Monday, June 04, 2012

Menu Plan Monday - June 4

I trust you are having a wonderful Monday. Here in the north, we are finally seeing some sun after a cold and rainy week. The temperatures are inching their way into the sixties and, for that, I am ecstatic! My garden is planted and doing as well as can be expected given the miserable conditions they were given. I hope to be enjoying fresh lettuce this week.


Tomato Lentil Soup *Recipe below*
Chili Dogs for the veggie haters in the house


Grilled Pork Chops
Sweet Potato Fries (drizzled with olive oil and baked)
Pan-fried Polenta *Recipe below*


Baked Macaroni & Cheese
Salad for me


Grilled Steaks
Baked Potatoes
Green Beans

Friday - Ryan's Birthday

Lasagna (1 meat and 1 veggie)
Homemade Breadsticks
Strawberry/Kiwi Smoothies (in lieu of cake)


Cheeseburgers on Grill
Baked Beans
Potato Chips


On Your Own

*Tomato Lentil Soup*
1/2 cup dried lentils
1 bay leaf
2 cups water
1/2 TBSP olive oil
1 small yellow onion, diced
1 large stalk celery, chopped
1 small carrot, chopped
1 quart canned tomatoes with juice
dash garlic salt
dash black pepper
1/2 tsp. chili powder
1 cup vegetable broth (or use chicken stock)

Wash and drain lentils. Put in a slow cooker pot and turn cooker on high. Then, in a medium skillet over medium low heat, heat olive oil. Add onion and celery. Saute 4-6 minutes or until onions become translucent. Add carrots and stir. Cover and cook for about 10 minutes. Add to the lentil pot. Add tomatoes, garlic, salt, pepper, chili powder, and vegetable broth. Reduce heat to low and cook for 4-6 hours. Remove bay leaf and discard.

*Pan-fried Polenta*

1 cup Bob's Redmill Mighty Tasty Gluten-free Cereal
1 cup water
2 TBSP olive oil, divided
1/4 tsp. garlic salt

Bring cereal, water, and 1 TBSP oil to a boil. Reduce heat and simmer one minutes. Divide cereal among muffin cups that have been coated with olive oil. Press each muffin cup of cereal to a thin disc. Cover with plastic wrap and refrigerate for about an hour or two. In a skillet over medium high heat, heat remaining TBSP olive oil. Place discs in skillet, season with garlic salt, and cook for 4 or 5 minutes on each side or until browned on both sides. Should yield about 12 discs.

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