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MAY! Menu Planning Meals - Page 2

post #21 of 49
Quote:
Originally Posted by goodearthmama View Post
can i have the recipe for the bb polenta casserole??
I think I found this in the frugality forum on the $2 and under meals thread. But I just copied and sent it to myself in an email (that's how I keep track of all the recipes I want to try )

So yeah, without some major digging I don't know who credit this to, but here it is:

A cheap meal I make for the two of us is a polenta and blackbean casserole!
Sooo good!!

1 can of black beans(dried are cheaper..I use 1/2 can for two people)
cornmeal(follow package to make polenta)
garlic cloves(as many as you'd like)
1/2 carrot
1 stock celery
1 onion
1/2 can corn(for two of us)
salsa(this is where it gets expensive...I buy the cheapo biggest jug of salsa around 7 bucks here and it lasts like 5 differrent meals where I use salsa!)

Make the polenta(season with chili, oregano, anything you have on hand)
Put the polenta into a casserole dish, bake to harden(15 min)

Dice garlic, carrot, celery onion, mix corn and beans all together. Pour on top of polenta then pour salsa on top and bake!!


I haven't tried this yet, and to be honest I probably would do things drastically different when I make my own (probably white hominy instead of corn and salsa verde instead of tomato, etc). Think the idea of it sounds yummy!
post #22 of 49
Thread Starter 
Here is this week for us:

11 - Breakfast For Dinner w/ (1/2 pack) Keilbasa, Hashbrowns, Eggs & Toast
12 - Tilapia, Couscous, Broccoli
13 - Chicken 'n' Spinach Pasta Bake
14 - Grilled BBQ Chicken Thighs & Legs, Potato Salad, Salad
15 - Leftovers
16 - Red Beans & Rice w/ Keilbasa (rest of the pack), Salad
17 - Zucchini Quiche
post #23 of 49
13-rotisserie chicken, roasted potatoes and cauliflower
14-Asian beef and noodles
15-grilled chicken, mashed potatoes, whatever veggies we have
16-baked tilapia, pasta and stir fried veggies
17-fried potatoes and onions
18-catalina salad
post #24 of 49
Sun, 5-11: Italian Sausage w/fennel on spinach, roasted carrots
Mon, 5-12: Shredded pork sandwiches, roasted cauliflower, collards
Tues, 5-13: Leftovers from Mon
Wed, 5-14: Salmon, Thai noodle salad, sweet potato, plantain, apple saute
Thurs, 5-15: Roasted chicken, asparagus, corn
Fri, 5-16: Thai chicken salad w/mango & pineapple on spinach, leftover sides from Wed
Sat, 5-17: Beef stroganoff, kale, sweet potato
Sun, 5-18: Dh plans
post #25 of 49
Well I have so much food in the house we really could have just about anything we want, but here it is:

Sun: Quiche(had mass eggs to use up and little tidbits in the fridge) and yummy salad

Mon: Turkey manicotti(made one for tonight and one for the freezer)

Tues: Teriyaki pork kabobs with pineapple and couscous

Wed: Grilled steaks with baked potatoes, and salad

Thurs: Chicken Fettuccini, garlic bread and salad

Fri: Pizza(thinking ham, broccoli, and alfredo sauce)

Sat: As always cooks choice

I have a super stocked household and I have been pantry challenging it also, but I am in the midst of a MAJOR stockpiling of everything. My goal is to not have to really shop for meat, canned goods, for a few weeks. My pantry is almost taking on a life of it's own.
post #26 of 49
I just wanted to say, I've been so inspired to meal plan (from you ladies!) that I did, for the whole month. I made a little folder with 20 meals (5 per week for a month, we usually have leftovers once, and go to family/friends once a week) and shopping lists for each week. Our 'before' grocery budget was $80-$100, for 3 adults and two children. I have cut that to $40 a week!!!! AND, this week, most everything (veggies/fruit/milk/meat) I bought was organic!!! Yes, I even was able to buy organic meat, since I cut back the number of meat dishes we make, and am only using 4 oz of meat per person.
It feels so good, to go to the store all organized and not wasting our money on last minute buys. I only buy what is on my list, and allow myself to get one 'fun' thing if I stay within my budget. This week it was some interesting simmer sauces (3-$10) from Target. We rarely eat Indian food, since I don't know how to make it, and we dont have the spices. But with one jar, I am able to make 2 Chicken dishes, and we had some fun Indian flavored food!! Next week, I'm getting the Asian inspired one! Can't wait!
post #27 of 49
Doesn't it just feel so good, to be organized and prepared. I only started meal planning a month ago, but we are loving it. For me it's nice to just know what we are having, instead of waiting until mid-day and going, hmmm I wonder what we should have tonight?? DH has been all for it, he is also liking the fact. Although, I have been frequenting the store, but I am searching out very good deals(my store has a bunch) and I have been feeding my pantry and living off it at the same time. I love menu planning, I really enjoy trying something new every week. Last night I made these AWESOME kabobs using a teriyaki pork tenderloin and pineapple, OMG they were so good. Tonight I have steaks that are already marinated in sauce and will be eating those and big ol baked potatoes(YUM). I love that you can plan ahead, follow sales, save $$$ and eat great stuff. Tonights dinner I think will end up costing about $1 per person, plus we should have some leftovers.
post #28 of 49
Wed14
l-tuna melt on english muffin, lentil salad
d-broccoli with cheese sauce, fried tofu, udon noodles

