Sunday: kids had Cheerios, dh and I had steak and french fries
Monday: ILs coming for steak dinner, cream of zucchini soup for starters, roast potatoes and green salad for sides.
Tuesday: baked tilapia, bulgur, creamed spinach
Wednesday: stir fried tofu over noodles with veggies
Thursday: dh and son going away, probably macaroni and cheese for me and other ds, with carrot and cucumber sticks
Sun: oven fried drumsticks, roasted red potatoes, green salad
Mon: cranberry minute steak, oven rice saute, zucchini soup?
how do you make the oven rice saute and the garlic roasted veggies?
Every other week I fill up the crockpot with chopped onions and oil, then set it to low and leave it overnight. In the morning I divide the sauteed onions into baggies, and freeze. (a trick I learned from ShakleeMom). Or else I sautee the onions stovetop on a very low flame for an hour, which comes out even better.
Oven Rice Saute
1 cup white rice
2-1/2 cups water
1 large onion, chopped and sauteed (3/4 cup (stovetop) - 1 heaping cup (crockpot) sauteed onion)
1-1/4 tsp salt
1/2 cup frozen mixed veggies (the one that comes with peas and carrots and other small veggies)
Preheat oven to 375. Place all ingredients in a 7 x 10 pan. Bake, tightly covered, for 1 hour.
Garlic Roasted Veggies
zucchini, cubed
yellow squash, cubed
baby carrots
grape tomatoes
fresh mushrooms, halved
red onion, cut into chunks (or use pearl red onions)
olive oil
lots of minced garlic
salt to taste
Place all cut veggies in a large roasting pan. Drizzle with olive oil and season with garlic and salt. Bake, uncovered, at 450, for 45 minutes.
Last edited by ra_mom on Thu, Dec 24 2009, 9:48 am; edited 1 time in total
Sunday--we went out
Monday--Moroccan salmon (I had a small amount of sauce in the freezer) with brown rice
Tuesday--Tomato soup and garlic bread
Wednesday--Veggie Chili Beans and Rice with cheese
Thursday--pita pizzas cuz I'm cooking for Shabbos
I feel I really owe proper meals to DH even though I feel like vegging on the couch all day because I'm only working out of the house in the mornings now.
sun- veg and barley soup, tuna patties, egg fried rice
mon - butternut soup, chicken roll ups, israeli couscous, steamed cauliflower and green beans
tues - leftovers for husband and kids, I'll buy a pasta for myself
weds - french onion soup, mac and cheese and sauteed courgettes
thurs - leftovers plus potato kugel
sun - leftovers from shabbos (potatoe kugel, chicken and some chulent)
mon - chicken cutlets with potatoes and cabbage in tmatoe souce
tues - spagetti boloneze
weds - leftovers from today
thurs - not sure yet.
Every other week I fill up the crockpot with chopped onions and oil, then set it to low and leave it overnight. In the morning I divide the sauteed onions into baggies, and freeze. (a trick I learned from ShakleeMom)
this sounds amazing!
pls just explain - roughly how many onions do you do - do you fill the crock pot?? and how much oil? like a drizzle, or lots?
Every other week I fill up the crockpot with chopped onions and oil, then set it to low and leave it overnight. In the morning I divide the sauteed onions into baggies, and freeze. (a trick I learned from ShakleeMom)
this sounds amazing!
pls just explain - roughly how many onions do you do - do you fill the crock pot?? and how much oil? like a drizzle, or lots?
Btw, I just wanted to add that I find the onions come out better when cooked on HIGH for 4 hours. So after I wash out the crockpot from the Shabbos chulent, before I put it away for the week, I fill it with onions, coat with oil, set it on high, and then place the timer on for 4 hours.
For my 4 QT crockpot, 4-5 huge Vidalia onions will fill it up. Then I coat the chopped onions in the crock with a lot of oil to coat. Not sure how much exactly, but after trying this a few times with less oil, I realized that more oil is better.
A full crockpot gives me a ton of sauteed onions which lasts me a long time.
