This Week's Menu Oct 21 - 27, 2012

SUNDAY: Two Pot Chili
I call this Two Pot Chili because I have to make two batches every time I make chili. One with beans no meat, one with meat no beans. The girls do not like meat chili, my husband can't have beans. I like both so I mix the two in my bowl when done.

They both start the same, 1 small diced onion, 2 minced cloves of garlic, 1 Cup diced tri-colored peppers (I always have a couple frozen bags of these on hand. Kroger/Fred Meyer or Whole Foods carries them.) Once sauteed I take a small amount of this mix and put it in a smaller pan.
Big pan gets 1 lb. sauteed chicken sausage (I get mine either from Central Market in the meat deli or Whole Foods at the meat counter) and one diced jalapeño pepper. I dice up a few more and set them aside for Mr. to add to his own, he likes extra spicy. I add one box of Pomi Stewed Tomatoes (save about 1/2 Cup for the small pan), chili powder, cumin and salt to taste.

In the small pan I add 1 Can of beans (the kind depends on my daughter's mood. I let her pick. I use Eden Organic brand because their cans are BPA Free.) 1/2 Cup of the Pomi Tomatoes, garlic powder, a dash of chili powder, cumin and salt to taste.

I don't measure the seasoning. I know, I know, it's one of the things that make keeping a food blog a little difficult. I'm one of those people that goes into the kitchen throws a bunch of stuff into a pot, tastes, and adds a little of this and that. I'm trying to keep track of measurements now I swear. If I had to guess I would say 1-2 TBSP of cumin, 1/2 tsp garlic powder, 1/4 tsp chili powder, 1/4 tsp salt.

I let both pots simmer for 20-30 minutes or longer, really chili is one of those things that gets better the longer it simmers. I serve the girls theirs with noodles or bread.

MONDAY: Spaghetti with meat sauce

TUESDAY: Pinterest Salmon
Oh I love Pinterest. I've been in a bit of a recipe repeat rut lately. So I went to Pinterest and typed "salmon" in to the search. One of the many recipes that popped up was this gem. Not only did I have all of the ingredients, but it was easily adaptable to the needs of my family.

I used 1 TBSP Agave, 2 TBSP Annie's Dijon Mustard ("honey mustard" my husband can eat)
2/3 C. crushed Kettle Potato Chips in place of Panko (husband can't have Panko, but loves some Kettle chips, I used the crumbs from the end of a bag, which is pretty greasy. So I eliminated the oil from the recipe)

This was really good and will definitely be added to our menu in the future.

WEDNESDAY: Vegetable Soup
It has been so cold and rainy here. Hello rain season in Seattle. I have switched my usual breakfast for dinner once a week to soup once a week. Sometimes more if I feel like it. Usually I start with diced onion, celery and carrots sauteed until soft, then add whatever stock and veggies I have on hand. This night it was broccoli, cauliflower, potatoes, tomato, chicken stock, ground turkey (browned and cooked through,) thyme, garlic and salt to taste. I just let it simmer until the veggies are cooked. Sometimes I throw it all in the crock pot so I don't have to worry about cooking at dinner time.

THURSDAY: Slow-cooker Garlic Chicken with Quinoa
I used boneless chicken breasts and skipped the browning step. I substitute Oat Flour for the white flour. I cooked the quinoa plain and served the chicken and sauce over top. Yummy. Again, another keeper.

FRIDAY: Turkey Meatloaf Muffins with Mashed Potatoes

This Week's Menu Sept 30 - Oct 6

At the beginning of the week, usually Sunday or Monday, I try to meal plan for the week. This just makes me saner, saves time and money. I am more likely to stick to a shopping list if I have a menu plan. Let's face it, with all of the non-traditional, organic items we have to purchase I can use all the money saving I can get. I also get a box of organic produce delivered on Monday mornings. I try to meal plan around its content, if I can.

I will make a big salad on Monday to have on hand as an extra option during the week. I usually eat this for lunch most days. I try to do soup once a week with leftovers or random veggies I have on hand. My family also gets a kick out of "breakfast for dinner" about once a week as well.

SUNDAY
This is a basic thrown together meal that I make a lot.

3 Salmon Filets lightly dusted with garlic powder, ginger, onion powder, salt and pepper. Baked at 375° for 20 - 25 minutes until cooked (internal temp of 145°)
Steamed Broccoli
Buckwheat with sauteed onion and garlic.
Buckwheat is one of our go to grains. I always have it on hand. It cooks up similar to rice and is hearty and healthy. It is gluten free and one of the items my husband can eat. We use it in place of rice and noodles in a lot of dishes.
The girls split a salmon filet or DH takes it to work in his lunch the next day.

MONDAY
Baked Italian Chicken Sausage
I get the sausage in the meat department of our local grocery store or at Whole Foods.
Baked Red Skin Potatoes tossed in olive oil with paprika, rosemary, garlic and salt,
Edamame (for the girls) and Salad (for the grown ups.)

TUESDAY
I had a rough night with the baby. And, thanks to the full moon, my oldest was in full on melt down mode after school. Lack of sleep and patience called for take out. I fed the kids left over mexican rice, mixed vegetables and hot dogs. I try to make healthy food, but it doesn't always work out. I have learned to pick my battles when it comes to food, time and sanity. My menu called for Pablano Chicken, Quinoa, Roasted Cauliflower and Carrots. Instead we had Thai food.

WEDNESDAY
Pablano Chicken, Mexican Buckwheat, Roasted Cauliflower and Carrots.
The chicken recipe is a Martha Stewart recipe that we love. I have altered it to suit our family. I use 1-2 peppers depending on the size, and use 1/2  cup of Coconut Milk instead of the cream. This time I baked the chicken because I had the oven on to roast the veggies. Sometimes we grill or saute it, depends on the weather and my mood.

THURSDAY
Breakfast Dinner!
Buckwheat Pancakes, Bacon (Hormel All Natural, it's nitrate & sugar free), Bananas, and Blueberries.
The pancakes are great, the whole family loves these and usually there aren't any left over.
1 cup Buckwheat flour, 2 tsp. Baking Powder, 1/2 tsp. Salt, 1 cup Milk, 2 TBSP Safflower oil, 3 TBSP of Apple Sauce, 1/2 tsp. Vanilla, 1 tsp Cinnamon. Mix all ingredients together with a whisk, cook on skillet like regular pancakes.

FRIDAY
Baked Lean Cut Pork Loin dusted with garlic, salt, and pepper. Quinoa with thyme and garlic with salad for the grown ups and red kidney beans for the kids.

SATURDAY
Saturdays are usually a leftover or spaghetti night, something low key so I can have a break from the kitchen.