Meal Plan: Week 3

I've made things very simple for myself this week, as my husband will not be joining us for dinner (although I will be packing food for him to eat at the office). 

SUNDAY

Brunch
Chocolate Chip Pancakes

Dinner
Veggie Starter: Chinese Green Beans
Main Course: Sesame Tofu, Brown Rice

MONDAY

Breakfast
Cereal
Lunch
Gardein Fish Filet, Whole Wheat Bun, Slaw, Pineapple
Snack
Chocolate Chia Pudding
Dinner
Veggie Starter: ---
Main Course: Japanese Curry over Brown Rice

TUESDAY

Breakfast
Yogurt, Granola
Lunch
Spaghetti, Meatballs, Salad, Strawberries
Snack
Peanut Butter Cookies
Dinner
Veggie Starter: ---
Main Course: Tomato Soup w/ Israeli Couscous, Bread

 

WEDNESDAY

Breakfast
Marmalade Pancakes
Lunch
Chili w/ Brown Rice, Corn, Orange Slices
Snack
Peanut Butter Cookies
Dinner
Veggie Starter: ---
Main Course: Leftovers or Sandwiches

THURSDAY

Breakfast
Oatmeal
Lunch
Grilled Cheese Sandwich, Tomato Soup, Apple Slices
Snack
Chocolate Cream Pie
Dinner
Veggie Starter: ---
Main Course: Tempeh Piccata, Mashed Potatoes, Green Beans

FRIDAY

Breakfast
Cinnamon-Sugar Toast, Fruit
Lunch
Tacos, Refried Beans, Kiwi
Snack
Chocolate Cream Pie
Dinner
Veggie Starter: ---
Main Course: Homemade Pizza

SATURDAY

Dinner
Veggie Starter:
Dinner: Bowties in Garlic Cream Sauce

Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Linking up with:

Meal Plan: Week 2

Last weeks menu was a success. The highlight for my husband and I was Thursday night's Indian food! All the dishes came out fantastic. Bridget loved the Vegetable Biryani (a very flavorful basmati rice with vegetables, raisins, and the right amount of spices) the most. George and Liam were not too keen on the Indian food. George ate only the raisins in the rice and ate most of his Saag Aloo (spinach and potatoes). The Chana Masala was too spicy for the children, and that was using only a sprinkle of cayenne instead of the "large pinch" the recipe called for. I definitely plan on making Indian food again, and hopefully over time the boys will acquire a taste for India's unique spices.

There is nothing too exciting on the menu this week as far as new flavors go. With the cold temperatures we've been having lately, I'm most looking forward to anything warm. 

SUNDAY

Brunch
Pancakes with Veggie Sausage

Dinner
Veggie Starter: Salad Greens
Main Course: Falafel w/ Tahini Sauce, Pita

MONDAY

Breakfast
Yogurt, Granola, Strawberries
Lunch
Cheeseburgers, Fries, Orange Slices
Snack
Fig Bars
Dinner
Veggie Starter: ---
Main Course: Eggplant Parmesan, Angel Hair with Marinara

TUESDAY

Breakfast
Chocolate Oatmeal
Lunch
Turk'y Sandwich, Salad, Sliced Pears
Snack
Scotcheroos
Dinner
Veggie Starter: ---
Main Course: American Goulash, Homemade Rolls, Green Beans

 

WEDNESDAY

Breakfast
Special K Red Berries with Soy Milk, Banana
Lunch
---
Snack
Whole Wheat Crackers, Peanut Butter, Raisins
Dinner
Veggie Starter: ---
Main Course: Leftovers or Sandwiches

THURSDAY

Breakfast
Cream of Wheat w/ Agave, Kiwi
Lunch
Sweet and Sour Meatballs, Brown Rice, Broccoli, Mandarin Oranges
Snack
Scotcheroos
Dinner
Veggie Starter: ---
Main Course: Mexican Pizza

FRIDAY

Breakfast
Cinnamon-Sugar Toast, Banana, Nuts
Lunch
Gardein Chick'n Strips, Sweet Potato Fries, Sliced Apples, Homemade Roll
Snack
Chocolate Chia Pudding
Dinner
Veggie Starter: ---
Main Course: Moo Shoo Vegetables w/ Chinese Pancakes

SATURDAY

Dinner
Veggie Starter:
Dinner: Minestrone, Breadsticks

Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Linking up with:

Meal Plan: Week 1

A new year, a new week, a new menu!

