Menu Plan Monday- May 12

After a busy weekend with my extended family on Saturday and then our little family on Sunday (Happy Mother’s Day to you all!), I decided that a fairly simple week of cooking was in order.

Notice I’m also posting this after 8am, as I nurse my little one (who had his first decent sleep in two weeks), and while my daughter sleeps in (much, much needed rest for her). I myself slept til 7:30, except for getting up just before 6 to feed the baby once. We’ve all had too many late nights, and after a full weekend, a good night’s rest was in order. Ryan and I actually made it to bed by 10:00 sharp last night, which was exactly what we needed (and a rare event these days as we’ve been busy and gotten into the bad habit of staying up too late)!

So here’s this week’s simple and unadventurous menu and a favorite recipe below:

Monday: Clean-out-the-fridge leftover meal with a hearty salad.

Tuesday: Polynesian Chicken Dinner (from the The Allergy Self-Help Cookbook) over brown rice

Wednesday: Salmon (filets baked with lemon juice, butter and dill), quinoa (served like rice) and steamed broccoli

Thursday: Cream of Tomato Soup (using homemade broth, butter, honey as substitutes), salad and bread

Friday: Meatloaf (Nourishing Traditions), Dijon Scalloped Potatoes (recipe below), asparagus.

Saturday: South of the Border Pie with taco toppings (ie. chopped lettuce, tomatoes, cheese and sour cream)

Sunday: Spiced Chicken legs (NT), Papas Choreadas (using sweet potatoes)

Dijon Scalloped Potatoes (from How It All Vegan!)

  • 1 medium onion, chopped
  • 1 tsp turmeric
  • 2 1/2 Tbsp olive oil
  • 1/3 cup flour
  • 1/2 cup vegetable stock or water (I use chicken broth often)
  • 1/4 cup Dijon mustard
  • 2 cups soy milk (I don’t use or recommend soy- I use organic cow’s milk)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tsp Bragg’s or soy sauce
  • 3-6 stalks green onions, chopped
  • 6 medium potatoes, sliced into coins

1) Preheat oven to 375 F. In a medium saucepan, saute the onions and turmeric in oil on medium-high heat until the onions are translucent.

2) Mix in the flour, stirring constantly for about 2 minutes, until mixture is dry.

3) Slowly stir in all remaining ingredients. Stir until well mixed and there are no flour lumps. Set aside.

4) Start laying sliced potatoes in a lightly oiled 9 x 13 baking pan or casserole dish. Do a layer of potatoes, then a layer of sauce, and repeat until finished.

5) Bake uncovered for 45-60 minutes. Makes 4-6 servings. We also enjoy it with cheese sprinkled on top and melted in the last few minutes of cooking!

Thanks for hosting, Organizing Junkie!

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One Comment

  1. Oh, I just love your menu–and Nourishing Traditions, yay–I read that book–it is awesome:)

    My menu is up too, and I am so glad I came by yours:)

    I hope you don’t mind, I will be back:)


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