Menu Plan March 9-15

Last week was a perfect lesson in why menu planning is important.

I had an outpatient procedure done on Thursday morning. I have always had a hard time with anesthesia, and last week was no exception. I'm still feeling a little fuzzy-headed, truth be told. If I had not had a menu plan in place with groceries purchased, my family would have gone without meals for the past few days. I was just not capable of thinking about those things. My menu plan saved us!

Let me just take a minute to brag on my husband. He has taken such good care of me and is still doing so. He even installed an app on his phone so he could keep track of my meds and when I needed to take them. I have felt so loved. I do have to keep reminding him not to squeeze my left hand where the IV was. It's still sore. But it's a small price to pay to know he cherishes me.

Now on to this week's menu:

Monday
Salisbury steak, mashed potatoes

Tuesday
Chicken sausage and veggie hash, herbed quinoa

Wednesday
Baked egg rolls, garlic sesame noodles

Thursday
Moroccan chicken, steamed cabbage

Friday
Homemade pizza

Saturday
Chili, skillet flatbread

Sunday
Roast beef gyros, Parmesan couscous

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Menu Plan March 2-8

Yay! Yay! March is here!

Which means spring is right around the corner. I don't know about you, but I am ready for warm weather and green grass. And strawberries. I love strawberries when they're in season. Here in the Deep South, spring is strawberry season. Yay!

This week is going to be busy. I'm having an outpatient procedure done on Thursday, so I'll be out of commission for most of the day. Tuesday I have to have pre-op bloodwork done, so that will take a couple of hours.

Our church is hosting our annual missions conference starting Wednesday. We have visiting missionaries share their ministries with us. We provide all the meals for each family while they're with us. Friday is a special night, because we have an International Dinner. Everyone brings a dish from a foreign country to share. I'm making Israeli couscous salad and probably some bread. I haven't decided what kind of bread yet, though.

Now here's what I've got on my menu this week:

Monday
BBQ chicken sandwiches(crockpot), coleslaw

Tuesday
Sausage tortellini soup, crusty bread

Wednesday
Chicken pot pie, mashed potatoes

Thursday
Pizza (probably takeout since I'll be taking it easy)

Friday
International Dinner at church

Saturday
Grilled steaks, twice baked potatoes

Sunday
Panko crusted salmon, spinach Parmesan

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Chicken Sausage and Veggie Hash

I'm always searching for new recipes for quick lunches for the family. Since we're all home every day (I homeschool the kids and hubby works from home), I have to come up with lunch. Every day.

I used to rely on leftovers for next day lunches, but with a growing teenage boy in the house, leftovers are a rare occurrence these days.

This recipe has protein and lots of yummy veggies. The original recipe called for sweet potatoes, but I leave them out because no one likes them but me. The beauty of this dish is that is easily customizable to suit your family's likes. Often, I just use whatever veggies I have on hand, but here's what my family likes best.

You'll need:

1 pkg. fully cooked chicken sausage links
1 small onion, diced
2 teas minced garlic
1 red or green pepper, seeded and diced
1 zucchini, diced
8 oz. mushrooms, chopped
2 cups fresh spinach or kale
sea salt and pepper to taste
Optional : crumbled feta or shredded Parmesan cheese

Slice the sausage links into bite sized pieces. I use this brand of sausage that I find at Publix.

I like the short ingredient list.

Heat a little olive oil in a large skillet. Add the sausage pieces and cook until browned.

Add the onions and garlic to the skillet. Cook until the onions are almost translucent. Then add the pepper and zucchini. Cook for another 5 minutes.

The mushrooms are next and they won't take long to get softened. When they are soft, add the spinach or kale. Cook and stir until wilted.

Season with salt and pepper. If desired, sprinkle with a little feta or Parmesan cheese for a little tang.

Menu Plan February 23-March 1

25 days until Spring!

Who else is ready?

It's been cold here with several nights in the single digits and teens. Thankfully we've had no issues with frozen water pipes like some others we know.

I've survived on this wonderful homemade hot chocolate most evenings.

