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

Week of 1/25/2015

Su - Cauliflower Mac & Cheese (lunch);Garlic and Citrus Chicken; Collard roll-ups

M - Winter squash soup (lunch); [Sushi]
T -  Stewed lentils & tomatoes
W - Vietnamese chicken noodle soup
R - Cottage Pie Casey & Billy
Make ahead: Mushroom Lasagna x4

Ingredient list

1 orange, quartered

1 lemon, quartered

1 lime, quartered

1 lemon/lime

1 medium head (about 2 to 2 1/4 pounds) cauliflower

1 cup mashed ripe avocado or hummus

4 large collard leaves

2 medium butternut squash (about 3.5 pounds total), peeled and cut into 3/4-inch pieces

1 medium acorn squash (about 1.5 pounds), peeled and cut into 3/4-inch pieces

3 to 4 carrots (2 cups large-diced)

2 carrot or small beet, scrubbed or peeled, and grated on the large holes of a box grater

3 pounds new potatoes (about 30)

3 large onion, finely chopped

2 garlic heads (9 cloves minced, the rest of one head sliced, one head cut in half)

4 quarter-sized slices fresh ginger

1 cup bean sprouts

6 pounds cremini or portobello mushrooms

1⁄2 cup toasted pecans, cashews, walnuts, almonds, or pumpkin seeds

Chopped chives or flat-leaf parsley, for garnish (optional)

1 tablespoon chopped fresh oregano leaves

4 1/4 teaspoons minced fresh thyme

2 1/4 teaspoons minced fresh sage

1 lemongrass stalk, thinly sliced (this is a job for an adult)

1⁄4 cup each chopped fresh cilantro and basil leaves

1 1/2 pounds ground beef chuck

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

1 cup shredded or diced cooked chicken

23 cups low-sodium chicken broth

1 tablespoon Worcestershire sauce

1 cup French green lentils (7 ounces)

2 tablespoons fish sauce

1 tablespoon Vietnamese chili paste (if you like it spicy)

4 ounces rice noodles

Pasta (for mac & cheese)

3 pound dried lasagna noodles

1 (28-ounce) can whole plum tomatoes

1/4 cup tomato paste

2.5 cup all-purpose flour

1 tablespoon Worcestershire sauce

4 teaspoon ground nutmeg

2 teaspoons mustard powder

2 teaspoons mild curry powder

1 1/2 teaspoons ground cumin

1/2 teaspoon ground ginger

Salt

Freshly ground black pepper or ground cayenne

1 tablespoon red wine vinegar

1/2 cup olive oil

3.25 sticks (26 T) unsalted butter

15 cups (1 gallon) whole milk

1/8 cup whipping cream

1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated STRONG cheddar

1 cup grated Gruyere cheese

4 cup freshly grated parmesan

1/4 cup frozen orange juice concentrate, thawed

1/4 cup fresh lemon juice

Kitchen string or butcher twine

24 1/4-inch-thick baguette bread slices

1 pound frozen pearl onions, thawed

1 cup frozen peas

Shopping list

Berries

3 lemons or limes

1 medium head (about 2 to 2 1/4 pounds) cauliflower

1 cup mashed ripe avocado or hummus

4 large collard leaves

2 medium butternut squash (about 3.5 pounds total), peeled and cut into 3/4-inch pieces

1 medium acorn squash (about 1.5 pounds), peeled and cut into 3/4-inch pieces

4 carrots (2 cups large-diced)

3 pounds new potatoes (about 30)

2 garlic heads (9 cloves minced, the rest of one head sliced, one head cut in half)

1 cup bean sprouts

6 pounds cremini or portobello mushrooms

Chopped chives or flat-leaf parsley, for garnish (optional)

2 1/4 teaspoons minced fresh sage

1 lemongrass stalk, thinly sliced (this is a job for an adult)

1⁄4 cup each chopped fresh cilantro and basil leaves

1 1/2 pounds ground beef chuck

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

2 tablespoons fish sauce

4 ounces rice noodles

Pasta (for mac & cheese)

