21 July 2013

Weekly Menu (July 21- July 27)


July 21 -- July 27

Sunday: Zucchini Alfredo with salad

Monday: Homemade chicken noodle soup with fruit and veggies
Most soups can be made ahead of time and stored in the fridge for a couple days or frozen in freezer bags.

Tuesday: Hash with potatoes, lentils, and beans
I make this ahead of time and put it in a casserole dish. Things like this can be frozen for several months.

Wednesday: Parmesan Rice with Chicken
Cook brown rice, add some Parmesan cheese (fresh or canned), a dash of balsamic vinegar to taste, salt and pepper, and cooked chicken. This can be made ahead of time or assembled quickly with pre-cooked rice and chicken.

Thursday: Pasta casserole
 I like to make "lasagna" but without the meat and without the layers.  Basically it's red sauce, ricotta or cottage cheese, Parmesan, and cheddar all thrown into one dish, topped with cheese or bread crumbs, and baked until slightly brown on top.This is a quick meal that doesn't have to made ahead of time, but I usually make a big batch and freeze several casseroles.

Friday:Quinoa with black beans
Quinoa cooks really fast so this one doesn't have to be made ahead of time.  Use canned beans to save time.

Saturday: Oven Foil Packets
Coat tin foil rectangles with cooking spray, add some boneless skinless chicken breasts, chopped potatoes, veggies, salt and pepper, garlic and onion powder, and a small pat of butter/margarine or a drizzle of olive oil (optional).  Fold edges and bake for about 1 hour at 350.  This is a low prep, low clean-up meal that just takes a little while to cook.

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