I’m scurrying to put this menu together today. I meant to do it yesterday, but oh, time slipped away. I meant to do it before I took the kids to school, but the kids slept in and so did I!! (Happy dance going on over here!) So now, I’m pulling it together crazy fast ’cause we’re out of milk, out of diapers, and momma’s got to go to the store!
I’m craving comfort foods this week, but a lighter version. I hope you dig these meals. I sure can’t wait to sit down for dinner tonight!
Monday – Vegan
|photo cred: my recession kitchen & garden|
Polenta & Caramelized Onion Pizza
Roasted Asparagus – toss asparagus in olive oil, salt and pepper and roast at 450 degrees 10-12 minutes.
|photo cred: the kitchn|
Grilled Sirloin Steaks (I prefer grass fed and to marinate them in Allegro)
Orzo with Carmelized Fall Veggies and Ginger
Wednesday – Vegetarian
Thursday – Optional Vegetarian
|photo cred: kitchenstewardship.com|
Veggie Loaded Shepherd’s Pie
*has meat. I plan to use ground bison. You can skip it though and just sub cooked lentils instead
|photo cred: Foodnetwork.com|
Paula Deen’s Shrimp and Wild Rice Casserole
Roasted Carrots – Toss quartered whole carrots with olive oil, salt, pepper and a teaspoon (or two) of garam masala (spice). Cook at 450 degrees 20 minutes, flipping once.
Saturday – Vegan Optional
|photo cred: closetcooking.com|
Black Bean and Quinoa Chili
Chips and Guacamole