Sunday, November 7, 2010

Menu plan for the week of 11/7/2010


Sunday, 11/7
  • Pre-breakfast: banana (for Matthew--age 6, who gets up way too early)
  • Breakfast: Mike and I eat leftovers from Saturday morning out. The kids eat scrambled eggs with bacon. Water and coffee for drinks
  • Morning snacks: celery with peanut butter, pear slices, baby peeled carrots
  • Lunch: sushi out (lunch will be late because we're trying a new church with service at 11:45am)
  • Afternoon snacks: coconut milk yogurt, sunflower seeds
  • Dinner: Rice pasta cooked. Take some of the frozen shrimp and set it in warm water to defrost. Fry up some minced garlic in olive oil and then add fresh spinach until wilted. Mix everything together. Voila--dinner!


Monday, 11/8
  • Pre-breakfast: banana
  • Breakfast: I'm actually going to make rice congee with "safe" chorizo and some sweet potatoes.
  • Morning snacks: cashews, sunflower seeds
  • Lunch: tuna fish in steamed potato halves hollowed out a bit. Served with raw zucchini sticks (minus "dip"--which wasn't a big winner)
  • Afternoon snacks: pear slices, celery with peanut butter (if you're not Feingold, add a few raisins for "ants on a log")
  • Dinner: Grassfed-beef from the freezer steaks with kale and some Acorn squash broiled with maple syrup. I didn't make all the squash like I meant to last week, so I'll make the rest now and then just mash and freeze what doesn't get used.


Tuesday, 11/9
  • Pre-breakfast: coconut milk yogurt
  • Breakfast: eggs with nitrate/nitrite and all other allergen-free sausage from Wellshire Farms. I will have half of a red grapefruit broiled with some honey because I still have some left. Mike can't have citrus in the morning (grapefruit is actually Feingold safe) because it counteracts his ADD meds.
  • Morning snacks: pear slices (we're overrun with pears), carrots
  • Lunch: hamburgers with salad. No bun.
  • Afternoon snacks: celery, sunflower seeds
  • Dinner: A slightly altered recipe for "Chicken with Confetti Rice":
INGREDIENTS

1 Tbl. roasted garlic butter with olive oil (we'll be replacing this with plain ole EVOO)

1 pound chicken tenders (we'll be using boneless thighs cut into strips)

1/4 cup sliced green onions (we'll be replacing this with diced yellow/sweet onions)

1 cup chopped fresh mushrooms

1 cup grated zucchini

1/2 cup shredded carrot

1 (14-1/2 oz.) can of chicken broth

1-1/2 tsp dried Italian seasoning

1-1/2 cups uncooked instant white rice

DIRECTIONS
  1. In a 10-in skillet, melt garlic butter (or rather, heat the EVOO) until sizzling; add chicken and onions. Cover over medium-high heat, turning once, until chicken is no longer pink (6-8 minutes). Remove chicken from skillet; keep warm.
  2. In same skillet, combine mushrooms, zucchini and carrot. Cook over med-high heat, stirring occasionally, until tender (3-4 minutes). Add chicken brother and Italian seasoning. Continue cooking until mixture just comes to a boil (5-7 mins).
  3. Stir in cooked chicken and rice. Reduce heat to low. Cover; cook until liquid is absorbed and rice is tender (5-6 mins). Season with salt and pepper as desired.


Wednesday, 11/10
  • Pre-breakfast: banana
  • Breakfast: scrambled eggs. Mommy will probably finish the grapefruit.
  • Morning snacks: pears, melon
  • Lunch: deli ham and turkey rolls (Hormel Natural Choice is safe) with some carrots
  • Afternoon snacks: coconut milk yogurt, nuts & seeds
  • Dinner: I'm going to bake a whole chicken and serve it with steamed asparagus plus potato wedges baked in the oven coated with some EVOO and salt... mmmm. The bones from the chicken will make chicken soup.


Thursday, 11/11
  • Pre-breakfast: banana
  • Breakfast: pancakes (Bob's Red Mill Biscuit & Baking Mix with some honey in it)
  • Morning snacks: coconut milk yogurt, melon pieces
  • Lunch: pea soup from the freezer. This was a big hit with the boys.
  • Afternoon snacks: pear slices, celery with peanut butter
  • Dinner: Red lentil chili from the freezer over rice with some broccoli on the side.


FRIDAY, 11/12
  • Pre-breakfast: banana
  • Breakfast: I'm thinking congee again, but this time with sweet potatoes and possibly some squash and cinnamon.
  • Morning snacks: coconut milk yogurt, carrots, melon
  • Lunch: Chicken salad made with leftover chicken from Wednesday night's roast and safe mayonnaise (canola-based from Whole Foods or Spectrum brand). I'm going to throw some celery in it and maybe I'll overcook some broccoli and throw that in it, too. Serve with salad.
  • Afternoon snacks: pear slices, nuts, seeds
  • Dinner: Ooooo.... we're going to try Filipino Ponsit with some bean thread noodles I found at Whole Foods on sale!! And I'll use my mock soy sauce recipe find! Can't wait!!!


SATURDAY, 11/12
  • Pre-breakfast: banana
  • Breakfast: Either scrambled eggs with some sausage or bacon if we don't eat out at our "safe" place
  • Morning snacks: coconut milk yogurt, carrots, melon
  • Lunch: maybe some rice pasta with pesto. Or aglio oglio minus the cheese (and with soft pasta--can't stand al dente!)
  • Afternoon snacks: pear slices, nuts, seeds
  • Dinner: Grassfed beef roast in a crock pot with onions, potatoes, sweet potatoes; served with some broccoli and mock mashed potatoes (mashed cauliflower).
  • Dessert: PUMPKIN PIE!!! I found this awesome whip cream spray made with rice ingredients called "Rice Whip" by Soyatoo that I'm hoping will be delicious enough to make my grandmother's pumpkin chiffon pie. I'm going to start with this GF/CF recipe (that happens to be safe all around for us) and then I'm going to add the rice whip into the filling until it's light and fluffy. Hope it works! I love pumpkin pie!!!


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