The Plan:
Monday - Quick Lasagna
Tuesday - Fish Tacos
Wednesday - Acai Bowls
Thursday - Homemade Pierogis with Kielbasa and Broccoli (use minced kale in potato/cheese mixture)
Friday - Pea Soup (from freezer) with Finnish Rye Bread
Saturday - Vegetarian Jambalaya (with added shrimp for the pescatarians)
Sunday - Breakfast for Dinner - Eggs, Bacon, Blueberries, Pancakes
Future Ideas:
Swedish Meatballs with a vegetable
Sunday, April 26, 2020
Sunday, April 19, 2020
Coronavirus SIP week 6 - April 20 - 26, 2020
Dinner Plan:
Monday - Pasta with Red Sauce and Cauliflower bites (or meatballs/vegan meatballs if I feel like it) & Soak Black Beans for Crockpot Tuesday
Tuesday - Taco Tuesday: Enchiladas with Rhubarb Chipotle Sauce
Wednesday - Shrimp risotto with roasted parmesan asparagus (with a protein alternative for the vegetarian in the family)
Thursday - Faux Chicken Pot Pie
Friday - Cornmeal waffles with Pulled Jackfruit
**Note: I use frozen jackfruit and add shredded greens on hand to the waffles.
Saturday - Grilled Veggie Burgers with Cheesy Garlic Mashed Cauliflower (from the vFit recipe rolodex) & Soak White Beans for Crockpot Sunday
Sunday - Beans and Greens with Polenta
Recipes:
Faux Chicken Pot Pie
**Note: I use Quorn meatless pieces for this, and my go-to pie crust recipe from The New England Cookbook
For the filling, I saute onions in oil or butter. You can add diced potatoes to this as well. Then I make a roux with flour. I add in water and about a teaspoon of Better than Bouillon Vegetable Base (the No-chicken base would probably also work). Once it thickens a bit, I add mixed vegetables. I like the big bag of organic mixed vegetables from Costco, but any variety will do. Sometimes, if I don't have the quick frozen ones, I'll chop up carrots and/or green beans or other various vegetables around the house. Then I add in the quorn meatless pieces. Once everything is mixed in, and mostly thawed and covered in the sauce, I pour the filling in, put the top crust on, and bake it at around 400 for around 30 minutes.
Other meal ideas:
Use the leftover rhubarb for a compote for oatmeal or stewed for scones
Monday - Pasta with Red Sauce and Cauliflower bites (or meatballs/vegan meatballs if I feel like it) & Soak Black Beans for Crockpot Tuesday
Tuesday - Taco Tuesday: Enchiladas with Rhubarb Chipotle Sauce
Wednesday - Shrimp risotto with roasted parmesan asparagus (with a protein alternative for the vegetarian in the family)
Thursday - Faux Chicken Pot Pie
Friday - Cornmeal waffles with Pulled Jackfruit
**Note: I use frozen jackfruit and add shredded greens on hand to the waffles.
Saturday - Grilled Veggie Burgers with Cheesy Garlic Mashed Cauliflower (from the vFit recipe rolodex) & Soak White Beans for Crockpot Sunday
Sunday - Beans and Greens with Polenta
Recipes:
Faux Chicken Pot Pie
**Note: I use Quorn meatless pieces for this, and my go-to pie crust recipe from The New England Cookbook
For the filling, I saute onions in oil or butter. You can add diced potatoes to this as well. Then I make a roux with flour. I add in water and about a teaspoon of Better than Bouillon Vegetable Base (the No-chicken base would probably also work). Once it thickens a bit, I add mixed vegetables. I like the big bag of organic mixed vegetables from Costco, but any variety will do. Sometimes, if I don't have the quick frozen ones, I'll chop up carrots and/or green beans or other various vegetables around the house. Then I add in the quorn meatless pieces. Once everything is mixed in, and mostly thawed and covered in the sauce, I pour the filling in, put the top crust on, and bake it at around 400 for around 30 minutes.
Other meal ideas:
Use the leftover rhubarb for a compote for oatmeal or stewed for scones
Saturday, April 18, 2020
Coronavirus SIP Week 5 - April 13 - 19, 2020
Monday - Pea Soup (Vegetarian and Non-vegetarian)
Tuesday - Taco Tuesday
Wednesday - Pasta with delicata squash, rainbow chard, and tahini
Thursday - Broccoli Cashew Stir-Fry with Rice
Friday - Sweet Potato Gnocchi with Chard Pesto and peas (and ham for non-vegetarians)
Saturday - Faux Chicken Parm with Salad
Sunday - Indian Spiced Slow Cooker Lentils and Roti (vfit recipe rolodex)
Recipes:
Pasta with Delicata Squash, Rainbow Chard, and Tahini
(I made this one up, so I'l try to write it down).
