Me!! The meal theme for this week is whatever is in the freezer...
M: I'm thinking about sloppy joes tonight.
T: fried porkchops, rice pilaf and green beans
W: Ham steaks, gravy, mashed potatoes & asparagus
TH: Spinach Manicotti
F: Homemade pizza
I don't know about this weekend yet. We have and entire black buck in our freezer, so I'm trying really hard not to buy much meat until we have made a dent in the supply from this guy.
I'll play this week! Maybe it'll help me figure out what we are going to eat in my mind.
M: pick something up, probably subway. I've got a busy night. T: baked hot dogs (yum!) since we have a million hotdogs leftover from DS's party, baked beans, and salad. W: Chicken alfredo with broccoli Th: chicken Cesar pasta salad Fr: DH is taking DS out of town to see his friend so I'm getting Indian take out! DH hates it so we never eat it. I am going to spend quality time by myself eating my Indian food
@gray51015 I never grew up eating any sort of game but when I lived in AK I would get is as gifts from students and now I get so jealous when I see people talking about having a freezer full of meat! I know the downside is that it can get old, but I sure miss making it sometimes.
@VikingGirl12 I love Indian food so much, and tend to crave it when I'm pregnant. I used to buy 5 star Indian and eat it at lunch when I was pregnant with my son and I'd sit there sweating and murmuring sweet nothings to my curry and tikka masala and all the older ladies I worked with would lecture me on how I shouldn't be eating such spicy food when I was pregnant but IT WAS DELICIOUS and I never had the least bit of trouble from it. I lived on that and spicy pho but had an aversion to Mexican, which I normally love. My son, who is now three, will happily chow down on both Vietnamese and Indian food, but won't really eat Mexican food, even so much as a cheese quesadilla.
M-Grilled teriyaki chicken, broccoli, sticky rice T-cactus and pork in chile sauce with Spanish rice W- White bean, sausage and greens soup Th- Dirty Rice (can you tell rice on on the list of 5 foods my son will eat this week?) F- Maybe pancakes, eggs and sausage? S-Dinner with my parents
I am eating all the time too. @Gray51015 I highly recommend the Pillsbury recipe for unsloppy joes. It is just sloppy joes and cheese baked into a Grands biscuit that you flatten and make like a hot pocket for the sloppy joe mix. We eat them A LOT that way.
M: Roast Beef and Caramelized Onion Naan Pizza Tu: Pancake dinner at one of my BFFs for her birthday! W: Dinner at my Parent's house Th: Chicken Enchiladas (have had this on our meu for like 3 weeks straight - but haven't made them yet...) F: Pork Fried Rice Sa: Slow Cooker Beef and Cheese Pasta Su: Beer Butt Chicken (see note about Thursday... same issue).
** Does anyone have suggest for an easy side to serve with Pork Fried Rice? For some reason I can't just serve this on it's own... but I want it as the "main dish" **
Monday: Veggie stir-fry Tuesday: Egg and sausage breakfast sandwiches (we eat this pretty much weekly) with potatoes/peppers Wednesday: Crispy lemon chicken pasta with a side of broccoli (thanks to whoever posted that recipe!) Thursday: Leftovers Friday: Pancakes, eggs, and sausage Saturday: Macaroni and cheese Sunday: Frozen pizza and salad (a weekly tradition)
@Nicknshan : Stir fry veggies and pineapple sounds delicious!
M: Turkey Melts w/frozen veggies T: Spaghetti and turkey meatballs (w/leftover turkey from Mon) and maybe some of MIL's bread on the side W: Stuffed Chicken w/ricotta, spinach, and tomatoes w/Brussels sprouts Th: Out F: Homemade Pepperoni pizza b/c I don't want to think of anything fancier Sa: Who knows...something from the freezer Su: Maybe having family over so I haven't decided
Me - 33, DH - 33 Married - May 2014 DH - Low Count/Motility/Morph - Varicocele vein x 2 - surgery (8/11) - success! BFP - 10/10/15, EDD - 6/20/16 - It's a BOY! Baby #1 - 6/29/16 - Lucas Christopher, 10 lbs 3 oz, 22.25 inches Baby #2 - TTC May 2017 BFP - 9/10/17, EDD - 5/26/18 - It's a GIRL! - RCS May 22nd
I am constantly hungry lol... All of you have such yummy items on the menu this week!
M: Grilled chicken with rice and spinach T: Mac & Cheese with broccoli W: Cheeseburgers with curly fries and a salad T: Shepard's pie F: Take out / leftovers night S: Out for my birthday dinner!
@Nicknshan and @BakerBird525 those posts about fried rice just made me want Thai style pineapple fried rice. We may not be having pancakes this week after all. This board in dangerous.