2 pound dried lasagna noodles

1 (28-ounce) can whole plum tomatoes

1/4 cup tomato paste

AP flour (need 2.5 c for cooking)

3.25 sticks (26 T) unsalted butter

2 Gallons Milk Whole milk

Dipping yogurt

1/8 cup whipping cream
1 dz Eggs

1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated STRONG cheddar

1 cup grated Gruyere cheese

4 cup freshly grated parmesan

1/4 cup frozen orange juice concentrate, thawed

24 1/4-inch-thick baguette bread slices

1 pound frozen pearl onions, thawed

1 cup frozen peas

Week of 1/12/15

Braised Short Ribs
Parsnip Turnip Potato Puree
Three-bean chili
Sourdough pizza
   Topping ideas: leftover short rib, beet and goat cheese, olives/cheese
Chili Mac and Cheese Bake

Ingredients

6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)
1 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
1 tablespoon freshly cracked black pepper
3 dozen small pearl onions
1/2 cup extra-virgin olive oil
1 cup diced onion
1/3 cup diced carrot
1/3 cup diced celery
2 bay leaves
2 tablespoons balsamic vinegar
1 1/2 cups port
2 1/2 cups hearty red wine
6 cups beef or veal stock
4 sprigs flat-leaf parsley
2 bunches Swiss chard, cleaned, center ribs removed

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)

1 tablespoon olive oil
1 medium onion, chopped small
1 to 2 peppers of your choice (see Notes, below), finely chopped
3 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons table salt or 2 1/2 teaspoons kosher or coarse salt
1 12-ounce bottle beer
1 28-ounce can crushed tomatoes, fire-roasted if you can find them
1 1/2 cups mixed dried beans (see Note)

1 1/2 c. uncooked whole wheat elbow macaroni
1 c. flour
3/4 c. cornmeal
3 T. sugar
1 T. baking powder
1 t. salt
1 egg
6 T. unsalted butter, melted and cooled
2/3 c. milk
2 c. shredded cheddar cheese



Grocery List

3 dozen small pearl onions
4 onions
Celery
2 bunches Swiss chard
Flat-leaf parsley 










1 bell pepper
1 turnip
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
4 tablespoons chopped fresh dill, divided
1 bunch beets
Berries
Apples
Oranges

6 large beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number)

Eggs
Butter
Milk
Dipping Yogurt

Berry preserves

Olives
 
AP Flour
Office snacks for G

Cleaning Supplies
Mr. Clean
Tilex
Pledge
Windex
Lysol for toilet

Week of 1/5/14

Recipes:
Bean Soup mix
Butter Chicken
Tempeh and Eggplant pot pies
Pasta and Kidney Bean Soup
Broccoli and Sweet potato rice bowl

Christmas Cookie Bake!

Almond blossoms (with kisses) (recipe below)
Spitz cookies (recipe below)
Swedish Butter cookies w jelly (recipe below)
Coconut Macaroons
Chocolate Chip Tea Cakes (recipe below)
Kringla

Curried lentils and sweet potatoes

Barley Risotto with Beans and Greens x2
Salmon & Asparagus Farro Bowl

Moroccan Braised Beef

M - Salmon
T -  Curried lentils
W - moroccan braised beef w/ cauliflower
R - Barley Risotto
F - Pizza (not in this plan)
Sa - Chili & Cookie bake (not in this plan)


Ingredient list
2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower 
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish. 
1-inch piece fresh ginger root, peeled and grated
3 tablespoons very thinly sliced fresh basil
1/3 cup chopped fresh cilantro
 
1/2 teaspoons garam masala
1/2 teaspoons curry powder

4 to 5 cups vegetable broth as needed
5 cups low-sodium vegetable or chicken stock
2 cups low-sodium chicken broth or “no-chicken” broth
2 cups beef broth
  
1 cup beans, canned or precooked
1 cup pearled barley (7 ounces)
1 1/2 cups dried lentils

