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)