@hockeyfan42 I don't have what I would call a real recipe but I can tell you basically what I do. I tend to cook a lot by the "add stuff until I like how it tastes" method but you can ask any questions you have.
I use cold jasmine rice that I make the day before or that I have earlier in the week. I usually put chicken or shrimp in mine, but I'm sure pork would be delicious.
I like to add: red bell pepper strips, snow peas, carrots, green onion (my husband won't eat cooked white onion), chile, eggs, cilantro, thai basil, soy sauce, fish sauce, ginger and garlic, a pinch of brown sugar and salt and pepper to taste.
I start by cooking the egg in my wok in a little olive oil or coconut oil and then remove.
I then cook my protein and remove.
I do a quick stir fry of veggies, adding them in the order that takes longest to cook. I start with ginger and garlic, then usually carrots, then peppers, then snow peas, and pineapple. Fresh pineapple is delicious but canned will work fine. I usually add about a tablespoon of brown sugar or cane sugar at the end so it melts into everything. If you like heat (I do) you can add thinly slice thai bird chile or Serrano/jalapeno. Thai bird chiles are pretty small and red and quite potent. I know they are widely available in my area but I've had people in other regions have trouble finding them.
Once the veggies are to where I like them, and I like mine still pretty crisp, I add the protein and egg back to the pan and I add rice a handful at a time.
Once the rice is broken up and heated through, usually 3-5 minutes, I add in soy sauce and fish sauce until it's the color and flavor I want. If you aren't familiar with fish sauce, it smells REALLY bad. It doesn't taste like much of anything you can put your finger on in the quantities it's used (about a tablespoon or two for the whole dish) and definitely adds that "restaurant" flavor.
If you can find the Red Boat brand, it's a bit more expensive but I usually pay around $7 a bottle. If you can't, Three Crabs is also a solid brand and widely available. I apologize if you know this stuff, I find a lot of people don't cook at home with fish sauce and like to have a brand name to choose from if they're not familiar.
Once I'm happy with the flavor, I stir in my chopped thai basil, cilantro and green onion just before serving.
I'm sure you may not need nearly so much detail, but I thought I'd add it in case someone who doesn't make much fried rice or Thai food wanted to give it a try. It's so delicious. I don't usually add it, but if you like curry, using yellow curry powder to taste also gives it a really delicious flavor that's different from most fried rice. I'd say start with 1/2 a tsp and work up. I also have added pretty much every vegetable at one time or another but these are my favorites if I am shopping specifically to make this dish.
I really hope that makes sense, please ask question if you're not clear because it's hard to think my way through something and type it out without missing at least one thing or not being clear.
@hockeyfan42 I learned to make pineapple fried rice, red curry and spring rolls (the fresh ones, not fried) because I had reached a point in my life where it was either that or accept the fact that I should just have part of my paycheck direct deposited each month to the Thai place. It's not exactly the same, but it's close enough to work most of the time and save the real thing for the worst of my cravings.
Re: Meal Plan Monday!
Me!! The meal theme for this week is whatever is in the freezer...
M: I'm thinking about sloppy joes tonight.
T: fried porkchops, rice pilaf and green beans
W: Ham steaks, gravy, mashed potatoes & asparagus
TH: Spinach Manicotti
F: Homemade pizza
I don't know about this weekend yet. We have and entire black buck in our freezer, so I'm trying really hard not to buy much meat until we have made a dent in the supply from this guy.
Sa: hamburgers and asparagus
M: pick something up, probably subway. I've got a busy night.
T: baked hot dogs (yum!) since we have a million hotdogs leftover from DS's party, baked beans, and salad.
W: Chicken alfredo with broccoli
Th: chicken Cesar pasta salad
Fr: DH is taking DS out of town to see his friend so I'm getting Indian take out! DH hates it so we never eat it. I am going to spend quality time by myself eating my Indian food
M: light spaghetti bake
Tu: leftovers
W: leftovers
Th: pizza night/playdate at a friend's house
F: whatever impulse buy I make.
@VikingGirl12 I love Indian food so much, and tend to crave it when I'm pregnant. I used to buy 5 star Indian and eat it at lunch when I was pregnant with my son and I'd sit there sweating and murmuring sweet nothings to my curry and tikka masala and all the older ladies I worked with would lecture me on how I shouldn't be eating such spicy food when I was pregnant but IT WAS DELICIOUS and I never had the least bit of trouble from it. I lived on that and spicy pho but had an aversion to Mexican, which I normally love. My son, who is now three, will happily chow down on both Vietnamese and Indian food, but won't really eat Mexican food, even so much as a cheese quesadilla.
M-Grilled teriyaki chicken, broccoli, sticky rice
T-cactus and pork in chile sauce with Spanish rice
W- White bean, sausage and greens soup
Th- Dirty Rice (can you tell rice on on the list of 5 foods my son will eat this week?)
