Menu Plan Monday – 02-09-09

I haven’t participated in Menu Planning Monday in a while, so I thought I’d do it today!

Here’s my menu and recipes for the week:

BREAKFASTS (choice of 1 of these)
–Scrambled eggs with misc. veggies
—Scrumptious Oatmeal
—Fruit salad with yogurt

LUNCHES (My diet lunches and substitutions are in parenthesis)
Lunch 1
Nitrate/nitrite free beef hotdogs from Homestead Heritage
beans
coleslaw
(hot dogs without bread, small serving beans & as much coleslaw as I’d like)

Lunch 2
Homemade Tomato Soup
cheese sandwiches
(Salad & Soup)

Lunch 3
Peanut Butter & Jelly sandwiches
veggie sticks
(Salad with Tuna)

Lunch 4
Nitrate/nitrite free Lunchmeat Sandwiches
veggie sticks
(Salad with lunchmeat)

Lunch 5
Ground Beef Vegetable Soup
cheese sandwiches
(Salad & soup)

Lunch 6
Nitrate/nitrite free lunchmeat sandwiches
veggie sticks
(Salad with lunchmeat)

Lunch 7
Tuna Salad Sandwiches
veggie sticks
(Tuna salad over lettuce leaves)

DINNERS
Dinner 1
Baked Parmesan cheese pork chops
Butter baked sweet potatoes
garlic green beans.

Dinner 2
Beef, Cabbage & Broccoli Stir Fry

Dinner 3
Nitrate/Nitrite free smoked sausage from Homestead Heritage
Sauerkraut
Carrots in Butter Sauce

Dinner 4
Mexican Style Baked chicken Legs
Mashed Sweet Potatoes
Okra & Tomatoes

Dinner 5
Meatloaf
Cauliflower with Cheese
Green Peas

Dinner 6
Baked Lemon Pepper Fish
Broccoli
Butter baked sweet potatoes

Dinner 7
Out to eat.

RECIPES:

Susan’s Homemade Tomato Soup

2 (14.5 oz.) cans diced tomatoes (for spicier soup, use rotel style tomatoes)
1 stick butter, melted (raw or organic)
1 clove garlic, chopped
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery chopped
1 cup chicken stock
½ cup milk (raw or organic)
1 tbsp. Dried basil
Sea salt & pepper to taste

In a large pan, melt the butter and sauté the garlic, onion, carrots, and celery. Put in a blender and blend well. Return to the large pan. Put the tomatoes (liquid and all) into the blender and blend well. Add to the other vegetables in the pan. Add the chicken stock and seasonings to the pan and bring to a simmer. Simmer on low heat for about 30 minutes. Remove from heat and stir in milk. Serve.

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Ground Beef Vegetable Soup

1 lb. Ground beef
½ cup onion, chopped
2 (14.5 oz.) cans stewed tomatoes
2 cup frozen vegetables (your choice, I use low carb)
Sea salt & pepper
2 ½ cup beef stock

Brown the ground beef with the onions. Add to a large pot along with remaining ingredients. Bring to a simmer and simmer on low for about 1 hour, covered. Serve

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Tuna Salad

4 large can of tuna packed in water
1/2 red onion, chopped
1 green pepper, chopped
¼ cup radish, chopped
1-2 stalks celery, chopped
4 dill pickles, chopped
4 hard boiled eggs, chopped
Sea salt & Pepper, to taste
Mayonnaise, to taste
Prepared Mustard, to taste

Open and drain tuna. Place in a large mixing bow. Add all the vegetables, pickles and hard-boiled eggs. Mix well. Add the mayonnaise and mustard to get the consistency you want. Season with sea salt & pepper to taste. You can also add 1 chopped apple if you’d like, I really like it that way, but Marty doesn’t. Serve as sandwiches or over lettuce.

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Garlic Green Beans

1 lb. Fresh green beans
1 Tbsp. butter (raw or organic)
3 tbsp. Garlic, minced
Sea Salt and pepper to taste

Cook green beans for 2-3 minutes in salted water. You want them crisp-tender. Heat butter in a skillet over medium heat and sauté garlic for about a minute. Add green beans and toss to coat. Season with salt and pepper. I also sometimes sprinkle with sesame seeds.

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Beef, Cabbage & Broccoli Stir Fry

1 lb. Ground beef
1 head cabbage, chopped
1 head broccoli cut into florets (save tough stalks and grate to make coleslaw!)
1 stick butter (raw or organic)
1 tbsp. garlic powder

In a large stockpot brown the ground beef. Add the butter and melt. Add remaining ingredients and stir-fry until the veggies are crisp-tender. Serve.

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Mexican Style Baked Chicken Legs

2 eggs
1/3 cup taco sauce
¼ tsp. Salt
1 ¼ cup grated Parmesan cheese
1 ½ tsp. Chili powder
1 ½ tsp. Ground cumin
1 tsp. garlic powder
½ tsp. dried oregano
3 lbs. Chicken legs
6 tbsp. Butter (raw or organic)

In a bowl, beat the egg, taco sauce and salt until blended. In a ziplock bag, combine the parmesan cheese, chili powder, ground cumin, garlic powder and oregano. In a shallow rimmed baking pan, melt the butter as the oven preheats to 400 degrees. Remove pan from oven once butter melts. Dip the chicken legs into the egg mixture and then shake in the bag with the Parmesan mixture. Add chicken legs to the baking pan and turn to coat. Bake, uncovered for 35 minutes, until no longer pink.

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Mashed Sweet Potatoes

3 large sweet potatoes
2 tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. salt

Boil sweet potatoes in large pot of water until soft. Drain the potatoes. Mash the potatoes. Add remaining ingredients and stir until combined.

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Okra & Tomatoes

1 pkg. frozen okra
1 can rotel tomatoes
Sea salt & pepper to taste.

In a saucepan, cook the okra in a little water along with the rotel tomatoes. Cook until okra is tender. Season with sea salt and pepper.

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Low Carb Meat Loaf

2 lb. Ground beef
2-3 eggs
½ cup onion, chopped
1 cup grated Parmesan cheese
¼ cup green bell pepper, chopped
Garlic powder
Sea salt and pepper

Mix together all ingredients and place in a loaf pan. Bake for 1 hour at 350 degrees.

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Cauliflower with Cheese

1 pkg. Frozen cauliflower, cooked
1 cup heavy cream
2 cups cheddar cheese, grated
1 egg.

Place cauliflower in bottom of baking dish. Combine remaining ingredients. Pour over cauliflower. Bake at 350° F for 45 minutes.

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Baked Lemon Pepper Fish

2 lbs. Fish filets
½ cup fresh lemon juice
2 tbsp. coconut oil (liquefied)
Pepper
2 tbsp. dried parsley flakes

Place fish filets in a casserole dish. Drizzle with coconut oil and lemon juice. Sprinkle with pepper and dried parsley flakes. Cover with foil. Let sit for 5 minutes. Put in the oven and bake at 350 degrees for 25 minutes

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