meal planning

We plan our meals out weekly.  It is easier on us when trying to decide what to cook and it makes grocery shopping much easier.  🙂

Here’s what I came up with today:

Thursday – black beans & rice

Friday – baked veggies and couscous (just cut up a bunch of veggies add olive oil and some seasoning and bake – LOVE THIS MEAL!!!)

Saturday – Quinoa and spinach soup – so easy and so yummy!

Sunday – chili

Monday – bean enchiladas with Mandi & Rob – Aaron makes the best!  Lots of beans and not a lot of cheese – so tasty!

Tuesday – lentil and brown rice soup

Wed – mac n’ cheese & chickpea salad

Thur – baked veggies and couscous or rice

Fri – vegetable casserole made with polenta

Sat – pizza

So, there you go …. meals for a week and a half!  For lunch it’s usually hummus & veggie sandwiches, tomato soap and grilled cheese or left overs!

What are you cooking this week?  If its super yummy send me the recipe!  We love trying new stuff!

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10 responses to “meal planning

  1. I love it!! If I told my husband that was our menu he would move out!!! I predict the best meal will be with Mandi and Rob, can’t imagine a more fun hang!!

  2. If you could possibly find time in your oh so NOT busy schedule (HA HA HA) I would love every recipe you have for your menu this week!!!!

    • you guys are cracking me up. Sure i’ll post recipes …. i can either post recipes or go and shower for the day now that all the kids are in bed and asleep … showering daily is surely overated!!!

      I’ll do them soon.

      Also don’t worry you all know who does most of the cooking around here!!! i may plan some meals, but i’m not always the one cooking them!

  3. I agree, I want recipes!! I am so impressed. I always tell myself I need to meal plan, and then I never do. I end up randomly picking things up at the store and then trying to figure it out at 5:30 each night!

    I did throw something together tonight that smells good so far. I put chicken stock, lentils, sweet potatoes, carrots, onions, and a pinch of OJ in the crockpot. Hoping it tastes good . . .

  4. hey Jamie! any chance you could post the recipes for the quinoa & spinach soup, lentil & brown rice soup, and veggie casserole with polenta?
    they all sound super good!

  5. YES! Recipes please! I’ll pass on the tomato SOAP for lunch though. hehehe!

  6. tracy that is funny! i usually try to proof read, but today not so much …. i think i wrote that post all day long!!

    no tomato soap around here!!!

    🙂

  7. I love making shells ‘n cheese (which I always call mac ‘n cheese). It’s not the healthiest, but it’s a nice treat here and there.

    The recipe is super simple.

    8 oz shell pasta
    3/4 lb American cheese, cubed (I only use 1/2 lb)
    1 can cream of mushroom soup (John doesn’t like mushrooms, so often I will substitute cream of chicken soup)
    1/2 cup milk

    After the pasta is boiled according to pkg instructions, drain and mix in the above ingredients. Put in a square casserole dish and bake for 30 minutes at 350. Voila!

    It serves 4. Oh, and sometimes I’ll put in a little less milk and add a dash of white wine for extra flavor. If you make it, let me know what you think!

  8. dang. im coming to your house for dinner. here is another great recipe that is quick.
    Ten Minute CousCous
    7 cups great-tasting vegetable broth
    2 or 3 pinches crushed red pepper flakes
    3 tablespoons extra virgin olive oil
    1 cup whole wheat, barley, or regular couscous
    1 1/2 cups broccoli florets, cut into tiny pieces smaller than your thumb
    1 1/2 cups cauliflower florets, cut into tiny pieces smaller than your thumb
    4 oil-packed sun-dried tomatoes, chopped (opt)
    4 green onions, trimmed and thinly sliced

    In a large pot heat the broth, red pepper flakes, and olive oil. When it comes to a boil remove the pot from the heat and stir in the couscous. Wait two minutes and stir in the broccoli and cauliflower. Wait another two minutes – just long enough for the vegetables to loose their raw edge, and ladle into bowls. Top each bowl with some sun-dried tomatoes, and green onions.
    Serves 4-6.

  9. Since you eat a lot of hummus thought you might like this one. My mom got it when we lived in Saudi Arabia so it’s authentic 😉

    Hummus
    1 can chick peas (retain 1/4c of juice)
    1/3 c Tahina (also called tahini-some HEBs carry it and whole foods does too)
    2 1/2 T lemon juice (i usually add more cause i like it)
    2T Olive oil
    1/4 t garlic powder
    5/8 t salt

    Put liquid ingrediants at bottom of blender; slowly add chick peas until well-blended. Put in bowl; top with sprinkling of cayenne pepper and cover with finally chopped fresh parsley. (I omit the parsley cause i don’t like it) Enjoy!

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