Joyce's Menu Plan 9/22 - 9/28

Kelly and I both wrote menu plans for this week, but I am a bit late in publishing mine.  I am already through much of it, and can tell you that it is working out really well.  We have enjoyed a nice variety so far this week, and have had some very yummy lunches to take to work.  My colleagues are some of this website's biggest fans...when I sit down to my reheated leftovers, I often hear, "That looks awesome! Is that on your website?"  Yep!  And it sure beats a school lunch or cold cut sandwich!

Sunday - Southwestern Stuffed Peppers

Years ago, I tried my hand at a recipe for traditional stuffed peppers and it was a disaster.  Something went wrong with the rice, and the filling turned out to be crunchy.  I have always been hesitant to make stuffed peppers since, but this recipe is fantastic.  I use the quinoa, as Kelly recommends.  

Monday - Parmesan Crusted Chicken

You just can't beat this easy meal.  My kids gobble it up every time.  My motivation for making it this week is that I have a bunch of fresh grated Romano cheese that I want to use.  The recipe calls for Parmesan, but this will give it a slightly different twist and use up my ingredients so they don't go to waste.

Tuesday - Bratwurst, potato pancakes, veggies

I drive past ALDI's on my way home from work and occasionally make the time to make a quick stop before picking my kids up from school.  This week, they have their Oktoberfest foods on sale, so I grabbed some for an easy meal after gymnastics.

Wednesday - Pork and Apple Skillet Meal

Time for one of my family's favorite fall meals.  I have apples in the fridge, mushrooms are on sale, and I just bought onions last week.  Looking forward to this one!

Thursday - Pizza

The kids and my husband have Taekwondo; I have Open House to attend.  This day must have a meal that is quick to prepare (buy!) and quick to eat.  

Friday - Pasta and Sauce with tossed salad.

The last time I made Homemade Spaghetti Sauce, I froze three bags of it.  I will take a bag out of the freezer on Thursday and it should be thawed by dinner on Friday.  Since the meat is already in it, this meal will be a snap to make.

Mini Salmon Loaves

This recipe started with a can of salmon my dad gave me AWHILE ago.  Every time I would go to donate the can to a food drive, I'd think, "This is salmon; it is healthy; surely, I can use this."  As I was flipping through an edition of Runner's World, I found a salmon loaf recipe.  It seemed easy, healthy, and good.  Then, I lost the recipe...of course.  I searched for "salmon" on Runner's World, and found this recipe.  I added both sesame seeds and ground flaxseed for the nutritional benefits.


INGREDIENTS:

• one can (14.5 oz) of wild salmon, drained
• 1 box frozen, chopped spinach, thawed
• 1 red bell pepper, diced
• 2 teaspoons of dried dill 
• juice for 1/2 lemon
• 1/2 cup quick cook rolled oats
• 2 large eggs
• salt and pepper
• 2 t sesame seeds
• 2 T ground flaxseed
• salsa (as a topping if desired)

DIRECTIONS:

1. Preheat oven to 375 degrees Fahrenheit.
2. Lightly spray a 12-yield muffin tin with cooking spray.
3. Combine all ingredients in a large bowl and mix well.  Add salt and pepper to taste.
4. Divide among the muffin cups.  Bake for 20 minutes.  
5. Let cool before removing from pan.  Serve topped with salsa.

Difficulty: Easy

Time: 10 minute prep, 20 minute baking time

Source:  adapted from Runner's World using Rodale recipe finder