Touch of Nectar

The Menu this Week. April 16-22 2011

As usual, these are not in the order that I will make them. Fruit/dessert on the menu this week is pineapple, bananas, pears and oranges.  Do you see a theme with this week’s menu? Hubby brought the barbecue back from our property. It is one way I can get him to help me cook dinner. Shhh… don’t tell him I said that!

I’m super excited because the farmer’s market near my house is now open. You can expect to see lots of fresh fruit and veggies in the upcoming menus. I have asparagus to use but I haven’t decided what I want to make yet. Maybe a white bean and asparagus salad?

I bought half a ham for the kebabs, and only need a small portion of it, so I will make a ham and bean soup in the crock pot to freeze. I will also freeze a portion of diced ham for quick omelets or quiches. I love having a well-stocked freezer!

Sat – CORN/Leftovers Night

Sun – Olympic Burgers #   from 365 Grilling Recipes

Mon – Ham and Pineapple Kebabs #445833 from 365 Grilling Recipes

Tues – Chicken Sandwich with Lemon Basil Mayo #451586 from Eat Well Stay Well

Wed – Pork chops (TBD),  Dijon Parsley Potatoes from George Foreman

Thurs – Grilled Chicken Fajitas from 365 20 Minutes Meals (make double and freeze half), Salsa Fresca Mexicana from 365 Mexican Recipes, Rice

Fri – Watercress and Cucumber Salad with Fresh Tuna from George Foreman, sliced tomatoes

Breakfasts – Sunday, unless we go out to breakfast. Almond Pancakes from Beyond the Moon (didn’t get made last week) and fresh fruit
Muffins (TBD)

Lunches – (smaller portions of the recipes) Grilled Pear Salad with Parmesan from 365 Grilling Recipes
Shredded Carrot Salad # from 365 Grilling Recipes
Dessert – Applesauce Cake #451271 from Spices of the World (didn’t get made last week)


Restocking the freezer this week.  Some doubling up on recipes throughout the week.   Ground turkey is on sale at Safeway for buy one get one free, so I’ll be making a HUGE batch of meatballs to freeze. I also want to restock my freezer with roasted red bell pepper and tomato soup.  I might throw some beans in the crockpot for some sort of freezable stew later this week too. I bought a giant package of chicken breasts, so those will go in the freezer in at least 3 different marinades. (to be determined)

As of today, I am at 99/365 recipes. As always, these are in no particular order.  (Already changing the menu since I forgot a few things at the store last night…)

Sat 26 Shrimp and Snow Pea Stir Fry – Cooking Light 04
Steamed rice, dumplings (freezer)

Sun 27 – Mini Meatloaves – Cooking Light 2004 (make double) and Twice Baked Potatoes (make at least double. hubby loves these)

Mon 28 Pork Chili with Greens – 1001 Slow Cooker  and Sweet Corn Cheddar Pancakes From Asparagus to Zucchini

Tue 29Sage Stuffed Chicken Breasts – George Foreman Green Beans (wondering if this would freeze well?)

Wed 30 – CORN/Leftovers night (might change since I won’t be around this weekend to cook)

Thur 31 Pork and Fennel Ragu – Cooking Light 2004 Rice, Bread, Salad

Fri 1 – Off to Canada! I’m teaching a 4 hour backcountry cooking class. So not ready! Hubby and kidling to eat leftovers or eat pizza.

BreakfastsStrawberry Cinnamon Muffins – Cooking Light 2005 and Ginger Dessert Waffles – Spices of the World

LunchesGreen Apple Salad with Mustard Vinaigrette – Cooking Light 2004 and  Tarragon Tuna Salad – Spices of the World and and Potato Salad with Parsley and Chives – Cooking Light 2004 (for hubby. Didn’t get made from previous menu) Slaw of some sort? I have green cabbage to use up.

Dessert Applesauce Cake Spices of the World (made with home canned applesauce) I also picked up an angelfood cake at the store – to be served topped with Cool Whip and home-canned berries.

A bit of a strange lunch today. I wanted more than just meat and potatoes for lunch, so I looked to the jars that were in my pantry. Not shown is another small box with strawberries, grapes and a small wedge of cheese. That will most likely be my breakfast.  I am going to be wishing for something crunchy (pretzels, chips…) later today. Maybe the cucumber will satisfy that.

In the main box: Teriyaki Meatloaf, roasted potatoes, cherry tomatoes and peas (from the freezer).

In the smaller box: garlic mushrooms (from a jar – TJ’s), artichoke hearts (also from TJ’s), cucumber slices and yellow bell pepper.

Not all that exciting, but I’m not wasting any food!

{October 27, 2008}   Teriyaki Meatloaf and Taters

Hubby is a meat-n-taters sort of guy. Me? I’d probably be a vegetarian if he weren’t around. Last night, dinner was all about him. I made a Teriyaki Meatloaf, flavored with brown sugar and soy sauce, with more of the same drizzled on the top. It really did taste a bit like teriyaki. I also made roasted sweet and regular potatoes and peas. The meatloaf was inhaled. Seriously. I looked over and his plate was EMPTY! That doesn’t happen all that often.

The potatoes I did in a very simple way. I just tossed them with a good drizzle of olive oil, then spread them on a foil-lined cookie sheet. Then I sprinkled them with salt and freshly ground black pepper. I could have added herbs – sage or rosemary would have been especially nice, but I was looking for simplicity. They were baked (with the meatloaf) for about 25 minutes. Just until they were done, and browning very slightly on the edges. I don’t like over-browned potatoes. Hubby won’t eat sweet potatoes, but I love them, so he got mostly white potatoes and I got mostly sweets. Fine by me!


Dinner all plated up. The peas were simply frozen peas I zapped in the microwave. But we had clean plates all the way around!

Hubby was sent off to work today with a meatloaf sandwich – on homemade bread!

et cetera