Well, here we are in the last week of January. Anyone else think this year is already zipping along? I’ve been watching a lot of “what’s for dinner” videos on YouTube and gathering menu inspiration. I’ve been in a bit of a rut in the kitchen the past couple of years but I’m feeling the urge to get more creative again. I don’t have any recipes from a cookbook this week because I’m still doing a “no buy” month with minimal grocery shopping. Our menu this week uses ingredients I have on hand. But starting in February I’ll be making at least one recipe a week from a cookbook. I also have some recipe series in the works for 2020. Stay tuned for more vegetarian/vegan recipes, easy recipes for inexperienced cooks, budget meals and more.
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Dee’s Menu
Monday
David and I have a meeting in town at 5:30 p.m. and no idea how late it will last. We will need something I can put together in about 20 minutes when we get home. I have leftover turkey tenderloin from Friday night so I’m going to use it in a casserole. I’ll make up a mornay sauce (white sauce with cheese – you can see how to make it in this recipe) and refrigerate it then put brown rice in the rice cooker just before we leave. It will cook and then keep warm. When we return I’ll reheat the sauce, mix it with the cubed turkey, cooked rice and a couple of handfuls of frozen peas. I’ll then put this mixture in a baking dish and bake at 350 degrees for about 15 minutes or until hot and bubbly. Meanwhile I’ll make a salad and we’ll have dinner on the table in no time!
- turkey and brown rice casserole
- tossed green salad
Tuesday
I have an afternoon meeting and may not feel like making anything very elaborate when I get home. I’ll prep all the ingredients earlier in the day so all I will have to do is layer everything, bake until hot and then serve with the pre-prepped lettuce, tomato, green onions and shredded cheese. Easy!
- layered tortilla casserole (vegetarian)
- topped with lettuce, tomato, green onions and sour cream
- tortilla chips and salsa
Wednesday
We have some chicken burgers from Aldi in the freezer that I want to use up. I bought brioche buns the other day to serve them on. I’ll mix up a quick coleslaw as a side dish and already have fresh pineapple cut up. If our son, who is vegetarian, is here to eat with us he can heat up one of the veggie burgers he keeps on hand in place of the chicken burgers.
- burgers on brioche buns
- coleslaw
- fresh pineapple
Thursday
If these sandwiches turn out well I’ll share the recipe soon.
- toasted veggie sandwiches
- leftover coleslaw
- fresh fruit
- baked potato wedges
Friday
- chicken tenders in a special batter (will share recipe later)
- honey mustard dipping sauce
- baked cauliflower
- green beans
Saturday
- Smoked Gouda Potato Soup
- corn bread
Sunday
- Mexican food after church; snack later on for supper
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Hi! Do you have layered tortilla casserole recipe? Thanks!
I’m making this for the first time Tuesday night. If it turns out well I’ll be sharing the recipe here on the blog – hopefully later this week!
Great menu. I’m looking forward to all those recipes you plan to share. I’ve been better about variety since becoming vegan, but extra inspiration is always welcome.
Here’s my menu:
Monday: vegetable soup (leftovers from Sunday)
Tuesday: baked sweet potato with sauté kale and spinach
Wednesday: leftovers from Tuesday
Thursday: garlic potatoes with broccoli cassarole
Friday: leftovers from Thursday
Saturday: jackfruit burgers with chips (fries) and salad
Sunday: jackfruit salad sandwiches
Sounds great! Do you make the jackfruit burgers or can you buy them pre-made? I’ve not seen them here.
I’m planning to make them myself. I generally make my own burgers these days, since most you can buy contain either egg or milk, taste too much like meat for my liking, or are overly spicey.
When I’m making my burgers, I either combine a bit of flour and plant milk with the main ingredient (in this case it would be shredded jackfruit, though I’ve also done it with banana blossom and beans) or use mashed potato as the squishy binding agent… Most often the flour and plant milk option. Then I add herbs and spices, make it in to burger-ish shapes, and stick it in the oven to cook.
Although, if I’m making tofu burgers, I just press the tofu so it’s firm, cut out the shapes from the block, setting aside the “scraps” to be used for a crispy tofu recipe, marinade it for a few hours in whatever herbs and spices I want to be using, and either cook it like that, or coat it in a sort of batter type mixture right before cooking. That method, with the shaping being done with a cookie cutter, is how I made the tofunicorns (tofu unicorns) I made a little while back; I’ve now had tofunicorns both with and without the batter.
You’ve inspired me to try some other burger recipes. I’ve made some in the past with black beans and some with quinoa. They were both good but I haven’t made them in ages. As soon as I have more room in my freezer I’d like to make up a bunch and freeze them for quick dinners.