Menu Plan for Week of Nov 22, 2009

I can’t believe it’s almost Thanksgiving.  Where has the year gone?  From a menu plan perspective, I love this time of year as I can try out new recipes for warming soups and stews and try out some of my favorite seasonal ingredients like apples and sweet potatoes.  Anyway, last week, I decided to skip the usual salmon-potato cakes, and instead whipped up a quick salmon fried rice using leftover brown rice and leftover salmon.  It was so good that I put it on the menu again this week.  I’m using the poached wild just salmon from Trader Joe’s which looks like a relatively new offering and very convenient for recipes.  For Thanksgiving, we’re having ham instead of turkey since its hubby’s favorite.  I’m looking forward to the chipotle sweet potatoes.  Also, I’ll make sweet and spicy pecans to nibble on as well has chipotle hummus and raw vegetables before dinner.   Phew, also planning to shred (exercise) more and sit around less

Breakfasts: Banana and oat bars, deviled eggs
Lunches: Leftovers, hummus and veggie sticks, fuji apples

Sunday: Mexican rice bowls w/ Aztec vegetables, tomato and avocado salad

Monday: Salmon fried rice, stir fried vegetables, winter fruit salad

Tuesday: Salmon red curry, stir fried bok choy, brown rice

Wednesday: Simple tuna pasta over brown rice pasta, steamed broccoli, sliced pears

Thursday: Fresh Thanksgiving Menu — Ham, chipotle sweet potatoes, green beans, pear and arugula salad, flourless chocolate cakes

Friday: Ham and cabbage skillet, baked sweet potatoes, green salad, fruit salad

Saturday: out

shared at Menu Plan Monday