{Weekly Menu - last week and this week}

Not sure what has been going on in my head for the last 11 days, but I haven't really felt like writing. I blog simply to have a place to express my feelings and I guess I haven't really wanted to deal with the crap in my head. So, here's to trying to deal with some of the BS...

Thought I'd start with a relatively benign post - the weekly menus. We only plan meals for Sunday through Thursday on a regular basis. Most of the time we end up out to eat on the weekend and/or figuring out a meal with ingredients we have on hand.

Week of February 17 to 21:
Sunday: Garlic-y Chicken; Quinoa Pilaf; Brussels Sprouts with Bacon (We were out of town for the weekend. My in-laws invited us over to dinner as "payment" for teaching them how to use their new iPhones.)
Monday: Swordfish; Roasted Butternut Squash Slices; Sauteed Broccolini
Tuesday: Grilled Chicken; Quinoa Pilaf; Steamed Veggie
Wednesday: Pork Stir-Fry
Thursday: Easy Chicken and Spinach (adapted from PaleoOnABudget)

Week of February 24 to 28:
Sunday: Pepperoni Pizza Casserole (from Tessa - The Domestic Diva)
Monday: Buffalo Chicken Lettuce Wraps (from PaleoTable, adapted from Skinny Taste); Roasted Sweet Potato; Steamed Sugar Snap Peas
Tuesday: Sauteed Shrimp; Brussels Sprouts with Bacon
Wednesday: Grilled Pork; Roasted Sweet Potatoes; Sauteed Spinach
Thursday: The hubs is on his own! I'm going with some girlfriends to look at wedding dresses with Mary!! Yay!

{Review - Backyard Produce}

One of my goals this year is to reduce our grocery bill slightly, while also incorporating higher quality foods into our meals. At first, I thought I could depend solely on the Farmer's Market, but realized getting out there every week might be more "trouble" than it was worth. During the summer, I don't mind going out to the Farmer's Market during lunch, but going in the winter and perusing all the produce isn't my idea of a fun way to spend my lunch hour (it's too dang cold!).

I attended a Paleo Cooking Seminar at my box a few weeks ago. Raleigh CrossFit had arranged for Food Simply Fresh and Backyard Produce to provide information on recipes and their services in an effort to make our healthy eating choices easier and more accessible. As I listened to the presentation, I realized that Backyard Produce could help me achieve my goal.

(Source)

What's Backyard Produce? 
Backyard Produce is pretty much an online Farmer's Market. They offer (mostly) locally grown, farm fresh produce delivery to a large part of North Carolina, from Charlotte to the coast. The biggest difference between Backyard Produce and other vendors is that I have choices and it is year-round. Other vendors charge a fee and you get what you get, during summer months only.

So, how does it really work?
When signing up, you are asked to select the amount of produce you want delivered based on the needs of your family. Based on the type of basket you choose, you are allotted a certain number of points. Each week when the order page/"marketplace" opens online and you simply log-in and select the items you want. Your order must be placed by Saturday night and all then all you have to do is wait on your delivery.

Thoughts on my first order...
I placed our first order late last week, to be delivered yesterday. I selected the "Family of Four" basket because of the amount of produce we consume in a week. The staff at Backyard Produce assured me that if this was too much, I could email to downgrade.

Upon placing my order, I received a confirmation email, with an order number. My order was correct, but I assume that if there had been an error or if I needed to change it, I could have so long as I made the Saturday night deadline.

Our delivery arrived sometime yesterday while we were at work. Since we live in a condo, I asked that they leave the box in the foyer/mailroom area. I was pleasantly surprised to see it by our door when I got home - not sure if a neighbor let the delivery person in or if a neighbor brought it to our door... Either way, I was excited to open the box.

So, here's what we got for ~$45:

(1 bunch) NC Rainbow Chard; (2) Baby Broccoli/Broccolini; 

(1 lb.) Green Beans

(2 lbs.) NC Sweet Potatoes; (1-2 lb.) Butternut Squash; (1 lb.) Carrots; 

(6) Navel Oranges; (6) Apples (Fuji/Pink Lady/Granny Smith); (2) Limes

I was excited to get the box open last night. I was slightly disappointed with the broccoli. It was totally my fault - I thought I was ordering "regular" broccoli. But, as any foodie would do, I figured out a way to prepare the broccolini and we'll be having it for dinner tonight. 

All-in-all, this looks like it's going to be a good thing for us. We had the chard last night and I had an apple with my breakfast this morning. So far so good! Looking forward to seeing what's available next week!

{Weekly Menu}

Seems like I keep posting my weekly menu late... Guess posting it eventually is better than not at all!

