menu

A Belated Happy New Year!

It’s 2011 and life is about to change a bit around here. I have a 30 hour a week job, a new more spacious fridge and a cooking mind full of challenges.

Despite the shorter time around the kitchen and food stores, I do want to keep up with the challenge of feeding my family sensibly and “dealiciously”. What really changes is when and how I’ll be planning and cooking our meals.

The usual weekly menu will go up on Sunday instead of Wednesday and shopping will happen whenever I get a free time in my schedule.

So, to all the 3 readers out there that would like to contribute with a quick meal recipe, one dish dinner recipe or easy frozen meals go to the “Quickly Dealicious” page and live your suggestions there. I need your help and I would love to bring your ideas to our table.

Here are some of the last meals of 2010:

Pulpo a la Gallega (Octopus with Spanish paprika, sea salt and olive oil)

Lamb Roast with mushrooms, cabernet tarragon sauce on top of pappardelle.

Week 14: Still Costcoing

The Mexican Shepherd’s (Mex Shepx) pie was a sucess. Made with organic beef and veggies, topped with crumbled tortilla chips. This one dish meal will definitely make more appearances in our dinner table.

Star of the week: Green Beans with Turkey Bacon

Although our Costco trip was productive and our fridge is still full, I’ll be heading to the market later today. I’m planning to buy only extra ingredients for our week menu. Tonight we’ll make lasagna together. The kids really like assembling it and eating it!

As for the rest of the week, here is a rough menu:

Monday: Vegetable gnocchi soup and quesadillas or grilled cheese (Meatless Monday)

Tuesday: Lundberg Italian risotto with chicken and salad

Wednesday: ?

Thursday: Teriyaki Chicken Bowl with veggies

Friday: Gourmet

What’s in your table this week?

Week 13: Costco extravaganza

Week 13 menu starts tomorrow, Monday. The $210,87 worth of Costco food and food only, must cover this week and part of next weeks meals. Feature items in my fridge and freezer: Pears, papayas, organic ground beef, organic chicken breasts, organic spinach, organic spring mix salad, organic carrots, Roma tomatoes from Euro Farms (No pesticides), HUGE mushrooms, bread, more bread, Havarti cheese, Avocados, organic milk, organic peanut butter and strawberry jelly…If I could only have a Costco size fridge!

Monday: (Meatless Monday) Organic Salad and dirty quinoa

Tuesday: Mexican Shepherd’s pie and veggies

Wednesday: Pasta Primavera with creamed tofu sauce

Thursday: Left overs

Friday: Gourmet

Saturday: Bowling Alley birthday party

Sunday: Soup and Oven Bauru sandwiches (traditional Brazilian sandwich)

Week 10

It’s week 10. I’m genuinely happy about being committed to this blog and it’s purpose.  Having a planned menu based on the weekly deals has saved me time and money.  Our family has been eating even healthier after I started planning our meals and the kids are more adventurous about trying new foods and combinations.

The goal this week is to seek inspiration. Quite frankly, I’m a little tired of my own cooking. I think I need some food porn. Some inspiration coming from a source other than Food Network. Maybe is time to research some local cooking classes. I took classes at Christine’s Restaurant 4 years ago and suddenly my kitchen was a better place to be. I was more than inspired…I was possessed. I need that feeling again.

I’ve spent $51.00 at Sprouts and I’m anticipating at least $30.00 more until next Wednesday.

The list:

From Sprouts: Fresh wild caught Pacific salmon at $4.99 lb. Roma Tomatoes 77c lb. Kiwi 4 for $1.00. Green onions and cilantro 15c each. Cantaloupe 15c lb. Asparagus $1.99 lb. Candy corn.

From Ralphs: I’m skeptical about the $7.99 lb filet mignon, but it’s definitely a deal.

The Menu:

Wednesday: Baked salmon asparagus pasta with garlic Dijon mustard sauce

(Applegate Organic hotdogs and “Peas of Mind” broccoli oven fries for the kids)

Thursday:  Green Tea cold noodles with miso dressing and Teriyaki baked tofu

Friday: Gourmet pizza (possibly homemade)

Saturday: eat out/take out

Sunday: Friends over for dinner. Hawaiian food? BBQ?Cajun?

Monday: Leftovers

Tuesday: Rice & beans Brazilian style with collard greens