Menu Plan Monday

menu-plan-monday

I’m linking up with Menu Plan Monday on orgjunkie.com  Check it out for hundreds of recipe ideas!

At King Soopers this week, catfish, chicken, pork chops, and ribs are on sale along with blueberries, cantaloupe, honeydew melon, peppers, zucchini, kale, corn, and beets.  Let’s see how we can include some of those items in our menu 🙂 My husband and I have decided to incorporate some vegetarian foods into our diet for two reasons:  One, vegetables are good for us! And two, meat is so expensive these days, and we are trying to be creative in saving some money on our groceries.

recipe abbreviations: I’m not going to type out teaspoon and tablespoon all the time. I like to use tsp. for teaspoon and T. for tablespoon. I’ll also use c. for cup.

Tuesday:   Avocado and Sun-Dried Tomato Quesadillas  (open link)Avocado & Sun Dried Tomato Quesadillas - Wildtree Recipes

Wednesday–Ribs–The best homemade ribs I’ve ever had, with grilled corn and fruit salad

This recipe is courtesy of a friend who brought these for dinner after my dad died!

Crockpot Ribs
serves 6
Ingredients:
1 1/2 – 2 pounds country style ribs beef or pork
1 onion sliced
16 oz. bottle of your favorite barbecue sauce (I’ve used Sweet Baby Ray’s which is delicious, but you can use whatever you want.)

Method of Preparation:
Start by broiling all sides of the ribs to keep the juices in. That is the hardest step! Layer the sliced onion on the bottom of a crock-pot, place ribs on top of onion, and finally pour the barbecue sauce over the ribs. Cook on low for 5-6 hours. (I’ve made it without broiling the ribs first. It works but is not as tasty.)

Chipotle Lime Grilled Corn  (open link)

Fruit Salad  (This is my sister’s “secret” recipe for adding a little extra zing to fruit salad.)
serves 6
Ingredients:
2 c. cantaloupe, cubed or scooped into balls
2 c. honeydew, cubed or scooped into balls
1 c. blueberries
1 tsp. pure vanilla extract
2 tsp. honey
1/2 tsp. lemon juice

Preparation:
Cut fruit and put into a bowl. Warm honey in microwave for about ten seconds, just until the honey becomes runny. Add the vanilla and lemon juice to the honey, and stir gently until combined.  Pour the mixture over the fruit.  Serve!

Thursday-leftover ribs, corn, and fruit

Friday–Grilled Pork Chops, Mediterranean Veggie Couscous
Grilled Pork Chops
Ingredients:
6-10 pork chops, with or without bone
1 T. Wildtree Roasted Garlic Grapeseed Oil
1-2 T. Wildtree Rancher Steak Rub (so yummy and versatile!)

Method of Preparation:
This is tricky…just kidding! Put the pork chops in a resealable bag. Drizzle grapeseed oil over the pork chops. Then sprinkle the Rancher Steak Rub evenly over the pork chops. Zip the bag. Then smoosh the meat around until it looks like the oil and rub have been spread around the meat.  Grill!  Eat!  Simple.

Mediterranean Veggie Couscous  (open link)
Couscous is a nice carb to use in the summer because it doesn’t take a long time to cook, thus minimizing the heat in your kitchen.

Saturday–leftover pork chops and couscous (If the leftover couscous is dry, I will a little extra grapeseed oil to it.)

Sunday–Blackened Catfish, Kale Salad with Warm Garlic Vinaigrette

Blackened Catfish  (open link)

Kale Salad with Warm Garlic Vinaigrette  (open link)Kale Salad with Warm Garlic Vinaigrette - Wildtree Recipes

 

If you would like to try any of these Wildtree grapeseed oils or spice blends, please contact me. I can place an order for you. Wildtree products are all natural, organic, with no additives, preservatives, high fructose corn syrup, MSG, dyes, and are low sodium. www.mywildtree.com/beckymccully

Related articles

Arabic Spinach Stew from my sister’s kitchen

My sister lives in the Middle East with her family.  She posted this today on her blog, and I thought I would share it.  This is a yummy recipe that I love.  Are you brave enough to try it in your kitchen 🙂 ? I love to add a little international flare to our dinner table, so I will be including international recipes from time to time.

