Weekly Meal Plans - Let's Share

iVillage Member
Registered: 01-03-2006
Weekly Meal Plans - Let's Share
10
Mon, 11-10-2008 - 7:46am

Tell us what you're eating this week and pick up some new ideas too!

Here's mine:

Monday - chicken piccata, sauteed spinach
Tuesday - turkey breast, faux-tatoes, green beans
Wednesday - leftovers
Thursday - ground turkey pasta sauce over spaghetti squash
Friday - shrimp & broccoli stir-fry
Saturday - pork chops w/ sauteed apples & sauerkraut
Sunday - leftovers

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iVillage Member
Registered: 12-06-2007
Mon, 11-10-2008 - 7:59am

I don't have the nights assigned yet, but here's what I'm thinking:


Bean, Kale, and Sausage Stew


http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fbsouthbeach&msg=31860.1&x=y


Szechuan Beef


http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fbsouthbeach&msg=32581.1&ctx=0


Destiny's Mama's Slow Cooker Meatball Stroganoff


http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fbsouthbeach&msg=32447.1&x=y


Crockpot Southwestern Taco Chicken


http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fbsouthbeach&msg=32407.1&ctx=1024


It's "kids' choice" on Thursday, as I have a meeting and can't have dinner with them, so I don't know yet what we'll be doing that night.


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iVillage Member
Registered: 04-01-2004
Mon, 11-10-2008 - 11:15am

Monday
Parmesan Crusted Halibut in crazy water with zucchini, tomatoes & orzo


Tuesday
Pork Tacos with Slaw & spicy pepitas
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1842366


Wednesday
Chicken & brown rice
http://www.marthastewart.com/recipe/chicken-and-brown-rice?autonomy_kw=chicken%20and%20brown%20rice&rsc=header_1


Thursday
Out to dinner with friends


Friday
Soup - not sure what kind yet

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iVillage Member
Registered: 06-29-2005
Mon, 11-10-2008 - 11:43am
Mon
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iVillage Member
Registered: 08-07-2007
Mon, 11-10-2008 - 1:16pm

My biggest accomplishment with this menu is that I made ALL of it over the weekend, as I have a busy week.

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iVillage Member
Registered: 04-26-2007
Mon, 11-10-2008 - 2:32pm

Here's what our menu looks like this week:


Tonight: Maple-mustard porkloin chops, roasted brussels sprouts and baby carrots


Tuesday: Meatloaf, Fall Vegetable Gratin (will post the recipe if it comes out well), mashed cauliflower


Wednesday: Dinner at a friend's house.

New Year

iVillage Member
Registered: 06-30-1997
Mon, 11-10-2008 - 5:19pm

Here's my week's menu. And some of the recipes. I haven't made the muffins yet, but will post those recipes if they turn out well.

Mon. - BBQ pork loin chop, roasted veggies, side salad (leftovers from Sunday)
Tue. - bacon-wrapped chicken stuffed w/spinach, mandarin salad, Italian veggie skillet
Wed. – pulled pork fajitas, black-eyed pea salsa
Thur. - leftover pulled pork fajitas
Fri. - turkey ranch burgers, baked beans, salad
Weekly soup/salad – creamy sweet potato soup, tuna salad
Weekly snack – baked oatmeal w/apples and have the ingredients for luscious pumpkin pudding, orange muffins, pumpkin walnut snack muffins

Here's the recipes!!!

Bacon-Wrapped Chicken Stuffed with Spinach and Ricotta
cl-Cathy

Prep Time: 30 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 25 Minutes
Yields: 4 servings

"These chicken breasts stuffed with ricotta cheese, spinach, and wrapped with bacon are a sure-fire way to impress! Makes a beautiful plate!"

2 tablespoons extra-virgin olive oil
2 teaspoons minced garlic
1 (10 ounce) bag washed fresh spinach
4 skinless, boneless chicken breast halves
1/2 (15 ounce) container ricotta cheese
2/3 cup grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
2 teaspoons Italian seasoning
salt and pepper to taste
8 slices turkey bacon

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown, about 30 seconds. Quickly stir in spinach, and continue cooking until the spinach has wilted. Transfer the mixture into a bowl, and set aside to cool.

Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended. Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving.

Italian Veggie Skillet
(L&T June/July 2007)
fixed 3/25/08, 6/12/08.. very good!!! fixed w/red & yellow bell pepper, no corn and no basil

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1T olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1 1/2C frozen corn, thawed (omit)
1 large tomato, chopped
2t minced fresh basil (used 1t dried basil leaves)
1/2t salt
1/2t Italian seasoning
1/4C shredded Parmesan cheese

In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini and garlic; saute 4-5 minutes longer or until vegetables are crisp-tender. Add the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese. Serve immediately. 6 servings. 4g fat.

