Menu Plan Monday #28

So I'm just back from a quick weekend trip to Seattle to help a friend move. Throwing together a menu plan so I can dash to the store and get on with my day. This week is my hubby's birthday, so planning a birthday dinner at home, and a dinner out as well.

Monday: Taco Soup (not meatless - back to that next week) with cornbread and possibly crispy parmesan zucchini spears. nope, got in a rush and forgot the zucchini.

Tuesday: Dave's birthday! Pork Tenderloin with balsamic glaze, mashed potatoes, and broccoli with cheese. Also making some really yummy low-fat vanilla cupcakes from the cookbook Vegan Cupcakes Take Over the World - but didn't have the soy yogurt on hand, so they're not vegan, but still amazing!

Wednesday: Homemade pizza with roasted veggies. Using this pizza dough recipe that I've found works great and is quick!

Thursday: dinner out in Anchorage - birthday boy's choice

Friday: Salmon Sweet Potato Cakes

Saturday: Baked Chimichanga

Sunday: leftovers or laughing cow chicken

Check out tons of other great menu plans at OrgJunkie.

Menu Plan Monday #24

Menu Planning two weeks in a row - I'm on a roll! This week I'm looking back for some tried & true recipes to get us through some busy evenings. Having a menu plan, getting the ingredients I need, and having a plan really help on those busy nights when I'm hungry and in a hurry.

Monday: Vegetarian Stuffed Peppers (MM) - I've made this recipe so many times now I'm actually starting to tolerate like eating even the pepper, not just the stuffing. The last time I made them I made some revisions to the recipe and made a note of what I used because they were my favorite so far. Hopefully later this week I'll post the recipe. With a busy Monday I'm going to try to get them in the crock pot so they're ready when I get home.

Tuesday: crock pot pork roast

Wednesday: Homemade pizza - a carry over from Sunday when we ended up eating leftovers. This will probably be a bbq chicken pizza so I can use up some cooked chicken from the freezer.

Thursday: Salmon Thursday - not sure of the prep this week. Last week's salmon was amazing. Another recipe I hope to post this week.

Friday: We will be having dinner with my mom and my niece for my birthday!

Saturday: Birthday dinner out! Not sure where yet.

Sunday: Leftovers of some kind.


Check out tons of great menu plans at Org Junkie

Menu Plan Monday #23

Time for another Menu Plan. I've been writing them out on paper, mostly all along, but I throw those out at the end of the week, and then a couple weeks later my hubby asks for something from weeks before and I have no idea what or where to find the recipe again. On occasion Google is helpful if I'm looking for a recipe I found online, but otherwise I'm often at a loss. Adding a Menu Plan to the blog seriously helps my sanity - so I'm back at it again.

Speaking of back at it again - we've been busy and short on time and I haven't been in the MM (Meatless Monday) frame of mind. Well this week we are back at it, starting with a Hungry Girl recipe using a Boca Burger.

Monday: HG's Island Insanity burger (Meatless Monday)

Tuesday: Fresh Caught (not by me) Alaskan Halibut. There is just nothing better than fresh, never frozen fish.

Wednesday: Chick'n Parm using a Boca "chicken" patty. A friend recommended these and my hubby never gets enough spaghetti so here we go.

Thursday: Salmon Thursday. Haven't decided on preparation or anything yet. Sometimes it's just pan seared and yummy.

Friday: Pretty much always Pizza Delphi (local Italian, close to our house)

Saturday: Leftovers

Sunday: Homemade pizza. Found a great recipe a few weeks ago for a Whole Wheat Honey dough that is so simple and turns out great. I even used this dough for grilled pizza a couple weeks back (future blog post).



After thinking about all these yummy recipes I'm ready for a snack! Check out tons of other menu plans at OrgJunkie.

Artichoke Spinach & Mushroom Pizza

Start with artichoke tapenade. This recipe on it's own makes a great dip for pitas or crudités, etc. When it is left a little more chunky, and then spread thinly on a pizza crust and topped with sliced cremini mushrooms, fresh baby spinach, & grated parm it makes a great little bite of appetizer pizza.

Artichoke Tapenade

1 can (15 oz) of artichoke hearts in water, drained
1 1/2 cups basil leaves
2 cloves garlic, minced
1 tsp lemon juice
1/2 to 1 cup extra virgin olive oil

Mix the artichoke hearts, basil, garlic & lemon juice together in a food processor. For pizza topping leave a little more chunky. For tapenade to be served as a dip process into smaller pieces. Drizzle in olive oil until desired consistency.

Spread over unbaked pizza crust, top with sliced cremini mushrooms & baby spinach. Top with grated Parmesan cheese or Italian cheese blend. Bake according to crust directions.