Menu Plan Monday- May 12

After a busy weekend with my extended family on Saturday and then our little family on Sunday (Happy Mother’s Day to you all!), I decided that a fairly simple week of cooking was in order.

Notice I’m also posting this after 8am, as I nurse my little one (who had his first decent sleep in two weeks), and while my daughter sleeps in (much, much needed rest for her). I myself slept til 7:30, except for getting up just before 6 to feed the baby once. We’ve all had too many late nights, and after a full weekend, a good night’s rest was in order. Ryan and I actually made it to bed by 10:00 sharp last night, which was exactly what we needed (and a rare event these days as we’ve been busy and gotten into the bad habit of staying up too late)!

So here’s this week’s simple and unadventurous menu and a favorite recipe below:

Monday: Clean-out-the-fridge leftover meal with a hearty salad.

Tuesday: Polynesian Chicken Dinner (from the The Allergy Self-Help Cookbook) over brown rice

Wednesday: Salmon (filets baked with lemon juice, butter and dill), quinoa (served like rice) and steamed broccoli

Thursday: Cream of Tomato Soup (using homemade broth, butter, honey as substitutes), salad and bread

Friday: Meatloaf (Nourishing Traditions), Dijon Scalloped Potatoes (recipe below), asparagus.

Saturday: South of the Border Pie with taco toppings (ie. chopped lettuce, tomatoes, cheese and sour cream)

Sunday: Spiced Chicken legs (NT), Papas Choreadas (using sweet potatoes)

Dijon Scalloped Potatoes (from How It All Vegan!)

  • 1 medium onion, chopped
  • 1 tsp turmeric
  • 2 1/2 Tbsp olive oil
  • 1/3 cup flour
  • 1/2 cup vegetable stock or water (I use chicken broth often)
  • 1/4 cup Dijon mustard
  • 2 cups soy milk (I don’t use or recommend soy- I use organic cow’s milk)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp Bragg’s or soy sauce
  • 3-6 stalks green onions, chopped
  • 6 medium potatoes, sliced into coins

1) Preheat oven to 375 F. In a medium saucepan, saute the onions and turmeric in oil on medium-high heat until the onions are translucent.

2) Mix in the flour, stirring constantly for about 2 minutes, until mixture is dry.

3) Slowly stir in all remaining ingredients. Stir until well mixed and there are no flour lumps. Set aside.

4) Start laying sliced potatoes in a lightly oiled 9 x 13 baking pan or casserole dish. Do a layer of potatoes, then a layer of sauce, and repeat until finished.

5) Bake uncovered for 45-60 minutes. Makes 4-6 servings. We also enjoy it with cheese sprinkled on top and melted in the last few minutes of cooking!

Thanks for hosting, Organizing Junkie!

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


  1. Oh, I just love your menu–and Nourishing Traditions, yay–I read that book–it is awesome:)

    My menu is up too, and I am so glad I came by yours:)

    I hope you don’t mind, I will be back:)



  1. […] Wednesday (Vegetarian)- Indonesian Rice with Peanut Coconut Sauce or Baked Beans with Dijon Scalloped Potatoes […]