F- Maybe pancakes, eggs and sausage?
S-Dinner with my parents
M: Roast Beef and Caramelized Onion Naan Pizza
Tu: Pancake dinner at one of my BFFs for her birthday!
W: Dinner at my Parent's house
Th: Chicken Enchiladas (have had this on our meu for like 3 weeks straight - but haven't made them yet...)
F: Pork Fried Rice
Sa: Slow Cooker Beef and Cheese Pasta
Su: Beer Butt Chicken (see note about Thursday... same issue).
** Does anyone have suggest for an easy side to serve with Pork Fried Rice? For some reason I can't just serve this on it's own... but I want it as the "main dish" **
DST T4L
Tuesday: Egg and sausage breakfast sandwiches (we eat this pretty much weekly) with potatoes/peppers
Wednesday: Crispy lemon chicken pasta with a side of broccoli (thanks to whoever posted that recipe!)
Thursday: Leftovers
Friday: Pancakes, eggs, and sausage
Saturday: Macaroni and cheese
Sunday: Frozen pizza and salad (a weekly tradition)
DST T4L
@Nicknshan : Stir fry veggies and pineapple sounds delicious!
M: Turkey Melts w/frozen veggies
T: Spaghetti and turkey meatballs (w/leftover turkey from Mon) and maybe some of MIL's bread on the side
W: Stuffed Chicken w/ricotta, spinach, and tomatoes w/Brussels sprouts
Th: Out
F: Homemade Pepperoni pizza b/c I don't want to think of anything fancier
Sa: Who knows...something from the freezer
Su: Maybe having family over so I haven't decided
Me - 33, DH - 33
Married - May 2014
DH - Low Count/Motility/Morph - Varicocele vein x 2 - surgery (8/11) - success!
BFP - 10/10/15, EDD - 6/20/16 - It's a BOY!
Baby #1 - 6/29/16 - Lucas Christopher, 10 lbs 3 oz, 22.25 inches
Baby #2 - TTC May 2017
BFP - 9/10/17, EDD - 5/26/18 - It's a GIRL! - RCS May 22nd
My Chart
M: Grilled chicken with rice and spinach
T: Mac & Cheese with broccoli
W: Cheeseburgers with curly fries and a salad
T: Shepard's pie
F: Take out / leftovers night
S: Out for my birthday dinner!
DD born June 2016
Second due August 2020 (team green!)
I use cold jasmine rice that I make the day before or that I have earlier in the week. I usually put chicken or shrimp in mine, but I'm sure pork would be delicious.
I like to add: red bell pepper strips, snow peas, carrots, green onion (my husband won't eat cooked white onion), chile, eggs, cilantro, thai basil, soy sauce, fish sauce, ginger and garlic, a pinch of brown sugar and salt and pepper to taste.
I start by cooking the egg in my wok in a little olive oil or coconut oil and then remove.
I then cook my protein and remove.
I do a quick stir fry of veggies, adding them in the order that takes longest to cook. I start with ginger and garlic, then usually carrots, then peppers, then snow peas, and pineapple. Fresh pineapple is delicious but canned will work fine. I usually add about a tablespoon of brown sugar or cane sugar at the end so it melts into everything. If you like heat (I do) you can add thinly slice thai bird chile or Serrano/jalapeno. Thai bird chiles are pretty small and red and quite potent. I know they are widely available in my area but I've had people in other regions have trouble finding them.
Once the veggies are to where I like them, and I like mine still pretty crisp, I add the protein and egg back to the pan and I add rice a handful at a time.
Once the rice is broken up and heated through, usually 3-5 minutes, I add in soy sauce and fish sauce until it's the color and flavor I want. If you aren't familiar with fish sauce, it smells REALLY bad. It doesn't taste like much of anything you can put your finger on in the quantities it's used (about a tablespoon or two for the whole dish) and definitely adds that "restaurant" flavor.
If you can find the Red Boat brand, it's a bit more expensive but I usually pay around $7 a bottle. If you can't, Three Crabs is also a solid brand and widely available. I apologize if you know this stuff, I find a lot of people don't cook at home with fish sauce and like to have a brand name to choose from if they're not familiar.
Once I'm happy with the flavor, I stir in my chopped thai basil, cilantro and green onion just before serving.
I'm sure you may not need nearly so much detail, but I thought I'd add it in case someone who doesn't make much fried rice or Thai food wanted to give it a try. It's so delicious. I don't usually add it, but if you like curry, using yellow curry powder to taste also gives it a really delicious flavor that's different from most fried rice. I'd say start with 1/2 a tsp and work up. I also have added pretty much every vegetable at one time or another but these are my favorites if I am shopping specifically to make this dish.
I really hope that makes sense, please ask question if you're not clear because it's hard to think my way through something and type it out without missing at least one thing or not being clear.
DST T4L