Meal Plan: August 16-21

We are starting to get the hang of me being back at work part time, and meal planning has definitely helped! It takes the stress out of each day, trying to figure out what to make; it allows me to do all my grocery shopping over the weekend; and it allows me to plan ahead to find the best deals and plan my meals around sales so I’m as to save money. I highly recommend it, even if you don’t work!

Saturday:Copycat Chick Fil A Sandwich and Crispy Green Bean Fries
IMG_2062.JPGI love Chick Fil A, but it is so hard to eat out while I’m still not able to eat dairy. In both of these recipes, I was easily able to make them dairy free by using unsweetened regular almond milk instead of the cream/milk. I couldn’t even tell the difference!
The pickles on the sandwich were homemade (it was also the pickle juice I used to marinade the chicken) using this recipe, but instead of using dill seed I used a few sprigs of fresh dill.
The icing on the cake (or the sauce on the sandwich) was definitely the copycat Chick Fil A sauce. If you haven’t tried this sauce, you MUST! It’s like a BBQ honey mustard sauce, but is way better. I don’t like mustard, at all, but I love this sauce! It also made a great dipping sauce for the green beans!

Sunday: Kale Salad with Lemon Vinaigrette
IMG_2072.PNGI made this salad with things I had on hand, so instead of pomegranate I used dried cranberries, instead of pecans I used sliced almonds, and I didn’t add any feta since I can’t eat dairy. I love the quinoa in this, and it would also be good with some grilled chicken.

Monday: Steak au Poivre with Roasted Broccoli and Potatoes
IMG_2123.PNGMatt has started making dinner on Monday nights because I work in the afternoons, and what a treat that has been! His favorite place to find recipes right now is in an amazing book called Bread and Wine by Shauna Niequest. Highly, highly, highly recommend it!

Tuesday: Baked Honey Garlic Chicken with Brown Fried Rice
IMG_2121.PNGThis chicken was so good! Super crispy and the sauce coated it perfectly.
For the fried rice I heat vegetable oil in a wok, add leftover brown rice and cook until heated through. Then I add some diced onion, frozen mixed veggies, scrambled egg, sesame seeds, a couple tablespoons of soy sauce and about a teaspoon of sesame oil. Then I cook it until everything is hot, and add more soy sauce if needed!

Wednesday: Sesame Soba Noodles
IMG_2122.PNGSoba noodles were on clearance at the grocery store so I thought it would be fun to try them. This was the perfect dish for a hot day! I followed the recipe but added some cucumber and added a little chili oil which was delicious! The dressing would be great for a cucumber salad too!

Thursday: Chickpea Salad with Honey Garlic Lime Vinaigrette
IMG_2168.PNGThis salad was AMAZING! I can still taste it days later! It’s best if made ahead of time so the flavors all have plenty of time to meld. I made it around 1pm and it was great for dinner (it tasted great right after I made it, but got even better by dinner and then even better still for lunch the next day). I added an extra tablespoon of red wine vinegar and also added shredded chicken and thin sliced shallots instead of cherry tomatoes. I can’t wait to make this again!

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Meal Plan: July 27-29

My mom is here this week to visit and help out before I go back to work next week (sad day, it’s been so nice being off for 15 weeks!). I asked my mom to pick some of the recipes I’ve been making that she wanted to try, so here they are!

Sunday: Grilled Ginger Sesame Chicken Salad
I know, not vegetarian, but the dressing makes it all ok! This salad could easily be made sans chicken and would be just as good, or use the marinade for tofu if you’d like! It’s the perfect amount of salt and vinegar that you want in a Chinese chicken salad!
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Monday: CauliPower Alfredo
One of the things I craved most while pregnant (and still do) is fettuccini Alfredo. While this is definitely not as soon as the real deal, creamy, fattening Alfredo sauce I know and love, it is a great alternative until I can eat dairy again! It has a similar mouth feel to dairy Alfredo and is thick and creamy, but is made from cauliflower so it’s much healthier! I like to add broccoli to it, but you could add anything you’d like!
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Tuesday:Taco Chicken with Zucchini Pasta
This dish is so easy and delicious, and comes together super fast! I bought a mandolin with a julienne part that works great for making the zucchini noodles! This recipe is with chicken but you could just as easily use tofu or shrimp!
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Unfortunately I won’t be cooking the rest of the week, but here is a bonus recipe! I made this delicious dessert while my mom was visiting so she could try a vegan raw dessert! I added an extra tablespoon of maple syrup to the filling, and also added about 1/4 cup of cocoa powder 🙂
Chocolate Chip Cookie Dough Cheesecake Bars
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Stay tuned for next week’s meal plan!

Tofu Lettuce Wraps

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Well, we had another great tofu meal tonight! This time we decided to put it in a yummy lettuce wrap! I adapted the sauce recipe from here

In a bowl, combine the following and set aside:
1/4 C sugar
1/2 C water
2 T soy sauce
2 T rice vinegar
2 T ketchup
1 T sake
1 T lemon juice
2 tsp garlic chili sauce (see previous posts)
1 tsp chili sesame oil
1 tsp sesame oil

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Chop the following (or pick your own ingredients! We just used what we had on hand…side note, most of our meals come from ingredients we just happen to have in our kitchen)
Tofu (we used about 5 oz, about 1/3 of the package)
1 zucchini
1/2 medium yellow onion
1/2 C peanuts
1/2 C edamame (not chopped)

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Add vegetable oil to a wok, heat and add veggies and peanuts. Cook until onions begin to be translucent. Add tofu and 1/2 the sauce. Simmer about 8 minutes.

In a small saucepan, simmer the remaining sauce to make it more concentrated.

Prepare lettuce, place filling in it, and drizzle concentrated sauce over the top.

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