Menu Monday for 8/26/13

 

Here is my vegan/carnivore blend menu plan for the week of 8/26/13.

Sunday: 
Asian Chicken Stir-Fry and Rice (Vegan substitute tofu or faux chicken):
1 pound boneless, skinless chicken, cut into bite-sized pieces
2 medium carrots, cut into 2" julienne pieces
1 bunch green onions, chopped;
1 red bell pepper, thinly sliced;
1 green bell pepper, thinly sliced;
1 sweet onion, thinly sliced
1 stalk celery, chopped
option: skip some of above fresh veggies to use leftovers from crisper drawer or a frozen package of stir fry vegetables from freezer
1/8 cup soy sauce
season with pepper, chopped cilantro, and/or sliced toasted almonds

In a large skillet, stir-"fry" the chicken in a thin layer of water, adding more as you cook if necessary. Remove to bowl and stir-fry all the veggies the same way, adding water as necessary. Return meat to pan when veggies are finished and heat again til meat is hot. Add final seasonings of choice. Serve over brown rice.
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Monday:
Spaghetti & Meatballs, salad, garlic knots:
Today we're pushing the "easy" button. Cook spaghetti noodles til done. Meanwhile, heat frozen meatballs in oven or fry pan. Heat 1 jar of Prego spaghetti sauce. Make a salad, and heat frozen garlic knots in toaster oven. Serve all hot. (My fat-free vegan choice will not include the meatballs or the garlic knots. If whole wheat noodles with sauce and side salad is not enough for me, I'll make some whole wheat toast on the side.
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Tuesday:
Asparagus Soup, salad, rolls: back, at my son's request, but trying a different recipe:
2 lbs asparagus, divided
1 cup sweet onion, diced (I dice onion and freeze it so I can pull out what I need for recipes)
1 potato, peeled and diced (I'm using a baking potato)
2 vegetable stock packets 
lemon juice
black pepper

In soup pot, saute onion by itself (no oil, let it carmelize). Set aside six stalks of asparagus to steam; cut the rest of the asparagus into 2" sections. Add the asparagus, potato, and 4 cups water to pot; bring to a boil. Add vegetable stock, cover, reduce heat, and simmer about ten minutes, until potatoes are tender.

In a separate pot, steam the six stalks of asparagus that you had set aside until just done. Remove from steamer to a colander and run cold water over them (so they don't continue to cook), then set aside.

Puree the soup in small portions in a blender (do not fill more than 1/2 full, and hold lid on with one hand while running blender). Pour each pureed section into serving bowl, til you have it all done. Add lemon juice to the soup and stir. Top with pepper.

Serve with steamed asparagus (each bowl is filled with soup and topped with one asparagus spear). Serve with rolls and salad.
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Wednesday:
Barbecued chicken, stuffing, green beans: (vegan faux chicken)
Grill chicken leg-thigh quarters, separated, then top with barbecue sauce. Serve with boxed stuffing mix (for the carnivore; some leftover brown rice for the vegan) and green beans
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Thursday:
Spinach pie, Italian bread, salad 
Bisquick originally had an Impossible Broccoli Pie recipe that I adapted to have spinach, but I can't find it on the web. So here is my recipe:
10 oz. box chopped spinach
1 cup milk
2 eggs
1 cup shredded cheddar cheese
salt and pepper to taste
3/4 cup Bisquick

Pop box of spinach into microwave for 3 minutes to thaw. Combine all ingredients in large bowl. Pour into sprayed 9" pie pan; bake at 400 degrees for 30-35 minutes. Serve with Italian bread and side salad.

This is not vegan, so the vegan will be eating something else or leftovers.
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Friday:
Family cook out: hamburgers, Amy's quarter pounder for the vegan,  hot dogs, chips, store bought cole slaw, maybe macaroni salad, another easy button night.
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Saturday:
 Wedding tomorrow. Tonight we eat at the rehearsal dinner.

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So, that's my week. Hope you enjoy the recipes. Sorry I don't have more links or photos, and sorry I'm not really "making" dinner much this week. Just a real life busy week in my household -- a rarely busy week, beyond normal. Have a great week!