My menu this week is filled with some stand-bys, but I'm hoping to adjust some meals. I have been reading through some new cookbooks and haven't had a chance to sit down with some of the recipes that sound good and see if I can make them with what I have on hand. That is on my agenda for Monday evening though, so I may be making some adjustments. If not, it's nice to know that I can fall back on what I already have planned, especially since I know I already have those ingredients on hand.
M - Chocolate chip muffins and smoothies
T - Oatmeal with bananas
W - Peach oatmeal muffins and smoothies (Recipe below. We all loved these muffins so much last week that I am going to make more this week and triple the batch to put in the freezer also.)
Th - Crepes with bananas foster sauce
F - Breakfast cookies and smoothies
S - Pancakes and sausage
Su - Muffins from the freezer
M - Ham & cheese sandwiches, cantaloupe
T - Tuna pasta salad, yogurt
W - Quesadillas, red grapes
Th - Baba ghanouj (recipe below), homemade pitas, strawberries
F - Turkey roll-ups, watermelon slurpies (simply just chunks of frozen watermelon blended in a blender)
S - Leftovers
Su - BLTs and blueberries
M - Chicken pasta salad made with red grapes and fresh basil
T - Black bean burgers, Parmesan oven fries, mixed green salad
W - Spaghetti with turkey meatballs and fresh tomatoes and basil
Th - BBQ chicken sandwiches, onion straws, broccoli
F - Vegetable stir-fry over brown rice
S - Cod with a lemon-caper sauce, spinach and strawberry salad
Su - Bratwurst, baked beans, cantaloupe
Peach Oatmeal Muffins
(Makes 12 -16 muffins, depending on size of muffin tin)
1 cup quick cooking oats
1 cup buttermilk
1/3 cup brown sugar
1/3 cup applesauce
1/4 cup honey
1 T. canola oil
1 t. vanilla
1/2 t. each of cinnamon, nutmeg, and ginger
1 1/3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 t. salt
1 1/2 cups pitted and diced fresh peaches
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix together oats, buttermilk, brown sugar, applesauce, honey, oil, vanilla, spices and eggs. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Stir flour mixture into egg mixture, just until moistened. Fold in peaches. Spoon batter into prepared muffin cups.
Bake in preheated oven for 15 - 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.
1/2 lb. eggplant
4 cloves garlic, minced
1 t. salt
1/2 c. tahini
2 T. lemon juice
2 T. water
2 T. extra-virgin olive oil
2 T. flat-leaf parsley, minced
Rinse the eggplant and pierce all over with a fork. Bake on a cookie sheet at 375 degrees about 40 minutes, turning frequently.
Transfer the eggplant to a colander and split open so that all of the juices can drain. Remove the skin, tarnsfer the rest of the eggplant to a bowl and mash well.
In a seperate bowl, mix together the garlic, salt, tahini, lemon juice and water. Fold in to the mashed eggplant and combine well. Refrigerate. Just before serving, mix the olive oil and parsley together and drizzle over the spread.
For more menu plan ideas, be sure to stop in at Laura's blog.