Sunday, August 12, 2012

8/11/12 meals

o-op list
(1) Zucchini Squash 1LB (Local)
(2) Red Tomato
(1) OrganicGirl 50/50! Blend 5oz
(1) Cucumber
(1) Celery
(1) Carrots with Tops
(3) Pluots
(1) Lemon
(2) Fuji Apples
(10) Baby Gold Potatoes
(1) Blueberries 6oz.
(1) Avocado - $1.49
(1) 12 oz Earthly Choice Italian Pearled Farro - $5.19
(1) 12 oz Mekong Rice Paper - $2.99
(3.03) lb Organic Prairie - Whole Young Chicken - $12.09

Sunday: stuffed eggplant
Monday: Out
Tuesday:Veggie Tofu Stirfry with spring rolls
Wednesday: Farro, Slow roasted tomatoes, sauteed zuchinni and goat cheese with some kind of meat
Thursday: Roasted Chicken with Lemon and Rosemary, roasted potatoes and carrots

 

this week

Corn and Zuchinni Salsa

Monday, April 2, 2012

Broccoli Soup

The winner!

Except we did not add spinach.

Friday, March 30, 2012

Ideas from Low Carb Gourmet by Karen Barnaby

More here

Cheesecake Pancakes

Escarole Soup with Turkey Meatballs

Warm Cauliflower, Bacon and Egg Salad with Spinach

--Par boiled Cauliflower, Hard Boiled Eggs, Raw Spinach. Mix eggs, spinach, cooked bacon. With reserved bacon fat, add 1/4 cup green onion, 1/2 cup olive oil, 1/3 cut white wine vinegar, 1 tbsp mustard, bring to simmer, stirring and remove from heat. Add cauliflower to spinach mixture, bring dressing to a boil, then stir into mixture.

To-Frites
1 conatiner fotu
1 egg
1 tbsp mayo
1 tbsp dijon
spices
1 cup parmesan grated
--preheat oven to 400., cut tofu into french fry like strips. in a bowl, beat egg, mayo, mustard, salt, paprika, garlic powder, and pepper. spread the cheese out on a plate
-dip tofu sticks in egg mixture, then pamerson, then baking sheet lined with parchment
bake 20 minutes, then under broiler for 1-2 minutes.

Tuesday, February 21, 2012

Thursday, February 16, 2012