Menu Plan for this week

If you’re a regular visitor to my blog, you know that I plan my menus the week before, do a lot of cooking on the weekend, and eat leftovers all week for my sack lunches until the next weekend. We also eat lighter suppers and our big meal for lunch. So here is what I’ve been up to for the last week:

  • Friday: lunch was stuffed peppers (stuffed with rice sauteed with onion, seasonings, and textured vegetable protein and spaghetti sauce on top), kale sauteed with onion and sundried tomato, and salad. Supper was apple crisp.
  • Saturday, we went to a pot luck for lunch. It was supposed to be a potluck cooked by men, but my dh doesn’t cook. Fortunately, I had some frozen bean patties (pureed pinto beans with gluten flour, oatmeal, veggies, and seasonings – sounds weird but it is pretty good and very economical if you’re feeding a crowd!) in the freezer. So I gave him super-easy instructions for a super-easy gravy and he made that and put it on top of the bean patties. For supper, we went to Chipotle (actually I went to Chipotle and he went to Subway and we both ate inside at Chipotle). ‘Twas a cheap date.
  • Sunday, for breakfast: I made cashew oatmeal waffles. I wanted to take a picture of those for you, but alas, my small point-and-shoot camera is broken, and the battery for my big SLR camera is about permanently dead. Must get a new one! I topped it with my no-sugar fruit sauce. For lunch, I made mashed potatoes, breaded gluten, corn and peas, and salad with fresh, homemade sprouts. I’ll have to show you how to make those sometime (once my camera is fixed). They are super-easy, cheap, and yummy in salads and sandwiches. We didn’t eat supper because we ate breakfast as a brunch and lunch as an early dinner.
  • Last night I made Tammy’s whole wheat bread. I haven’t had very good success with my bread making recently. It has turned out OK but ends up being dry and unappetizing after about day 1. So her post last week interested me and I decided to make some and see how it lasts for our sandwiches this week. So far, so good!  It rose more than any of the loaves I’ve made recently. It was light and not dense. My dh (who hadn’t been impressed recently with the dense loaves) was very impressed this morning when we had it for breakfast!
  • For our lunches this week, (yes, dh finally decided to start having me pack his lunches!), we are alternating days of leftover mashed potatoes and gluten and stuffed peppers. I figure there should be about 2 days of each, which is perfect for the four days that we have to pack lunches.
  • Oh, for a special treat this week, I’m going to try this Irish white bean and cabbage stew for supper tomorrow night. That should last us for a couple of suppers. I’m going to do the crock pot version and set it to cook while I am at work. Tonight for supper we’re going to have sandwiches with the yummy bread!

So that’s what’s been cooking in my kitchen for this week. For more great menu ideas, check out Menu Plan Monday.

Published in: on March 16, 2009 at 8:42 am  Leave a Comment  

Menu for the long weekend

I’ve tried posting menus before on Monday but it is kind of a problem for me since I come up with my menus mid-to-late week and by Monday, I’m just eating leftovers for my lunches and doing light, simple suppers. My suppers are kind of boring since we try to eat lightly in the evening.

So here’s what I’ll be doing for the next few days:


  • Lunch: crash hot potatoes, gluten and gravy, salad
  • Supper: berry smoothie, blueberry muffins


  • Breakfast: leftover blueberry muffins, leftover pancakes and applesauce
  • Lunch: vegan ravioli with marinara sauce, garlic bread, salad
  • Supper: we are going to a soup and sandwich spread supper and I am going to bring vegetarian chicken noodle soup, along with spinach spread on french bread (open faced sandwiches)


  • Breakfast: french toast and scrambled tofu
  • I think we are going out to eat for lunch since we are planning a day out, and we aren’t going out to eat on Valentine’s day.
  • Supper: I’ll fix sandwiches or smoothies or something light.


  • Breakfast: fruit and  baked oatmeal
  • Lunch: I don’t know yet if we’re going anywhere this day because we are supposed to go with friends someplace. In that case, we will eat out. If not, I’m planning to make stroganoff (probably lentil) on top of cous cous with a vegetable side and a salad.

Next weekend I am planning ahead because on Saturday I’m supposed to provide food for large potluck for some meetings. I think I am going to have to bring at least one large industrial-sized pans of a pasta entree. (I’ll probably bring two.) I am a bit torn about what I will make, but I have a couple of ideas…

And as usual, I’ll be packing leftovers for lunches for the rest of the week next week.

Check OrgJunkie for hundreds more ideas for menu plans.

Published in: on February 12, 2009 at 11:38 am  Comments (2)  

Our Thanksgiving-on-a-Budget

So, I don’t know about you, but we are NOT liking the looks of airline prices for cross-country flights. And seeing that both my husband’s family and my family live a good 2-3 days’ drive from where we live, and we are not going to take any vacation time (other than what our work gives us for the holiday), we decided that unfortunately we will not be visiting our families for Thanksgiving. 😦

But we still wanted to do something fun. My husband just took his boards exam for his medicine specialty, and he’s been spending lots of time studying, so we are going to go to some national parks for Thanksgiving vacation (he gets off work on Wednesday evening, so we’ll leave home after he gets off, and drive back on Sunday afternoon).

It helps that earlier this year, we bought a national parks pass for $80. We’ve already been to one park, which would have charged us $20 for entry. And there will be two national parks within driving distance of the place where we’re going for Thanksgiving, so we can go to both parks for free. Plus, since this national parks pass is an “inter-agency” pass, we can also go to any state parks or forests for free, too! 

So, we’ll be saving on travel expenses. Thankfully, the gas prices have been plummeting. We will be spending on lodging since it will be cold where we’re going (it might even snow – nice treat for us!) so we’re staying in a motel which has a microwave and mini-fridge. Oh yes, and the motel has a complementary breakfast.

This means that we’re going to have a simplified menu – and it will just be for the two of us. 

I’m thinking that for our Thanksgiving dinner, we’ll have the following:

  1. Touchere pie triangles (a vege-meat-filled pie square or triangle with potatoes inside)
  2. Pumpkin pie squares (similar to this recipe at Heavenly Homemakers, I think)
  3. A cranberry-relish salad (similar to this recipe)
  4. Instant mashed potatoes and gravy
  5. I dunno what else. Maybe some rolls or something.

Anyway, you can see I’ve been trying to brainstorm ideas for a creative, healthy, economical Thanksgiving-on-the-road. 

For the rest of our meals, I’m planning to do some baking ahead of time (banana nut muffins), bring some cold cereal and powdered milk (in case the complementary breakfast doesn’t turn out to be very good), make haystacks for one dinner, and bring sandwich fixings for our sandwiches which we’ll eat out at the parks, I suppose.

Published in: on November 21, 2008 at 9:28 am  Comments (1)  
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