Anyway, here's what I've got on the menu this week:

Monday
Oven roasted sausage and potatoes, spinach parmesan

Tuesday
Philly cheesesteaks, steamed cabbage

Wednesday
Spaghetti with garden meatballs

Thursday
Italian sausage sandwiches, homemade fries

Friday
Homemade pizza

Saturday
Turkey meatloaf, mashed cauliflower

Sunday
Savory roast beef, crockpot potatoes

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.

Menu Plan February 16-22

So, who's ready for spring?

I know I am! Besides being intolerant of the cold - I plain just don't like it! - I'm ready to plant a garden. I've got big plans. I'm hoping to plant an herb garden because I love to cook with fresh herbs. Tomatoes will also be planted, along with zucchini and maybe some lettuce.

Now if some warm weather would show up, I could dive in head first!

In the meantime, I'm just meal planning and trying to stay warm. Here's what I've got planned for the week:

Monday
Pretzel dogs, homemade fries

Tuesday
Cajun Shrimp and Sausage with rice

Wednesday
Cheeseburger soup, crusty bread in a cast iron pot

Thursday
Fried cabbage with bacon, zucchini

Friday
Homemade pizza

Saturday
Grilled steaks, baked potatoes

Sunday
Crockpot coconut curry chicken over brown rice

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday. Have a great week!

Panko Crusted Salmon

Recently I've been able to purchase salmon fillets for $5.99/lb. That's a really great price. Usually the prices hovers closer to $10/lb. So I've been searching for new ways to prepare it so we don't get bored.

This recipe is a from Ina Garten, the Barefoot Contessa. It calls for salmon with the skin on. But my sale-price salmon was skinless, so I modified the recipe just a bit. If you can find skin-on salmon, by all means follow Ina's method as written.

Either way, the tang from the Dijon and the crunch from the panko crumbs make this dish a simple, elegant meal.

Here's what you need:

4 salmon fillets, about 4-6 oz each
2/3 cup panko bread crumbs
2 teas dried parsley
1 teas garlic powder
2 TBSP olive oil or melted butter
sea salt and pepper to taste
2 TBSP Dijon mustard
olive oil for the pan

In a small bowl, combine the panko crumbs, parsley and garlic powder. Drizzle the olive oil or melted butter over the crumbs and stir until moistened.

Sprinkle each salmon fillet with salt and pepper. Brush the Dijon mustard over each fillet. Press the panko mixture on the top of each one.

Brush a 12-inch cast iron pan (or other oven proof pan) with some olive oil. Heat over medium heat on the stove until the pan is very hot. Carefully place the salmon fillets in the pan and let cook for about 2 minutes.

Transfer the pan to an oven heated to 425 degrees. Bake for 7-10 minutes or until panko is browned and the salmon is almost done.

Remove from the oven and cover the pan tightly with foil. Allow the salmon to rest for 5-10 minutes. This will allow the fish to finish cooking without drying it out. And who likes bone dry salmon?

My family adores this dish. It's their favorite way to eat salmon. And it's quick and easy, so you'll get no complaints from me!

Menu Plan February 9-15

Last week I told you about my experience with the Fast Metabolism Diet. Well, I'm happy to report that though I didn't lose any weight last week after my 28-day eating plan was over, I didn't gain any either! Yay!

I've incorporated more veggies into our meals, cut back on carbs and sugar and continued to drink plenty of water. It's made a difference, I can tell you.

This week is going to be busy. My sweet boy will turn 14 on Thursday and he's requested lasagna as his birthday meal. He loves Italian food! We also have a dear friend whose birthday is tomorrow, so we'll be joining his family for dinner to celebrate. And of course, Saturday is Valentine's Day. So we've got a fun-filled week ahead!

Now here's what I'm planning for this week's menu:

Monday
Dinner with friends

Tuesday
Moroccan chicken, curried couscous, zucchini

Wednesday
Baked salmon, spinach parmesan casserole

Thursday
Lasagna, salad, garlic bread

Friday
Homemade pizza

Saturday
Steak bites, twice baked potatoes

Sunday
Savory roast beef sandwiches on whole wheat buns

For more meal planning inspiration, visit Organizing Junkie's Menu Plan Monday.