Menu Plan for Week of April 5, 2009
Last week, the favorites were again the spiciest foods: chicken enchiladas and spicy stirfry. In fact, we liked the enchiladas so much that I made a double batch and we ate them for two nights. We didn’t have the Punjabi chickpeas so I have moved those to this week. I actually want to try this recipe to try cooking with garam masala, a great smelling spice blend. This week, the theme is Thai with more seafood and Asian vegetables.
Breakfast: Scrambled Tofu, green smoothies, fruit
Lunch: Loaded miso soup, leftovers, carrot dip with celery and red pepper strips
Dinners:
Sunday: Split pea soup w/ ham, rice, salad
Monday: Pad Thai w/ shrimp, sauteed bok choy, fruit salad
Tuesday: Spicy shrimp and vegetable stirfry, brown rice, orange coleslaw
Wednesday: Punjabi chickpeas, coconut greens, lemon roasted potatoes, raita
Thursday: out
Friday: Pan fried fish, fruit salsa, roasted broccoli, leftover potatoes
Saturday: Artichoke frittata, steamed asparagus, fruit salad
see more menus at Org Junkie and Gluten Free Menu Swap
everything looks yummy. the artichoke frittata is sounds yummy!
Lots of Spring foods in your menu!
Courtney and Patti, I love artichokes, one of my favorite parts of spring. Thanks for visiting.
Mmm, i’ve been doing a lot of scrambled tofu lately too. Everything does look wonderful. I love the sound of the Indian chickpeas, broccoli and potatoes.
Sea, love your scrambled tofu with tahini. Will have to try that combination. Thanks for visiting.