Menu Mondays~ March 12- 18, 2012
Last week was a very intense week, with Izak's first few breathing treatments & fevers~ therapy sessions were at a standstill. We did get one physical therapy session in before the mayhem really got started~ then it all went downhill fast.
Thankfully I had so many left overs available and tasty meals that were also healthy made it easier to comfort our battered spirits and not "just go pick up a pizza" bc I had a plan with easy to prepare meals and extra for times I just didn't have the energy for one more thing, so proud that in the midst of extreme stress and chaos I didn't breakdown & get fast food or processed food!
How has planning for your upcoming week's meals helped you when you had a hectic week?
|Mmmm, Hungarian Mushroom Soup!|
MONDAY : Falefel Pitas w/Tahini Sauce, Hungarian Mushroom Soup & Veggie Chips
TUESDAY : Salisbury Steak Patties w/brown mushroom onion gravy & mashed potatoes w/hot buttered corn~ Thaw Chicken Breasts in Fridge & Make Tortillas for tomorrow's supper
|Can't wait to eat this, YUMMY!!|
THURSDAY : HYU (Hook Yourself UP!) Left-overs
|Runzas/Bierocks~Will leave out the red peppers|
- Meat: ground turkey, pepperoni, sausage, chicken, turkey, etc.
- Vegetables: make a vegetarian version adding shredded carrot, small dices of zucchini, potatoes, peas, etc. Watch the water content on certain veggies, you don’t want a soggy runza.
- Varieties: add jalapenos and cumin for Southwestern version; oregano and sun-dried tomato for Italian; feta, parsley and allspice for Middle-Eastern; curry for Indian, etc...
A little back ground history about Runzas: At the turn of the nineteenth century, cabbage burgers were introduced to the mid-west by German Russians (Volga Germans) who immigrated to the U.S. and settled primarily along the plains of Nebraska and Kansas...
I know not an Irish dish, but a tasty dish and probably some Irish peoples enjoyed something like this in their culture but sill in in honor of St. Patrick's Day, since we don't like corned beef...This is a new recipe I can't wait to try!!... I LOVE cabbages, whether this is due to my Romanian & Scottish heritage, calling to my taste buds I don't know but cabbage is in my DNA.
Call me Bubba if you will but...but cabbage is known in nearly every culture you will find in a dish known in that region it is a very versatile veggie you can try it fried with some bacon drippings and eat as is or throw in some noodles sour cream and smoked paprika then bake it, have it boiled, baked, sauteed, mixed in a soup, casserole, rolled up with beef or an egg roll, sprinkled on a Latin dish uncooked for that crunch or broiled with some tomatoes, it can be mixed it with some mashed spuds and call it Bubbles & squeak... Anyway you slice it I LOVE me some Cabbage!!
SATURDAY : Crab Stuffed Flounder w/loaded baked potatoes, steamed veggies and side salad of greens