Melody's Menus

…what's cooking in my kitchen

Whole 30 meals for the last couple of weeks… January 24, 2015

Filed under: Uncategorized — Melody @ 9:00 pm
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I made up a menu plan and just didn’t post it here.  Still doing Whole30 and about halfway through – here are some of the meals I’ve been enjoying!

Almond Flour coated chicken tenders with Carrot & Zucchini “Fries” (it’s just roasted carrots and zucchini, but it is great!)

Pan Roasted Lemon Chicken with vegetables, Roasted Brussel Sprouts and Roasted Parsnips

Crock Pot Carnitas with salsa, lettuce, tomato, onion and avocado (leave out the sugar on the salsa)

Adobo Seasoning for Carnitas

Chicken Avocado Lime Soup

Beef Tagine with Butternut Squash, Steamed Broccoli & Salad

Hamburgers (bunless for me!) and Potato Salad

Salmon, Sweet Potato, and Steamed Broccoli

Garlic Chicken Legs, Couscous (for the non Whole30 people), Steamed Broccoli

Pork Loin, Mashed Potatoes (made with chicken broth), side salad

They were all great!

 

Menu Plan for 1/5/15-1/11/15 – Week 1 of Whole30 January 5, 2015

mealplanmonday_v2

I started Whole30 on 1/2/15, but this post covers all the recipes since then.  Looking forward to a great week!

Breakfasts: Eggs with veggies on the side – kale, asparagus, spinach, sweet potatoes, onions/bell peppers – whatever is in the refrigerator!  Also some leftovers from Sunday’s potluck – I brought Whole30 complaint Sausage Breakfast Casserole (made with homemade sausage – I impressed myself with that one too!).

Lunches: Usually leftovers from supper or from a soup made previously in the week, sometimes salad with whatever I have available thrown on top of it.

Suppers:

Monday, 1/5: Fajitas, served over mixed greens for me (spinach, romaine, a touch of cilantro) and with tortillas for the rest of the family.  Today’s fajita recipe: 2 peppers (I picked red and yellow), 1 sweet onion, 1/2 red onion, 4 oz. mushrooms all sliced and thrown into a skillet with some coconut oil.  Add about 2 pounds of sliced chicken breast and 4 TBSP of taco seasoning.  Cook until the chicken is done.  Serve over lettuce/greens and top with tomato, cilantro, and avocado.  Yum!

Tuesday, 1/6: Leftover Chicken Vegetable Soup with some extra chicken from the one we roasted thrown in, and probably a salad.  I impressed myself by making the stock for this soup (the recipe tells you how) so it is completely made from scratch.  I made a few substitutions for some spices I didn’t have on hand, but overall left the recipe unchanged.  It is fabulous.  I now love sweet potatoes in soup.

Wednesday, 1/7: Crockpot Italian Meatballs in Marinara Sauce, served with garlicky spinach for me and on top of spaghetti noodles for the non Whole30 eaters in the family.  Maybe with more salad, because I still have 2 heads of romaine lettuce to use up. 🙂  I’ve made these meatballs before and we all really enjoy them.

Thursday, 1/8: It’s leftover night!  In addition to the recipes above, we have non-Whole30 compliant chili and Whole30 compliant Chicken Tortilla soup (also great!) in the freezer.

Friday, 1/9: Time for some chili!  I’ve made this chili before as well and really enjoyed it.  With our usually chili with beans off the table, it’s past time to make this one again.  Planning on topping it with some avocado and red onion.

Saturday, 1/10: It’s time to re-evaluate what leftovers we have in the refrigerator and freezer.  If I need to, I’ll cook up some chicken breasts seasoned with garlic salt and roast some vegetables (we have carrots, parsnips and butternut squash on hand).

Sunday, 1/11: Heading to another potluck – pretty sure I’m going to make Crockpot Minestrone Soup!

Linking up with Orgjunkie again for Menu Plan Mondays.

 

Lentil Soup/Stew January 10, 2012

Filed under: Uncategorized — Melody @ 11:31 pm
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Wish I could remember who I got this from so I could give credit!  This is so quick and easy (and healthy too, I love when I can cook with all fresh ingredients!)