For this weeks menu, I asked my husband to sit down with me after the children went to sleep to go through some recipe books and pick out anything new he'd like to try while I did the same. He surprised me by picking out Indian food for dinner on Thursday. He has never been to an Indian restaurant and has almost no experience with Indian flavors (with the exception of curry, which he loves). I've never made Indian food, so it will be a new adventure for me as well.

The children are excited to get back to "school" and I have to say, I enjoy making "school lunch".

This year, I will be sticking to my "sweet treat" for their afternoon snack, as the sugar after dinner makes it nearly impossible to get them to fall asleep at a reasonable time.

A couple of changes are also taking place this year. I am not planning a dinner for Wednesdays, as it will give me an opportunity to get rid of leftovers (we also don't get home from extracurricular activities until after our usual dinner time, so anything I can either warm up with prepare very quickly is best). The second change is that because our church meetings this year do not start until 1 p.m., we will be enjoying a Sunday brunch as a family.

SUNDAY

Brunch
Ooey Gooey Cinnamon Rolls

Dinner
Veggie Starter: Salad
Main Course: Pizza Burgers with Avocado Pesto

MONDAY

Breakfast
Special K Red Berries with Soy Milk, Banana
Lunch
Southern Chickpea Salad, Whole Wheat Crackers, Yellow Squash, Grapes
Snack
Ooey Gooey Cinnamon Rolls
Dinner
Veggie Starter: Brussels Sprouts
Main Course: Creamy Yellow Pepper Pasta

TUESDAY

Breakfast
Cream of Wheat with Agave and Strawberries
Lunch
Gardein Mandarin Chik'n, Brown Rice, Green Beans, Mandarin Oranges
Snack
Muddy Buddies
Dinner
Veggie Starter: ---
Main Course: Brunswick Stew

 

WEDNESDAY

Breakfast
Marmalade Pancakes
Lunch
Pizza Hummus, Triscuts, Salad, Strawberries
Snack
Chewy Ginger-Molasses Cookies
Dinner
Veggie Starter: ---
Main Course: Leftovers or Sandwiches

THURSDAY

Breakfast
Toast with Peanut Butter, Fresh Fruit
Lunch
Macaroni and Cheese, Broccoli, Sliced Apples
Snack
Muddy Buddies
Dinner
Veggie Starter: ---
Main Course: Indian Buffet: Saag Aloo, Chana Masala, Vegetable Biryani, Garlic Naan

FRIDAY

Breakfast
Yogurt, Granola, Fresh Fruit
Lunch
Chili and Cheese Nachos, Sliced Pears
Snack
Ice Cream
Dinner
Veggie Starter: ---
Main Course: Orange Tofu, Brown Rice, Broccoli

SATURDAY

Dinner
Veggie Starter: ---
Dinner: Chickpea Filets with Lemon-Dill Aioli, Asparagus, Mashed Potatoes

Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Linking up with:

Meal Plan: Week 49

SUNDAY

Breakfast
Cereal
Lunch
Pancakes and Vegan Sausage
Snack
none--late lunch
Dinner
Veggie Starter: ---
Main Course: Tomato Soup with Israeli Couscous

MONDAY

Breakfast
Toast with Peanut Butter, Fresh Fruit
Lunch
Chik'n Patty with Whole Wheat bun, Sweet Potato Fries, Mixed Fruit
Snack
Pumpkin Chocolate Chip Bread
Dinner
Veggie Starter: ---
Main Course: Hawaiian-Style Tofu with Brown Rice

TUESDAY

Breakfast
Homemade Bread with Fruit Preserves
Lunch
Gardein Mandarin Chik'n, Brown Rice, Green Beans, Mandarin Oranges
Snack
Pumpkin Chocolate Chip Bread
Dinner
Veggie Starter: ---
Main Course: Enchiladas, Refried Beans, Mexican Rice