Sunday: Hearty Beef Stew
Monday: Speedy Weeknight Shrimp and Broccoli with Quinoa
Tuesday: Baked Mustard Lime Chicken; Cauliflower Mash; Sauteed Chard
Wednesday: Grilled Pork; Sauteed Spinach; Rice or Quinoa
Thursday: Spaghetti (from freezer) over Noodles/Spaghetti Squash

We are heading to Beaufort for the weekend. I didn't realized until this morning that it has been almost a year since we have been "home" to visit. We weren't able to go over the summer because I was leading the NCRC Women's Beginner Running Program. Once that ended, it was fall and then it was time for my surgery...  I am looking forward to heading that way on Friday!

{Weekly Menu}

I love planning our weekly menu. Some weeks it is a bit of a challenge and sometimes the hubs isn't terribly interested in providing feedback, but we always plan a good set of meals.

Here's how this week is shaping up:

Friday: Out with friends at Flying Saucer

Saturday: Asian Hot "Wings" (we used thin chicken breasts); Baked Crinkle Cut Fries

Sunday: Buffalo Chicken Cutlets; Roasted Sweet Potatoes

Monday: Easy Shrimp Scampi; Spinach Tomato Quinoa

Tuesday: Steak Hash with Red Pepper Avocado Spread

Wednesday: Chipotle Lime Salmon; Sauteed Spinach; Parmesan Orzo (for the hubs)

Thursday: Chicken and Vegetable "Lo Mein" over Miracle Noodles

Now that I am looking back at what we had on Saturday and Sunday...Well, it was boring and neither dinner contained any green veggies. Must do better....

{Weekly Menu and Recipe Review - Southwestern Turkey and Vegetable Soup}

I am looking forward to this week's menu.  Lots of new yummies!

• Sunday: Shrimp Étouffée with a little Quinoa
• Monday: Chicken Adobo with Roasted Greens and Beets
• Tuesday: Broc-Cauli Chowder with Sandwiches (from my new Practical Paleo book)
• Wednesday: Beef and Mixed Veggie StirFry (from my new Practical Paleo book)
• Thursday: Sun-Dried Tomato Chicken Bake with Roasted Brussels Sprouts
• Friday: Some form of Paleo Chili

We didn't end up having the Shrimp Étouffée on Friday night, so it got moved to this week.  On Friday evening, we're having some friends over for Game Night.  I am going to try to find some form of Paleo Crock Pot Chili today.  Looking forward to seeing how they all turn out!

Last week, we had a new soup recipe. I know that many folks think there's no real need for a "recipe" for soup, but I think a guide of some form is extremely helpful. I realized that I had about 2 pounds of leftover cooked chicken breast in the freezer and that was all it took for me to decide that some form of turkey soup would be on the menu for the week.  

I found a recipe on Fast Paleo and adapted it as we threw stuff in the crock pot (see below).  This recipe turned out very well.  Unfortunately, as it normally is with soup, there was nothing terribly exciting about it. It was yummy, but not exceptional. We'll definitely keep it in our soup repertoire!

Southwestern Turkey and Vegetable Soup: (adapted from Fast Paleo; serves 8-10)

• 2 lbs. cooked turkey breast (shredded)
• 4 cups chicken broth or stock
• 2-3 zucchini, chopped
• 2-3 squash, chopped
• 4-5 stalks of celery, chopped
• 4-5 carrots, chopped
• 2 bell peppers, chopped (I used green and red)
• 2 cloves of minced garlic
• 1/4 cup prepared salsa
• 2 tsp. cumin
• 2 tsp. chili powder
• 2 tsp. paprika
• 1 tsp. oregano
• 2 tsp. garam masala (original recipe called for coriander, but I didn't have any)
• a couple shakes of crushed red pepper flakes
• salt and pepper to taste

Combine all items in large crock pot.  Cook for 8-10 hours on low.

{Weekly Menu}

The menu planning has been a hit or miss since November 28.  Sure, we've had plenty of meals at home...  The first week after surgery, we had meals delivered by friends and family.  The weeks since the 1st week of recovery have been a mish-mash of take-out, previously prepared foods from the freezer or "fend for yourself" meals.

Last week I made a menu plan for the week, but it wasn't too interesting considering that it was a short week.  Well, this week, are are finally back on track.

Here's how this week is shaping up:

• Sunday (brunch): Paleo Breakfast Casserole with fruit
• Sunday (dinner): Southwestern Turkey and Vegetable Soup
• Monday: Grilled Teriyaki Pork; Roasted Broccoli; Sauteed Mushrooms
• Tuesday: Spaghetti (noodles for Jason; zucchini "noodles" for me)
• Wednesday: On your town (I have a meeting for Girls on the Run)
• Thursday: Aimee's Quick Chicken; Sauteed Spinach
• Friday: Out with my running buddies and their spouses!

