Friday, September 17, 2010

{weekly menu}

image via {realsimple}*
I think about food and cooking a lot, in case you haven't noticed. While D was asleep this morning (today was my sleep-in day...hello 8 am, I don't believe we've met for some time), I did a quick survey of our cupboards and fridge, making note of what was available and needed to be used. I have had this goal of clearing out our cupboards since we could be moving anywhere come December (and who wants to move food or let it go to waste...not me). It's some kind of game I play every week, and I get super excited when it's gone well. So I came up with a weekly plan to use what we have this upcoming week and mix in those things from my list that fit into the weekly grocery budget. Right now, it is as follows:

Saturday: Spinach and Ricotta Stuffed Shells (we have a lot of spinach, pasta, and sauce)*
Sunday: Veggie Pot Pie (carrots, parsnip, phyllo, peas, spinach from the fridge)
Monday: Artichokes (I just really want these)

Tuesday: Spinach and Zucchini Soup (zucchini and spinach from the fridge)

Wednesday: Mushroom "Sushi" (using quinoa that's been hanging out)

Thursday: Spinach and Ricotta Stuffed Shells
Friday: we leave this open in case we eat with the Halls and bring whatever will go with what they are cooking
Saturday: Pizza (use up spaghetti sauce, whole wheat flour, spinach, other veg)
Sunday: black bean enchiladas (tons of beans, flour para tortillas)

For lunches and breakfast, there is always:
hummus wraps
crepes (frozen berries, flour and yogurt)

oatmeal (we have oats)

yogurt with crunchy baked quinoa

Flat Out pizzas (spaghetti sauce plus some I intend to make)
pasta with spinach pesto and sun dried tomatoes (always have spinach)

black bean burritos (many, many black beans here)

*I can't remember where I originally found the recipe, but this one is pretty close. We use almost double the spinach per serving and a heck of a lot less cheese. Just enough ricotta to hold it together and barely any mozz, if any. Definitely more sauce as well. A spoonful of pesto or Italian type seasoning mixed with the ricotta and spinach really amps up the flavor.

3 love notes:

Anonymous said...

Hey, I fell upon your baby blog and I am in love. That is super precious and you are so great! I hope that you are feeling well!

the actor's diet said...

all the eats sound great - will you menu plan for me?

s.calder said...

Yes ma'am! Anytime :)