Meal Plans March 14-20

[jana]

Whoops! I forgot about these threads! I have been planning meals (woohoo!), but haven't been posting. Since this week is mostly over, I thought I'd start up a thread for next week.

4 meals a week work out pretty well for us; if anything, it's too much because we have a lot of leftovers! I still need to get familiar with these recipes and portion sizes so I can adjust accordingly.

Okay, here are the next 4 meals:

1. Aloo Mattar Gajar (Indian dish, Spicy potatoes, peas and carrots.)
2. Stir Fry
3. Vegetable Soup
4. Neatloaf (veggie meatloaf; haven't tried it yet but it sounds good!)

[Csara]

I had one good week - the one that I PLANNED - but that's about it. I cooked only once this week. I've just been exhausted and we have so much going on that I haven't had a chance to think about food shopping and meal planning, unfortunately. Meals are so much better that way. Well - hopefully in the next few weeks things will settle down (yeah right) and I can get back to it.

Your menu looks great, J. Is the Aloo Mattar Gajar hard to make? We have a great Indian restaurant across the street, but rarely go there. I'd like to try some of the vegetarian dishes at home if they aren't too much work. Let me know...and if it's easy, I'd love the recipe. :)

[jana]

I understand, C! I'm hoping I can keep up with my meal plans when I'm exhausted, too! :D Oh, and I got Cathe's vegetarian cookbook the other day...I haven't read through it in all that much detail, but it looks fantastic!

And that Indian dish is SO easy to make! I add cauliflower, too, and sometimes I mix up the spices a little bit and toss in a little Garam Masala or curry blends. Here's the recipe:

From The Best of India (http://www.amazon.com/exec/obidos/tg/detail/-/000255223X/qid=1110476445/sr=8-3/ref=sr_8_xs_ap_i3_xgl14/103-1212614-6592620?v=glance&s=books&n=507846). Serves 4.

Ingredients:
5 tablespoons vegetable oil
1 teaspoon cumin seeds
1 cup onion, thinly sliced
1/2 teaspoon ground turmeric
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 pound new potatoes, peeled and cut into 1/4-inch slices
1/2 pound carrots, cut in 1/4-inch slices
2 tablespoons water
1 cup frozen peas, thawed
1/4 cup fresh coriander, finely chopped (cilantro)

Directions:

1. In large skillet, heat 1 tbsp of the oil over high heat until very hot but not smoking. Add cumin seeds and cook, stirring constantly, 30 seconds or until they pop and blacken.

2. Reduce heat to medium, add remaining oil and the onions, and cook 10 minutes or until onions are lightly browned.

3. Stir in turmeric, chili, coriander, and salt.

4. Reduce heat to low, add potatoes and carrots, and toss until vegetables are coated with the spices.

5. Cook, covered, 15 minutes.

6. Stir in 2 tbsp water and cook 5 minutes longer, adding 1 more tbsp water if the mixture sticks to the pan.

7. Stir in the peas and cook, covered, 5 minutes, or until tender.

8. Serve garnished with the fresh coriander.

[Deana]

I've just gotten back to planning. Here's what's cookin' for the week:

Flank steak with roasted vegetables, crispy potatoes and breadstix

Creamy chicken and mushrooms over penne pasta, roasted asparagus

Sausage stuffed calzones, baked fries

Pasta, beans and greens, broiled shrimp skewers

Cheddar jalepeno quesidilla salad with cilantro lime vinagarette