Category Archives: Menu

Menu posts

Menu 2/16 – 3/2

I figured I would update a menu, since we’re doing a lot of new dishes this cycle.  Also, we’re doing a Whole30 as a family, so most of these are either already Whole30 approved, or easy to make Whole30.

2/16 – Chili with guac and slaw

2/17 – leftovers or roast chicken and veggies

2/18 – Oxtail Soup (recipe from a book I downloaded onto my Kindle)

2/19 – One-pot mustard and lemon chicken

2/20 –  Beef Saag and Punjabi Cabbage

2/21 – Italian Pork Chops with caramelized onions, green beans, still thinking on that last side.  Maybe ginger carrots or kraut

2/22 – Venison Goulash with mashed cauliflower (using venison, adding carrots

2/23 – Salmon cakes, winter squash, chard

2/24 – Italian Wedding Soup (homemade meatballs, omit orzo)

2/25 – Liver and onions, carrots, green beans

2/26 – Moroccan Chicken, broccoli

2/27 – Smoked sausage and cabbage noodles

2/28 – Shrimp Tom Kha Gai

3/1 – Gyro bowl, oven-roasted zukes, onions, peppers (using the spices and dressing, but using ground beef instead, maybe meatballs?)

3/2 – Asian Carnitas, stirfried broccoli slaw

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I'm back! Menu 11/5 – 11/20

After a really busy summer, I’m back with a new menu!:)

Monday, November 5 – Boston Butt (pork shoulder roast) in the crockpot with BBQ sauce, sauteed kale, fruit

Tuesday, November 6 – Italian roasted chicken, charoset, green beans

Wednesday, November 7 – Greek meatballs (using ground beef), oven roasted veggies – zucchini, peppers, mushrooms

Thursday, November 8 – Bacon-wrapped Salmon cakes, sweet potatoes

Friday, November 9 – Liver and onions, mixed veggies

Saturday, November 10 – Roasted turkey, sides TBD

Sunday, November 11 – Beef Burgundy in crockpot, mashed cauliflower

Monday, November 12 – Caribbean jerk chicken drums, Caribbean carrot salad, steamed broccoli

Tuesday, November 13 – meatloaf, mixed veggies

Wednesday, November 14 – Leftover turkey

Thursday, November 15 – jambalaya

Friday, November 16 – apple bacon chicken (remember, I bake mine for about 45 minutes uncovered in a 350 oven), sweet potato fries

Saturday, November 17 – bacon-wrapped tilapia, asparagus

Sunday, November 18 – ham in crockpot, sides TBD

Monday, November 19 – slow roasted oven chicken thighs, sides TBD

Tuesday, November 20 – TBD (maybe spaghetti soup)

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Menu 3/1-3/15

Thursday, 3/1: Pork, turnip, and kale stew (cubed pork and turnips, with a shredded apple, some onions and garlic, poultry seasoning, and chopped kale in the crockpot all day)
Friday, 3/2: Burgers with green beans and mashed sweet potatoes
Saturday, 3/3: Asian-glazed thighs, broccoli, rice
Sunday, 3/4: Coffee-marinated pork shoulder, salad – I used the rub on a pork shoulder
Monday, 3/5: Paleo chicken enchilada bake
Tuesday, 3/6: Korean Beef Bowls (adults omitted rice)
Wednesday, 3/7: Tacos on romaine boats
Thursday, 3/8: Chicken provencal stoup – omit potatoes
Friday, 3/9: Dinner with grain-free friends (they’re cooking)
Saturday, 3/10: smoked meats (pork tenderloin, baby back ribs), broccoli salad, grilled asparagus, steamed artichokes
Sunday, 3/11: Herbed artichoke chicken in the crockpot, salad – recipe is from my crockpot’s recipe book
Monday, 3/12: Sausage kale soup – friend e-mailed me the recipe. I’ll have to post it later.
Tuesday, 3/13: Chicken veggie lo mein
Wednesday, 3/14: Paleo pot pie (happy pi day!)
Thursday, 3/15: Asian fish in foil, baby bok choy

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Menu 2/15-2/29

Wednesday, February 15: Spaghetti soup (browned ground beef, sauteed onions, peppers, and whatever other veggies, spaghetti sauce)

Thursday, February 16: Bacon-wrapped Salmon cakes, carrots, sauteed greens

Friday, February 17: Butter Chicken over lightly steamed broccoli and cauliflower

Saturday, February 18: Paleo lasagna

Sunday, February 19: Barbacoa beef over shredded cabbage, avocado

Monday, February 20: Fish soup

Tuesday, February 21: Roast chicken, green beans, carrot souffle

Wednesday, February 22: Smoked sausage saute with pureed winter squash, greens

Thursday, February 23: Curry meatballs over lightly steamed broccoli and cauliflower

Friday, February 24: Pork chops, sweet potates, cabbage

Saturday, February 25: Bacon apple chicken, baked turnips and onions

Sunday, February 26: Italian wedding soup

Monday, February 27: Asian chicken soup with baby bok choy (recipe to follow)

Tuesday, February 28: Vegetable soup (ground beef, tomatoes, green beans, carrots, cabbage, celery, onions, etc)

Wednesday, February 29: Stuffed pork loin in the crockpot

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I owe you a menu post – 1/31-2/14

We’ve had some birthdays, so it has been busy around here. So, here’s my menu for this grocery/pay cycle.

