Monthly Menu February 2022

 

01 Tue Chicken tacos, rice

02 Wed Pasta with Vegetable Sauce (from freezer)

03 Thu Takeout/eat out

04 Fri Pork Tenderloin, sweet potato, Brussel sprouts

05 Sat Pizza

06 Sun Leftovers

07 Mon Beef Vegetable Soup, rolls

08 Tue Pasta w/ Veggie Sauce from freezer, cauliflower sticks

09 Wed BBQ Chicken from freezer, collard greens, beans

10 Thu Fish filets, zucchini, couscous

11 Fri Eat Out

12 Sat Friendship Soup

13 Sun Appetizers (Super Bowl)

14 Mon Pulled pork (freezer), baby potatoes, zucchini

15 Tue Lemon Herb Chicken, quinoa, zucchini

16 Wed Leftover soup

17 Thu Tuna Alfredo, fettuccini, peas, broccoli (emergency supplies)

18 Fri Eat out

19 Sat Stake Conference - fast food

20 Sun Beef Stew (stake conference)

21 Mon Shrimp Cauliflower Fried Rice

22 Tue Chunky Vegetable Soup, rolls

23 Wed pasta w/ meatballs, peppers and onions (freezer)

24 Thu turkey, corn (both freezer), mashed potatoes, green beans (frozen)

25 Fri Eat out/takeout/leftovers

26 Sat Leftover salmon, quinoa, zucchini (soup for me)

27 Sun Pot roast from freezer, rice, broccoli (soup for me)

28 Mon chicken soup, rolls

Sheet Pan Tilapia and Vegetables

 This recipe came from Gimme Delicious.com. I will list it how I made it.

3-4 tilapia filets (3 was perfect for hubby and I)

3 Tablespoons olive oil

2 Tablespoons lemon juice

1 teaspoon dried parsley

1 teaspoon dried oregano

1/2 teaspoon mineral salt

1/2 teaspoon black pepper

broccoli florets (from two heads)

asparagus spears (one bunch)

Heat oven to 400 (I increase mine by 5 degrees because it seems to run a little cool)

place tilapia and veggies on sheet pan covered in parchment paper

mix rest of the ingredients and pour over fish and veggies

roast for about 15 minutes

Delicious and easy!

Monthly Menu January 2022

 Happy 2022! It's officially soup season! We will ignore the fact that it is currently 76 degrees outside - it will get down into the 40's next week.

01 Sat Hoppin John, collard greens, sweet potato/zucchini

02 Sun Chunky Vegetable Soup, rye bread

03 Mon Sheet Pan Chicken and Veggies, couscous

04 Tue Vegetable Lentil Soup, rye bread

05 Wed Creamy Chicken Soup, steamed carrots & zucchini

06 Thu Kalyn's Kitchen Easy Taco Soup, tortilla chips

07 Fri Leftovers

08 Sat Pizza

09 Sun Beef and Beans, broccoli, rice/cauliflower rice

10 Mon Pork tenderloin, green beans, mashed cauliflower/baked potato

11 Tue Veggie fajitas, rice/cauliflower rice

12 Wed Sausage & peppers, pasta, broccoli salad

13 Thu leftovers/takeout

14 Fri Leftovers

15 Sat Takeout

16 Sun Sheet Pan Tilapia and Veggies, steamed zucchini

17 Mon Veggie fajitas, rice/cauliflower rice

18 Tue Minestrone soup, (rolls)

19 Wed Pot Roast, (baked potato), broccoli

20 Thu takeout

21 Fri Leftovers

22 Sat Chicken soup, rolls

23 Sun turkey, mashed potatoes, green beans from freezer

24 Mon Chili, rice, broccoli salad

25 Tue Roasted sausage and brussel sprouts, sweet potatoes

26 Wed Dine out

27 Thu Lentil soup, rolls

28 Fri Takeout

29 Sat Fish, quinoa, zucchini

30 Sun Creamy Chicken Soup, rolls

31 Mon Vegetable Soup, rolls

Monthly Menu December 2021

 

My menus are going to be looking a little different these days. My doctor has suggested a low carb diet and as difficult as this transition has been, I have also lost weight just by cutting back (I am not yet at the place I should be - have a lot of foods to use up first). If this will be what finally gets my weight off and cuts my sugar addiction, then hallelujah! So, these menus will reflect my trying to adjust to the right amount of carbs, fats, and protein.