http://all6bridges.wordpress.com/2013/07/17/spinach-stew/

more Feb 017

menu planning tools

I’ve finally come up with a system for menu planning that works well for me. It’s not really a system, but I follow the same steps every time. First, I look up the King Soopers and Albertsons ads to see what meats and produce are on sale. Then I try to incorporate sale meats and produce into my menu by looking up recipes that include those food items.  For example, salmon is on sale this week at King Soopers, so I looked up salmon on the Wildtree website and chose the recipe Outrageous Salmon with Vegetable Stir Fry and Teriyaki Pineapple Fried Rice. Then I write the title of the recipe, the cookbook and page number or the website down in my planner. Then I get a piece of paper that will be my grocery list and, using the recipe and what I already have in my kitchen, I write down the items that I need from that recipe on my grocery list. Then I move on to the second recipe.  Sometimes I have a grocery list for more than one store if there are fantastic sales. I don’t time or energy to run around to a lot of stores for the sake of saving a little money though.

My planner has little strips of paper that can be torn out and are the perfect size for lists.  But I have started reading the blog I’m an Organizing Junkie, and today she posted two cute menu planning tools that I’m sharing with you.

This first menu planner is from a blog called Cut & Create.

The second menu planner is from a blog called A Daily Dose of D.

Will one of these help you? I may start using the blue one and keep it on my fridge.  How do you menu plan?

Monday Menu Plan

I’m a stay at home mom of two very active boys. My boys are always hungry, and I feel like I’m always in the kitchen! I really love to cook at my own pace, experiment, and try new foods and new recipes.  I DON’T love to get dinner on the table every day while my boys are at their grumpiest. Since becoming a mom, I’ve found grocery shopping, menu planning, and dinner preparation a challenge, and I know I’m not alone. I’ve recently started a Wildtree business to help myself and others menu plan and enjoy getting meals on the table again!

I checked the King Soopers ad to see what meats are on sale and then went to the Wildtree website to choose my meat dishes for the week.  I usually try to cook enough of one recipe to feed my family for two dinners. I will double up these recipes as needed.

Here is my menu for this week:

1.  Outrageous Salmon with Vegetable Stir Fry and Teriyaki Pineapple Fried Rice

Outrageous Salmon with Vegetable Strifry - Wildtree Recipes

Teriyaki Pineapple Fried Rice - Wildtree Recipes

2.  Opa! Greek Turkey Burgers

(This is from a Wildtree freezer meal recipe. You can mix the first five ingredients in a freezer bag. Then thaw when you want to cook the burgers. Before cooking, add the egg, breadcrumbs, and Feta.)

  • 2lbs ground chicken or turkey
  • 2-3 teaspoons Wildtree Opa! Greek Seasoning Blend
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 oz. Feta cheese
  • buns

Mix all ingredients together.  Remove air and freeze. Add breadcrumbs & egg & form 8-10 thin patties, place feta on 4-5 patties and top with remaining patties, press together along edges to seal cheese in the middle.  Preheat well-oiled grill or skillet to med/high heat.  Grill patties for roughly 4 min on each side or until patties are 165° internal temp.   Serve with Salad or side dish of your choice.

3.  Shrimp Scampi Tacos 

Shrimp Scampi Tacos - Wildtree Recipes

Makes 3 servings.

1 cup water
2 teaspoons Wildtree Chicken Bouillon Soup Base
2 teaspoons Wildtree Garlic Galore Seasoning Blend
½ cup rice
1/4 cup red bell pepper, finely diced
1/3 cup grated Parmesan cheese
½ pound shrimp, peeled and deveined
1 teaspoon Wildtree Natural Grapeseed Oil
2 teaspoons Wildtree Scampi Blend
6 (6 inch) flour tortillas
1 ½ cups shredded lettuce lemon wedges for serving

In a saucepan bring water to a boil, add the Chicken Bouillon, Garlic Galore, and rice. Lower heat to a simmer, cover and cook about 15 minutes or until rice in tender. Remove from heat. Fold in bell pepper, and Parmesan. Meanwhile toss shrimp with Grapeseed Oil and Scampi Blend. Heat a non stick skillet over medium to high heat. Add shrimp and sauté until cooked through, about 3-4 minutes. To assemble tacos, layer rice with shrimp and shredded lettuce on each tortilla. Squeeze fresh lemon juice over each taco.

4. Spinach Burgers with buns and Fruit Salad

Spinach burgers...high in protein, low in carbs and absolutely delicious.

I’m linking up with other menu planning blogs:

 Menu Plan Monday on the blog I’m an Organizing Junkie.

SusieQTpies Cafe

To try the Wildtree products needed for these recipes, please contact me through my website.