cake!
Monday- dinner on the run
Tuesday- tacos with all the fixings! Ground beef, black beans, lettuce, tomato and fresh corn salsa
Wednesday- Italian zucchini boats (never tried but Pinterest has me thinking they might be good)
Thursday is our farm share pick up

Looking for any creative ideas for beets and kale! Our farm share has come with tons of both and I have no idea what to do! We are certainly eating our share of salad too

mpiemont

M- grilled chicken, green beans
T- hot dogs on the grill, broccoli, rice
W- "every man for himself" (DH has a late meeting and wont be home for dinner)
Th- meatloaf, salad
F- mahi mahi, roasted carrots, rice
S- order out vs go out

That's all I got....

Lalalady54

We use the Fresh 20 (it is a meal plan service that you buy 20 fresh ingredients a week for under $75 and it makes meals for 4 people Monday through Friday-- I HIGHLY recommend)

This week we will be having:

Carnitas Tacos and Lime Roasted Corn

Seared Salmon with Asparagus Brown Rice

Ginger Soy Chicken Breasts with a Mango Avocado Bibb Salad

Braised Pork with Sweet Corn Fusilli

and 

Asparagus and Mango Fried Rice (this one we aren't super sure we will do since DH won't be home Friday night with work…but its an option)

I am telling you if you are in a cooking rut the Fresh 20 saved my life when it comes to dinner- its easy, super comprehensive and has stopped us from having turkey tacos twice a week  

alleycat39

Monday- Turkey burgers

Tues- Grilled chicken, rice and corn on the cob

Wed- Shrimp kabobs and rice

Thurs- Taco salad

Simple and easy!

CallaLily30

@lalady54 - I never heard of Fresh20 and I'm looking into it.  Do you think it's worth it?  I'm a little bit of a picky eater.  Have you found a lot of recipes you like through it?

Lalalady54

@callalily30 -- I love it, and I am a bit of a picky eater as well. The nice part is when you subscribe (even just for a month) you get access to 5 years of archived menus that you can download and save. We subscribe annually because we love it that much (we have been doing it for about 2 years now). There are some weeks the menus just don't sound good to us, so we will go back in the archives and find something from the same season and make a menu that is more appealing to us. I think you can do a week for free, I would try it and see what you think (Also if you friend them on Facebook, they often announce 48 hour sales and you can get a year membership for like $30 dollars which to take the guess work out of meal planning seems like a steal to me )

HeyMrsPotter

Hi, all. I don't often post in this thread, but MH and I had a heart-to-hear this weekend about eating healtheir and meal planning, so here's our menu for the week. I know it's Monday already, but I'm posting what we had yesterday because we'll eat it for leftovers on Tuesday.

Sunday

Grilled corn on the cob

Seared scallops with cabbage, apple and bacon

https://www.myrecipes.com/recipe/seared-scallops-bacon-cabbage-50400000125660/

This was good but the apples make it taste very fall-like. I'll pull it out again in autumn.

Monday

Grilled corn on the cob

Grilled kabobs with beef, chicken, peppers, mushroom and zucchini

Tuesday

Leftovers from Sunday's scallops dish

Wednesday

Slow cooker pork carnitas 

DH's Puerto Rican rice and beans

Thursday

Baked tilapia

broccoli and summer squash

spinach and mushroom rissotto

Friday

leftovers

Saturday

Creamy mushroom fettuccine

https://www.myrecipes.com/recipe/creamy-mushroom-fettuccine-50400000131061/

BackstreetPixie

Monday-french toast

tuesday- Nachos

Wed- Grilled hot dogs with chili

Thurs-out

Fri- Spaghetti

Sat- REN FAIRE! 

Sun- Grilled sausage

2 random veggies served with each chosen the day of... cuz i'm lazy lol.

