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Menu Monday ~ January 27, 2020

January 27, 2020 By Deanna Piercy 6 Comments

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.

Menu Monday

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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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Menu Monday

 

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Filed Under: Menu Monday

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Comments

  1. Jennifer Park Cox says

    January 27, 2020 at 7:51 am

    Hi! Do you have layered tortilla casserole recipe? Thanks!

    Reply
    • Deanna Piercy says

      January 27, 2020 at 2:26 pm

      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!

      Reply
  2. Tori says

    January 28, 2020 at 12:17 am

    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

    Reply
    • Deanna Piercy says

      January 28, 2020 at 9:30 am

      Sounds great! Do you make the jackfruit burgers or can you buy them pre-made? I’ve not seen them here.

      Reply
  3. Tori says

    January 31, 2020 at 11:57 pm

    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.

    Reply
    • Deanna Piercy says

      February 1, 2020 at 11:50 am

      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.

      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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