Getting a little crazy here at Two Sisters! Yep, I am posting two weeks’ worth of menus today. This week has been crazy hectic. I started a new job, and I commute just over an hour each way every day. Wow, that adds a lot of time to the day that I could be doing other things! But – my job is awesome (even if it is completely overwhelming at the moment), and it is what I have been wanting to do for a long time now (hence why I got my Masters degree in the first place!).
With that (and the fact that I am working this weekend as well to make up for a pre-planned vacation in the middle of the week) I am in need of posting this now. When my husband and I go on vacation, we are going dark! For an entire week! No phones, no computers, no school, no work! Just us, hanging out, eating good food, playing, reading and lots of sleep!
So, without further ado, here are my menus for the next two weeks (you will notice that some of them are a little more involved… that’s because I’m on vacation, so I can spend a little more time if I want to! And we’re renting a fully furnished cabin with a kitchen, so that is even better!) You may also notice that the vegetables I am using tend to be repeated fairly often. That is because I try to eat as seasonally as possible, so the veggies that are in season are the ones that I use the most!
Week of Jan. 8
Snacks for the Week
- Chipotle Meatballs or Garden Fresh Meatballs
- Citrus Kale Salad (minus the honey and dried fruit)
- Asian-style slaw (I will season this with some chili sauce, rice wine vinegar and probably some toasted sesame oil)
Sunday
- Dinner – Roasted Chicken with Sauteed vegetables
Monday
- Lunch – BLT Chicken Salad with leftover roasted chicken (chicken salad with sauteed onions, garlic, bacon, shredded chicken with homemade mayo & mustard served over lettuce and tomatoes)
- Dinner – Leftovers from last week (I was a little over-zealous, so we still have a bunch of leftovers!)
Tuesday
- Dinner – Sirloin Dijon with sautéed greens and cauliflower mash
Wednesday
- Dinner – Seriously Tasty Paleo Meatloaf with roasted Brussels sprouts (I had planned this for last week, prepped it and stuck it in the freezer, but because of poor planning (or good planning) on my part, never got to it. And – I made two, so I get one for next week too!)
Thursday
Friday
- Dinner – Salmon Cakes with Ginger Mayo
Saturday
- Dinner – Sausage Pumpkin Cream Soup (I’ll be using a roasted pumpkin in lieu of the pumpkin puree)
Menu for Week of Jan. 15
Snacks for the Week
- Sweet potato mash with pecans
- Cabbage, carrot and greens slaw with a vinaigrette dressing (1 part mustard [homemade or Dijon], 1 part, red wine vinegar, 1 part olive oil, 0.5 part lemon juice)
Sunday
- Dinner – Ortega Burgers with Chipotle Mayo, sweet potato fries and roasted broccoli
Monday
- Dinner – Grilled Brats and Cabbage on the Grill, grill tri-tip as well for easy snacks (for the cabbage on the grill, I’ll use bacon grease in lieu of butter, and no parmesan)
Tuesday
- Dinner – Moroccan Chicken Salad
Wednesday
- Dinner – Primal Beef Chili (This is actually leftovers that I had put in the freezer… makes it handy for a busy day!)
Thursday
- Dinner – Tomato Basil Crockpot Chicken
Friday
- Dinner – Seriously Tasty Paleo Meatloaf with roasted Brussels sprouts
Saturday
- Dinner – Damn Fine Chicken
