Monday, March 8, 2010
Not-Quite Spring Meals
Menu planning helps me prepare delicious meals for my family without the nightly stress of "what are we going to eat" or "how 'bout takeout?", saving both money and time, and it keeps our meals interesting when I plan ahead.
Here is my dinner menu for the week, including ingredients used for each dish.
Beef chili (no beans), cheese quesadillas and avocado- ground beef, green pepper, onion, canned tomatoes, cheddar cheese, spices, sour cream, Ezekiel corn tortillas, avocados.
Beef bulgogi roll-ups served over rice with spicy peanut sauce- rib eye steak, lettuce, lime, garlic, wheat-free tamari, toasted sesame oil, peanut butter, honey, ginger, green onions, frozen green beans, Sunja's kimchi.
Sprouted lentil and kale soup, chorizo sausages fried in Rougie duck fat- sausages, lentils, carrots, chicken broth, celery, onion, fresh green kale, duck fat. Recipe for lentil soup can be found in Feeding the Whole Family by Cynthia Lair.
Sloppy Joe's on mashed potatoes and cauliflower- ground beef, garlic, green pepper, onion, frozen cauliflower, potatoes, Cedar Summit cream, organic tomato paste, apple cider vinegar, butter.
Fried shrimp, mung bean noodle and green papaya salad: mung bean noodles, fresh shrimp from Coastal Seafoods, cucumber, green papaya, lime juice, garlic, ginger, green onion.
Shopping List (all ingredients can be found at my local Asain grocery store, United Noodles).
What are you cooking up this week?
I'm sharing this with Wardeh's Tuesday Twister real food blog carnival and with the Nourishing Gourmet's Pennywise Platter!