Ingredients:

1 pound Lentils, dried
4 cups Chicken broth, reduced sodium (1 box)
4 cups Water
3 stalks Celery, diced
3 Carrots, diced
2 medium Onions, diced
2 cloves Garlic, minced
1 tsp Parsley, dried
1 tsp Basil, dried
1 tsp Oregano, dried
1/2 tsp Garlic powder
Large pinch Red pepper flakes
  Black Pepper to taste
  Table salt to taste (I don’t use any)

Directions:

Throw everything into the crock, and stir. Cook on low for 6-8 hours. Near the end of the cooking time, give it a stir and add more water or broth if you want it soupier.

Serves 12, 1 cup/serving

 

Menu Planning 1/2-1/8/2012 January 1, 2012

Filed under: Uncategorized — Melody @ 11:39 pm
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Monday: leftover chili + leftover macaroni and cheese = chili mac!

Tuesday: Beef Stew in the crockpot (have to have something easy to get back into the normal routine!)

Wednesday: Taco Bar (or Taco Salad)

Thursday: eating out at Red Robin

Friday: Leftover Buffet aka whatever you can find in the refrigerator!

Saturday: date night, yay!

Sunday: Dollar Sunday @ church (meaning, who knows what I’ll be eating?) and either leftovers or potluck for supper

 

Menu Plan 8/29-9/4 August 29, 2011

Filed under: Uncategorized — Melody @ 7:42 pm
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Finally back to menu planning… and I added in breakfasts for the week as well!

Breakfasts:
Monday: Pancakes
Tuesday: Crockpot Oatmeal (we can pretend it is autumn, right?)
Wednesday: Homemade Egg McMuffins
Thursday: Leftovers from oatmeal or Cheerios, berries and milk
Friday: Triple Berry Smoothies

Dinners:
Monday: Spaghetti Italian with French Bread
Tuesday: Chick Fil A before soccer practice! 🙂
Wednesday: Tender Barbecue Chicken, mashed potatoes, honey roasted carrots
Thursday: Leftover Buffet
Friday: Dinner on the road…

Linking up with orgjunkie.com again!

 

Taco Soup February 1, 2011

Filed under: Uncategorized — Melody @ 6:39 pm
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There are so many variations of taco soup out there. I have no idea where I picked this one up but we love it! Like all good recipes, it has been modified a bit over the years.

Ingredients:
1 pound ground turkey or 93/7 ground beef (optional, it is good without as well)
1 large onion, chopped
1 pkg taco seasoning mix or homemade equivalent (8 tsp)
2 cups frozen whole kernel corn (or one can)
1 14.5 oz low sodium chicken broth
1 14.5 oz can black beans, undrained
1 14.5 oz can white beans, undrained
1 14.5 oz can refried beans
1 14.5 oz can Rotel tomatoes & green chilies
1 14.5 oz can no salt added diced tomatoes

Brown ground turkey or hamburger in skillet. Soften onions in skillet while cooking meat. Drain if needed. Add meat/onion mixture and all other ingredients to a large pot or crockpot. Simmer uncovered for 1 hour or until ready to serve, or cook in crockpot until ready to serve (4 hours on high or 8 on low… all ingredients are already cooked though so it may not take that long).
Serve with shredded cheddar cheese, sour cream and tortilla chips or strips.

Makes about 14 one cup servings.

 

Menu Planning 1/10-1/16 January 9, 2011

Filed under: Uncategorized — Melody @ 3:55 pm
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This week I’m working on using up what is in the freezer and in the pantry!  We are looking at a cold and snowy week… and I am feeling like the holidays just ended after finishing up a birthday party yesterday… so I’m taking it easy (again).  I’ll get back to actual cooking, baking and blogging soon… but this week I am glad for relatively easy *and* healthy options!

Monday: Slow Cooker Creamy Potato Soup (new recipe for us!)
Tuesday: Lentil Stew (crockpot meal, recipe to come)
Wednesday: Slimmed Down Chicken Spaghetti (from the freezer) 🙂
Thursday: Velvety Vegetable Cheese Soup with salad
Friday: Leftover Buffet
Saturday: Southwest Turkey Burgers on Honey Wheat rolls (side TBD… probably sweet potato fries or similar)
Sunday: Slow Cooker Chicken and Dumplings (we add lots of baby carrots in with this for more veggies and more color too) with green beans