Menu Plan Monday- Jan.14

mpm2 2
Good morning, all! I got this up a little later than usual, as I just couldn’t finish it by a decent time last night. Ryan and I are trying hard to be more disciplined in going to bed early, and I needed his encouragment to leave this post, finished or not, and just go to bed!

Monday: Ginger-lime chicken, rice (cooked in broth), salad (using random vegetables that need to be used up before I go shopping)

Tuesday: Spicy Lentil Pot (great vegetarian recipe) with homemade chapatis (Indian flat bread), both from More-With-Less

Wednesday: Dinner at church event

Thursday: Soft tacos- sprouted corn tortillas, ground beef, lettuce, homemade salsa, sour cream and cheese

Friday: Breaded cod (Nourishing Traditions), Papas Chorreadas (also More with Less, recipe below)

Saturday: Dinner with friends- Moose ribs in crock pot with homemade BBQ sauce (still using up the moose my step-Dad brought me last time he visited- so good!), Butternut Squash with 12 cloves of garlic (recipe below) and Italian Salad (Nourishing Traditions)

Sunday: Spud Special Soup with sausage (basically a creamy, comfort food of a soup) to be made in the crockpot- my new method of cooking for Sunday dinners, so that it can truly be a restful day for me.

All right, here are the recipes. These are two of my favorite veggie side dishes!

Papas Chorreadas (Creamy Potatoes)- from More-With-Less

Fry in butter/oil:  1/2 cup onions, diced

                           6 green onions, chopped

                           5 tomatoes, diced

Turn down heat and add:

  • 1/2 cup cream
  • 1 tsp. cilantro
  • 1/2 tsp. dried oregano
  • pinch of cumin
  • 1/2 tsp. salt and black pepper to taste

Stir until combined.

Add 1 cup grated cheese (any kind works)

Pour sauce over boiled potatoes. I like to use a mixture of regular potatoes and sweet potatoes or yams. I chop them in larger chunks and boil til soft.

Butternut Squash with 12 cloves of garlic (from Vista Magazine, Issue 48)

  • 3 Tbsp. extra virgin olive oil
  • 12 cloves garlic, peeled
  • 1/8 tsp. freshly grated nutmeg (I use dried)
  • 3 cups peeled, seeded butternut squash, cut into 1/2 inch cubes
  • Sea salt and freshly ground pepper
  • 2 Tbsp. chopped fresh parsely
  • 4 Tbsp. freshly grated parmesan cheese

Preheat oven to 400 F.

In a 9×13 baking dish, combine oil, garlic and squash. Toss well and season to taste. Cover and cook for 10 minutes.

Remove the cover and cook for 10-15 minutes longer until the squash is golden brown on the bottom.

Add the parsley and stir gently. Sprinkle with the cheese and return to the oven and bake for 10 minutes longer to brown the cheese.

Edit: This post was accidentally posted when it was half finished- my apologies! Not quite sure how that happened!

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

Read Newer Post
Read Older Post

Comments

  1. That butternut squash sounds delicious!

    Have a great week!

    Laura

  2. Lylah, so amazing that you’re in Spain and France! Hope you’re having a wonderful time- can’t wait to see more pics!

    Thanks, Sarah!

    Hi Michelle and Penny- glad everyone’s into the chicken!

    Kimi, we’re even more similar than you think. I actually love a lot of the grains you use, we’ve just had a difficult past year and I’ve taken my usually adventurous cooking down a notch, and am only starting to pick some of it back up again. We love millet and quinoa, especially! I’ve been loving your menus lately, too, just haven’t had much time to comment, only lurk!

    Thanks, Vickie and Stacy, hope you enjoy the recipes!

    Ange, I totally forgot to ask you to bring something! :) Or, I just wanted to make it all anyways… you decide which is true. Hope you like moose- we think it’s awesome.

  3. Haven’t been reading any blogs for a while and happened to just check-in on yours while E is being put to bed… So, we’re having moose ribs? Mmmmmm. Ha-ha. You haven’t told me what we’re bringing yet. :o)

  4. Wow your menu looks very good. I am going to check in here each Monday. We try to eat healthy and while I post on Monday’s, I post what my teenagers eat and not what my husband and I eat. We tend to eat vegetarian. The squash looks great!!
    Blessings,
    Vickie@PursuingSimplicity

  5. I love your recipes. I have a link to a blog that posts a new crockpot recipe everyday on my blog. I can not wait to try the
    Papas Chorreadas

  6. Sounds great! I can’t get over how similar we cook! Though right now I have added in a bunch of lesser known grains, we really do have similar tastes. :-) We are both even using sprouted corn tortillas this week! How many people do that? ;-)

    I want to try your squash recipe, that sounds great.

  7. Mmmm…ginger-lime chicken sounds delicious! Chicken is on my plan for tonight as well.

  8. hello from Canada.:)it sounds so delicious,The ginger lime chicken is yummy sounding.Have a great week.

  9. Ginger Lime chicken looks great, as does the moose! That is one of my favorite ways to make ribs (when hubby isn’t slow-smoking them on the grill! :)

    Have a great week!

    PS – I added your site to my blogroll; I so enjoy reading it!

  10. just a big HELLO from Spain….thought I’d take a cafe con leche break and visit. love the potato recipe….as a matter of fact…you’re whole week looks great. we’re having pizza and salad tonight. blessings…lylah..oh, check out france pics on the lylah blog :-)