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Green Living Green Living

Oy vey!

Posted by on May. 4, 2012 at 12:06 AM
  • 27 Replies
So I'm trying to plan our freakin menu, and John's only suggestions are the same ol' things we have every week! He says it's because "they're good" which is cool and all... but I think I want to try a new dish every week. I found a cool site (vegetariantimes.com) that has lots of yummy sounding recipes and I'm trying to find some new ones to try.

So far this is our menu:

Friday- 4
Broccoli and white cheddar, salad, garlic bread

Saturday- 5
Asparagus and potatoes

Sunday- 6
Salad

Monday- 7
Veggie burgers and potato salad

Tuesday- 8
SAMmiches and sweet potato fries

Wednesday- 9
Chilli and cornbread

Thursday- 10
Veggie casserole

Friday- 11
Leftovers

Saturday- 12
Asian inspired (I'll figure out WHAT at the store)

Sunday- 13
Dinner with the fam
(AKA: I have no idea)
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by on May. 4, 2012 at 12:06 AM
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Replies (1-10):
chrissysnow22
by on May. 4, 2012 at 12:18 AM
Broccoli and white cheddar what?

I got some broccoli in the fridge how do you make it?
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SalmonBerry87
by on May. 4, 2012 at 12:22 AM
Oh! Ha ha ha. Its pasta. I use shell pasta. Let me go find the recipe.

Quoting chrissysnow22:

Broccoli and white cheddar what?



I got some broccoli in the fridge how do you make it?
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SalmonBerry87
by on May. 4, 2012 at 12:24 AM
Broccoli & White Cheddar Mac&Cheese

Ingredients
3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Directions
Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside. Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain.
Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.
Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.
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chrissysnow22
by on May. 4, 2012 at 1:24 AM
Sounds like dinner to me! Thanks
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SpiritedDragon
by on May. 4, 2012 at 7:52 AM

lol, I just got finished with our menu too.  Here is is.  :) 

Sunday: Mediterranean Chicken Pitas (my veggie style)

Monday: Capeelini Pomodoro with french bread & salad

Tuesday: All American Pot roast, with mashed potatoes & carrots.  

Wednesday: Fajitas (goat cheese & onions for me) with the works

Thursday: Chicken and noodle stir fry (with tofu for me :)

Friday: Pizza & bread-sticks

Saturday: veggie burgers and Potato salad


she_walk_softly
by on May. 4, 2012 at 8:53 AM
Allrecipes has a lot. of good meatless dishes.I like the veggie meatballs,I make them like Swedish meatballs.the zucchini "crab" cakes are so good! They also have a cool chick pea "tuna fish"sandwich .
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SalmonBerry87
by on May. 4, 2012 at 9:51 AM
Sounds good Alison!

Quoting SpiritedDragon:

lol, I just got finished with our menu too.  Here is is.  :) 

Sunday: Mediterranean Chicken Pitas (my veggie style)

Monday: Capeelini Pomodoro with french bread & salad

Tuesday: All American Pot roast, with mashed potatoes & carrots.  

Wednesday: Fajitas (goat cheese & onions for me) with the works

Thursday: Chicken and noodle stir fry (with tofu for me :)

Friday: Pizza & bread-sticks

Saturday: veggie burgers and Potato salad


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SalmonBerry87
by on May. 4, 2012 at 9:52 AM
I've got a few recipes from there I believe. :)

Quoting she_walk_softly:

Allrecipes has a lot. of good meatless dishes.I like the veggie meatballs,I make them like Swedish meatballs.the zucchini "crab" cakes are so good! They also have a cool chick pea "tuna fish"sandwich .
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EmilyMarshall
by on May. 4, 2012 at 9:54 AM
Thanks


SalmonBerry87
by on May. 4, 2012 at 10:05 AM
You're welcome....?

Quoting EmilyMarshall:

Thanks
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