01 Wed Meatloaf (freezer), leftover potatoes, broccoli
02 Thu Chickpea pasta with vegetable sauce, garlic chicken (freezer)

03 Fri Tacos (missionary dinner)

04 Sat Vegetable soup

05 Sun Pulled pork (freezer), baked potato, green beans

06 Mon Chicken soup

07 Tue Husband's retirement/son comes home/prepare for trip

08 Wed 

09 Thu

10 Fri

11 Sat 

12 Sun 

13 Mon 

14 Tue 

15 Wed 

16 Thu 

17 Fri 

18 Sat

19 Sun left for trip to California

20 Mon 

21 Tue 

22 Wed 

23 Thu

24 Fri 

25 CHRISTMAS 

26 Sun 

27 Mon 

28 Tue 

29 Wed 

30 Thu home from trip to California

31 NEW YEAR'S EVE Grilled salmon & filet mignon, (baked potato), broccoli, salad, shrimp cocktail

Monthly Menu November 2021

 

01 Mon Chicken Pot Pie, zucchini
02 Tue Pantry Taco Soup, chips
03 Pasta w/ vegetable sauce (freezer), garlic toast
04 Thu Pork Tenderloin (freezer), baby potatoes, Brussel sprouts

05 Fri Chicken Soup, corn bread (from mix)

06 Sat Pork tenderloin (freezer), baby potatoes, Brussel sprouts

07 Sun Vegetable Soup

08 Mon Mississippi pork roast (freezer), rice, peas (zucchini for me)

09 Tue take out

10 Wed Chick Fil-A

11 Thu Slow Cooker Kielbasa & Cabbage, rye bread

12 Fri leftovers

13 Sat Pantry Taco Soup w/ ground beef, tortilla chips

14 Sun Prime rib and grilled chicken (freezer), baked potato, broccoli, salad

15 Mon Chili beans (freezer), quinoa (cauliflower rice), Brussel sprouts

16 Tue Chicken tacos (freezer), yellow rice, peppers & onions

17 Wed takeout

18 Thu dine out for anniversary?

19 Fri Takeout

20 Sat Sheet pan chicken, rice, green beans

21 Sun Minestrone Soup, rolls

22 Mon Meatloaf, baked potato, cauliflower

23 Tue Fish, sweet potato, matchstick veggies

24 Wed takeout/leftovers

25 Thu THANKSGIVING turkey breast, mashed potatoes, gravy, matchstick veggies, salad, rolls, pumpkin pie, apple pie

26 Fri eat out

27 Sat eat out

28 Sun Leftovers, potatoes, green beans

29 Mon Taco soup (freezer)

30 Tue Take out (temple trip)

Lentil Soup

 This recipe comes from Recipe Tin Eats and it's amazing. I didn't make it exactly the same but close.

• 2 Tbs olive oil
• 1 onion, chopped
• 2 garlic cloves, minced (1 tsp minced garlic)
• 1 large carrot, chopped
• 2 celery stalks, chopped
• 2 cups dried lentils, rinsed
• 14 oz can crushed tomatoes (I used fire roasted)
• 6 cups vegetable or chicken broth (I used 6 cups water and 2 Tbs vegetable Better than Bouillon)
• 1/2 tsp cumin
• 1/2 tsp coriander (I didn't have this so left it out)
• 1 1/2 tsp paprika
• 2 bay leaves
• 1/4 tsp pepper

Sautee onion, carrot, and celery in oil for ten minutes, adding garlic for last minute

add remaining ingredients

simmer for 40 minutes

use immersion blender to blend part of the soup to thicken (I did this but it was pretty thick and probably would have been fine without this. I also used the whole bag of lentils which was a bit more than 2 cups).

We had it with Pepperidge Farm's whole grain dinner rolls (found in the freezer section) and some apple cider to drink. It was a perfect dinner for our first crisp fall day.

Monthly Menu October 2021

 

01 Fri Grilled turkey sausage, store bought salads, baked beans
02 Sat Beef Stew, rye bread
03 Sun Leftover stew

04 Mon Hoppin John, sweet potatoes, green beans

05 Tue Family Visit

06 Wed Family Visit

07 Thu Family Visit

08 Fri  Family Visit

09 Sat Family Visit

10 Sun Family Visit

11 Mon Family Visit

12 Tue Family Visit

13 Wed Family Visit

14 Thu Family Visit

15 Fri Chili (freezer), rice, steamed broccoli

16 Sat Pork roast (freezer), boiled baby potatoes, green beans

17 Sun Turkey Soup, rolls

18 Mon Chicken (freezer), quinoa, Brussel Sprouts

19 Tue Ravioli alfredo w/ spinach, cucumbers/tomato salad

20 Wed takeout

21 Thu Bbq chicken (freezer), baked beans, collard greens

22 Fri dinner out

23 Sat pizza

24 Sun leftovers

25 Mon Applesauce pork chops, sweet potatoes, mixed vegetables

26 Tue Lentil soup, rolls

27 Wed Pasta with meat sauce from freezer, cucumbers & tomatoes

28  Thu Prime rib from freezer, baked potatoes, broccoli

29 Fri Missionary dinner, pizza or barbecue takeout

30 Sat Meatloaf, mashed potatoes, steamed broccoli

31 Sun Bbq chicken from freezer, store made salads, baked beans