It has been a long couple of weeks, for some reason that I can't seem to put my finger on, and I haven't had time to sit and think, let alone sit and blog. Add to that some general apathetic feelings toward my blogs lately, and that means I haven't been here. I'm coming around though, so I thought I would kick things off with a meal plan.
(Also to be noted - the macaroni and cheese experiment from the last meal planning post failed SPECTACULARLY. The whole thing was a curdled mess and we ended up just throwing the entire dish in the trash and ordering pizza. The black bean nachos were great, but nothing special like I wanted to try - just cheese, black beans, onions, green peppers and tomatoes on chips, baked until the cheese is melty, topped wtih pickled jalepeno, sour cream, and my new favorite food ever - Margaritaville salsa.)
We're still sticking with vegetarian eating for the most part (our new rules are - maybe once a week at home or a special occasion, or if we're eating out), and I'm also dieting, so the meals are lighter or filled with more vegetables so I can eat a smaller portion of the more calorie-laden meal that the rest of my family demands.
Anyway, here goes:
Monday: Macaroni and Cauliflower Cheese Bake, Roasted Broccoli
Last week I borrowed Jamie Oliver's Food Revolution from the library, and we spent the rest of the week drooling (not really) over the book. We're ordering our own copy post-haste, because this is a book I want to have on hand. Of course it also helps that Aaron and I both have kind of a crush on Mr. Oliver, and would eat pretty much anything he told us to eat. The book isn't very vegetarian friendly, but there are a few good non-meat dishes in there.
The broccoli is being roasted, because according to Aaron I can't steam broccoli right (he's mostly correct) and it typically ends up being mushy when I do try. So, roasting it is - just cut it up into bite-sized pieces, toss it on a baking sheet with a drizzled tablespoon or two of extra virgin olive oil, and sea salt and pepper. Then roast at 450 for 10 to 15 minutes until it's crisp tender (and delicious!).
Tuesday: Chickpea Korma on Pitas with Yogurt Dressing, Sauteed Zuchini
I'm adapting a chicken korma recipe from this month's Food Network Magazine (which I still love, but would probably love more if they could get their distribution better figured out) because the sauce sounds amazing but the chicken not so much. I'll post the recipe if it turns out. (I really hope it does!)
Wednesday: Veggie Lasagna, Garlic Bread, Salad
I made up a vegetarian lasagna recipe for the office Christmas party, and have been meaning to post it ever since. I froze some of the leftovers (it makes a lot, but could be easily halved), and we're eating those on the night I get home late because of Zumba class. It's easy and delicious! I'll post the recipe tomorrow.
Thursday: Lentil and Spinach Soup, Rolls
Another recipe from the Jamie Oliver book that I can't wait to try. I love lentil soup. I'll also post my rolls recipe shortly - they're called 60 Minute Rolls, a quick yeast roll recipe that my mom has made for years. So good!
Friday: Homemade Pizza
Food Network magazine had a little pull-out book of 50 pizzas either this month or last, so we're going to try out one or two of those. I'm thinking tomato, artichoke, roasted red pepper, and pepperocini. Okay, so that recipe's not in there, but I'll use their dough at least. And maybe make the meatball one too.