Menu Plan for March 27 through April 2

Here's what's on the schedule for this week:

Sunday: Pasta with broccoli and mushrooms, from How to Cook Everything
Monday: Green salad with grilled chicken
Tuesday: Lentil and rice casserole, from The Whole Life Nutrition Cookbook
Wednesday: Salmon, green salad, and quinoa
Thursday: Grilled cheese and egg salad sandwiches with soup
Friday: Broccoli and cheese soup
Saturday: Dinner out

Menu Plan for March 20 through March 26

This week I'm starting my elimination diet on Monday, so Sean and I will be eating separate meals (he doesn't think he could eat only fruits and vegetables with a limited amount of grains). Henry will be sharing my meals with me.

I'm also not scheduling the meals out - we will make what we want to eat when we want to eat it. "Want" being an objective term, of course.

Sunday: Papa Murphy's thin crust pizza and salad

Then...

Stephanie:
Salad with avocado with adzuki beans
Baked salmon, brown rice, and steamed vegetables x2
Brown Rice and Lentil Casserole
Spiced Pumpkin Soup and fruit
Quinoa and broccoli

Sean:
Tuna sandwiches
Grilled cheese sandwiches
Michael Angelo's Italian entrees x2
Scrambled eggs
Macaroni and cheese
(all side dishes TBD)

Chicken Tortilla Soup

Another one of my "classic" dishes, this is simple, not too expensive, and perfect for a rainy Northwest day. Pull out your crockpot and...

Chicken Tortilla Soup

4 chicken breast halves (if frozen, make sure they're thawed first)
2 cans black beans, drained
2 15oz cans diced tomatoes, undrained
1 cup salsa
1 4oz can green chiles
1 14oz can tomato sauce
tortilla chips and cheese

Combine all ingredients except chips and cheese in a crockpot (at least a 4 quart). Cook on low for 8 hours. Before serving, remove the chicken, shred it, and return to the crockpot. Serve over tortilla chips and sprinkle with cheese.

Crustless Quiche

I prefer recipes that let you use wide categories of food, so you can make your dinner your own. Crustless quiche is one of these:

Crustless Quiche

Grease a 9 inch pie pan. Place 1 1/2 cups filling ingredients in the pan. Combine 4 eggs with 1 1/2 cups milk and desired seasonings (like salt and pepper, nutmeg, or anything else, really). Pour into pie pan. Bake for 30-35 minutes at 375 degrees.

Filling ingredient ideas:
Shredded cheese
Spinach (if it's been frozen, thawed and thoroughly drained)
Broccoli
Bacon bits
Sausage
Green chiles
Onion
Leftover ham or chicken

Menu Plan for March 6 through March 12

Here's our dinner plan for this week (mostly from the freezer and pantry):

Sunday: Freezer meal (I'll figure out which one when I pull it out), broccoli salad, bread
Monday: Black beans and rice (spicy, with chiles and veggies thrown in), apples
Tuesday: Enchilada sauced chicken over rice, steamed veggies
Wednesday: Tuna sandwiches, applesauce, carrot sticks
Thursday: Garlic Chicken Pasta, whatever fruit we have left
Friday: Freezer meal (again, I'll figure out which one when I pull it out), Italian style green beans
Saturday: Baked tilapia, cold pasta salad, applesauce