Sunday, October 25, 2009

Meal Plan for Week of 10/26-11/1/09

After being sick for the last 3 days, I am ready for a new week to begin! Laying on the couch is NOT my idea of a good time, unless it's my choice! (There's that control thing again!) Being forced to take it easy has had its "up" side though...I have been able to watch HGTV to my heart's content! My poor husband's head is spinning with all of my new ideas for our place, so it's probably a good idea to get started with a new week.

As you know by now, I like to use "organic" whenever possible. Not only does the food have a better flavor, but I also don't have to worry about what pesticides were used during its growing process. It can be very expensive unless you know where to look. About every 3 months or so, we make a run to Costco. Our bill there is slowly decreasing, but it is fun to roam the aisles and look for deals. Without a plan though, everything can look like a "deal", so it's extremely important to have a list and for me, a shopping "buddy". (Especially with the holidays just around the corner!) After Costco, my husband (a.k.a. "buddy") will take our list and head to Whole Foods Market. I LOVE their selection of organic produce and am hoping to score some organic chicken for a good price. We also love a Parmesan cheese that is imported from Italy. A little spendy, but for flavor, there's nothing better! (It is going to be delicious in my Ravioli soup recipe!) They also have a sulfate-free red wine that is wonderful in a stew base, and costs less than $10. Time (and energy) permitting, we may stop at Trader Joe's which also carries a nice selection of "organic". Since I won't be making the trip again until January, my list will include items for the holiday baking season.

Monday: Sourdough Cinnamon Rolls (homemade!)
p.b. & j. sandwiches, tortilla chips/salsa, sliced apples
Tuna casserole, green peas (made by our daughter Melissa!)

Tuesday: Sunshine casserole (left over from last week), orange juice
Chili nachos (leftover chili), slice apples
Broccoli Cheese soup and sourdough bread
Wednesday: Whole wheat waffles with homemade blueberry syrup
leftover Broccoli/cheese soup, crackers, sliced oranges
Meatloaf, mashed taters and gravy, broccoli salad

Thursday: Poached eggs on toast, orange juice
Corndog muffins, carrot sticks, sliced apples
*Ravioli soup, sourdough bread, green salad

Friday: Blueberry/coconut muffins, hot chocolate
(leftover) Meatloaf sandwiches, banana
*Sweet & Sour meatballs, Jasmine rice, spinach salad

Saturday: Kefir smoothies (banana, peach, raspberry), cinnamon toast
Cheese/black bean quesadillas, orange slices
Chicken tortilla soup, cornbread

Sunday: *Granola (homemade)
Leftover lunch (we're cleaning the fridge!)
Beef stew, sourdough bread
Of course, all of this is dependant on whether Momma is feeling "up to it". Think I'll go cuddle up on the couch (my idea) and let my family coddle me a little longer! (Mwahahaha....)


Ravioli Soup

2 lbs. lean, ground beef
1/2 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 t. onion salt
4 cloves garlic, minced
2 T. olive oil
3 cups onion, finely chopped
2 (28 oz.) cans crushed tomatoes in puree (I use 2 quarts of home-canned)
1 (12 oz.) can tomato paste
1 quart beef broth (store-bought or home-made, but watch for MSG)
2 cups water
1 t. sugar
1 t. dried basil
1/2 t. dried thyme
1/2 t. dried oregano
1/2 cup fresh parsley, chopped
2 (12 oz.) package of plain, cheese ravioli (in the freezer or refrigerator case)
Grated Parmesan cheese

Brown the beef in a large pot; combine remaining ingredients except frozen ravioli and additional Parmesan cheese. Bring soup to boil; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Cook ravioli in a separate pot until just tender. Drain ravioli and add to soup. Salt to taste. Serve with Parmesan cheese. Serves 12 (makes a great leftover for lunch!)

Sweet & Sour Meatballs

1 (20 oz.) can pineapple chunks
1/3 cup water
3 T. apple cider vinegar
1 T. soy sauce (I use Tamari)
1/2 cup brown sugar
3 T. cornstarch
Large green or red pepper, chunked
1 large sweet onion, chunked
1 lb. pre-cooked meatballs (I make my own, but store-bought works fine, just watch the "spices" that are added!)

Drain pineapple; reserve juice. Set pineapple aside. Add water to juice to make 1 cup. Pour into large wok and add water, vinegar, soy sauce, brown sugar and cornstarch. (Mix the cornstarch with brown sugar before adding to keep from lumping.) Stir until smooth. Cook over medium heat until thick, stirring constantly. Add pineapple, meatballs, and green/red pepper. Simmer uncovered for 20 minutes or until heated through. Serve over rice. (I usually double this recipe!)


6 cups old-fashioned oats
2 t. cinnamon
4 cups shredded or flaked, unsweetened coconut
2 cups pecans, chopped
1 cup raw sunflower seeds
1 cup raw coconut oil
1 cup raw honey
1 T vanilla
1 cup raisins or dried blueberries

In a large bowl, mix oats, cinnamon, coconut, pecans and sunflower seeds together. Heat oil and honey in a small saucepan over medium heat until just melted, but not hot; remove from heat and add vanilla. Stir honey mixture into oat mixture. Pour into large baking dish. Bake at 275 degrees for 1 hour, stirring every 15 minutes. Remove from oven and cool. Add raisins or blueberries. Store in airtight container. Makes 14 (1-cup) servings.

1 comment:

Your Frugal Friend, Niki said...

Sounds like a great week! I am trying homemade granola for the first time this week in my menu plan.

Yours sounds good too!


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