Menu plan, Week of April 30-May 5
Good Monday morning everyone! I hope that your May is off to a great start. Mine sure has been…interesting. That might be putting it mildly. Last week was a very busy and exciting week around these parts and I’ll be writing more about it later in the week in a “life update” kind of post.
For now, though, things are pretty calm in our household. I got up early today and my boys are still sleeping making for a very quiet, relaxing morning. It’s a great atmosphere for menu planning! So let’s get to it, shall we?
Monday:
- Breakfast: Steel-cut oats
- Lunch: Peanut butter and jelly sandwiches, ants-on-a-log, apples
- Dinner: Chicken pot pie (leftover from Sunday), roasted cauliflower, quinoa
Tuesday:
- Breakfast: Scrambled eggs, green smoothies
- Lunch: Grilled cheese, apples, kale chips
- Dinner: Turkey burgers, roasted broccoli, seasoned baked potato wedges
Prep for Wednesday: Mix-up pancake batter
Wednesday:
- Breakfast: Healthy, Hearty, Whole Grain and Nut Pancakes
- Snack: almonds, green smoothies (we usually eat our pancakes a little later in the morning and then just have a snacky type of lunch since they are so filling, and then an earlier dinner)
- Dinner: Cilantro Thai chicken (I made this last week and the kids and I loved it so much and it was so quick and easy I decided it deserves a repeat on the menu-that and I still have some cilantro I need to use up), salad, cilantro lime cauliflower “rice” (look for this recipe later in the week-my knock-off version of Chipotle’s rice)
Thursday:
- Breakfast: Homemade peanut butter granola with milk/yogurt
- Lunch: Egg “McMuffins”, fruit
- Dinner: Broiled fish, salad, roasted brussel sprouts (I have perfected my technique on this new-to-me veggie and OH. MY. WORD. They are like crack. Who knew I could develop a healthy addiction in the place of an unhealthy one? Seriously, I find myself hoping the kids don’t ask for seconds so I can have them! I used to only reserve that behavior for brownies!)Prep for Friday: make up pizza dough, make sausage for pizza from ground turkey
Friday:
- Breakfast: Homemade granola with milk or yogurt
- Lunch: Smashed chickpea and avocado salad sandwiches, Zucchini boats, fruit
- Dinner: Pizza night! Homemade, of course.
Prep for Saturday: Make batter for Green Monster Muffins
Saturday:
- Breakfast: Peanut Butter Banana Oatmeal Squares (trying a new recipe this week!)
- Lunch: Jicama something-or-other (I love picking up random veggies and fruits I have never tried before when I am at the grocery and I got one of these last week and have no idea what to do with it-give me some suggestions!), roasted chickpeas, peanut butter and jelly
- Dinner: Leftover pizza
Sunday:
- Breakfast: Peanut Butter Banana Oatmeal Squares
- Lunch: Egg McMuffins (homemade), fruit
- Dinner: Whole-wheat spaghetti with home-canned tomato sauce, turkey meatballs, homemade garlic bread, salad (If I have to cook on Mother’s Day, I’m making it easy!)
What’s on your menu this week?
I am joining the Menu-Plan Monday link-up at Orgjunkie.com this week. Head on over to get some more great inspiration for your meal-time madness.
Have you ever tried jicama before? Do you have any great recipes using jicama?
And as always, I am happy to post recipes for anything I have not already linked to, just let me know in the comments!
The Chick
The following recipes are vegan, but really good:
Put sliced jicama, roasted peppers and a vegan cream cheese spread on toast. Or make veggie wraps with lettuce or spinach in place of bread.
Or, make jicama tacos. Save some of your cilantro and mix a jicama, 1 cup cilantro leaves (finely chopped) and halved red grapes together. Add some avocado, black pepper and salt to taste, lime juice, and 1 sbsp olive oil and with a dash of caynenne or chili power and let chill for a half an hour. Put on tortillas with black beans and tomato salsa and top with guacomole if you wish. These are really good and taste very fresh for spring.
You could make jicama tacos and you can use some of some of your cilantro. Cut up your jicama, 1 cup cilantro leaves finely chopped, halved red grapes, avocado. Add black pepper and salt to taste, 1 tablespoon of olive oil, lemon juice and a dash of cayenne or chipotle powder. Leave to chill for a half an hour.
Then place over warmed tortillas with black beans, tomato salsa and guacomole.
It tastes very fresh for spring and you can prepare the salad the night before, so prep time for dinner is minimal.
Oh my, that sounds delish! Right up my alley. So you just slice them and eat them raw-no cooking required right?
your menu makes me hungry! I LOVE brussels sprouts, cauliflower but can’t have them right now!
I usually just eat jicama plain or on top of salad… never made anything with it. Make sure you update us if you find a great recipe!
Yum: Chickpea and Avocado together. Two of my favorite foods. What are Kale Chips, do you have a recipe for them? I’ve never had jicama, so I am really interested in how to fix them.
Kale chips-so yum! Take a bunch of kale, wash and dry it, shred into bite sized chunks. Drizzle with just a bit of EVOO (like maybe a tsp-not much at all), sprinkle with sea salt and pepper and roast in the oven at 400 for about 10 minutes or until they start to crisp up and the edges turn brown. Watch them closely because they can go from “just right” to burnt fairly quickly.
Sounds like I am gonna have to try some chickpeas!
Let me know how you like them!
found this: http://www.bradsrawchips.com/pages/jicama-fries
Mmm, sounds yummy!
[...] everyone! In this week’s Menu Plan Monday post I promised to provide you with a recipe for my uber-healthy Chipotle knock-off Cilantro Lime [...]