Meal Plan Monday in MA

8 01 2010

I’m beginning to think that I should switch to Meal Plan Fridays since I’m not great at planning dinners first thing on Mondays. So this is either really late for this week or a bit early for next, but here goes:

Friday: Baked fish and vegetable soup.

Saturday: Pizza and Salad

Sunday: Hot dogs and pink potato salad, Soup

Monday: Teryiaki Chicken with fried rice (onions, peas & carrots)–recipe from Dream Dinners cookbook

Tuesday: Baked Pork Chops with mashed potatoes and a sauce made from evaporated milk

Wednesday: Pork and Pink Bean Sautee–Leftover pork cut into pieces and mixed with beans and spinach

Thursday: Pasta & Sauce, or leftovers

Friday: Baked Tilapia with cracker crumbs

Saturday: Leftovers, or Pasta & Sauce (whatever doesn’t happen on Thursday!)

Sunday: Frozen Lasagna (recipe from Best Make Ahead Recipes)


Happy eating! Check out I’m an Organizing Junkie for more ideas. To find this week’s MPM, click here.

She’s also got a list of links for freezer recipes here.





Vegetable Stock

10 07 2008
 
vegetable stock
before

I use vegetable stock and broth in a lot of my cooking, but MSG gives me headaches. It is next to impossible to find anything affordable! So here is my 1st attempt at boiling the menagerie of leftover veggies (1 part veggies to 1 part water, more or less) from my pantry and fridge. There’s also a nice big bunch of parsley from to container on our back porch. I’ll update later with an after photo to see if it actually came out.

after!

after

 UPDATE: The broth came out nicely, but I couldn’t use any of the boiled veggies, since I had added onion skins and veggie peelings to the pot. Here is a picture of the broth with some peppercorns and allspice berries being brewed up to make a tasty brine for our Christmas in July turkey.





Soup’s On!

9 06 2008

I made this recipe (very loosely adapted from Jacques Pepin’s Fast Food My Way book) and it is yummy, simple and delicious! Thank you to Jennifer for reminding me of my sojourn in France where a bowful of soup preceded every meal; a very heathy and cheap addition to any diet. In his recipe, Jacques Pepin recommends shredding the veggies on a box grater, but after 5 minutes of trying to shred eggplant, I gave up and cut my veggies into very small dice. I used a handheld immersion blender to create a smooth texture, but you could also process it in small batches in your blender. The grits help thicken the soup. Sorry, there is no picture, since the eggplant cooked up to a gray and depressing color so next time I’ll have to take a “before” pic.

Vegetable Soup:

Boil 5 cups water in a large saucepan. Add 1 tsp salt and 4-5 cups diced (tiny, tiny) veggies. Today’s soup had one small eggplant, 1/2 red onion, 1/2 zucchini, and 2 carrots. (Other good vegetables include button mushrooms, potatoes, broccoli, cauliflower, cabbage…actually, I can’t think of a bad veggie) Bring water back to a boil and boul, uncovered, until vegetables are softened. Sprinkle 3 Tbs instant grits (or polenta, yellow cornmeal, or tiny pasta) and cook for 2-3 minutes longer over low. Puree! Makes about 6 cups of soup. Serve each bowl with a tsp of olive oil (or a little milk or cream) and a few Tbs of shredded cheese (swiss is nice!)