Tuesday, January 31: Greek Fish (slice an onion and chop some garlic. Saute in olive oil in a large skillet, add a can of tomatoes and 1-2 pounds of white fish fillets like cod or tilapia, pour in equivalent weight of frozen green beans on top of fish. Cover and simmer until fish done & flaky. Add a can of sliced black olives or serve Kalamatas on the side if you prefer. May also sprinkle with some feta or goat cheese)
Wedenesday, February 1: Pork Chops with Shredded Brussels Sprouts (from Primal Blueprint Quick & Easy Meals)
Thursday, February 2: Tuscan Rosemary Chicken with mixed veggies (no recipe, just sprinkled some Tuscan seasoning on chicken pieces & cooked them, cooked mixed vegetables as a side)
Friday, February 3: Birthday boy chose Applebee’s. We did eat paleoish pizza for lunch.
Saturday, February 4: Puerto Rican Beef over mashed sweet potatoes
Sunday, February 5: Eating out (again – yuck!) with my parents for birthday boys’ celebrations
Monday, February 6: Bacon-wrapped salmon cakes with carrot souffle and green beans
Tuesday, February 7: Chili (taking a meal to a family, so this is a doubled meal)
Wednesday, February 8: Chicken, Green beans, Sweet potatoes
Thursday, February 9: Crockpot Red Pork with Broccoli from Primal Blueprint Quick and Easy Meals (new recipes, I’ll post about them later)
Friday, February 10: Smoked Sausage stew (smoked sausage, cabbage, carrots, and onions)
Saturday, February 11: Coconut Chicken Curry
Sunday, February 12: Italian-style chicken in the crockpot (chicken, tomatoes, mushrooms, onions, peppers) with salad
Monday, February 13: Spaghetti soup
Tuesday, February 14: Asian-style chicken, mixed veggies

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So, what do we eat for breakfast?

There’s an easy answer for that. Eggs and bacon or sausage. But, we do have some variety in our diet. It almost always has eggs in it, and usually a breakfast meat, but the boys and I will also occasionally make a baked quinoa dish that we find delightful. We recently picked up Primal Blueprint Quick and Easy Meals, which has several recipes that we are planning on trying to vary our breakfasts (and lunches and dinners, but that’s for a different post).

When the goats are in milk ,we make goat milk yogurt and have smoothies with that. Because I have shown some sensitivity to eggs, I also sometimes eat either sausage or bacon and 1-2 Tbsp almond butter, or even just a protein shake.

I’ll leave you with our baked quinoa recipe, and hopefully will post a picture of it the next time we make it.

For 4 hungry boys and their mom (aka, a 9×13 pan)

2 cups quinoa, toasted or rinsed

4 cups water (to cook the quinoa)

1/4 cup coconut oil

1 tsp salt

1 cup dried fruit (we mix snipped apricots and cherries)

1/3 cup maple syrup (opt)

2 cups almond or coconut milk

8 eggs

1 tsp cinnamon

1 tsp vanilla extract

Preheat oven to 375. Cook quinoa in water with oil and salt until all the liquid is absorbed. It takes me about 15-20 minutes. Meanwhile, beat syrup, milk, and eggs together, add cinnamon and vanilla. Grease 9×13 baking pan. When quinoa is done, put in baking pan and add dried fruit. Pour the egg/milk mixture over top and stir together. Bake, uncovered about 35 minutes, until done. Let cool slightly and serve.

Notes: Sometimes we put in chopped nuts, or I’ll toast some while the quinoa is baking & we’ll sprinkle it over top. Also, we will serve it with a dollop of goat yogurt or sour cream to change things up.

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What to do about snacks

Snacks can be difficult to navigate on a paleo diet. Many of today’s packaged snacks are highly processed, and most contain wheat. With 4 hungry boys, this can be important to nail down without breaking the bank.

The boys eat more dairy and carbs than we do. I’ll include a small portion of white rice or starchy tuber with their meals that my husband and I do not eat. They also sometimes get the rare treat of a gluten-free granola bar. However, most of the time, they snack on cheese, nuts, raw veggies, or fruit. An apple, pear, or carrot with almond butter is quite delicious. If we’re out and about (grocery day or the 3-hour trip to visit my family), we may pack beef jerky and hard boiled eggs as well. The adults like cans of sardines or smoked herring, which are too messy for the more pint-sized family members.

I have also been known to drink a protein shake as a heavier snack. Or, when the goats are in milk, a goat yogurt smoothie is refreshing, usually made with bananas and frozen blueberries.

One other fun snack is to grind nuts and dried fruits in the food processor. There are tons of recipes out there under homemade Larabars, energy balls, etc. I may link a couple of my favorites, but it’s something to just play around with. We love black mission figs and walnuts – think guilt-free Fig Newtons. Or apricots and almonds – peach cobbler.

I hope this gives you some ideas!

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