Monday, January 3, 2011

Meal Plan Monday: New Year, New Plan, Less Pudge

The start of the new year often signals a chorus of quickly forgotten resolutions. The Raleigh Collins are no different are going to try really hard to stick to a new budget (we'll get into this issue later in the week), weekly (as in every week) meal plans and eating less crap. After the bender of junk-food and sugar-filled sludge fest we had over the holidays, all three (yep, including The Tiny) are looking forward to weeks of healthy eating. Without further ado, here's the first meal plan of 2011:

Remember: I don't grocery shop until the end of each week, so our meal plans start with Fridays unlike normal households who start on Mondays...

Friday: Meal out (it was our official "Goodbye to junk food meal" before we start fresh)

Saturday: What else? Collard greens, stewed tomatoes and blackeyed peas, spinach salad and pan seared pork chops

Sunday: Baked Teriyaki Chicken with sauteed spinach

Monday:Oven roasted salmon with honey, ginger, soysauce and lime glaze and roasted carrots (Recipe: In a freezer bag, dump a few tablespoons of honey, about a quarter cup of soy sauce, 1/2 tsp. of ginger and the zest of one lime. Squish to combine and then add salmon. Let it marinate in your fridge for a few hours. About a half hour before you plan to cook, add the juice from the lime.)

Tuesday: Ropa Vieja in the crockpot (This is one of the best recipies I've ever had. It smells like heaven while it's cooking and the longer it cooks, the better it tastes. Put in on either overnight or in the morning and forget about it until you're ready to eat!)

Wednesday: Zucchini Parmesean (Slice Zucchini lengthwise into 1/4" slices. Saute with a little garlic, diced onions and mushrooms, layer in a baking dish with pasta sauce and mozzarella cheese and tomatoes, top with more cheese and bake for ~20 mins at 350)

Thursday:  Seared Chicken with Asparagus and Cashews (This is a F-Factor dish, so it falls in line with our continuous diet efforts; but it seems like it could be a hit- I'll let you know next week... Recipe: Heat sesame seed oil in a pan over high heat, saute 1 1/4 lb of asparagus pieces and cook for 2 mins. Add 1 lb. of diced chicken and cook until browned. Stir in scallions, 2 tbs of fresh ginger and oyster sauce (though, we're using soy sauce) and cook another 2 minutes. Stir in cashews at the end and serve!)

Beatrice Kate will be trying salmon, chicken, broccoli and lentils this week. We're also considering trying a little (very closely monitored) Baby-led Weaning this week. She did really great with asparagus and red bell pepper strips (yep, she tried it and LOVED IT) this weekend and seems to really like the cold veggie sticks on her sore teething gums.
Check back later this afternoon or tomorrow for more about our new budgeting system- it's a doozy.

Find other menu plans and tastier recipes at Org Junkie.

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