Sunday Food For Thought

Another week is beginning...Or ending depending on your schedule. 
Here is another week of menus that just might inspire you along the way:

Suppers:

• Sunday: Roast Pork loin with roasted potatoes, steamed veggies (broccoli and carrots) and spinach salad.
• Meatless Monday (and also Dad's night in the kitchen): Tortellini with vegetable sauce and leftover spinach salad.
• Tuesday (sometimes Turkey Tuesday but not today): Ginger Pork stir fry with baby bok choy and peppers, and brown rice.
• Wednesday: Sausage and Peppers with whole wheat spaghetti
• Thursday: Sheperd's pie and salad
• Friday: Homemade pizza (with stuffed crust!)
• Saturday: Baked pasta with Green salad, and garlic toast

Lunches:

• Monday: Pork and Spinach roll ups
• Tuesday: Tortellini or turkey sandwiches with tomato soup
• Wednesday: Fried rice
• Thursday: "Meatball" subs (made with italian sausage and mozzarella cheese)
• Friday: Peanut butter bagels with bananas

Happy Packing!

Kim

Some changes

    A new year of blogging has begun...And I am in the middle of making some changes.  Mostly to the types of posts...and trying to organize them into categories like monthly themes, recipe days...and a round up of great links of lunch time help...

 One of the things that was missing for me this past year as I was writing, was a place where I could write about what came to mind, beyond the general activity in and around the kitchen and the fridge or the table.  So, my hope is that this year I might find room in my week of posts for the occasional trip outside the lunch box...and maybe even attempt a few notes from the backpack.
   Let me share with you the projected weekly plan...(that would loosely follow the theme of the Month).

• Sunday: Food for thought: A weekly menu including suppers and lunches, including a recipe or two, and a link to Savoury sunday at the Sweet Details
• Monday: Project 52 updates: How I am making out with my list of 52 projects/goals for 2012
• Tuesday: Recipe day and connection to Tasty Tuesdays Blog Hop at 33 Shades of Green
• Thursday: Being Thrifty in the Kitchen: as a way to continue the work in January to keep the budget in mind in the kitchen throughout the year.
• Friday: Notes from the Backpack (non food related post day).
• Saturday: Recipe of the Day.

As for the monthly themes, I have gotten as far as March...So feel free to make a suggestion for the other months of the year.

• January: Budget minded kitchen 
• February: Love from the Kitchen
• March: Nutrition Month
• April...

Now, if I can keep up with 6 posts a week, then making my goal of doubling my blog entries from last year will be a simple task to complete.

Wish me luck!  Hope you'll be along for the ride!  And that you will be there to help!

Happy Packing!

Kim

Sunday Food for Thought...Happy New Year!

Happy New Year!  Well, it would seem that we have all survived the Holidays, and my jeans still fit!  And we seem to have come through without anyone succumbing to any sort of gastro bug or cold...now to see how long it lasts...
I am bringing some changes to the blog in the coming weeks that I am excited about, but that is for tomorrow.  For today, I thought I would get you going with a bit of a meal plan for this week.  Our kids go back to school and activities this week (I realise that some of you out there still have another week off, so enjoy!  Take advantage of every minute.), so it is time to get back to routine, and that means groceries, meal plans, lunches...

• Sunday: Leftovers...We had friends in to ring in 2012 and say good bye to 2011, so there is leftover chili, hot dogs and  even some delicious Moroccan Chickpea Stew.  And of course, buns and bagels and veggies and dip
• Monday: since it is still a day off, Monday is filling in for Sunday this week...Roast chicken, mashed potatoes, spinach salad and roasted veggies.
• Tuesday: Back to work, back to school and back to the rink means homemade chicken vegetable soup with leftover spinach salad, and a little homemade bread.
• Wednesday: Pork stir fry with black bean sauce and brown rice. I like to use a couple of boneless pork loin chops for this.  Cut into strips and cook in skillet with a little bit of grapeseed oil and a couple of cloves of garlic.  Remove from pan and set aside.  Stir fry sliced red onion, a couple of bell peppers cut into strips, in a couple of tablespoons of oil, when peppers are bright add the pork back to the pan and add 1/4 cup of black bean sauce.  Cook for 4-5 more minutes.  Serve with brown rice.
• Thursday: Sausage and Peppers with linguine and salad.
• Friday: First week back?  I am really hoping for take out tonight...Maybe even from Saigon kitchen...salad rolls, pho, and some of their curry chicken.
• Saturday: Recipe test day...It's a surprise...come back and see what we make!

The kids are going to make the lunch menu tomorrow, since school goes back on Tuesday.  Don't worry, we won't forget to share...

Happy New Year!

Kim