I’m writing this menu on Sunday evening after looking at our calendar for the week ahead. We kick off the week with several meetings between the two of us then things ease up the rest of the week. I’ve got three vegetarian meals planned this week plus a new menu feature.
DEE’S MENU
Disclosure: This post contains affiliate links which help pay for website costs and my Earl Grey obsession.
As an Amazon Associate I earn from qualifying purchases. Read more here.
Monday:
I have a 5:15 meeting and David has one at 6 p.m. Looks like we’ll be eating rather late.
- roasted potatoes/zucchini/carrots/peppers/onions topped with grated cheddar
- coleslaw
- jalapeno cornbread
Tuesday:
We both have a 4:30 meeting so I’ll make the lentil rice casserole before I leave and then reheat when we get home.
- Lentil Rice Casserole
- flour tortillas
- salad
- green beans
Wednesday:
I have an afternoon meeting in OKC which generally runs from 1-3 p.m. I should be home by 5 and then have choir rehearsal at 7 p.m. David has an event at 6:30 p.m. Sounds like a good day for the slow cooker!
- pork chops in slow cooker
- leftover Lentil Rice Casserole
- Asian style frozen veggies
- salad
Thursday:
New Feature: I’m going to start picking one recipe a week from one of my many cookbooks. This main dish comes from Vegetarian Cooking For Everyone by Deborah Madison.
- Summer Spaghetti with Corn and Tomatoes
- leftover jalapeno cornbread
- tossed green salad
Friday:
At home date night:
- Chicken in Caramelized Onion and Apricot Cream Sauce
- baked potatoes
- asparagus (or broccoli if I can’t find decent asparagus)
- tossed green salad
Saturday:
We haven’t gone out for a nice dinner in awhile. I think this sounds like a good Saturday night plan.
Sunday:
We’ll eat lunch out after church and something simple for supper.
WHAT’S COOKING AT YOUR HOUSE?
This post is linked up at I’m an Organizing Junkie. Check it out for more menu ideas!
That’s a great menu. Also, I love the new feature; the new feature seems like a great way to try new recipes.
Here’s my menu for the week:
Monday: ginger tofu with roast potatoes, maple roast parsnips, root vegetable mash, and sprouts.
Tuesday: baked potato with cheese and chives, plus green beans.
Wednesday: boiled potatoes and carrots,, served with broccoli in parsley sauce.
Thursday: leftovers from Wednesday.
Friday: BBQ jackfruit wraps, plus salad.
Saturday: leftovers from Friday.
Sunday: I haven’t decided yet.
I have a pretty large cookbook collection which I rarely use. I decluttered some but really don’t want to get rid of the rest. I figure if I start cooking from them I can justify keeping them – ha!
The ginger tofu with roast potatoes sounds very interesting. Did you create the recipe or do you have a link?
LOL! Love your justification there. Sounds good to me. 😉
I created it. Once you know how cooking tofu works, it’s easy enough to just change up the spices you marinate it in, or coat it in right before cooking. When I do “crispy tofu” it’s usually chinese five spice and a bit of cornflour. For the ginger tofu, I just coated my pieces of tofu – left slightly larger than I usually do for crispy tofu, since the smaller pieces cook quicker, and I wasn’t looking for fast cooking and crispyness – in some ginger, and dry fried them in the frying pan (because we don’t have a wok). The good thing with tofu is, it doesn’t matter how cooked it is, as long as you think it’s how you want it, since you can even eat it without cooking it, so I just go with my gut when trying new recipes with it, apart from the odd time when I bother to actually follow a real recipe.
I’ll have to give that a try.