Buttercup509

@skategirl128 We get a farm share too, and I get to tired of beets! I like to roast them with other vegetables. I usually use whatever veggies I have on hand. This recipe doesn't call for beets, but it is where I got the idea.

https://allrecipes.com/recipe/roasted-vegetables/detail.aspx

I have also pickled them before using this recipe:

https://whatscookingamerica.net/Vegetables/RefrigeratorPickledBeets.htm

I usually just saute kale for a side dish. First saute some onion and/or garlic in some olive oil. When the onion and garlic are soft, add the kale. Sprinkle with balsamic vinegar, or any vinegar of your choosing, a little fresh pepper and sea salt. Toss until kale is soft. If you don't like vinegar, you can do this with chicken broth. Lately I have been adding a little feta.

meredithcarole

@skategirl128‌ try braising your beets. Wash your beets. Mix vinegar (rice vinegar works best) and water (50/50) with a little salt and sugar (a teaspoon of each). You'll need enough liquid to mostly cover the beets in a baking dish. Cover the pan tightly with foil and braise at 350 degrees for about 1 1/2 hours. They are done when a knife inserted into the largest one doesn't meet resistance. Pull them out and let them cool in the liquid for about 30 minutes. Using a paper towel, rub the beets to remove the skins. Return the beets once cut into chunks to the liquid and refrigerate to cool. Now use these in a salad with either arugula or spring mix, some toasted pistachios, goat cheese, and a quick vinaigrette of either lemon juice (real) or white balsamic vinegar, a little mustard, olive oil, garlic, salt and pepper. You could also add sautéed onions to the salad.

MrsG80inTN

skategirl128 said:

We are stick in a rut over here. Looking for inspiration Sunday- BBQ at a friends so we had chicken, bratwurst and pasta salad. I made a cake! Monday- dinner on the run Tuesday- tacos with all the fixings! Ground beef, black beans, lettuce, tomato and fresh corn salsa Wednesday- Italian zucchini boats (never tried but Pinterest has me thinking they might be good) Thursday is our farm share pick up Looking for any creative ideas for beets and kale! Our farm share has come with tons of both and I have no idea what to do! We are certainly eating our share of salad too

My lunch this week uses Kale... https://www.101cookbooks.com/archives/giant-chipotle-white-beans-recipe.html.  I use 2 cups of chopped Kale though rather than the recommended 2/3 cup.  Have you tried kale chips?  They are good!

HeyMrsPotter

skategirl128 said:

We are stick in a rut over here. Looking for inspiration Sunday- BBQ at a friends so we had chicken, bratwurst and pasta salad. I made a cake! Monday- dinner on the run Tuesday- tacos with all the fixings! Ground beef, black beans, lettuce, tomato and fresh corn salsa Wednesday- Italian zucchini boats (never tried but Pinterest has me thinking they might be good) Thursday is our farm share pick up Looking for any creative ideas for beets and kale! Our farm share has come with tons of both and I have no idea what to do! We are certainly eating our share of salad too

@skategirl128, we get a ton of both as well. It can be overwhelming. I think I've shared this before, but here's a recipe that I love for kale. I often use this when asked to bring a dish to pass for a party, and people always ask for the recipe. .

Kale and Apple Salad

https://www.foodnetwork.com/recipes/food-network-kitchens/kale-and-apple-salad-recipe.html

MrsG80inTN

@HeyMrsPotter got me thinking about this kale salad I had at a steakhouse here in nashville - the recipe is online and it's really good.

Raw Kale Salad, à la Tavern/Kayne Prime

- 1 bunch kale (preferably bought from that sweet lady at Hardy’s Produce at the Nashville Farmer’s Market), washed, de-stemmed, and chopped finely to tabbouleh texture
- juice of 1 fresh squeezed lemon (about ⅛ cup)
- ⅛ cup (of your best) olive oil
- ½ cup freshly grated Parmesan (I like the really fine crumbles because they coat better than the long strip-like grated Parm)
- ½ cup raisins or currants (I prefer the mix of golden/red/black raisins — Sun-Maid makes a pack of them*)
- ¼ cup pine nuts or slivered almonds (I prefer pine nuts)
- 1 teaspoon red pepper flakes
- salt and black pepper to taste

1. In a small bowl, whisk the lemon juice and olive oil until it is emulsified and drizzle over the washed and chopped kale. Toss to coat all the greens.
2. Sprinkle the grated parmesan over kale and toss to coat.
3. Add in raisins/currants, pine nuts, and red pepper flakes. Toss to distribute throughout.
4. Generously season with salt and black pepper.

Recipe makes about 2 side salads, 1 entree-sized salad. I have been known to sextuple this recipe for parties.