Th15
l-celery/apple salad, ham roll-ups, avocado
d-spinach and sheep cheese pastry squares, leftover lentil salad

Fri16
l-soup, cheese toasts, apple slices
d-turkey cutlets with mushroom/sherry pan sauce, potato cakes, zucchini/corn relish

Sat17
l-any leftovers except turkey (clean out fridge)
d-spaghetti with leftover turkey, green beans

Sun18
l-out at local festival
d-green bean salad, jasmine rice, flank steak with asian marinade
post #29 of 49
Thread Starter 
Well here is this week for us. Believe it or not I have everything we need for this whole week without having to go to the store (and I haven't been since last week). Oh well I am buying produce at the farmer's market, but that is it. I have way too much food in the house that we need to use up. And, I am trying to keep it simple so that I can keep up.

18 - Pork Chops, Potaoes/Zucchini w/ Parmesan
19 - Spinach Feta Chicken, Sweet Potato Fries, Salad
20 - Burgers, Salad
21 - Leftovers
22 - Chicken Pasta Salad
23 - Fish, Broccoli, Parmesan Rice
24 - Spaghetti with homemade sauce, Salad, Garlic bread
25 - Quesadillas w/ guacamole
post #30 of 49
Quote:
Originally Posted by cthulhugrrl View Post
5-5 Chana Masala and Briyani
5-6 Spicy stir-fried tofu with dried and fresh mushrooms over brown rice
...
5-8 Black Bean polenta Casserole or Tamale Pie
...
5-10 Red Beans and Rice
5-11 ? Probably something with quinoa since I have a lot of it and just discovered how much I really like it.
Sorry I missed it -- I'll be happy to come over this week, though!
post #31 of 49
Sunday: soup or lamb (need to check the weather, dont want to make soup if it's going to be 90)
Monday: pasta w/ tomato sauce, mozzarella, salad
tuesday: leftover soup
WEdnesday: asparagus something, havent decided
Thursday: mushroom risotto
friday: sausage, tomato, sauce w/ fusilli pasta, salad
post #32 of 49
Very occasional poster here.....but I love reading the thread!

I don't assign nights to meals, and lunches are usually leftovers.

Last night we had rice/bean/veggie bowls topped with avocado/cheese/lettuce. Served with mango/blueberry/strawberry fruit salad.

Tonight will be spinach ricotta calzones with garlic-herb dough from TJ's and roasted broccoli.

Meals for the rest of the week (and beyond):
-Peanut Butter Pasta with Peas
-Edamame Rice Bowls
-Chili (DH's night to cook)
-Baked Potatoes with leftover chili
-Tacos (DH's night to cook)
-Chickpea noodle soup
-Pumpkin Coconut Soup
post #33 of 49
Sun - lentil and spinach pasta, salad
Mon - broccoli, veg chili, baked potatoes
Tues - chili taco salad
Weds - black bean and sweet potato enchiladas w/ home made tortillas, jicama/watercress/avocado salad
Thurs - pizza and salad
Fri - mushroom and spinach strata, salad
post #34 of 49
Here's my week:

Sun: Thai coconut tofu curry with asian salad with mango(OMG this was really good)

Mon: Grilled turkey tenderloin with greek salad(or pasta salad)

Tues: Turkey tacos(w/ leftover tenderloin) w/ mango avocado salsa

Wed: Grilled steaks, baked potatoes on the grill

Thurs: Chicken pesto panini w/ parmesan potato wedges

Fri: Out of town, dinner on the road

Sat: Cooks choice(BBQ probably)
post #35 of 49
This is my first post/attempt at meal planning I'm starting out with weeknight dinners. I just made a big batch of fajita "guts" and mexican rice, so that will be two meals this week.

