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    You are in: Home / Community Forums / Menu Ideas & Help / Menu for Week of June 1 through June 7, 2013
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    Menu for Week of June 1 through June 7, 2013

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    Meredith C-ville
    Sun Jun 02, 2013 12:44 pm
    Food.com Groupie
    Hi,

    Like many have said, the actual recipe is really only a guide or starting point (the truth comes out!).

    Nowadays I almost always make enough for 2-3 meals when I make things that lend themselves to freezing or leftovers. I also frequently increase the veggie to meat ratio to stretch the meat and the meal and to keep our veggie intake up. Sometimes I just plain forget to buy certain ingredients; sometimes I decide not to include them based on preferences. Sometimes (ok, this happens a lot of the time lately), I just don't have the time to follow the recipe specifically so I check it at some point during the day and then later blast through on auto-pilot, subbing some familiar and quick aspects for things that are more time-consuming or require more thought.

    My dad is working on learning to cook for real now that he's retired and it drives him crazy the way I mess around with things (a background in pharmacy, with the emphasis on precision, does not help him!).

    Anyway, here's my menu, for what it's worth after all that.
    Sat – penne with parsley pesto http://www.epicurious.com/recipes/food/views/Parsley-Almond-Pesto-1567 and broccoli and lox (our neighbor gave me what seemed like a bushel of parsley from her CSA before leaving on a trip, so I had to do something with it; I have some pesto frozen, too; I was concerned that the parsley flavor would be overpowering, but it was not at all and it worked really well)
    Sun – leftovers from Arabic Green Beans With Beef with pearled barley
    Mon – Mexican Tomato-Bean Soup With Corn Dumplings; probably will just make cornbread rather than the dumplings, and may add poached eggs to serve
    Tue – Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) with kale and brown rice
    Wed – Spanakopita (Greek Spinach Pie) from freezer with herb-y lima beans
    Thu – Crispy Salmon Cakes With Lemon- Caper Mayonnaise with brussels sprouts and grits
    Fri – made-up meatloaf with ground beef and turkey (I suspend various veggies in the mix, too; I might actually use some of the ideas from the Cajun burgers); I will fill a loaf pan and then also make “meat muffins” for the freezer; with zucchini and maybe "corn tots" made from baking leftover grits

    Happy June!
    --M
    SarasotaCook
    Sun Jun 02, 2013 2:19 pm
    Food.com Groupie
    MCV, one of my best friends; I cook with often. He is a scientist, and lots of medical backgrounds. He has to KNOW exactly HOW much, HOW chopped, diced vs minced vs rough chopped. If I say 1-2 tablespoons per taste, it drives him nuts.

    OMG, it is hysterical. It takes him 30 minutes to dice a few things because he is SOOOOOO precise.
    He made my black beans last night, he called to say they were great. He emailed me 1 hour before to say he started them. When he called he was eating them. They take 15 min tops. Onions, and chipotle is all you chop. salsa, black beans, green chilies, is it, plus spices. What the hell took him so long, lol.

    He seriously drives me nuts on recipes. But, I still love him.
    Charmie777
    Sun Jun 02, 2013 2:39 pm
    Forum Host
    Meredith C-ville wrote:
    Hi,

    Like many have said, the actual recipe is really only a guide or starting point (the truth comes out!).

    Nowadays I almost always make enough for 2-3 meals when I make things that lend themselves to freezing or leftovers. I also frequently increase the veggie to meat ratio to stretch the meat and the meal and to keep our veggie intake up. Sometimes I just plain forget to buy certain ingredients; sometimes I decide not to include them based on preferences. Sometimes (ok, this happens a lot of the time lately), I just don't have the time to follow the recipe specifically so I check it at some point during the day and then later blast through on auto-pilot, subbing some familiar and quick aspects for things that are more time-consuming or require more thought.

    My dad is working on learning to cook for real now that he's retired and it drives him crazy the way I mess around with things (a background in pharmacy, with the emphasis on precision, does not help him!).

    Anyway, here's my menu, for what it's worth after all that.
    Sat – penne with parsley pesto http://www.epicurious.com/recipes/food/views/Parsley-Almond-Pesto-1567 and broccoli and lox (our neighbor gave me what seemed like a bushel of parsley from her CSA before leaving on a trip, so I had to do something with it; I have some pesto frozen, too; I was concerned that the parsley flavor would be overpowering, but it was not at all and it worked really well)
    Sun – leftovers from Arabic Green Beans With Beef with pearled barley
    Mon – Mexican Tomato-Bean Soup With Corn Dumplings; probably will just make cornbread rather than the dumplings, and may add poached eggs to serve
    Tue – Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) with kale and brown rice
    Wed – Spanakopita (Greek Spinach Pie) from freezer with herb-y lima beans
    Thu – Crispy Salmon Cakes With Lemon- Caper Mayonnaise with brussels sprouts and grits
    Fri – made-up meatloaf with ground beef and turkey (I suspend various veggies in the mix, too; I might actually use some of the ideas from the Cajun burgers); I will fill a loaf pan and then also make “meat muffins” for the freezer; with zucchini and maybe "corn tots" made from baking leftover grits

    Happy June!
    --M
    Mexican Tomato-Bean Soup With Corn Dumplings sounds good!
    GaylaV
    Tue Jun 04, 2013 3:56 am
    Food.com Groupie
    Hi everyone. I have put together a bit of a menu but things keep changing on me. Today I was fighting a gastro bug and think it has finally resolved itself. Lots to do before my Thursday surgery so trying to keep the meals easy.

    Saturday we had smoked pork chops. Our butcher does a great job with them and I just pan-fried them and fried up some leftover baked potato and peas to go with it.
    Sunday -- Italian sausage with macaroni and cheese
    Monday -- no cooking today
    Tuesday -- Roast beef with mashed potatoes/gravy and whatever veg is left in the fridge.
    Wednesday -- Plan to make ground beef soup with beans, barley, tomatoes, onions, peas and carrots and some herbs/spice.
    Thursday -- surgery day and won't be cooking for a few days.
    Thanks to so many suggestions and ideas from oamc we have a fairly full freezer to get us through for awhile.

    Have a great week everyone.
    Charmie777
    Tue Jun 04, 2013 12:04 pm
    Forum Host
    GaylaV wrote:
    Hi everyone. I have put together a bit of a menu but things keep changing on me. Today I was fighting a gastro bug and think it has finally resolved itself. Lots to do before my Thursday surgery so trying to keep the meals easy.

    Saturday we had smoked pork chops. Our butcher does a great job with them and I just pan-fried them and fried up some leftover baked potato and peas to go with it.
    Sunday -- Italian sausage with macaroni and cheese
    Monday -- no cooking today
    Tuesday -- Roast beef with mashed potatoes/gravy and whatever veg is left in the fridge.
    Wednesday -- Plan to make ground beef soup with beans, barley, tomatoes, onions, peas and carrots and some herbs/spice.
    Thursday -- surgery day and won't be cooking for a few days.
    Thanks to so many suggestions and ideas from oamc we have a fairly full freezer to get us through for awhile.

    Have a great week everyone.
    Praying your surgery goes well!!!
    SarasotaCook
    Tue Jun 04, 2013 12:12 pm
    Food.com Groupie
    Good luck with surgery, hope you feel well enough to go through with that. Huggs and best wishes
    Charmie777
    Fri Jun 07, 2013 6:38 pm
    Forum Host
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