Sunday, November 15, 2009

Menu Plan for 11/16-11/22

I sure do love having a full freezer (and a half!) full of meat! Between the whole beef that was made into hamburger, the leftover beef (from last year) of tasty roasts, the freshly packaged elk and the pork loin that I found at a ridiculous price, we should be set for awhile. Even with all of that meat (including canned salmon and tuna!), we still try to have 2 meatless meals a week. These usually consist of a type of bean and a grain. Together, they make a whole protein, and with a side of salad, makes a very filling meal. This week will be no exception. I am trying several different recipes this week, so the savings I will have in the meat dept. will be spent on a few different ingredients! As my daughters' favorite "teen queen" of the moment says, "You get the best of both worlds!"

Here's what's for dinner...and breakfast...and lunch!

Sunshine & Sausage Casserole (in my blog recipes)
*Golden Potato Bake*
Whole wheat waffles
*Oatmeal* (the Nourishing Traditions way)

Lunches: Leftovers, soups, sandwiches

Dinners: *Pinto Bean Burritos*
Roasted pork loin, Polenta, Creamed Spinach, butternut squash
Oven baked French fries, Homemade Sloppy Joes (in my blog recipes)
*Korean Beef Bulgolgi*, brown rice, spinach salad
Chicken Tortilla soup, cornbread (in my blog recipes)

This week, I've decided not to list our meals by confuses the kids and I like to keep them guessing. We're also not "planning" our lunches because we will have lots of leftovers and we have plenty of bread in the freezer for sandwiches.

Today, Sunday, is my son Tanner's 14th birthday. He is sick...that makes I will be making Tres Leches cake as soon as he is feeling better. God willing, it will be soon.

*Recipes* (Remember to use organic ingredients and whole grain flour!)

Golden Potato Bake (from The Farm Chicks in the Kitchen)
1 cup sour cream
1/2 cup half & half
1/4 cup unsalted butter, melted
1/3 cup chopped green onions
1 1/2 t. sea salt
1 t. ground black pepper
1 (30 oz.) bag shredded hash brown potatoes
8 oz. sharp cheddar cheese, grated (2 cups)

Heat oven to 400 F. Mix the sour cream, half & half, butter, green onions, salt and pepper in a small bowl, stirring until well combined. Toss the potatoes with the cheese in a large bowl. Pour the sour cream mixture over the potatoes and cheese and mix until combined. Spoon the potato mixture into a 9x13 inch glass baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake until golden brown-45 minutes more. Remove from oven and let cool for 10 minutes. Serve warm. Serves 10-12.

Soaked Oatmeal

1 cup rolled oats
1 cup warm water
2 Tb. whole milk yogurt
1/2 t. sea salt
1 cup water
1 Tb. flaxseeds, optional

The night before, mix oats with warm water and yogurt. Stir and cover with cloth. Let sit on counter overnight. Don't worry, this will be fine! In the morning, bring 1 cup of water and sea salt to a boil. Add oat mixture, reduce heat and cover. Simmer for several minutes. Serve with fruit, milk/cream, and a natural sweetener like honey or maple syrup. (The idea behind soaking oats is that the yogurt helps to "pre-digest" the oats, making it easier to digest. This method really works!) Serves 4. (I ALWAYS triple this recipe!)

Pinto Bean Burritos

4 cups soaked and cooked pinto beans and their liquid
1 Tb. ground cumin
1 Tb. chili powder
1/2 t. cayenne (can adjust for taste)
2 t. sea salt
1-2 Tb. lime juice
flour tortillas
shredded cheese

In a food processor, combine beans and spices. Pulse for a few seconds. Add lime juice. Pulse again. Slowly add enough bean juice to make beans the desired consistency. Put approximately 1/4 cup in each tortilla, add a little shredded cheese, and wrap like a burrito, making sure that the ends are tucked in. Place on greased (I use olive oil) cookie sheet. Continue until all mixture is used up. Lightly brush olive oil over tops of burritos. Bake in 375 F. oven for 15 minutes. Serve with sour cream and salsa. *Tip* I like to soak my beans overnight with a little yogurt. This helps to alleviate the discomfort associated with beans. I also cook extra beans and freeze with the juice for a quick and easy meal. This is a stand-by...our version of "fast food".

Korean Beef Bulgolgi

1 1/2 lbs. beef or venison, thinly cut 3" long
4 Tb. sugar
2 Tb. sesame oil
6 Tb. soy sauce
2 Tb. sesame seeds
2 Tb. white wine
2 Tb. water or beef broth
4 cloves garlic, crushed
Fresh ground pepper
1 t. grated ginger
3 green onions, cut 2" long
3 carrots, thinly sliced 2" long (matchstick)
1/4 lb. fresh mushrooms, sliced

Combine sugar, sesame oil, soy sauce, sesame seeds, white wine, water/broth, garlic, pepper and ginger to make marinade. Marinate meat for 4 hours or overnight; stirring every once in a while. Heat 2 Tb. oil (I use grapeseed) in large frypan or wok. Add meat and vegetables. Cook until meat is almost done, then add marinade and cook until meat is done. Serve over cooked rice. *This recipe is a favorite of my "Mister". His family hosted a Korean woman for a time back when he was a kid. She was a stickler for clean hands, but she sure could cook! This is a must-have recipe whenever a family member gets a deer or elk! Awesome!
For more menu ideas visit The Organizing Junkie!

1 comment:

Joyce said...

The menu sounds delish, thanks for sharing! Love your blog