Crockpot Pulled-Pork Fajitas
fixed 11/14/07 ...this was really good. Would make a really great BBQ sandwich or the sauce would be good for appetizer meatballs

fixed 12/10/07 for BBQ sandwiches (onion, red & yellow peppers and halfed the BBQ sauce (1C), chili powder(1 1/2T), taco seasoning (less than 1/2 pack) and salsa (1/2C) to go with about 1lb pork tenderloin - set crockpot to high 3 hours

2 1/2 lbs. Pork Tenderloin (used only 1 tenderloin about 1 1/2 lbs.)
1 medium onion, thinly sliced
added: 1 green pepper, 1 orange pepper sliced
2 cups barbecue sauce (cut to 1 1/2 cups next time)
3/4 cup salsa
3 Tablespoons chili powder (cut to 2T next time)
1/2 pkg. taco seasoning mix
lite sour cream
whole wheat tortillas (phase 2)

Place pork in crockpot and place onions on top of meat. Mix remaining ingredients together (except tortillas); pour over pork. Cover & cook on low 8 to 10 hours or until pork is very tender. Remove pork and shred with 2 forks. Place pork in serving bowl and pour sauce on top. Spoon filling into tortillas and roll up.

Makes 8 servings

Black Eyed Pea Salsa
fixed 6/19/07, 4/21/08, 8/20/08...pretty good.

1 cup brown rice
2 cups water
2 (15.5 oz each) cans black-eyed peas, drained and rinsed
1 (10 oz) can diced tomatoes with green chili peppers
1 small can diced tomatoes
1 small onion
1T olive oil

Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. In a large saucepan, saute onion in a little olive oil. Then add rice, peas, both cans of tomatoes. Stir the mixture over a medium heat until it is heated through. 10 servings.

NUTRITION INFO (per serving)
Calories: 95.1
Fat: 0.5 g
Carbohydrates: 20.0 g
Protein: 2.6 g

Ranch Turkey Burgers

From Country Woman

A chopped jalapeno gives this interesting turkey burger a bit of a kick. Every bite is flavorful and cheesy. Top it off with ranch dressing sauce, and it's the best thing under a bun.
SERVINGS 4
CATEGORY Main Dish
METHOD Indoor Grill
PREP 25 min.
COOK 5 min.
TOTAL 30 min.

5 ounces sharp cheddar cheese, diced
1 small sweet onion, diced
4 teaspoons chili powder
1 jalapeno pepper, seeded and finely chopped
2 teaspoons ground cumin
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds ground turkey
3 tablespoons olive oil
1/4 cup sour cream
4-1/2 teaspoons prepared ranch salad dressing
4 hamburger buns, split

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil. Grill on a greased indoor grill for 4-5 minutes or until a meat thermometer reads 165° and juices run clear. Meanwhile, in a small bowl, combine sour cream and salad dressing. Serve burgers on buns with sauce. Yield: 4 servings.

Baked Beans (a la MichaelAnn)

2 cans white beans (used Navy beans or cannellini beans)
lean ham or turkey bacon or canadian bacon (4 slices turkey bacon)
1 onion, chopped
1/4 c splenda
1/4 c sugar-free maple syrup
1 T Worcestershire sauce
1 teaspoon salt
1 cup water (cut to 1/2C next time)
1/4 cup sugar free ketchup
1/4 cup sugar free BBQ sauce
2 tablespoons prepared mustard (use 1T next time)

Drain and rinse beans. Combine all ingredients in casserole dish. Cover and bake at 350 degrees for 1.5 hours. Uncover and bake 30 min more. Stir often or it will stick to the pan.

Creamy Sweet Potato Soup
fixed 11/9/08...my opinion, this recipe needs help. It's pretty bland on it's own. So I added some sf praline syrup and some sf maple syrup and a dash of cinnamon.

Servings: 4
Preparation Time: 10 min
Cooking Time: 60 min
Level of Difficulty: Easy

Warm up with our hearty sweet potato soup as the temperature starts to drop. Toast the pecans to help maximize their flavor.

2 large sweet potato(es) – used 3 large
2 cup canned fat free chicken broth, divided + more to thin out a bit
1 Tbsp Smart Balance
1 Tbsp whole wheat flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk – used 1 whole can
1 Tbsp chopped pecans
added 2T brown sugar Splenda
added sf praline syrup
added dash of cinnamon

Preheat oven to 400ºF.

Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.

Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.

Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.

Notes
For an extra flavor boost, consider adding a dash of curry powder with the flour and ginger.

Rebekah








Rebekah

href="http://www.TickerFactory.com/weight-loss/wIT68bK/">





iVillage Member
Registered: 11-10-2008
Mon, 11-10-2008 - 10:22pm

So I post on another board frequently, and it is down right now, so I hunted you all down and just decided to jump right in.

iVillage Member
Registered: 12-06-2007
Mon, 11-10-2008 - 10:28pm

Welcome!

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iVillage Member
Registered: 04-01-2004
Tue, 11-11-2008 - 6:51am

Hi Lacey,


Welcome!

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Avatar for dana828
iVillage Member
Registered: 03-25-2003
Tue, 11-11-2008 - 4:04pm

Everyone's menus sound so yummy! I may need to steal some of your ideas...


Here's ours:


Monday (last night): McD's for the kids, scrambled eggs w/ spinach, peppers, onions & goat cheese for me--gymnastics night, so I don't eat til I get home at 8:00


Tuesday: Pork Chops alla Pizzaiola; Quinoa Pilaf w/ Pine Nuts


Wednesday: Curried Vegetarian Noodles (may throw in some shrimp)


Thursday: I'll make a pot of Roasted Butternut & Apple soup, but I work that night, so the family can choose to eat it or not...


Friday: pizza for the kids, Bunco night for me, so ??


Saturday: ??


Sunday: Mom's Night Out to celebrate my friends' completion of chemo for breast cancer...don't know yet where we're going

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