Monday, February 8, 2010

Menu Plan Monday

Hello everyone!  On to another week and more menu planning!  We are doing so well keeping on track with menu planning.  I think there has only been 2 or 3 days every month when we changed dinner plans at the last minute.  It is so helpful for us in so many different ways.  I hope everyone is giving it a try and enjoying it!

Last week was yet another great week for my dinner plans.  The Potato, Spinach, & Leek soup was amazing.  It was not my first time eating it but my first time cooking it.  It was delicious!  This week will be a little bit different because Drew is gone all weekend for a big photography job in Seattle.  He won't be back till late Sunday night (Valentines Day).  I am sad he will be gone for Valentines weekend but this is a big photography job and we just can't pass it up!  I am going to have a surprise late dinner and dessert waiting for him when he gets home on Sunday!  AND he promised to take Ayden and I to the beach next week!  We don't need to celebrate our love just on one day....we celebrate it EVERYDAY!

Cheers to another great week!

MONDAY-  Black Bean Soup

TUESDAY- Spinach Enchiladas*(This is my late work night, so Drew will be cooking for himself and Ayden)

WEDNESDAY-  Roasted Vegetable & Polenta Bake and a loaded spinach salad

THURSDAY-  Jalapeno Garlic Tilapia Pasta with Roasted Aspargus

FRIDAY- Scoopable Chinese Salad and vegetable fried rice for Ayden (my friend, Wendy, gave me this recipe and I found it online too.  We are of course substituting the chicken with baked tofu and the mandarin oranges with fresh tangerine oranges)

SATURDAY-  Old Spaghetti Factory for a friend's Birthday dinner

SUNDAY- My aunt is throwing a Valentines/Mardi Gras Party.  I am going to bring a Valentines Dessert.  I am trying to decide on a few different ones.  I will post a blog about what I decided and the recipe for it.  I will also post my surprise late dinner for Drew this weekend.  I don't want to ruin the surprise for him just yet! 


SPINACH ENCHILADAS-  (from the cookbook, Enchanted Broccoli Forest by Mollie Katzen)

4 oz cream cheese, softened (I use fat free)
1/2 lb of Jack Cheese, grated
1/2 cup chopped ripe olives
1 small bell pepper, minced
Baby Spinach- a bunch
2 scallions, finely minced
a few dashes of cayenne

Combine in a bowl and mix well.

We usually make our own Salsa Verde sauce but since tomatoes are not in season we have chosen to use a enchilada sauce that Whole Foods sells.

Moisten the tortillas (this encourages flexibility).  Dip them briefly in water.  (Briefly means a dunking, not a bath).
Assemble the enchiladas by placing a few tablespoons of filling on one side of each tortilla and rolling it up.  Pour a small amount of sauce into a shallow baking dish, add the enchiladas and pour the remaining sauce over the top.  Cover the foil, and bake for about 30 minutes in a 325 degrees oven.  Serve hot!

For more meal planning inspirations, visit I'm an Organizing Junkie every Monday.
Happy eating & cooking,

"Food is our common ground, a universal experience."- James Beard


  1. ohh valentines dinner...dave is making me some scallops. i cant wait!!!

  2. I love your blog and your sweet theme. I raised 7 children and I wish now that I knew when I was your age how to be more peaceful and happy in my roll. Bravo to you! On another note:In my job for a cooking software company I study blogs and one of the happy parts of this assignment is finding great sites like yours. I am so glad I found this! Since I work for the company, I finally decided to try their product (DUH!) and it it’s saved me so much time and money already! Without sounding like an infomercial, I wanted to tell you about their recipe organizer that’s made my menu-planning and food management really easy. FINALLY I can find what I need, when I need it, without having to scour through boatloads of recipes and books! (I’ve included the link in case you are interested.) Lastly, thanks so much for a great blog—I love your information!


I love to hear your love!