Weekly meal plan for November 25 - December 1, 2012

No grocery money this week, so I planned this week based completely on what we've got in the freezers/fridge/pantry. 

The menu is grain-free...anything requiring flour is made using the almond and/or coconut flours I have on hand.

November 25 – December 1, 2012

Sunday:

breakfast – eggs & veggie juice

lunch – chipped beef, salad

dinner - Western burgers, pickled beets, pea salad

Monday:

breakfast – omelet, grapefruit

lunch – bratwurst, homemade BBQ chips, homemade pickles

dinner -honey mustard chicken, oven fries, green beans

Tuesday:

breakfast – carrot cake pancakes, veggie juice

lunch – salmon salad or salmon patties with salad

dinner - crockpot au jus pot roast, mashed potatoes, dilled carrots

Wednesday:

breakfast – hard boiled eggs, grapefruit

lunch – leftovers or chef salad

dinner - baked pork chops, cheesy broccoli casserole

Thursday:

breakfast – ham & egg pie, veggie juice

lunch – beef & bacon smoked sausages, salad

dinner - chili jack cheesy chicken, homemade tomato soup, Monte Carlo veggie mix, pineapple cheese salad

Friday:

breakfast – kale & eggs

lunch – leftovers/clean out the fridge

dinner - BBQ beef stew, double chocolate zucchini muffins

Saturday:

breakfast – carrot cake pancakes

lunch – leftovers from Friday dinner

dinner - pizza

Weekly menu for November 18 - 24, 2012

November 18 – 24, 2012

Sunday:

breakfast – eggs in ham cups, veggie juice

lunch – leftovers

dinner – beef roast, potatoes, carrots

Monday:

breakfast – breakfast bake

lunch – Sunday night leftovers made into stew

dinner – cheesy beef & spinach skillet, carrots with orange zest

Tuesday:

breakfast – leftover breakfast bake

lunch – chef salad

dinner – chicken parmesan, salad

Wednesday:

breakfast – carrot cake pancakes topped with cream cheese & honey, veggie juice

lunch – tuna patties with side salad

dinner – taco skillet

Thursday:

breakfast – leftover carrot cake pancakes or omelets, veggie juice

lunch – Thanksgiving

dinner - Thanksgiving

Friday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – leftovers from Thanksgiving

dinner – leftover turkey & gravy over grain-free biscuits

Saturday:

breakfast – veggie omelet, veggie juice

lunch – beef & jalapeno sausage, veggie soup

dinner – meatball bake, salad

Weekly meal plan for November 11 - 17, 2012

November 11 – 17, 2012

Sunday:

breakfast – breakfast bake, veggie juice

lunch – smoked sausage and veggie stew

dinner - broiled steak, parsnip & mushroom soup, broccoli salad

Monday:

breakfast – breakfast salad, veggie juice

lunch – tuna patties, leftover parsnip & mushroom soup

dinner - Swiss mushroom chicken, salad

Tuesday:

breakfast – hard boiled eggs, grapefruit, veggie juice

lunch – creamy broccoli & ham chowder

dinner - stuffed meatloaf, roasted beets & carrots, salad

Wednesday:

breakfast – veggie hash, poached egg, veggie juice

lunch – liver with caramelized onions, salad

dinner - rosemary chicken & potatoes, green beans

Thursday:

breakfast – hard boiled eggs, grapefruit, veggie juice

lunch – chef salad

dinner - firehouse chili, “corn” muffins

Friday:

breakfast – ham & egg cups, veggie juice

lunch – leftovers/clean out the fridge

dinner - ranch baked tilapia, honeyed carrots, broccoli casserole

Saturday:

breakfast – huevos rancheros, grapefruit, veggie juice

lunch – bratwurst, salad

dinner – pizza on spaghetti squash and/or almond meal crusts

Swiss Mushroom Chicken

This is so good served alongside a salad or on a bun or English muffin!