 

WEDNESDAY

Breakfast
Pancakes and Vegan Sausage
Lunch
Southern Chickpea Salad, Crackers, Yellow Squash, Grapes
Snack
Chewy Ginger-Molasses Cookies
Dinner
Veggie Starter: Broccoli
Main Course: Baked Macaroni and Cheese

THURSDAY

Breakfast
Apple Cinnamon Oatmeal
Lunch
Quesadillas, Apples
Snack
Chewy Ginger-Molasses Cookies
Dinner
Veggie Starter: ---
Main Course: Sweet 'N Sour Meatballs and Vegetable Lo Mein

FRIDAY

Breakfast
Special K Red Berries with Soy Milk, Banana
Lunch
Gardein Fishless Filets, Whole Wheat Roll, Salad, Pineapple
Snack
Spiced Applesauce Cake
Dinner
Veggie Starter: ---
Main Course: Leftovers

SATURDAY

Breakfast
Spiced Applesauce Cake
Lunch
Pigs in a Blanket, Tater Tots, Corn on the Cob
Snack
---
Dinner
Veggie Starter: ---
Dinner: Copycat Wendy's Chili


Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Thanksgiving 2015

Thanksgiving has got to be one of our favorite holidays. I love fall and fall decorations (although I did not put any out this year). I especially love fall food, and Thanksgiving dinner is an opportunity to prepare many favorite holiday dishes. The kids love the food, but they also love dressing up, watching the Macy's Thanksgiving Day parade, having daddy home from work, seeing grandparents, and playing with cousins.

For the past three years, I have hosted Thanksgiving at my house because most Thanksgiving feasts involve everything we don't eat (turkey, ham, cheese-topped or condensed soup flavored casseroles, and butter) so it is much easier to do it all myself so that everything is "safe". We eat a plant-based diet and that doesn't change even for the holidays. But the food is still delicious, I promise! 

This year, because we have the homeschool table and our regular kitchen table, we were able to combine the two in our homeschool room (which is supposed to be the dining room) and have a nice long table for our family of 5 along with both sets of grandparents to sit comfortably and have all of the food on the table. I wish our house were a bit bigger to be able to have a family dinner more often. We are thinking that this may be our last Thanksgiving in our current house, but more on that later.

I am glad that my husband took a couple of pictures of the table while I was still getting things set up. He even managed to get me in one of them.

I did not manage to get a picture of my plate on Thanksgiving, but I did take this one the day after Thanksgiving. I love Thanksgiving leftovers!

Our vegan Thanksgiving menu this year was:

• Country Meatloaf (in place of the turkey)
• Mashed Potatoes
• Vegan Stuffing
• Golden Gravy
• Sweet Potato Fluff (courtesy of my mother-in-law)
• Maple-Roasted Brussels Sprouts
• Candied Corn
• Panko Stuffed Mushrooms
• Polenta with Sun-dried Tomatoes and Vegan Bacon (courtesy of my dad)
• Green Bean Casserole (with homemade vegan Cream of Mushroom Soup)
• Cranberry-Orange Sauce
• Homemade Wheat Rolls (courtesy of my husband)

For dessert, I made an apple pie with apples from the orchard we visited on our recent trip to the North Carolina mountains.  I also made pumpkin chocolate-chip bread as an experiment but it turned out to be quite tasty so I offered it along with the pie. I took things very easy on the desserts this year, as it has been my experience that most people are too stuffed to eat enough dessert to where I don't have so many dessert leftovers.

After our feast, my sister-in-law and her family came over to let the cousins play for awhile while we visited (she has three of her own and the six of them together have a pretty good time).


