Heart Healthy and Full of Love: Menu Plan for 2/11/13

It’s a big week at the Harding household.  In addition to Valentine’s which is celebrated annually in our home with a three-course fondue dinner, we also have Grammy and Grampy coming to stay with us for a month.  Jon’s parents are on a heart-healthy diet, so I thought I’d incorporate that mind-set into our weekly menus while they are here.  With exception of the fondue or course.  Life’s not worth living if you can’t eat pounds of cheese with your sweetie once a year.

Because Jon’s parents will be here with us for the week, I thought it would be advantageous to have a few weekday lunches planned out as well.  Since I’m doing it anyways, I thought I’d share them with you too… just in case you have in-laws in town for a month, or just like to have something on hand to encourage you to eat out less.

Monday – Vegetarian

Farfalle with Greek Yogurt & Zucchini

Mixed Greens Salad

Tuesday

Greek-style Chicken with Picled Onions, Tomatoes, and Tzatziki
(make extra rice for Saturday’s dinner)

Wednesday – Vegetarian

Spaghetti Squash and Chard Gratin

Roasted Carrots – peel and quarter whole carrots.  Toss with olive oil, salt, pepper and choice of spice.  Roast at 450 degrees for 25 minutes, flipping once.

Thursday – Valentine’s Day Fondue

Cheese Fondue with Bread, Green Apples, and Carrots

Broth-based Fondue with Chicken, Shrimp, Steak, Par-boiled Potatoes, Broccoli, and Mushrooms
(the one I usually make is red-wine based.  If you’re dining without the kids, I’d give this recipe a try!  Mine is quite similar)

Chocolate Fondue with Strawberries and Poundcake

Friday – Vegetarian

Stacked Veggie Enchiladas

Black Beans

Saturday – Pretend it’s take-out

Crockpot Mongolian Beef

Steamed Broccoli

Brown Rice

Lunches: All Vegetarian

Veggie Hummus Pitas

Corn and Zucchini Orzo Salad

Black Bean Stew