Meal Plan - Oct 27th - Nov 2nd 2008

We have a BUSY week this week and even busier next so I did my meal plan already.
I am starting to freeze in MASSIVE amounts for my upcoming birth so I am going back to the family favorites to get a bunch in the freezer. My spreadsheet
has LOTS of details on prep this week...hehe...gotta remember to defrost enough and prep enough or this just doesn't work.

I am 32 weeks right now...so not too much longer.

Monday
B- Veggie Loaded Quiche x6 (using roasted veggies from Sunday lunch)- Freezing 4
L- Creamy Salmon Pasta (got put off from this week)
D- Midwife Appt (eating out)

Tuesday
B- Baked Oatmeal (Blueberry & Cherry) x4 (freeze 2) & Vanilla yogurt cheese
L- Crockpot Veggie Coconut Curry (doubled to freeze)
S- Crudités, cream cheese & hummus
D- Tacos (6lbs of seasoned meat - freeze 2x2lbs)

Wednesday
B- French Toast Casserole x4 (freeze 3) & Bacon
L- Egg Salad, tomato, lettuce, avocado, sauerkraut
D- Church

Thursday
B- Eggs, Blueberry Yogurt Muffins (x2 - freeze) & sausage
L - Antipasto Salad
S- Kefir Fruit Nut Smoothies
D- Out of town

Friday
B- Out of town
L- Out of town
D- Reuben Mac-n-cheese, steamed broccoli & sauerkraut

Saturday
B- Banana/Blueberry Pancakes (x4 - freeze), Bacon & Fresh Fruit salad
L - Leftovers
S- Raw Cheese, Crispy Nuts & Fresh Fruit
D- Teriyaki Salmon Patties (x4 -freeze), Lentil Salad, Roasted Butternut squash, Blackbean/mango salsa

Sunday
B- Caramelized Pear Rice Pudding (make 4x rice...freeze extra)
L- Waldorf Chicken Salad (from 2 sticky chickens in crockpot last night)
S- Deviled Eggs & Crudités
D- Broccoli Chicken Roti (freeze extra shredded chicken)

Earthy Mushroom Crockpot Stew

"This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor."

INGREDIENTS:
2 quarts beef broth (or veggie broth)
2 cups sliced fresh Cremini mushrooms
1 ounce dried Shiitake mushrooms, torn into pieces
2 cups sliced Portabella mushrooms
2 cups dry green lentils
3 medium sweet potatoes, peeled & cut in chunks
3 medium turnips, peeled and cut in chunks
1 cup caramelized onion (I do these ahead and freeze)
4 cloves minced garlic
2 teaspoons dried oregano
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

DIRECTIONS:
1. In a slow cooker, combine all of the above.
2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Serve over RINSED & cooked quinoa

Roasted Veggie Wrap

Ingredients:
1 cup Diced Fresh Tomatoes
1 cup Eggplant Cubes (salted & drained)
3/4 cup Diced Turnips (1 medium)
1/2 cup Diced Fresh Onions
1 cup Sliced Red & Yellow Pepper
1/3 cup Fresh Zucchini Cubes
1 cup sliced Portabello mushrooms
1 Tbs Dried Oregano Leaves
1 Tbs Dried Basil Leaves
2/3 tsp Dried Rosemary Leaves
1 tsp Dried Thyme Leaves
1 Tbs Celtic Sea Salt & Fresh Cracked black pepper
1 cup Northern Beans, canned
1 cup Chickpeas, canned
Virgin Coconut Oil
Balsamic Vinegar
4 oz Sundried tomato/basil feta, crumbled
4 Tortillas (spinach is best)

Grease large stoneware bar pan with VCO. Toss veggies in VCO. Spread veggies evenly on pan. Sprinkle with seasonings.

Roast vegetables at 375 degrees for 20 minutes. Drain and rinse beans. Add beans to roasted vegetables and continue to cook for 15 to 20 minutes or until tender and browned. Remove from oven.

Sprinkle lightly with balsamic vinegar. Spoon 1-cup vegetables and 1 oz. cheese on each tortilla. Fold and serve hot.

Serve with salsa, sour cream or avocado dip

Mother Food

An awesome new book I am reading. I am so excited to see a book that deals with REAL nutrition and the breastfeeding mother/infant. I have a feeling this book with be heavily highlighted and while used during the next year. I have only read a little and skimmed the rest but so far...I HIGHLY recommend it.

I will be back with a more indepth review later..but for now......everyone interested in nutrition and is breastfeeding...this is a must have.