2023 Week 12 Menu Plan
The 2023 week 12 menu plan is complete.
Breakfast
Since most mornings are a fast for me, I have decided to do simple breakfasts in advance for the ‘Ole Buckeye. That way there is always something ready for him to eat and he can supplement with toast and or fruit. Occasionally he will prepare soft boiled eggs. In the past I have made breakfast and eaten with him. I do this out of routine rather than need. I am seldom hungry in the morning and since I have made the switch to eating 2 meals per day between noon/1 and 6/7 PM I feel much better.
Banana Walnut Explosion page 36 PlantYou by Carleigh Bodrug
Chocolate Chip Cookie Dough page 38 PlantYou by Carleigh Bodrug
Superseed Muesli page 42 Plantyou by Carleigh Bodrug
Coo-Coo for Coconuts Chia Pudding page 39 PlantYou bu Carleigh Bodrug
Lunch
Soup and sandwich, soup and salad…what more could we want midday. I am hoping to have an entire food prep day this week and make all of these soups in advance. That way we can have whatever we fancy on any given day.
Dinner
As I planned the dinner menu, I had to keep in mind that 2 evenings this week we will be attending evening high school soccer games that start at 5:30, meaning late meal time. Early prep will be the key.
Creamy Mushroom Pasta page 138 PlantYou
Asparagus Lemon Pasta with adaptation
Kara’s Chili Family Cookbook
Baked Salmon with Lentils and Lemon Herb Sauce
Hits and Misses
We had hits as well as misses last week and several so-so’s that aren’t up for a repeat.
Another version of chickpea salad. This was not my favorite version but it fed us for several lunches.
I really liked the unique flavors of this soup…the ‘Ole Buckeye…not so much.
Kale,Spinach, Ginger, Miso Soup
It’s amazing how good potatoes taste when you seldom have them. This bake was rustic like the name and great for our cold evenings last week. It gave us a lunch as well.
Normally when I get beets the greens are not fresh enough to braise. I lucked out this time. I roasted the beets for later use and braised the greens with a little onion. Delish and so very healthy.
I made a Mediterranean dinner combining pizza and salad…wow what a great dinner. This salad was outstanding as was the pizza. I bought a frozen gluten free pizza dough, but the next time I will make a whole wheat crust. The whole dinner was definitely worth the effort.
What a great salad! I have been making a lot of quinoa salads, but this farro salad was so much better. I am learning to love the texture and mouth feel of farro.
We try to have salmon once a week and I try to find a variety of preparations. This one is simple and delicious requiring very little clean up.
Epic fail. I admit it may not have been the recipe. I used frozen spinach (too much) in place of fresh. I was so disappointed because it took a lot of time to prepare. Not enjoyable for me at all.
Vegan Lasagna page 168 PlantYou
Recap
The menu planning this week was a struggle. I will admit that healthy eating takes much more planning and preparation and sometimes I am simply not “into” the kitchen duty, especially when I have limited time. My goal this week is to get a handle on the prep in advance so that dinner can be on time and I am not struggling getting meals on the table. The adventure continues. Bon Appetit!
