Thought it would be fun to do a weekly thread instead of adding to that 13411 page thread about meals. I'll add my plan later today. Monday:Goulash, if we are home, might be gone all day Tuesday: steak, box potato and veg Wednesday: cheesy chicken and rice Thursday: Vegetarian Mexican Casserole Friday: Greek chicken and beans (new recipe from bean can) Saturday: Spaghetti with venison italian sausage Sunday: Cheesy Clam Chowder--homemade bread??
My meal list for this week includes several "newbies" - it's not always quite this...unique! I'm trying to focus on getting in more veggies, while still fixing food my dh and dd will actually eat and enjoy. Most of these include at least 2 veggies(or a fruit) in the recipe. 1. Upsidedown Pizza with a salad 2. Italian Pinto Beans, Mc and Cheese (with carrots in them), grapes 3. Teriaki Turkey Wraps, asian noodles with water chesnuts 4. Cabbage, Sausage and Swiss, cornbread 5. Curried Chicken and Cider Soup, salad, apple slices 6. Mexi-Chick Sandwiches, black beans with chiles and rosemary potato wedges 7. Stuffed Baked Potatoes Numbers 1,3 and 5 are the new ones...we'll see...they're from the new Rachael Ray Mag.
tonight is steak with baked potato and salad Albertsons had lettuce .47 a head so I am using it instead of bagged salad. Steaks are marinading
Roast and potatoes with green beans (fried country) sausage and potatoes Enchiladas and "sweet beans" Sloppy joes and french fries Pasta Salad w/canned chicken pork chops, corn, pea salad grilled chicken, sweet beans, parsley potatoes macaroni and cheese with weiners burgers and french fries hamburger helper (with added frozen mixed veggies) macaroni and cheese with chicken and mixed veggies (casserole style) sandwiches taco salad (Two weeks worth here. We eat leftovers a couple of times, and pizza out once generally... and usually have enough to eat it leftover also.)
I thought it would be interesting to post my menu for the week, because we eat only raw foods. Nothing cooked. This is a great time saver- dinner takes only minutes to prepare and clean up is a snap. I never have burned on crud on my pots! Also, it is very nutritious and beneficial. My DH has diabetes, and we're learnign to control his blood sugar with this lifestyle. Monday: Raw "mashed potatoes" (actually finely chopped cauliflower) with mushroom gravey Tuesday: Cinco de Mayo cole slaw, raw apple pie Wednesday: Sprouted sunflower seed patty sandwiches Thursday: greek salad, raw hummus, carrots Friday: raw "spagetti" (spiral-cut zucchini) with tomato sauce Saturday: gingered carrot slaw Sunday: Raw Pizza I love it! My DH is less enthusiastic, but he's trying. And when I served the gingered coleslaw the first time, he had seconds and asked, "is this really good for you? Because it tastes good." My 2 1/2 yr old granddaughter likes raw food better. She's at that age when kids are often finicky eaters anyway. She ate raw corn on the cob, raw almonds, raisins, and raw cucumbers. She's not big on fruits.
sadly:cry:, it's straight from the Campbell's website...but it's yummy!!:love: Cheesy Chicken & Rice Casserole Nutrition Information From: Campbell's Kitchen Prep: 15 minutes Bake: 50 minutes Stand: 10 minutes Serves: 4 Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese Directions: Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Cost per recipe: $9.09 Cost per recipe serving: $2.27 Total cost of meal (including serving suggestion): $14.62 Alfredo: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Sprinkle the chicken with the remaining Parmesan cheese. Lower Fat: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese. Mexican: In place of the onion powder and black pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for the Cheddar. Italian: In place of the onion powder and black pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for the Cheddar. Nutrition Information using Campbell's® Condensed Cream of Chicken Soup Calories 410, Total Fat 13g, Saturated Fat 5g, Cholesterol 94mg, Sodium 699mg, Total Carbohydrate 36g, Dietary Fiber 3g, Protein 36g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup Calories 379, Total Fat 10g, Saturated Fat 5g, Cholesterol 94mg, Sodium 556mg, Total Carbohydrate 36g, Dietary Fiber 2g, Protein 35g, Vitamin A 29%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV using Campbell's® Condensed Healthy Request® Cream of Chicken Soup Calories 385, Total Fat 10g, Saturated Fat 5g, Cholesterol 91mg, Sodium 447mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 35g, Vitamin A 25%DV, Vitamin C 28%DV, Calcium 14%DV, Iron 16%DV
So, do you warm any of the food? Like the raw spaghetti? And how do you make "raw hummus"? Don't you have to cook the chick peas to blend them up? I'm intrigued.
I'm diabetic too but could never go for this kind of food all the time. Though I know there are a few people in my homeschool group that do it. I bet you save money on energy costs too with out using the stove.
