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Menu Plan Monday…

December 14, 2009 By Deanna Piercy 5 Comments

Click above for more menu ideas.

We did pretty well with our vegetarian eating last week. Chris ended up not being home Friday night so I added bacon to our “breakfast for dinner” meal but otherwise I did meatless meals all week.

Lisa and I went to Norman on Thursday and we hit a couple of health food/natural foods stores. I stocked up on organic rice, pasta, cheeses and frozen vegetables. I am basing my meals this week on items included in the organic produce box I picked up Tuesday. I’ve made eggplant parmigiana once many years ago but eggplant isn’t a vegetable I’m in the habit of buying. There was also a bunch of kale, something I’ve never cooked, nor even tasted. Because I’m not sure of the family reaction to it, I made sure there would be an additional vegetable plus a special dessert. We aren’t in the habit of having desserts but I have a surplus of organic apples so I figure this will be a fun way to use some of them.

Monday:

  • macaroni and cheese
  • roasted kale
  • candied carrots
  • apple cobbler or pie

Tuesday:

  • eggplant parmigiana
  • tossed green salad
  • garlic toast

Wednesday:

  • red beans and rice
  • andouille sausage
  • potato salad
  • bread or rolls

Thursday:

  • We are going Christmas caroling with the young adults group we lead and then out to dinner afterwards.

Friday:

  • cream of broccoli soup
  • homemade rolls
  • homemade chocolate chip cookies

Saturday:

  • We are celebrating the birthday of one of the people in our young adults group so we will be going out to eat and attending her party.

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Filed Under: Dee's Kitchen, Menu Monday Tagged With: Menu Plan Monday, menus, vegetarian

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Meatless Monday… »

Comments

  1. Mary Ann Kelley says

    December 14, 2009 at 1:34 pm

    Deanna, you might want to try the Mexican Corn Chowder from M4M. It is fabulous and omitting the chicken shouldn't be a problem at all. You could even use vegetable stock if you prefer not to use chicken stock.

    Mexican Corn Chowder

    * 2 cups cooked chicken
    * 1/2 cup sauteed onions
    * 1-2 cloves garlic, minced
    * 1 can chicken broth
    * 1/2 – 1 tsp cumin, ground
    * 2 cups half & half
    * 3 cups monterey jack cheese, shredded
    * 2 cans creamed style corn
    * 1 can green chilies, chopped & undrained
    * 4 oz. jar pimiento, diced (optional)
    * fresh cilantro or parsley, optional
    * tortilla chips, optional

    Combine chicken, onions, garlic, chicken broth, and cumin; bring to boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, chilies, and if you like things a little on the hot side, you can also add hot pepper sauce (not on the grocery list). Cook and stir over low heat until the cheese is melted. Stir in pimiento. Serve immediately. Garnish with cilantro, parsley, and tortilla chips, if desired.

    Reply
  2. Deanna Piercy says

    December 14, 2009 at 2:05 pm

    That sounds wonderful! For now, Chris has decided not to worry about me using up the homemade chicken broth I have in the freezer so that's fine. After David's bout with diverticulitis, he has been avoiding corn (his favorite!). I'll bet cream style wouldn't be as much of a problem, though. He would be thrilled if I served him this. I'll put it on next week's menu. Thanks!

    Reply
  3. Deanna Piercy says

    December 14, 2009 at 2:08 pm

    Btw, for anyone reading these comments, check out Mary Ann's site, Menus4Moms:
    http://menus4moms.com/

    Reply
  4. Mary Ann Kelley says

    December 14, 2009 at 2:15 pm

    I wonder if it would help if you strained the corn before putting it in?

    Reply
  5. Deanna Piercy says

    December 14, 2009 at 2:18 pm

    I wondered about that. Or puree-ing it really well. We all know corn isn't very digestible. 😉

    Reply

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I’m Dee, a Francophile with a hippie heart, trying to create a beautiful life in the country while dreaming of Paris.

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