Dec 11-

Sunday- Purple carrot
Monday - salmon; sweet and sour cabbage

Tuesday - zucchini noodles with leftover pasta sauce
Wednesday - kale, green beans, squash, peppers
Thursday - Eggplant, pepper & tomato sauce with leftover pastaFriday - Broccoli dal curry add carrots
Saturday- R's party! [Paella - meat optional OR Sweet potato soup]; shrimp; cut fruit; cake
1 c lentils

Milk
Gogurt

Dec 4-

Sunday: Fish w couscous and zucchini
Monday (ABAC): Spaghetti squash with peanut sauce with bok choy (heat and cook bok choy)
Tuesday: Sweet potato broccoli bowls w rice (make all but rice)
Wednesday (Key early release): Purple carrot peanut tofu buddha bowl (heat)
Thursday: 4 cheese spaghetti squash (Heat through covered then broil)
Friday: Leek soup (heat)

Groceries

• 1 small boiling potato (6 ounces)
• Fruit
• good butter
• Gogurt
• Dipping yogurt
• 1/2 cup chilled heavy cream
• 1/2 c. shredded mozzarella
• 1/2 c. shredded Parmesan
• 1/3 c. shredded provolone
• 1/3 c. shredded fontina
• Chicken broth (as back up)
• Couscous

Nov. 13

Sunday: Yellow squash "pasta" w simple tomato-basil sauce & mozzarella & Pork chop 
Monday: Sweet potato bar with pomegranate bok choy & Pork belly
Tuesday (Puffin coop no snack; Timber Tuesday): Acorn squash stuffed with mushroom and rice (warm then broil to melt cheese)
Wednesday (Ryder's birthday): Thai takeout
Thursday (Panda coop; FAAC):Beef stew w mashed potatoes (warm)
Friday: Butternut squash and black bean chili (make in slow cooker)

Kale

Sunday: B.A. barramundi
Monday: Kefta w couscous and cauliflower
Tuesday:  eggplant/carrots
Wednesday: B.A. enchilladas
Thursday:  Swedish meatballs mixed with mushrooms and sauce with mashed potatoes on top; serve with lingonberry sauce
Friday: Spaghetti squash casserole

Use: eggplant
carrots
cauliflower
potatoes
white pumpkin


GROCERIES

Fruit
Mushrooms

1/2  ground lamb
2.5 lbs ground: beef/pork/veal

Bread

OJ
Eggs
Milk
Heavy cream (1 cup +)
Plain Yogurt

Olives

Coconut Milk

Tortillas

Wheat Flour

Snacks

Oct 31 - 2016

Sunday: Marshmallow sweet potato w goat cheese & walnuts (we did just that & w craisens)
Monday: Halloween (dinner done)
Tuesday: Broccoli sweet potato bowls (&take chili out of freezer)
Wednesday: Kadu
Thursday:  Sweet potato and turkey chili
Friday: Easy ratatouille
Saturday:

October 16, 2016-

Sunday: Stir fry
Monday:  Israeli Couscous, Eggplant and Tomato Gratin
Tuesday:  Stuffed squash
Wednesday:
Thursday: Okra chili 
Friday: Eggplant and Squash alla Parmigiana
Almond cake
Pumpkin muffins

Monday: (make everything else) Chard & chickpeas; Okra & Roasted red peppers
Tuesday: (puffin snack) Spaghetti squash with carrot top pesto

Wednesday: Cabbage & Mushroom Lasagna (use sweet potatoes or noodles instead of potatoes & squash)
Thursday: Carrot sweet potato soup
Friday:  Green beans & chard stems
 Green beans
okra
celery
yellow squash
chard
peppers

cabbage
carrots
mushrooms
green onion
spaghetti squash

sweet potato
onion

Sept 18 -

Sunday: Grilled fish & corn
Monday (aac): Squash & kale casserole (+1 to freeze)
Tuesday: Sweet potato & broccoli bowls
Wednesday (cca): Chicken & Okra casserole
Thursday: Chana masala
Friday:

Guava turnovers

Groceries

Fish

1 (1-pound) package frozen puff pastry, thawed

1 (8-ounce) package cream cheese, cut into 8 equal pieces

Curry powder
Flour
Baking soda (x5)
Rolled oats
Baking chocolate

small chicken, cut up into 8 pieces, skinned if desired

1# tomatoes 
1 can whole tomatoes (15oz)

September 5, 2016 -

Monday: Shrimp/clams w green beans
Tuesday: Roasted yams and chickpeas - add cauliflower; Indian okra
Wednesday: Eggplant with capers w Texas cavier
Thursday: Squash casserole w asparagus
Friday: Baked eggs with [sweet potato greens] and mushrooms
Asparagus
Green beans

Peppers
Carrots
Celery

Eggplant
Zucchini
Squash
Sweet Potato
Cauliflower
Mushrooms
Okra

August 21 -

Sunday: chicken gyro salad w pita

• lime, cucumber, onion, tomato 
• Prep pita, Prep onion in lime, prep other veg, prep sauce, bake pita, heat chicken

Monday: Chickpea & Okra Tangine with rice

• Okra, 1 pepper, 1onion, 2 big tomatoes (or equiv.), chickpeas
• Cook stew Sunday; rice on Monday

Tuesday: smoke-roasted stuffed bell peppers

•  5 peppers, onion, zucchini, 1 tomato
• Prep filling Sunday; cook Tuesday (?)

Wednesday: cold noodles with miso, lime and ginger

• carrots, cucumbers, 2 limes
• cook Sunday

Thursday:  green bean casserole with crispy onions (also uses mushrooms)

•  onions, mushrooms, green beans
• prep Sunday; bake Thursday

Friday: pizza with red and yellow peppers (need moz)

• peppers, onions

Saturday: Bacon, Gouda & Tortellini Stuffed Squash

 

August 9, 10, 11

Tuesday, Aug 9: Green beans & okra, Slaw (see below)
Wednesday, Aug 10: Ratatouille
Thursday, Aug 11: Stuffed peppers/squash


Slaw:

1. Grate 2 carrots & 1/4 head cabbage
2. Thinly slice small red onion,
3. Heat 1/4 cup cherry vinegar & juice from 1 lemon to simmer
4. Add 1 minced garlic clove, some lemon zest, salt, pepper, cumin
5. Cook 1 minute
6. 
   
7. Pour liquid over veggies and let sit.

Mandsager Vacation 2016: Marrying off Kyle

Wednesday: arrivals

-          Dinner (bachelor party; Ann’s parents): Take out

Thursday: Milo’s birthday!

-          Bfast: Norwegian Pancakes (3 recipes)

-          Lunch (M bday lunch): G&G: Salmon w rice & green beans

-          Dinner (pre welcome drinks):  Salad; mac & cheese (cauliflower & carrots)

Friday: Welcome dinner

-          Lunch (bridal luncheon): Sandwiches/Quesadillas/Leftovers

Saturday: Wedding day!

-          Lunch (snacks provided at spots to get ready): Sandwiches/Quesadillas/Leftovers

Sunday: Send off brunch

-          Dinner: Meg & Sean

Monday

-          Dinner: Maddie & Rocky (May bday dinner)

Tuesday

-          Dinner: Megan & Nick

Plan for 16 eaters

April 24-

Sunday - KMA
Monday - pasta bake
Tuesday -

USE: zucchini, squash, mushrooms, rutabega, carrots, beets, chickpeas, cauliflower & carrot purree, onions, 1 acorn squash, 1 sweet potato, 1 russet potato, lemons

April 11-

Monday: Shrimp tacos (have slaw, tortillas, cheese)
Tuesday: Leftover calzones
Wednesday: Red cabbage and ?
Thursday: Eagle & Panda coops, no snack freezer meal?

Friday: Lee Harrison
Saturday: am dance
Sunday: pm dance 

Groceries
Fruit
Veggies

Rice vinegar
sesame oil

Shrimp
Maybe pork for the shredded red cabbage?

Shower cleaner

milk
eggs

To use: ground beef, chickpeas

Monday Owl Coop fettucini with asparagus and shitakes (fresh-made pasta)
Tuesday   Broccoli, cheddar and wild rice casserole
Wednesday AC Arrives  Shepards pie
Thursday Kangaroo Coop No Snack Cabbage soup
Friday Chickpea Curry with Roasted Cauliflower
Saturday 
Sunday


Ingredients

3 tablespoons olive oil, divided
1 bunch asparagus, trimmed, cut into 2" pieces
Kosher salt, freshly ground pepper
2 tablespoons unsalted butter
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
12 ounces dried or 1 pound fresh fettuccine
3 ounces Parmesan, grated (about 3/4 cup), plus more for serving
4 large egg yolks*

3 tablespoons butter
1/2 large onion, diced
Salt
2/3 cup uncooked wild rice blend, rinsed
1 pound broccoli
1 garlic clove, minced or pressed
1/4 teaspoon ground mustard powder or 1/2 teaspoon smooth Dijon
Pinch of cayenne pepper
2 tablespoons all-purpose flour
1 cup whole milk
2/3 cup low-sodium vegetable or chicken broth
8 ounces cheddar cheese, coarsely grated

1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces unsalted butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas

1 pound pork butt, cut into small cubes
1 1/2 quarts chicken stock
4 cups water
3 allspice berries
3 bay leaves
1 tablespoon dried marjoram
1 cup sauerkraut, plus around 4 tablespoons juice
1 large potato, peeled and diced
2 carrots, minced
3 stalks celery, minced
1 small onion, diced
2 cups fresh cabbage, shredded thin

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

Grocery List

Fruit for the kids (apples/pears/oranges)
1 bunch asparagus, trimmed, cut into 2" pieces
8 ounces shiitake mushrooms, stems removed, caps sliced
1 small shallot, finely chopped
1 pound broccoli
1 bunch beets

1 pound russet potatoes
Bag of baby carrots
1 head cabbage
1 head cauliflower
1 pint cherry tomatoes
Apples or pears for Owl Snack (10 owls)

1 teaspoon chopped fresh oregano
1 tablespoon chopped fresh cilantro leaves

1 pound pork butt, cut into small cubes


Pretzel Sticks/Pea Crisps (Made in Nut Free Facility)
2/3 cup uncooked wild rice blend, rinsed
12 ounces dried or 1 pound fresh fettuccine

Eggs

Milk
Heavy Cream (small)
8 ounces cheddar cheese, coarsely grated
Circle cheese

Frozen Peas

Friday - Easy ravioli with pesto? red sauce? butter and walnuts?
Saturday - Cook-out burgers/dogs, sides? with Tropical Carrot Cake
Sunday - Easter Lunch

March madness: March 21-26, 2016

Spring break/no school
Monday: G likely late - defrosted chili & sweet potato
Tuesday: Portabello & grits
Wednesday: butternut squash & mozerella?
Thursday: pizza?
Friday: G likely late
Saturday: Easter egg hunt here
Sunday: Easter

 

Leap Day! Feb 28, 29; Mar 1-3 2016

Sunday - Spaghetti squash and meatballs (frozen) in tomato sauce
Monday (Panda Coop; FAAC) - Green curry with black rice
Tuesday - (am mtg) - mushroom pasta bake
Wednesday - (am mtg) Tom Yum Soup w Shrimp
Thursday (Kangaroo Coop, no snack) -Halibut and green beans

Monday (President's Day): Chicken Schwarma
Tuesday: Pasta with Kale Pesto and Roasted Butternut Squash
Wednesday: Swiss Chard Pancakes and Bacon
Thursday (NPS mtg/FAAC): Slow Cooker Broccoli Cheese Soup
Friday Pie-Tanza
Saturday: Leftover Schwarma?
Sunday: Miso Ginger Red Beans and Broccoli

Ingredients

2 lemons, juiced
½ cup plus 1 tablespoon olive oil
6 cloves garlic, peeled, smashed and minced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons paprika
½ teaspoon turmeric
A pinch ground cinnamon
Red pepper flakes, to taste
2 pounds boneless, skinless chicken thighs
1 large red onion, peeled and quartered
2 tablespoons chopped fresh parsley

1 ½ pounds butternut squash
½ cup extra virgin olive oil, more for drizzling
¾ teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
⅓ cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste

1 pound Frozen Broccoli Florets
1 whole Medium Onion, Diced
2 whole Carrots, Finely Diced
5 cups Low Sodium Chicken Broth
2 cans Cream Of Celery Soup
1/4 teaspoon Seasoned Salt
1/4 teaspoon Salt, More To Taste
1/2 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1-1/2 pound Velveeta
2 cups Grated Sharp Cheddar Cheese

2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil

1 1/2 tablespoons olive oil
1 large onion, quartered and thinly sliced
3 to 4 cloves garlic, minced
4 cups bite-sized broccoli florets
2 large ripe tomatoes, diced
3 to 3 1/2 cups cooked or two 15- to 16-ounce cans small red beans
2 teaspoons grated fresh or jarred ginger, or more, to taste
2 to 3 tablespoons miso (any variety, though I prefer
mellow white with this), to taste
1 1/2 tablespoons arrowroot or cornstarch
2 teaspoons dark sesame oil
2 scallions, thinly sliced
Hot cooked grains (quinoa, brown rice, millet, etc.)

 

Grocery List

Fruit
3 lemons
14 garlic cloves
1 large red onion, peeled and quartered
3-4 onions
1 shallot, coarsely chopped
2 whole Carrots, Finely Diced
1 bunch parsley
 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
 1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
10 fresh chives, snipped
2 scallions, thinly sliced

 1 ½ pounds butternut squash
  4 cups bite-sized broccoli florets
 2 large ripe tomatoes, diced

⅓ cup toasted pine nuts
 Nuts (G for work)

5 cups Low Sodium Chicken Broth

2 pounds boneless, skinless chicken thighs

Cumin
Flour
Sugar
Maple Syrup 
Dark Chocolate Chips
Vanilla
Baking Powder
Dried Buttermilk

Tea (G for work)

Butter
Good Butter
2lbs Sharp Cheddar

Milk
Eggs 

1 pound Frozen Broccoli Florets

Saturday FMN - Japanese veg pancakes
Sunday - Stuffed acorn squash
Monday Owl coop snack; AAC - Veggie pot pie Cheddar scallion biscuits on top
Tuesday - Chicken noodle soup
Wednesday telework - broccoli sweet potato rice bowls

Thursday need backup care - Spaghetti pie

Grocery List

1/2 small head cabbage

2 bundles of broccoli (about 1.5lbs)

1 bunch celery

1 bunch beets

8 apples

Bananas

8 Carrots

2 Bags of Baby carrots (1 for owl snack)

1 bunch lactino kale

1 russet potato

Other veggies for pot pie

1 to 2 sweet potatoes (about 1.5 pounds)

3 acorn or carnival squash

1 red onion,

½ cup fresh parsley, minced

7 scallions

OJ

1 pound dried spaghetti

1 bag frozen peas

1 bag frozen corn

Milk

2 dozen eggs

6 oz/1.5 c cheddar cheese grated

8 ounces fontina cheese, grated, divided

Vanilla Yogurt (big container)

 

January 9-14

Saturday: rotisserie chicken, glazed carrots, cous cous
Sunday: whole roasted cauliflower w sauce, black bean spaghetti
Monday: meatballs, bolognese sauce, spaghetti
Tuesday: squash & chickpea moroccan stew, cous cous
Wednesday (tele): kaese spaetzle, cabbage or cabbage and make bread
Thursday: chicken noodle soup


Groceries

Apples
Berries
Oranges 

Avocado

Banana

1 large green tart apple

Beets if they look good

1 large cauliflower

11 large carrot

2 large parsnip (optional)

3 celery rib

1 red cabbage head

Onions (at least 3)

Spinach

3/4 pound red potatoes, large dice

2 tablespoons chopped fresh flat-leaf parsley

Fresh cilantro leaves, roughly chopped, for garnish

OJ

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

2 strips thick-cut bacon (about 3 ounces) cut crosswise into 1/4-inch strips

Couscous (8+ servings)

8 ounces canned or jarred roasted chestnuts (NOT water chestnuts), roughly chopped

Toasted slivered almonds, for garnish

⅓ cup blanched almonds

6 to 10 anchovy fillets (optional)

1 (14-ounce) can diced tomatoes, with juices

Rice wine vinegar

Red wine vinegar

White wine vinegar

9 ounces thin egg noodles or soup noodles of your choice

Cheerios

Yogurt bites

pouches

mum mums

frozen peas

Milk

Eggs

Good butter

Plain kefir

Dipping yogurt

Yogurt

1.5 c shredded Emmentaler cheese

1/2 preserved lemon, finely chopped

1 cup brined green olives (Aida recommended Cerignola)

Rotisserie chicken