Things I Am Thankful For:

• My family. My children are everything to me, and the man they call "daddy" is pretty awesome too.
• The gospel. It teaches my children good values and it also helps me to want to be a better person. 
• A home. We're outgrowing it quickly but I am thankful that it is ours, as I know many people have it much worse than we do. It keeps us safe, dry, and warm and that is what matters most.
• Employment. My husband has a great job with a great boss. He didn't always have this and we know what its like to work for the complete opposite, so we both appreciate the positive side of employment he gets to experience.
• Our country. I have too many ancestors to name that came to this country when it was just beginning. These ancestors came for freedom, the same freedom that many of us (myself included) take advantage of and do not always appreciate. Election years (and the year before) tend to get us in a grumpy mood when it comes to where our country is headed, and we all have different ideas. On Thanksgiving, many of us are able to put those differences aside and just be thankful that we are where we are.

Bridget is thankful for (in her own words):

• Heavenly Father because he teaches us the right things. 
• Our family because I love them and they will keep us safe. 
• My brothers because they are so fun to play with. 
• For food that makes us healthy.

George is thankful for (in his own words):

• My teddy bear.
• My famiwy, my Mommy and my Daddy and my wittle bwother Wiam and my big sister Bwigit.
• Wiam because I wuv him.
• My teachers in the nursery.

Perhaps next year, Liam will be ready to tell me what he is thankful for too!

Meal Plan: Week 45

You will have to excuse me for missing week 44. My oldest was sick, and then the younger two followed suit. Not only did I not have a menu planned for the week, my husband and I ended up eating freezer foods and leftovers for most of the week while the sick children ate whatever they asked for (within reason).

I am so very excited to be preparing even more soups and cold weather meals. I love fall weather!

 

SUNDAY

Breakfast
Cereal
Lunch
Pancakes
Snack
none--late lunch
Dinner
Veggie Starter: Yellow Squash
Main Course: Vegetable Soup with Peanut Butter Sandwiches

MONDAY

Breakfast
Mini Cinnamon Raisin Bagel with Peanut Butter and Stewed Apples
Lunch
Sweet and Sour Meatballs, Brown Rice, Steamed Broccoli, Mandarin Oranges
Snack
No-Bake Cookies
Dinner
Veggie Starter: ---
Main Course: Shepherd's Pie

TUESDAY

Breakfast
Special K Red Berries with Milk, Banana
Lunch
Southern Chickpea Salad, Crackers, Garden Salad, Grapes
Snack
No-Bake Cookies
Dinner
Veggie Starter: Sautéed Asparagus with Lemon-Olive Oil
Main Course: Mushroom Stroganoff

 

WEDNESDAY

Breakfast
Granola, Strawberries, Yogurt
Lunch
PB&J, Apples
Snack
Smoothies
Dinner
Veggie Starter: ---
Main Course: Sloppy Joes, Tater Tots

THURSDAY

Breakfast
Whole Wheat Toast with Fruit Preserves, Almonds
Lunch
Fishless Filets with Tartar Sauce, Bun, Salad, Pineapple
Snack
Pumpkin Chocolate Chip Bread
Dinner
Veggie Starter: ---
Main Course: Lentil Loaf, Mashed Potatoes, Corn

FRIDAY

Breakfast
Slow Cooker Irish Oatmeal, Blueberries
Lunch
TBD
Snack
Pumpkin Chocolate Chip Bread
Dinner
Veggie Starter: ---
Main Course: Hawaiian Style Tofu with Brown Rice

SATURDAY

Breakfast
Apple Cider Donut Holes
Lunch
TBD
Snack
TBD
Dinner
Veggie Starter: Salad
Dinner: Spinach and Mushroom Lasagna, Garlic Bread


Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Meal Plan: Week 43

This week, we are having some repeats from the previous week. We are having company on Sunday and my husband wanted me to prepare another pot of minestrone soup. I have no complaints with this, as it was rather delicious. Last week, things got crazy and I never ended up making Tofu with Ginger Scallion Sauce, so that is back on the menu for this week.


