Menu Plan for the Week of 7/7

I am very excited about this coming week. We purchased tons of produce this weekend that I am really looking forward to incorporating into our meals. I am also feeling the push to really be eating much healthier than we already are, mainly by increasing our reliance on whole grains and whole food methods. What a blessing this blogging community has been for me in encouraging me down this path even further. Specifically, Michele at Frugal Granola and Laura at Heavenly Homemakers, have really shown me the way. I was also very encouraged following along with the week in Candace's kitchen over at Happy To Be At Home (which will hopefully be back up soon, thanks to Toni's husband and his mad database-saving skills!).

So, here is what's on our menu plan for the week. The recipes for dishes followed by an *asterisk will be at the bottom of this post.

Breakfast
M - Peach Oatmeal Muffins*
T - Oatmeal Smoothies*
W - Applesauce bread
Th - Sunshine toast and sliced bananas
F - Fruit & yogurt parfaits topped with homemade granola
S - French toast
Su - Breakfast Cookies

Lunch
M - Egg salad sandwiches, watermelon (freeze 4 cups for watermelon slurpies)
T - Fresh corn cakes, blueberries
W - Hummus w/homemade pitas (made w/ whole wheat flour), grapes
Th - Tabbouleh, nectarines
F - Lettuce wraps w/a lentil salad filling, strawberries
S - Quesadillas w/ homemade guacamole
Su - Tuna pasta salad, grapes

Dinner
M - Tuna, Broccoli, and White Bean Skillet Dinner*
T - Spaghetti with homemade pesto and toasted walnuts, mixed greens salad
W - Blackened chicken breasts, rosemary broasted potatoes, corn on the cob
Th - Spinach & brown rice frittata with spicy tomato sauce
F - Turkey meatballs in a mushroom sauce, squash slaw
S - Ham, red beans, and rice, mixed greens salad
Su - Turkey patty melts w/ fire-roasted red peppers, black bean and corn salad

*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
2 eggs
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.

Oatmeal Smoothies
(For 4 smoothies)
1 c. raisins or dried cranberries
1 c. quick-cooking oats
1/2 c. walnuts
1/4 c. flax seeds
1/2 c. plain yogurt
1/2 c. apple juice
2 c. applesauce
2 t. cinnamon
about 15 ice cubes, depending on desired consistency

Combine raisins, oats, nuts, flax seeds, yogurt, and apple juice in a medium bowl. Cover and refrigerate overnight.

Place the soaked oat mixture in a blender, add the applesauce, cinnamon, and ice cubes and blend until almost smooth. Pour into glasses and serve immediately.

Tuna, Broccoli, and White Bean Skillet Dinner
1 bunch broccoli, cut into florets
2 t. extra-virgin olive oil
1 small onion, diced
4 cloves garlic, minced
1/4 t. dried red pepper flakes
1 6oz. can tuna, drained
2 c. fully cooked white beans (cannellini or great northern)
2 Roma tomatoes, diced
salt & pepper, to taste

Steam the broccoli just until crisp-tender. Drain and set aside.

In a deep skillet, heat the olive oil over medium heat. Add the onion and cook for 1 -2 minutes, then add the garlic and red pepper flakes. Cook for 3 more minutes, stirring often. Add the tuna, broccoli, beans and tomatoes to the pan and cook until heated through, about 4 -5 minutes. Season with salt and pepper.

For more Menu Plan Monday, head on over to Laura's blog.