SWISS MUSHROOM CHICKEN

• 4 to 6 boneless chicken breasts or breast filets
• Seasonings:  salt, pepper, garlic powder, paprika
• 1/2 pound fresh mushrooms, sliced
• 2 tablespoons butter
• 4 to 6 thin slices deli ham
• 4 to 6 slices Swiss cheese

Season the chicken as desired; grill or brown in a pan with olive oil until just done. Place the chicken in a large baking dish. Saute the mushrooms in the butter until tender. Top each piece of chicken with a slice of ham, an equal portion of the mushrooms, then a slice of cheese. Bake at 350º for 15-20 minutes until everything is hot and the cheese is melted.
Makes 4 to 6 servings

Beef & Cheese Spaghetti Squash Bake

Beef & Cheese Spaghetti Squash Bake

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and shredded
• 2 stalks celery, chopped
• 1 lb. ground beef
• 28 to 32 oz. spaghetti sauce (I made my own from tomato sauce and herbs)
• 1 tsp. oregano
• 1 large spaghetti squash, cleaned and baked and strands scooped out into a large bowl
• 2 c. shredded cheddar cheese
• 1/4 c. grated Parmesan cheese

Preheat oven to 350°.
Heat olive oil in large pan; cook onion, garlic, carrot, and celery, stirring often until onion and celery are clear (not necessarily tender).  Add ground beef and cook until no pink remains.  Add sauce and oregano and simmer for about 15 minutes (I skipped the simmering step.)
Add beef & sauce mixture to spaghetti squash.  Stir to mix well.  Pour into baking dish (I used a 9 x 13 pan) and top with cheddar cheese.  Bake uncovered for 15 minutes, top with parmesan cheese, and bake another 5 to 10 minutes.  Serve.

Gingerbread Pumpkin Trifle

This sounds like a good one to have at upcoming holiday dinners!  It offers the traditional tastes of gingerbread and pumpkin in a new way.

Gingerbread Pumpkin Trifle

• 1 gingerbread cake (9 x 13 size) - can be made from a box mix or from scratch
• 2 8 oz. pkg. cream cheese, softened
• 2 15 oz. cans pumpkin
• 2/3 c. packed brown sugar
• 2 Tbsp. ground cinnamon
• 2 tsp. vanilla
• 16 oz. or 4 cups whipped topping/whipped cream
• chopped walnuts or pecans, optional

Break up the gingerbread cake into chunks.  Set aside.
Whip the cream cheese until smooth.  Add pumpkin, brown sugar, cinnamon, and vanilla and beat well.
In a trifle bowl or large glass salad bowl, layer the gingerbread, pumpkin mixture, whipped cream....repeat twice more for a total of 3 tiers of 3 layers each.  Can garnish with chopped walnuts or pecans.

Weekly menu for November 4 - 10, 2012

Sunday:

breakfast – caprese omelet, veggie juice

lunch – spaghetti squash bake

dinner – primal chicken strips, steamed broccoli, carrot cake muffins

Monday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – garden tuna salad

dinner -tacos

Tuesday:

breakfast – hard boiled eggs, broiled grapefruit, veggie juice

lunch – taco salad from leftover tacos

dinner – crockpot BBQ short ribs, green beans, bacon tomato avocado salad

Wednesday:

breakfast – carrot cake pancakes, veggie juice

lunch – leftovers

dinner – cheeseburger salad

Thursday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – smoked sausage & veggie soup

dinner – chicken broccoli alfredo casserole, roasted baby carrots, pickled beets

Friday:

breakfast – veggie omelet, broiled grapefruit

lunch – leftovers/clean out the fridge

dinner – salmon muffins with homemade dill sauce, broccoli salad, herbed potatoes

Saturday:

breakfast – veggie hash, poached eggs, veggie juice

lunch – bratwurst, side salad

dinner – crockpot chicken wings, corn, oven fries, salad