Monday/19: fajitas and rice
Tuesday/20: tempeh loaf (this recipe), potatoes and broccoli
Wednesday/21: fajitas and rice
Thursday/22: amaranth and veggie stirfry (this recipe, modified)
Friday/23: biscuits and gravy, spinach salad
post #36 of 49
Quote:
Originally Posted by Norasmomma View Post
Sun: Thai coconut tofu curry with asian salad with mango(OMG this was really good)
Sounds awesome! Do you have a link to the recipe?
post #37 of 49
20-grilled pork chops, mashed potatoes and something else
21-steak, baked potatoes and salad
25-hamsteak, scalloped potatoes and some veggie

That's about the extent of my meal planning this week, too much going on to be at home!
post #38 of 49
No I made it up, the Thai tofu curry goes something like this:

1lb tofu cut into 1 inch chunks, marinate in 1tsp red curry paste(depends on how hot yours is mine was pretty mild), lime juice, soy sauce(I used Braggs), pepper, and garlic powder. While that is marinating I cook my rice, last night I did a yellow curry rice, about 1 tsp curry powder, veggie stock, and rice. Cook like normal rice, but I subbed most of that water with veg stock.

Cut up what ever veggies you have that sound good. Last night we had yellow and red bell pepper, onion and the tofu. Toss the tofu in a pan and saute in oil(I used sunflower w/ a little hot sesame oil for some spice). Saute the tofu until golden brown, I mix 1 can coconut milk, 1/2 a lime juiced and also the zest, grated ginger(about a 1inch piece), 1 clove garlic grated, and a little more soy sauce. Mix veggies in with tofu saute until crisp tender, pour in coconut mixture, reduce down. At the end add in a 1/2 cup finely chopped basil.

The salad goes like this: the other 1/2 of the lime juiced, more grated garlic, honey mustard, soy sauce, rice vinegar and maple syrup(just a little), black pepper, powdered ginger(about 1/4 tsp), olive oil . Whisk all together, add one mango diced into 1 inch chunks, and about a half cup diced cucumber, lots of greens. Toss all together, I like to also add these yummy spicy pumpkin seeds.

I'm not sure on my measurements, the dressing probably makes a total of a 1/2 cup, so hopefully that helps. It's really good, I made it because my friend was over who's a vegan. I LOVE it!:
post #39 of 49
Tues, 5/20 - chicken enchilada casserole, taco rice, salad
Wed, 5/21 - leftovers
Thurs, 5/22 - roast with potatoes, onions, & carrots, salad
Fri, 5/23 - leftovers
Sat, 5/24 - grilled pork chops, baked beans, mac & cheese, salad
Sun, 5/25 - leftovers or out
Mon, 5/26 - BBQ sandwiches, homemade fries, pickles
Tues, 5/27 - baked ziti casserole, green beans, stewed squash, salad
Wed, 5/28 - leftovers
Thurs, 5/29 - fast food (tee-ball game)
Fri, 5/30 - chicken soft tacos, taco rice, tortilla chips with salsa & homemade guac
Sat, 5/31 - grilled chicken, baked potatoes, butter beans, rolls
post #40 of 49
We cook most of our meals out of our Fresh from the Vegetarian Slowcooker cookbook. We have 3 larger crockpots and have started making a month worth of meals over the course of 3 or 4 days (each meal gives us at least 2 dinners and we normally make some rice,quinoa, or couscous and/or veggies on the side) and then freezing them. We split each one up into 2 bags.

Here is what we have planned for this month:

Veggie Gumbo
Veggie Soup
Curried Cauliflower Soup w/Chutney and cashews
Sweet Potato and winter squash soup
Chipotle Potato soup with frizzled leeks
Pesto Potato soup w/toasted pine nuts
Two mushroom and barley soup
Chinese hot pot
Black Bean soup
Tuscan white bean and escarole soup
Moroccan style lentil and chickpea soup
Farmstand Chili w/chickpeas
Lentil and spinach soup
Sweet and spicey lentil chili
Split pea soup


So that gives us at least 30 meals.
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