Two of the recipes this week are completely new and I plan to review them later this week.  The Aimee's Quick Chicken is an oldie and goodie in our home.  It makes me smile when Jason requests this dish because it was the first meal I ever cooked for him.  It's awesome to think that the first meal I cooked for him continues to be a favorite.

{Weekly Menu}

The weekend has been pretty dang good thus far.  On Friday, we spent the early part of the day moving Jason from one office on his floor to another.  The new office is going to be so nice for him - it has 2 windows!  I firmly believe that windows at work make a huge difference in how you feel while you are at work.  After moving his office, we grabbed a bite to eat at MoJoe's and headed to the Farmer's Market for our produce.

So, funny story... We got to the Farmer's Market and I was walking just a few steps in front of Jason.  Not long thereafter, I heard him yell "...What the f**k?!..."  I turned around and saw that the back tire had completely come off his wheelchair!  What the heck were we supposed to do??!!??  Luckily for us, a couple Good Samaritans walked by and offered help.  We got the tire back on and immediately went to the local wheelchair place to get it fixed.  They were just as perplexed as we were about what happened, but they were able to get the tire back on and us on our merry way.  What an adventure!

Our menu for this week looks like it is gonna shape up to be pretty yummy:
Saturday:  We had dinner at Mura with friends (post to come)
Sunday:  Paleo Pizza Soup from MyPaleoCrockPot (I am really hoping this turns out well.  I miss pizza so much!)
Monday:  Shepherd's Pie (I am kinda experimenting with this one, using a recipe from Elana's Pantry as my "inspiration".  I am going to top ours with sweet potatoes instead of cauliflower.)
Tuesday:  Big salads with sauteed shrimp (I coach Girls on the Run on Tuesday/Thursday evenings.  Our dinners our usually easy or leftovers on these evenings.)
Wednesday:  Butternut Squash Lasagna from Health-Bent (I am gonna add some additional veggies to this to give it more "umph".)
Thursday:  Leftover Shepherd's Pie

{Hail to the Farmer's Market and Menu for the Week}

I am lucky to live in a state that has a very active agriculture community.  The Raleigh Farmer's Market is a part of the NC Department of Agriculture and runs year-round.  

I have to be honest and say that I haven't been to the Farmer's Market in a while....It is quite far from our home and just isn't as easy.  Well, that all changed yesterday....  I am now a reformed Farmer's Market shopper.  I got $40 out of the ATM when I arrived and I was prepared with my list.  Here's my haul:  

• (3) Sweet Potatoes
• (1) Butternut Squash
• (1) Spaghetti Squash
• (1) HUGE Sweet Onion
• (1) Head of Cabbage
• (2) Summer Squash
• (3) Bell Peppers - red, green, and yellow
• A bunch of okra
• (1/2 peck) Honey Crisp apples

I came home with $14.  Of the $26 that I spent, $12 was on the Honey Crisp apples.  I hadn't planned to get the apples, but I have an unrealistic craving/love/obsession with Honey Crisp apples.  I'd say that spending $14 to get all those veggies was a steal - definitely cheaper than Trader Joe's and Harris Teeter!  Will I be able to do all of my produce shopping at the Farmer's Market - yes and no.  If I were more disciplined about planning around what is available and if I were willing to plan after purchasing produce, I would probably be able to do all my shopping there.  Unfortunately, that isn't always realistic and planning needs to be done ahead of time.  Either way, a bargain for fresh, local produce!

Each Wednesday or Thursday, I email Jason a menu plan for the week.  We go back 'n forth some, moving things around, changing side dishes, etc.  Once we have the menu for the week, I make our grocery list.  I try to only purchase the items on our list in an effort to save money and not waste food.  The menu plan generally only includes our evening meals.  Jason pretty much takes the same types of things for lunch every day - deli meat "roll ups", a fruit or vegetable, and crackers or a sweet item.  I usually eat leftovers from our dinner the evening before or from my freezer stash of different soups.

Here's our menu for this week:

Saturday:  Chicken and Sausage from The Meat House; Roasted Broccoli and Carrots; Farfalle and Spinach (sauteed spinach for me) (Our friends Mary and Brian had dinner with us)

Sunday:  Grilled Chicken Breast; Hash Browns 

Monday:  Paleo Style Beaufort Stew

Tuesday:  CrockPot Chicken Curry

Wednesday:  Pepper Steak; Brown Rice for the hubs/Yam Noodles for me

Thursday:  Grilled Pork; Roasted Sweet Potatoes; Sauteed Spinach

This will be the first time we have prepared the Hash Browns, Beaufort Stew, Chicken Curry, and Pepper Steak.  LOTS of recipe reviews coming this week!