Here are this weeks afternoon snack and dinner plans:

SUNDAY
Snack
none--late lunch

Dinner
Veggie Starter: Salad (with homemade croutons)
Main Course: Minestrone and Breadsticks

MONDAY
Snack
Apples with Peanut Butter

Dinner
Veggie Starter: Steamed Broccoli
Main Course: Tofu with Ginger Scallion Sauce and Jasmine Rice

TUESDAY
Snack
Kiwi

Dinner
Veggie Starter: ---
Main Course: Cheezburger Wraps and Tater Tots

WEDNESDAY
Snack
Crackers and Peanut Butter

Dinner
Veggie Starter: Salad with Cherry Tomatoes, Cucumbers, and Poppy Seed Dressing
Main Course: Crockpot Spaghetti

THURSDAY
Snack
Stewed Apples

Dinner
Veggie Starter: ---
Main Course: Tempeh Piccata, Mashed Potatoes, Green Beans

FRIDAY
Snack
Fig Bars

Dinner
Veggie Starter: Yellow Squash
Main Course: Southern Black-Eyed Peas, Biscuits, Collards

SATURDAY
Snack
Grapes

Dinner
Veggie Starter: ---
Dinner: "Ghoulash", Mashed Potatoes


Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Meal Plan: Week 42

This week is a little weird for us because we have a lot going on, especially later in the week. I tried to keep this weeks meals a little easy with minimal prep work (with the exception of Sunday dinner).

Here are this weeks afternoon snack and dinner plans:

SUNDAY
Snack
none--late lunch

Dinner
Veggie Starter: Salad (with homemade croutons)
Main Course: Minestrone and Breadsticks

MONDAY
Snack
Grapes

Dinner
Veggie Starter: Yellow Squash (pan fried with sea salt and pepper)
Main Course: Penne with Sun-Dried Tomato Cream Sauce

TUESDAY
Snack
Kiwi

Dinner
Veggie Starter: Steamed Broccoli with Thai Peanut Sauce
Main Course: Tofu with Ginger Scallion Sauce and Jasmine Rice

WEDNESDAY
Snack
Crackers and Peanut Butter

Dinner
Veggie Starter: ---
Main Course: Grilled Cheese Sandwiches and Tomato Soup

THURSDAY
Snack
No-Bake Cookies

Dinner
Eating Out!

FRIDAY
Snack
Apples

Dinner
Take-Out!

SATURDAY
Snack
Grapes

Dinner
Veggie Starter: ---
Dinner: TVP Chili (Copycat Wendy's)


Recipes for the meals above are provided in the appropriate link or will be provided in a later post.

Meal Plan: Week 41

After a bit of inspiration/motivation, I knew that my family's meal plan needed a major overhaul. After a summer of being lazy when it comes to preparing healthy foods (and relying a bit too much on processed foods) for my family, and not feeling the best that I know I should feel, it is time to get back to basics.

Last winter and spring, I had an excellent meal plan that incorporated a lot of fresh seasonal vegetables that the kids would try and actually enjoy. Even George (my most picky eater) was eating squash, peas, and most other vegetables I prepared (it was all in how and when they were served). I will be incorporating the same meal plan anatomy that I used then. I'm confident that it will get us all back on track!

Here are this weeks afternoon snack and dinner plans:

SUNDAY
Snack
none--late lunch

Dinner
Veggie Starter: Maple Roasted Brussels Sprouts
Main Course: Creamy Pumpkin Penne w/ Crispy Sage

MONDAY
Snack
No-Bake Cookies

Dinner
Veggie Starter: Stuffed Mushrooms
Main Course: Tuscan Bean Soup w/ Bread

TUESDAY
Snack
Apples w/ Peanut Butter

Dinner
Veggie Starter: Salsa and Chips
Main Course: Veggie Fajitas, Mexican Rice, Refried Beans

WEDNESDAY
Snack
Phyllo Mushroom Turnovers

Dinner
Veggie Starter: ---
Main Course: Moroccan Lentil Soup

THURSDAY
Snack
Kiwi

Dinner
Veggie Starter: Chinese Green Beans
Main Course: Sesame Tofu, Brown Rice

FRIDAY
Snack
Chocolate-Dipped Almond Biscotti

Dinner
Veggie Starter: Bruschetta and Flatbread
Main Course: Spaghetti Squash w/ Pesto, Tomatoes, and Toasted Pine Nuts

SATURDAY
Snack
Grapes

Dinner
Eating Out!


Recipes for the meals above will be provided in later posts.

Linking up with: