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
Saturday, February 27, 2016
Sunday, February 14, 2016
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 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
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
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
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, February 6, 2016
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
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)
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