Here is the first weekly menu plan with recipes... I usually plan for 6 dinners since we usually go out or order in one night a week. Some info about our menu... We usually eat vegetarian at least 3 times per week. If you think your husband won't do this, just try it! If Nick will eat meatless, anyone will! We don't eat perfectly by any means, but we do our best. The food we eat is healthy, but still very tasty! I have included links to recipes if they aren't my own which should tell you the number of servings. My recipes are made to serve two. Some recipes, I left the amounts up to you (the green beans for example) make as much or as little as your family will eat! Unless otherwise mentioned all pasta, rice, bread, etc... is whole grain, all produce is organic, and all meat is organic. I haven't switched all our dairy over to organic yet, but when it isn't organic I make sure there is no rBST (a yucky artificial growth hormone). Cabot doesn't use any milk containing antibiotics or rBST, so I generally use their cheese and sour cream or Trader Joe's. Check labels to find out which to use in your area. That said... here's the menu!
Day One.
Portobello Lasagna Rollups
Green Beans with Garlic
Green Beans: Steam fresh green beans 5-7 minutes until crisp-tender. While they are steaming, mince a couple cloves of garlic (or more!). Heat 2 tablespoons olive oil in a heavy bottom pan, saute garlic 1-2 minutes until softened and fragrant, being careful not to burn. Turn off the heat, toss the steamed green beans in the garlic add salt and pepper and serve.
Day Two.
Shrimp Tacos with Avocado Green Salsa
"Refried" Black Beans
Shrimp Tacos
Ingredients
1/2 lb raw medium shrimp, peeled and deveined
1 chipotle pepper in adobo (in a can, sometimes by the ethnic food... ask at the store)
1 tsp chili powder
1 TBSP olive oil
salt and pepper
4-6 whole wheat flour tortillas (depending on how many tacos you eat!)
1 avocado
1 cup green tomatillo salsa (I love Pace)
1 lime
cilantro
Additional topping ideas: shredded red cabbage, thinly sliced red onion, cucumbers...
-Mince chipotle pepper with a little sauce, add chili powder, a little salt and pepper, and olive oil. Toss the shrimp in the mixture and cook on your grill or inside on a grill pan about 2 minutes on each side. Grill the tortillas until charred and pliable. Chop avocado and gently mix into the salsa. Serve tacos with cilantro and lime for garnish and with any additional toppings you'd like!
"Refried" Black Beans
1 can organic black beans
Skim milk
Shredded cheddar cheese (try Cabot's Habanero Cheddar!)
Cumin
Cook beans in a saucepan over medium heat until warm. Using a spoon, mash the beans in the pan until they are mostly smooshed (very technical word there). Add enough milk to thin the beans to "refried" consistency. Add a small amount of cheese (it doesn't take much!) and a sprinkle of cumin.
Day Three.
Split Pea Soup
Whole Wheat Baguette
Day Four.
Turkey Meatloaf
Mashed Potatoes
Garlic Brussels Sprouts
Garlic Brussels Sprouts
Steam fresh brussels sprouts 5-7 minutes until crisp-tender. While they are steaming, mince a couple cloves of garlic (or more!). Heat 2 tablespoons olive oil in a heavy bottom pan, saute garlic 1-2 minutes until softened and fragrant, being careful not to burn. Turn off the heat, toss the steamed brussels sprouts in the garlic add salt and pepper and serve.
Day 5.
Chicken and Black Bean Enchiladas
Brown Rice
Chicken and Black Bean Enchiladas
Ingredients
Filling:
1 chicken breast, cooked and diced or shredded (often I buy a whole chicken, cook it, shred it, separate it into three containers and freeze it. Each container does one casserole type dinner).
1 can black beans, partially drained
1 TBSP cumin
1/2 cup green tomatillo salsa
1/2 cup shredded cheddar cheese (Try the Cabot Habanero, again!)
Enchiladas
4-6 whole wheat tortillas
1/2 cup green tomatillo salsa
1/2 cup sour cream
1/4 cup shredded cheddar cheese
-Combine filling ingredients in a large bowl and divide amongst the tortillas. Roll up each enchilada and place in a greased baking dish. Combine the remaining salsa and sour cream and pour over the enchiladas. Sprinkle with additional cheddar and bake at 375 until bubbly (about 20 minutes?). Serve with cooked brown rice.
-Combine filling ingredients in a large bowl and divide amongst the tortillas. Roll up each enchilada and place in a greased baking dish. Combine the remaining salsa and sour cream and pour over the enchiladas. Sprinkle with additional cheddar and bake at 375 until bubbly (about 20 minutes?). Serve with cooked brown rice.
Day 6.
Tuscan Vegetable Soup
http://www.foodnetwork.com/recipes/ellie-krieger/tuscan-vegetable-soup-recipe/index.html
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