Menus on Mondays, Healthy Menu Plan for the Week of 1/14/12

I’m getting my menu for next week together super early.  Wanna know why? I think a picture says 1,000 words.

Yep, it’s empty.  Like, the most empty it’s ever been.  I blame my refrigerator purge from the first week of our #organizedin2013 mission as well as my friends who came over last night to help me drink all of my wine.  That’s what friends are for!

Needless to say, we could use some basic essentials up in here.  Like milk.  And may be a veggie or 5.  Perhaps some fruit.  And something to cook for dinner!  I’m seriously dreading this grocery bill.  I think it’s gonna be a winner!

I also am terribly sad to confess: my lo-cal menu from last week coupled with daily exercise has resulted in… Drumroll please… me gaining a 1/2 pound.  Once again, I blame my friends who came over last night to help me drink all of my wine.  So, I guess I’d say that 1/2 pound is worth it.  You only live once, right?

Once again, I’m trying this whole healthy menu plan again this week, and I’m NOT going to be buying any more replacement wine at the grocery store today.  (Don’t worry folks, I have a big stash I can pull from in an emergency.)  In this week’s menus I went back to my favorite recipe box and pulled some great  dishes and some interesting ones too!  Have you ever cooked with duck before?  Now’s the time!

Monday: Vegan

Garden Rice and Beans

Spicy, Crispy Roasted Broccoli

Tuesday: Try Something New – DUCK!

Apricot Grilled Duck Breasts

Israeli Couscous with Raisins

Steamed Sugar Snap Peas

Wednesday: One-Dish Vegetarian

Creamy Barley with Tomato and Greens

Thursday:

Sweet and Spicy Tilapia

Vegetable Ribbons with Fettuccine

Friday:

Ginger Shrimp: Toss one pound shrimp with one tablespoon of ginger paste, salt and pepper.  Heat two teaspoons oil over high heat.  Add shrimp and saute until just cooked through.

Primavera Orzo

Weekend Cooking (Brunch-ish):

Hot Corn Dip

Broccoli Bites (for the Kids)

Broccoli Cheddar Quiche with Brown Rice Crust (Adults)

Roasted Carrots and Parsnips: Peel and quarter veggies.  Toss with olive oil, salt, pepper and Garam Masala.  Roast at 450 degrees for 25 minutes, flipping once.

Strawberry Nutella Bars