3/4 cup farro
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice


 
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

3 tablespoons white miso (see Tip) 
1/2 cup dry Sherry

1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes



Shopping list
Carrots
Berries
GingerOnions
1 pound Swiss chard, center ribs removed, leaves thinly sliced
3 cups chopped escarole
1 head Cauliflower 
2 cups halved and thinly sliced leeks, white and light green parts only
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 lime
1/4 cup chopped scallions, for garnish. 
1/3 cup chopped fresh cilantro
 

Pearled barley (to restock)
1 1/2 cups golden raisins
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1 14 1/2-ounce can diced tomatoes in juice

Cheerios
Pistacios

Milk
Dipping yogurt 
White miso (To restock) 
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 1-inch pieces
2 1/2 pounds boneless chuck roast, cut into 3/4-inch cubes

Recipe Ideas

http://smittenkitchen.com/blog/2014/10/squash-toasts-with-ricotta-and-cider-vinegar/

http://smittenkitchen.com/blog/2014/10/cauliflower-cheese/#more-13283

Tomato and eggplant dish?

http://www.skinnytaste.com/2009/11/crock-pot-minestrone-soup.html

http://nutritionfor.us/2012/11/brussel-sprout-chicken-sausage-soup/

Ingredients

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
1/2 to 3/4 cup olive oil
1/2 teaspoon dried chile flakes, more or less to taste
Coarse sea or kosher salt
1 yellow onion, peeled and thinly sliced
1/3 cup apple cider vinegar
1/4 cup maple syrup (though I’ll probably use 3 tablespoons next time)
4 slices country bread, 1-inch thick
1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
1 cup sliced carrots
1 cup sliced celery
1 cup sliced chickens sausage
1/2 cup sliced rotisserie chicken
1 medium onion, chopped
2 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 bay leaf
2 tablespoons crushed red pepper
Salt and pepper to taste
1 medium head (about 2 to 2 1/4 pounds) cauliflower
4 tablespoons (55 grams or 2 ounces) unsalted butter
4 tablespoons (30 grams or 1 ounce) all-purpose flour
2 teaspoons mustard powder
Salt, to taste
Freshly ground black pepper or ground cayenne
2 cups (475 ml) milk, whole is best but low-fat will probably work just fine
1 1/4 cups plus 2 tablespoons (about 155 grams or 5 1/2 ounces total) grated cheddar, the strongest you can get, preferably English or Irish
Chopped chives or flat-leaf parsley, for garnish (optional)
1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
32 oz container reduced sodium chicken broth (or vegetable broth for vegetarians)
2 tsp olive oil
1/2 cup chopped onion
1 cup diced carrots
1/2 cup diced celery
2 garlic cloves, minced
1 (28 oz) can petite diced tomatoes
Parmesan cheese rind (optional)
1 fresh rosemary sprig
2 bay leaves
2 tbsp chopped fresh basil
1/4 cup chopped fresh Italian parsley
1/2 tsp kosher salt and fresh black pepper
1 medium 8 oz zucchini, diced
2 cups chopped fresh (or frozen defrosted) spinach
2 cups cooked small pasta such as ditalini or elbows (al dente)
extra parmesan cheese for garnish (optional)

Grocery List 
[may still need more staples]

1 2 1/2- to 3-pound kabocha or other yellow-fleshed squash
4 tablespoons chopped mint leaves
2 cups of brussel sprouts, quartered
Baby Carrots
Celery
1 head cauliflower
Flat leaf parsley
Basil
1 medium Zucchini
Spinach
Berries
Bananas

Maple Syrup?
AP Flour
Bread Flour
Diced Tomatoes?
Small pasta (ditalini, elbows)*
Dried chickpeas
Craisins
Olive Oil

1/2 cup (4 ounces) ricotta, goat cheese, feta or mascarpone
Milk
5 1/2 ounces strongest cheddar you can find
String Cheese
Dipping yogurt

Chicken Sausage
Good looking meat