Menu Plan Monday, 5/10 – 5/16
May 9, 2010
I tried two new recipes this past week, and they were both excellent. First, I made a salad: Marinated Tofu with Cabbage, Carrots, and Noodles. The tofu is straight from the fridge, and the salad is served room temperature or cold, so it is perfect for the summer. After a number of days where we all wore shorts, our warm weather has taken a turn for the chilly, and the next recipe is suited for it. The Slow Cooker Chicken Vindaloo is very quick to prep, and packed with flavor. If you enjoy tomato-based Indian food, you will like this recipe.
This week I’m linking my menu up to Mindful Menus at Chive Talkin’, a menu planning roundup for healthy menus that are focused on real, whole foods. In other words, no tater tot casseroles made with canned soup. (Although, I would probably really like something like that…) Just another resource for meal planning, something I can always use.
Monday: Leftovers from Mother’s Day brunch
Tuesday: Baked Quinoa with Spinach and Cheese, tomato & cucumber salad, ciabatta rolls
Wednesday: Roasted chicken with apples & butternut squash, noodles
Thursday: Easy Chicken Chili, tortilla chips, raw red pepper & celery
Friday: Leftovers or order in
Saturday: Sweet Potato & Black Bean Burritos (bumped from I can’t remember when), rice, green salad
Sunday: Leftovers or on-the-fly pasta dish
For more menu planning ideas, check out Laura at Organizing Junkie.
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Filed under: Meal Planning,Memes
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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