Monday, February 25, 2008

Menu Plan monday - week 2


Last week we went a little over budget but I made enough Ragu sauce to put five future meals in the freezer so I think it all works out. Besides having to switch a couple of nights around everything went fine and it was so nice to have the whole week planned out at once!

If you'd like to read about why we eat the way we eat, click here.

Thanks as always to Laura for hosting!

Notes: Breakfasts for Stéph are waffles, for me they are a bowl of cereal with milk and a cup of coffee or tea. Each lunch includes a piece of bread (bought fresh everyday) with cheese and a glass of 100% juice with no sugar added. Snacks will include seasonal fruits, carrots, cornichons (small pickles) and cheese and bread for Stéph. My "dessert" is a plain yogurt, cereal biscuits and a glass of 100% juice with no sugar added.

steak hachée (like pre-formed hamburger patties), mac & cheese
Dinner tuna melts (This is a new recipe, I'll let you know how it goes!)

Tomates farcies (stuffed tomatoes, recipe to come), rice
Dinner chicken & baby spinach salad

Tomates farcies (leftovers), rice
Dinner veggie cheddar omelette (based on this recipe)

Chicken noodle casserole (based on this recipe)
Dinner cold cuts & green beans

Chicken noodle casserole (leftovers)
Dinner Free night (leftovers, eat out or pull something out of the freezer)

chicken curry (see below), rice
Dinner steak hachée, green beans

salmon, French potato salad (recipe to come)
Dinner soup & sandwiches

Chicken curry: This is based off of a recipe I found on a French cooking forum. You can substitute any meat for chicken.

2 chicken breasts, cubed
1 sm onion, chopped
2 garlic cloves (or substitute garlic powder)
ginger powder
curry powder
garam masala, if you have it
1 cup yogurt (I use Greek style, I find it holds up better when heated and is creamier)
1/2 a cup of water

Sautée the onion and garlic in oil, add the chicken and brown. Add salt, ginger powder, curry powder and garam masala to taste and mix. Add water and let simmer until the water cooks off. Turn the heat to low, add the yogurt and let cook together for about five minutes. Serve over rice.

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