- Toss sliced delicata squash with olive oil, parsley (I used a handful of fresh parsley chopped up), thyme ( I used fresh), garlic powder, salt and pepper (I bet fresh garlic would be nice, but I was rationing my limited garlic supply). Bake for 25 minutes at 400.
- Boil pasta (I used Red Lentil penne)
- Saute Chopped Leeks in Olive oil (I just used the pot I boiled the pasta in once the pasta was draining)
- Add Chard, Salt, Garlic powder, saute until wilted. Add a splash of lemon juice
- Add a heaping tablespoon of Tahini, a heaping tablespoon of hummus, and a splash of half and half (or cream or milk would probably work, too). If these amounts don't make a sauce that covers well, add more. Taste. If it tastes good, toss in the penne and the squash and mix. If it doesn't taste good, add something to make it taste better, then add in the penne and squash and mix. Top with Parmesan Cheese if desired.
For the future:
Pierogis and Kielbasa (need potatoes)
Taco Tuesday: Enchiladas with Rhubarb Chipotle Sauce
Pad Thai (need tofu and peanuts and sprouts)
Faux chicken pot pie
Other meal ideas:
Rhubarb overnight oats
Rhubarb bars (need walnuts)
Rhubarb Muffins
Tuesday - Taco Tuesday
Wednesday - Pasta with delicata squash, rainbow chard, and tahini
Thursday - Broccoli Cashew Stir-Fry with Rice
Friday - Sweet Potato Gnocchi with Chard Pesto and peas (and ham for non-vegetarians)
Saturday - Faux Chicken Parm with Salad
Sunday - Indian Spiced Slow Cooker Lentils and Roti (vfit recipe rolodex)
Recipes:
Pasta with Delicata Squash, Rainbow Chard, and Tahini
(I made this one up, so I'l try to write it down).
- Toss sliced delicata squash with olive oil, parsley (I used a handful of fresh parsley chopped up), thyme ( I used fresh), garlic powder, salt and pepper (I bet fresh garlic would be nice, but I was rationing my limited garlic supply). Bake for 25 minutes at 400.
- Boil pasta (I used Red Lentil penne)
- Saute Chopped Leeks in Olive oil (I just used the pot I boiled the pasta in once the pasta was draining)
- Add Chard, Salt, Garlic powder, saute until wilted. Add a splash of lemon juice
- Add a heaping tablespoon of Tahini, a heaping tablespoon of hummus, and a splash of half and half (or cream or milk would probably work, too). If these amounts don't make a sauce that covers well, add more. Taste. If it tastes good, toss in the penne and the squash and mix. If it doesn't taste good, add something to make it taste better, then add in the penne and squash and mix. Top with Parmesan Cheese if desired.
For the future:
Pierogis and Kielbasa (need potatoes)
Taco Tuesday: Enchiladas with Rhubarb Chipotle Sauce
Pad Thai (need tofu and peanuts and sprouts)
Faux chicken pot pie
Other meal ideas:
Rhubarb overnight oats
Rhubarb bars (need walnuts)
Rhubarb Muffins
Wednesday, April 8, 2020
Coronavirus SIP Week 4
So far we've been faring well with the one trip to Costco before our Shelter-In-Place (SIP) order started, signing up for a CSA delivery (Farm Fresh to You), and one scary trip to the grocery store for milk, oj, and a few other things. I'd like to avoid going out again, so I figured some planning ahead might be helpful to use what we already have in the house and then planning ahead to order and obtain other food as needed.
Here's what we're eating this week!
Sunday
Bok Choy and Shrimp with noodles and peanut sauce
Friday (Grocery Delivery Day)
Here's what we're eating this week!
Sunday
Ramen with edamame, seaweed, cabbage, carrots, and green onions
Monday
Soak Pinto Beans for Taco Tuesday
Lemon Dill Cod, Steamed Broccoli, and Baked Potato with sour cream and fresh dill. (Can you tell the dill plant is going crazy in the Aerogarden?)
Tuesday
Taco Tuesday (Cook Beans in Crock Pot early)
Wednesday (CSA delivery day!)
Bok Choy and Shrimp with noodles and peanut sauce
Thursday
Friday (Grocery Delivery Day)
Greek Day! Pita, Keftedes, Falafel, and Gyro with a Salad
Saturday
Pizza (Homemade)
Easter Sunday
Ham, Delmonico Potatoes, Vegetable
For the Future:
Split Pea Soup (Crock Pot - make early, make a vegetarian version and a ham stock version in the stock pot)
Potato Pierogis and Sausage/Vegan Sausage
Potato Pierogis and Sausage/Vegan Sausage
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