Week of 2/18/15

We: Fish & brussel sprouts

Th: l- Squash and chickpea stew; d- Beet & potato salad, chili, corn muffins

Fr: d - broccoli mac & cheese (kids)

Sa: Mushroom & cabbage bake; d- Eggplant orzo bake

Su: l- carrot soup; d- beans & sausage & pasta

Week of 2/6/2015

Fr: carrot soup with tahini and crisped chickpeas Picnic dinner
Sa: l: Easy button ; Balaclavas & Baclava; Emily's bday
Su: l: Shawarma with Eggplant (cube, pan fry), Hummus & Pita; d: Cauliflower Parmesan (make 1.5 x tomato sauce recipe) (Lisa, Mark, & kids for dinner)Mo: d: Polenta With Wild Mushrooms and Marinara Sauce (use extra sauce from Cauliflower)
Tu: d: Cabbage, Potato and Leek Soup; Panda Coop
We: d:  Quinoa and Beet Pilaf
Th: d: Mushroom Marsala Pasta Bake DVR Team Dinner
Fr: d: Halibut w Leeks & linguine  Dads' HH


Ingredients

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants
1 head of cabbage

1 bunch of beets w greens

1 medium head cauliflower

2 pounds (905 grams) carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

2.5 heads garlic

3 sprigs basil or 1 bay leaf

3 thyme branches

6 tablespoons chopped fresh parsley

1 teaspoon minced fresh rosemary or sage

2pounds boneless, skinless chicken thighs

1 ½ pounds halibut, cut into 4 equal-size pieces

2 c. Dried chickpeas

1cup fine yellow or white polenta

3cups cooked regular quinoa

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

7.5 cups chicken or vegetable stock

1 cup all-purpose flour

3 cups panko or plain unseasoned bread crumbs

lemon juice

Tahini

1 ¼ cup dry white wine

1/4 cup (60 ml) dry marsala wine (see notes at end for more information)

2 c olive oil

Salt

black pepper

ground cumin

paprika

turmeric

coriander

Cinnamon

Red-pepper flakes

2teaspoons caraway seeds, lightly crushed

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

4large eggs, lightly beaten

2.5  c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces

Groceries

1 pound wild mushrooms, like oysters or maitakes

3/4 pounds (340 grams) fresh mushroom, sliced (I used pre-sliced cremini, my new favorite thing)

2 lemons, juiced

2 Eggplants

1 medium head cauliflower

2 pounds + bag for snacking carrots

5 medium leeks

2 medium russet potatoes

6 shallots

1 large red onion

2 yellow onions

3 heads garlic

6 tablespoons chopped fresh parsley

2pounds boneless, skinless chicken thighs

2 c. Dried chickpeas

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape

linguine  for 4

3 (28-ounce) cans whole or diced plum tomatoes

All-purpose flour

lemon juice

Tahini

1/4 cup (60 ml) dry marsala wine

Dipping yogurt

1 dz eggs

13 tablespoons unsalted butter

½ cup heavy cream

2 ounces goat cheese, crumbled or diced 1/2 cup

2.5 c finely grated Parmesan, preferably Parmigiano-Reggiano

3/4 pound fresh mozzarella, torn into bite-size pieces

Week of 2/1/15

Su: chicken soup leftovers; cottage pie leftovers
Mo: omelets with chicken (breakfast); winter squash soup leftovers (GT, R); cottage pie leftovers (GT, S, R)
Tu: cottage pie leftovers (G, GT); lentils leftovers (all)
W: lentils (G, GT); Mexican Fiesta Casserole
Th: Pasta with veggies
F: Fish something w veggies that look good (buy on Friday)
Meal train: (W) Mexican Fiesta Casserole

Leftovers:

3 Winter squash soup
3 Vietnamese chicken noodle soup
8 Cottage pie
lentils & rice

Cooked chicken?
Celery
Brown rice

Ingredients

• 3 teaspoons canola oil
• 1 pound lean ground turkey
• 2 cup finely chopped onions
• 2 cup finely chopped zucchini
• 2 envelope (1 1/4 ounces) low-sodium taco seasoning
• 1 1/3 cup frozen corn kernels
• 2 cup canned black beans, rinsed and drained
• 4 cups jarred salsa
• 16 (6-inch) corn tortillas
• 3 cups shredded reduced-fat Mexican cheese blend
• 1/2 cup sliced scallions (white and light green parts only)
• 1 cup fat-free sour cream (or use low-fat; optional), for serving

Groceries
1/2 cup sliced scallions (white and light green parts only)
Bananas
Strawberries
Apples
Oranges

1 pound lean ground turkey 

2 envelope (1 1/4 ounces) low-sodium taco seasoning 
4 cups jarred salsa 
16 (6-inch) corn tortillas 

Beer (for meal train family)


Eggs
Milk
OJ
3 cups shredded reduced-fat Mexican cheese blend
Small tub of sour cream (for meal train family)
Olives